Entree: China – Tianjin – 天津包子 ➤ Tiānjīn bāozi (Soft steamed wheat buns filled with savory pork and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 55 min

Cook 15 min

Additional 15 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
- 4 cups (500 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil

- Filling:
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1 tsp (2 g) ground white pepper
- 1 tsp (5 g) sugar
- 1 tbsp (15 g) minced fresh ginger
- 3 scallions (about 3 oz (85 g)), finely sliced
- 1 tbsp (15 ml) vegetable oil for cooking filling
- Optional: 1 tbsp (15 g) finely minced pork fat or lard for richer filling

- For steaming:
- Parchment squares or cabbage leaves
- Water for steamer

Show original ingredient measurements

- Dough:
- 4 cups (500 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil

- Filling:
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1 tsp (2 g) ground white pepper
- 1 tsp (5 g) sugar
- 1 tbsp (15 g) minced fresh ginger
- 3 scallions (about 3 oz / 85 g), finely sliced
- 1 tbsp (15 ml) vegetable oil for cooking filling
- Optional: 1 tbsp (15 g) finely minced pork fat or lard for richer filling

- For steaming:
- Parchment squares or cabbage leaves
- Water for steamer

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl, dissolve the sugar in warm water, sprinkle the yeast over the surface, let sit 5–10 minutes until foamy.
2. In a large bowl combine flour and salt, make a well and add the yeast mixture and vegetable oil; mix to a shaggy dough, then turn out and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1¼ hours.
3. Meanwhile make the filling: combine ground pork, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, sugar, minced ginger, and sliced scallions in a bowl. Mix thoroughly until sticky and cohesive; if using, stir in minced pork fat. Taste a small cooked piece and adjust seasoning.
4. Punch down the dough, divide into 12 equal pieces (about 2 oz (55 g) each). Roll each piece into a 3–4 inch (7–10 cm) circle with a slightly thicker center.
5. Place about 1.5 tbsp (approx. 22 g) of filling in the center of each wrapper, pleat and pinch to seal the bun on top, creating a tight enclosure. Place each bun on a small parchment square or cabbage leaf to prevent sticking.
6. Arrange buns in a steamer with at least 1 inch (2.5 cm) between them. Cover and steam over rapidly boiling water for 12–14 minutes. Do not open the lid during steaming; after turning off heat, wait 2 minutes before removing lid to prevent collapse.
7. Serve hot with black vinegar, soy sauce, or chili oil on the side.

1. In a small bowl, dissolve the sugar in warm water, sprinkle the yeast over the surface, let sit 5–10 minutes until foamy.
2. In a large bowl combine flour and salt, make a well and add the yeast mixture and vegetable oil; mix to a shaggy dough, then turn out and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1¼ hours.
3. Meanwhile make the filling: combine ground pork, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, sugar, minced ginger, and sliced scallions in a bowl. Mix thoroughly until sticky and cohesive; if using, stir in minced pork fat. Taste a small cooked piece and adjust seasoning.
4. Punch down the dough, divide into 12 equal pieces (about 2 oz / 55 g each). Roll each piece into a 3–4 inch (7–10 cm) circle with a slightly thicker center.
5. Place about 1.5 tbsp (approx. 22 g) of filling in the center of each wrapper, pleat and pinch to seal the bun on top, creating a tight enclosure. Place each bun on a small parchment square or cabbage leaf to prevent sticking.
6. Arrange buns in a steamer with at least 1 inch (2.5 cm) between them. Cover and steam over rapidly boiling water for 12–14 minutes. Do not open the lid during steaming; after turning off heat, wait 2 minutes before removing lid to prevent collapse.
7. Serve hot with black vinegar, soy sauce, or chili oil on the side.