🇨🇳 China · Food
Steamed Pork and Cabbage Buns
By eatmundo · August 3, 2026
Soft, fluffy steamed buns stuffed with a succulent mixture of ground pork and crisp cabbage. A cornerstone of northern Chinese comfort food, these buns are perfect for a hearty snack.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix 300g flour with 150ml warm water to form a smooth dough, knead for 10 minutes, then let rest covered for 45 minutes.
- 2
Finely chop 200g pork and 150g napa cabbage; squeeze excess water from the cabbage to keep the filling from becoming mushy.
- 3
In a bowl, combine the pork, cabbage, 10g minced ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and 20g chopped scallions.
- 4
Divide the dough into 8 equal parts and roll each into a 10cm circle, keeping the center slightly thicker than the edges.
- 5
Place a spoonful of filling in the center of each dough circle and pleat the edges to seal into a bun shape.
- 6
Arrange the buns in a bamboo steamer lined with parchment paper, leaving space between them as they will expand.
- 7
Steam over boiling water for 15 minutes, then turn off the heat but let them rest for 3 minutes before lifting the lid.
- 8
Enjoy while steaming hot to ensure the dough remains airy and the filling juicy.
Frequently Asked Questions
Can I use store-bought dumpling skins?+
You can, but they will not be as fluffy as real buns; traditional yeast dough is much better.
How do I make the dough fluffier?+
Ensure the water is warm, not hot, to activate the yeast properly without killing it.
Can these be frozen?+
Yes, freeze them after steaming, then simply reheat them in a steamer for 5-8 minutes whenever needed.
Why is my filling watery?+
You must squeeze the moisture out of the cabbage before mixing it with the pork.
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