Flour • 面(miàn)

Pork & Cabbage Stuffed Bun (白菜猪肉包子)

For a very long period, I had tried to stay away from flour, as there was no “connections” between us. I couldn’t get the yeast function, so my dough couldn’t raise the way it was expected; I barely mixed the water and the flour with the right proportion, so any pastry I made didn’t come out from the oven in the right form… It seems the flour didn’t speak to me.


But it wasn’t a problem for me until I left China and moved to Florence. There are only few Asian restaurants in town, and the access to “home dish” styled Asian food is very limited. After one year living in Florence, I felt the urge and necessity to cook myself certain Chinese homefood, if I ever want to eat them again.


So I initiated again the conversation to the wheat flour, and this time it talked to me! With the double size leavened dough, I made my greatest cravings: The Stuffed Bun.

pork cabbage stuffed bun


When I was a little girl, stuffed wheaten food was only for weekend or family gatherings. I remember in many Saturday/ Sunday afternoons, I would sit on top of my father’s legs, and watch him taking over the wraps from grandma, and forming each bun out of his skillful hands. And I always applied to make one in person, but always got rejected by grandma.

“Food is to be eaten, not to be played. When you grow up, you can help.”


When I was preparing the buns in the kitchen, my son came to check on me, and asked for one small piece of dough. I gave one to him, and he tried to flatten it to make a “pizza”.

“Bravo, Andrea! Make a pizza, just don’t eat it!”

pork cabbage stuffed bun




  • Minced pork or pork sausage
  • Cabbage
  • Five spices powder
  • Egg white (x 1)
  • Chopped spring onions and minced ginger (optional)
  • Soy sauce
  •  Salt



  • Wheat flour (Tipo “0”)
  • Yeast
  • Warm water

pork cabbage stuffed bun

3 thoughts on “Pork & Cabbage Stuffed Bun (白菜猪肉包子)”

  1. I love stuffed buns, remember vividly having them for the first time when we went to London when I was about 6 (I think). And I still love them. Have made them once, you have spurned me on to do it again, thank you


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