If your #Homeschooling your children or they like to cook I wanted to share a #Holiday that falls on August 22nd National Bao Day #NationalBaoDay. National Bao Day was created to celebrate the Chinese Dumplings. Which I’ve never had and I don’t think Charlie has either. As for David who knows.
I thought I would share a recipe for Chinese dumplings known Bao or Baozi which I plan on making for David on his next day off. If you try the recipe let me know what you thought of the Dumplings and why.
Baozi are fluffy, yeasted buns typically filled with savory ingredients like pork, vegetables, or mushrooms. They’re steamed until pillowy soft and are a staple across China, from street stalls to dim sum tables. The term “bao” simply means “bun,” while “baozi” refers specifically to the filled, steamed variety.
There are many types:
- Char Siu Bao: Cantonese-style with sweet BBQ pork
- Sheng Jian Bao: Pan-fried soup buns with crispy bottoms
- Xiao Long Bao: Delicate soup-filled dumplings from Shanghai
- Vegetarian Baozi: Filled with tofu, cabbage, mushrooms, and more
Step-by-Step Baozi Recipe Overview
1. Prepare the Dough
- Mix all-purpose flour, active dry yeast, sugar, and lukewarm water.
- Knead until smooth and let it proof for 1–2 hours until doubled in size.
- This creates the signature soft, airy texture of bao buns.
Watch How to Make Perfect Steamed Bao Buns (Chicken Baozi …) for a clear demonstration of kneading and dough prep.
2. Make the Filling
- Traditional fillings include ground pork, ginger, onion, soy sauce, and sesame oil.
- You can also use chicken, mushrooms, or go vegetarian with tofu and cabbage.
The video EASY DELICIOUS Chinese Pork Bun Recipe (Baozi 包子) walks through a classic pork filling and how to season it perfectly.
For a juicy twist, Making JUICY STEAMED Pork ‘Bao’ | EASY DELICIOUS … shows how to balance moisture and flavor in the filling.
3. Shape the Baozi
- Divide dough into small balls, roll into discs, and place filling in the center.
- Pleat the edges to seal the bun—this takes practice but is very satisfying!
See Bao Zi, Fluffy Steamed Pork Buns (发面包子) for a great visual guide to shaping and sealing.
4. Steam the Buns
- Place buns on parchment paper in a steamer.
- Steam over medium heat for 15–18 minutes.
- Let them rest for 5 minutes before opening the lid to prevent collapse.
5. Pan-Fried Variation
- For a crispy bottom, try pan-frying the buns after steaming.
These videos give you everything you need—from dough to filling to folding and cooking. Whether you want a traditional pork baozi or a modern twist, you’re covered. Want help picking a filling combo or customizing the recipe to your taste? Leave me a comment below and I will see what I can come up with.
If you’re curious to try making Baozi or Bao, I can walk you through a recipe or help you find a local spot that serves them fresh. Want to explore the fillings or dive into the history behind them next I can also help you with that.
Thank you,
Glenda, Charlie and David Cates
