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Cheat’s Pork and Cabbage Bao

Cheat’s Pork and Cabbage Bao

Brought to you by: OcadoLife
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Everyone loves a quick food hack – and these Cheat’s Pork and Cabbage Bao from recipe developer Zena Kamgaing are a surefire winner. The dough for the juicy dumplings is a simple, time-saving mix of self-raising flour and yoghurt – no lengthy proving time required! And you can rustle up the flavour-packed pork filling in minutes – making this a new contender for midweek menus. The recipe makes 16 dumplings. Looking for more chinese recipes? Look no further.
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  • 600g self-raising flour, plus extra for dusting
  • 450g natural yoghurt
  • ½ chinese leaf, finely chopped
  • 125g pork mince
  • 2 salad onions, finely sliced, plus extra to finish
  • 2 tsp finely grated ginger
  • 2 tbsp hoisin sauce
  • 2 tbsp vegetable oil
  • 3 tbsp chilli oil, for dipping


Step 1

In a bowl, mix the flour with the yoghurt and a little salt until a shaggy dough forms. Turn out onto a floured surface and knead for 2 mins, until smooth but sticky; cover and leave to rest.

Step 2

For the filling, put the chopped chinese leaf in a sieve, add a big pinch of salt and toss; leave for 15 mins, then twist in a clean tea towel to wring out excess moisture.

Step 3

Put the chopped leaf in a mixing bowl with the pork mince, salad onion, ginger and hoisin sauce; mix well.

Step 4

Divide the dough into 16 and roll each piece into a 12 cm circle. Put 1 heaped tbsp of filling in the centre of each, fold up the edges, then pinch and smooth the top to seal.

Step 5

Heat the vegetable oil in a frying pan; fry the bao for 2-3 mins on each side, until golden. Add a splash of water, then cover and steam for 2-3 mins until cooked through. Scatter with the extra salad onion and serve with the chilli oil.

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