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China · Food

Steamed Pork and Cabbage Buns

35 min
850 kcal
2 servings

By eatmundo · August 3, 2026

Steamed Pork and Cabbage Buns🇨🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Dumpling30 recipes from 10 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Steamed Pork and Cabbage Buns from another cuisine is Mu-guk (South Korea): the two share 46% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Mix 300g flour and 3g instant dry yeast with 150ml warm (35°C, not hot) water to form a smooth dough, knead for 10 minutes, then cover and let rise for 60 minutes until doubled in size.

  • 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, 20g chopped scallions and 2g salt; stir in one direction until sticky.

  • 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. Cover and let them proof for 20 minutes until slightly puffy.

  • 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

What is Steamed Pork and Cabbage Buns?

Steamed pork and cabbage buns are a Chinese dumpling dish made from a wheat flour dough filled with a savory mixture of ground pork, napa cabbage, ginger, and seasonings. They are typically consumed as a breakfast item or a staple part of a dim sum meal.

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.

All Mundo matches

South Korea
Mu-guk (Clear Radish Soup)
Mu-guk (Clear Radish Soup)
46% ingredients in common

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