16 Chinese Pastry Recipes That Delight

Craving something a little different? From flaky egg tarts to soft mooncakes, these 16 Chinese pastry recipes are pure comfort. Whether you’re a baking pro or a curious beginner, each one brings a bite of tradition to your kitchen. Let’s get rolling!

Pork and Cabbage Dumplings

Kick off your dumpling night with these juicy pork and cabbage dumplings. Packed with savory filling and easy to boil, they're a weeknight winner.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

For the Filling

1/2 head napa cabbage, finely shredded
1 teaspoon salt
1 pound ground pork
3 green onions, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ground white pepper

For the Dumplings

1 package (about 50) round dumpling wrappers

For the Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil (optional)

Instructions

Toss shredded cabbage with 1 teaspoon salt in a bowl. Let sit for 10 minutes, then squeeze out excess liquid with your hands. Tip: Salting draws out moisture, preventing soggy dumplings.
In a large bowl, combine pork, squeezed cabbage, green onions, ginger, garlic, 2 tablespoons soy sauce, sesame oil, and white pepper. Mix gently until just combined. Tip: Overmixing makes the filling tough.
Place a rounded teaspoon of filling in the center of a dumpling wrapper. Dip your finger in water and moisten the edges. Fold the wrapper in half and pleat the edges to seal tightly.
Bring a large pot of water to a rolling boil. Add dumplings in batches (about 10 at a time). Stir gently to prevent sticking. Once they float, add 1/2 cup cold water to the pot. Bring to a boil again and cook for 3 more minutes. Tip: Adding cold water keeps the boil gentle so wrappers don't break.
While dumplings boil, stir together 3 tablespoons soy sauce, rice vinegar, and chili oil (if using) for dipping sauce.
Remove dumplings with a slotted spoon and serve immediately with the dipping sauce.

Each dumpling bursts with savory juice and tender cabbage. Serve with a simple soy-vinegar dip for a perfect balance. Enjoy them hot or pan-fried for extra crunch.

Sweet Red Bean Buns

Nothing beats the comfort of soft, pillowy steamed buns filled with sweet red bean paste. This recipe yields fluffy, slightly sweet dough that perfectly complements the rich, smooth filling.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the dough

2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon active dry yeast
1/2 cup warm milk (110°F)
1 tablespoon vegetable oil
1/2 teaspoon baking powder

For the filling

1 cup sweet red bean paste (canned or homemade)

Instructions

In a small bowl, dissolve 1 teaspoon sugar from the 3 tablespoons in warm milk. Sprinkle yeast on top and let stand for 5 minutes until foamy.
In a large bowl, whisk together flour and remaining sugar. Add yeast mixture and oil. Stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: If the dough is too sticky, add flour 1 teaspoon at a time.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
Punch down dough and knead in baking powder until fully incorporated. Cover and rest for 10 minutes.
Divide dough into 12 equal pieces. Roll each into a ball, then flatten into a 3-inch circle.
Place 1 tablespoon sweet red bean paste in the center of each circle. Gather edges and pinch to seal. Place seam-side down on a parchment-lined steamer tray.
Cover buns with a clean towel and let proof for 20 minutes. Tip: Do not overproof, or buns will collapse during steaming.
Bring water in a steamer to a rolling boil over high heat. Place steamer tray inside, reduce heat to medium, and steam for 12 minutes. Tip: Wrap the lid with a cloth to prevent water droplets from hitting the buns.
Turn off heat and let buns sit in steamer for 3 minutes before opening lid to prevent shrinking.

Rich, sweet filling contrasts with the airy, soft bun. These buns are perfect for breakfast or as a snack. Enjoy them warm, fresh from the steamer.

Scallion Pancakes

Because scallion pancakes deliver maximum crunch with minimal effort, this recipe skips shortcuts. You'll get layers of flaky dough packed with fresh scallions and aromatic sesame oil—every bite crisp, savory, and utterly satisfying.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup cold water

For the Filling

1 cup finely chopped scallions (about 1 bunch)
2 tablespoons sesame oil
1/2 teaspoon salt

For Frying

1/4 cup vegetable oil

Instructions

In a large bowl, whisk together 2 cups flour and 1/2 teaspoon salt.
Slowly pour in 3/4 cup boiling water while stirring with chopsticks or a fork. Mix until shaggy.
Add 1/4 cup cold water and knead until a smooth dough forms, about 3 minutes. Tip: Use boiling water to gelatinize starch, making the dough tender and pliable.
Cover dough with plastic wrap and rest for 20 minutes. This relaxes gluten and prevents toughness.
While dough rests, combine 1 cup chopped scallions, 2 tablespoons sesame oil, and 1/2 teaspoon salt in a small bowl. Toss to coat evenly.
Divide rested dough into 4 equal pieces. Keep remaining pieces covered.
On a lightly floured surface, roll one piece into a thin 8-inch circle. Brush the surface with a few drops of vegetable oil (from the frying amount).
Spread one-quarter of the scallion mixture evenly over the circle.
Roll the circle tightly into a long log, pinching the seam to seal. Tip: Roll firmly but gently to trap air between layers for flakiness.
Coil the log into a tight spiral, tucking the tail underneath. Press flat with your palm.
Roll the spiral into a 6-inch disc, about 1/4-inch thick. Repeat with remaining dough pieces.
Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Tip: A hot pan ensures immediate crisping without absorbing excess oil.
Place one pancake in the skillet. Cook until bottom is deep golden brown, about 2 minutes.
Flip and cook the other side until golden and crispy, another 2 minutes. Transfer to a paper towel-lined plate.
Repeat with remaining pancakes, adding a little more oil if needed. Cut each pancake into wedges and serve immediately.

Zesty and golden brown, these scallion pancakes shatter with each bite. Serve immediately with a simple soy-vinegar dip or your favorite chili oil for an extra kick.

Sesame Balls

Bite into a crispy, golden exterior that gives way to a chewy, sweet center. These sesame balls are a classic dim sum treat made with glutinous rice dough filled with lotus paste and coated in sesame seeds. They're surprisingly simple to make at home with the right technique.

Serving: 20 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the dough

1 1/2 cups glutinous rice flour
1/4 cup sugar
3/4 cup water
1 tablespoon vegetable oil

For the filling

8 ounces lotus paste

For coating and frying

1/2 cup sesame seeds
4 cups vegetable oil (for deep frying)

Instructions

In a medium bowl, mix together 1 1/2 cups glutinous rice flour and 1/4 cup sugar.
Add 3/4 cup water and 1 tablespoon vegetable oil. Stir until a dough forms.
Knead the dough on a lightly floured surface for 2 minutes until smooth. Cover with plastic wrap and let rest for 10 minutes.
Divide the 8 ounces lotus paste into 20 equal balls, about 1 teaspoon each.
Divide the dough into 20 equal pieces. Keep unused dough covered to prevent drying.
Flatten a dough piece into a 3-inch circle. Place one lotus paste ball in the center.
Fold the dough edges over the filling and pinch to seal tightly. Roll into a smooth ball.
Roll the ball in sesame seeds to coat evenly. Repeat with remaining pieces. Tip: Press seeds gently so they stick.
Heat 4 cups vegetable oil in a deep pot to 350°F. Use a thermometer or test with a chopstick – bubbles should form instantly.
Fry sesame balls in batches of 5-6, turning occasionally, for 4-5 minutes until golden brown and puffed. Do not overcrowd the pot.
Remove with a slotted spoon and drain on paper towels. Serve immediately for best texture.

Zesty and satisfying, these sesame balls offer a delightful contrast of textures – a crisp sesame shell, a chewy mochi-like layer, and a sweet, smooth lotus paste center. Serve them warm as a snack or dessert with a cup of hot tea. They also make a fun party appetizer when paired with a dipping sauce like sweet chili.

Soup Dumplings

Perfectly pleated pockets of savory broth and pork. These soup dumplings require patience but deliver an unforgettable burst of flavor. Follow these steps for restaurant-quality results.

Serving: 4 | Prep Time: 90 minutes | Cooking Time: 10 minutes

Ingredients

For the Gelatin Broth

1 cup chicken broth
2 teaspoons unflavored gelatin

For the Dough

2 cups all-purpose flour
1/2 cup warm water

For the Filling

1 pound ground pork
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
2 green onions, minced
1/4 teaspoon white pepper

For Steaming

Napa cabbage leaves or parchment paper

Instructions

Sprinkle gelatin over 1/4 cup cold broth. Let stand 5 minutes. Heat remaining 3/4 cup broth to a simmer. Add bloomed gelatin, stir until fully dissolved. Pour into an 8×8 inch dish. Refrigerate until firm, about 2 hours. (Tip: For faster setting, place in freezer for 30 minutes.)
In a large bowl, combine flour and warm water. Mix until a shaggy dough forms. Turn out onto floured surface, knead for 8 minutes until smooth and elastic. Cover with plastic wrap, let rest 30 minutes.
In a medium bowl, combine ground pork, soy sauce, grated ginger, sesame oil, minced green onions, and white pepper. Mix well with a fork or your hands until evenly incorporated.
Once gelatin is fully set, cut into small cubes about 1/4 inch. Gently fold the cubes into the pork mixture. Keep the bowl chilled while assembling.
Divide the rested dough into 24 equal portions. On a lightly floured surface, roll each portion into a 3-inch circle. Place about 1 tablespoon of filling in the center of each wrapper.
Pleat the edges of the wrapper to seal, forming a small pouch with a twisted top. (Tip: Keep unused dough pieces covered with a damp cloth to prevent drying.)
Line a bamboo steamer basket with napa cabbage leaves or parchment paper. Arrange the dumplings in a single layer, at least 1 inch apart. (Tip: Bamboo steamers are ideal as they absorb excess moisture.)
Fill a wok or pot with water and bring to a rolling boil. Place the steamer basket over the water, cover, and steam for exactly 10 minutes.
Carefully remove the basket. Let the dumplings rest for 1 minute before serving. (Tip: The hot broth can burn your mouth—bite into a small opening first.)

Luscious broth bursts from each delicate wrapper. Dip in black vinegar and ginger for a classic pairing. These homemade soup dumplings will impress any guest.

Egg Tarts

Zero shortcuts here. These egg tarts deliver a flaky butter crust and a silky custard that sets perfectly. Quick to assemble, but worth every bite.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the crust

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1 large egg yolk
1/4 cup ice water

For the custard

3 large eggs
1/3 cup granulated sugar
3/4 cup hot water
1/2 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour and 1/4 cup sugar for the crust.
Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Keep butter pieces pea-sized for flakiness.
Add egg yolk and ice water. Stir until dough holds together. Do not overmix.
Press dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 400°F.
On a floured surface, roll chilled dough to 1/8-inch thickness. Cut 12 rounds with a 4-inch cutter.
Press each round into a tart pan. Trim excess and dock bottoms with a fork.
For custard, whisk eggs and 1/3 cup sugar until smooth. Slowly pour in hot water while whisking constantly to avoid scrambling eggs.
Stir in vanilla. Strain custard through a fine mesh sieve into a clean bowl to remove bubbles.
Divide custard among tart shells, filling almost to the rim.
Bake at 400°F for 15 minutes. Reduce oven to 350°F and bake 10 more minutes until custard is set but still jiggly in the center.
Cool in pans on a rack for 5 minutes, then remove tarts and cool completely. The custard will firm up as it cools.

Melt-in-your-mouth texture – the crust shatters and the custard coats your tongue. Serve warm or at room temperature. They vanish fast.

Spring Rolls

Everybody loves a crispy spring roll. These are stuffed with seasoned pork and vegetables, then deep-fried to golden perfection. They're a crowd-pleasing appetizer or snack.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the filling

1/2 lb ground pork
2 cups shredded cabbage
1 cup shredded carrots
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper

For the wrappers

12 spring roll wrappers (8-inch)
2 tbsp cornstarch mixed with 3 tbsp water

For frying

4 cups vegetable oil

Instructions

In a bowl, combine ground pork, cabbage, carrots, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well. (Tip: Use your hands for even distribution.)
In a small bowl, mix cornstarch and water to make a paste. Set aside.
Place one spring roll wrapper on a clean surface with a corner pointing toward you. (Tip: Keep wrappers covered with a damp towel to prevent drying.)
Spoon about 2 tablespoons of filling across the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the final edge with cornstarch paste. (Tip: Roll snugly but not too tight to avoid bursting.)
Repeat with remaining wrappers and filling.
In a deep pot, heat vegetable oil to 350°F. (Tip: Use a thermometer for consistent temperature.)
Fry spring rolls in batches, 3-4 at a time, for 4-5 minutes until golden brown. (Tip: Don't overcrowd the pot; keep oil temp steady.)
Drain on paper towels. Serve immediately.

Vibrant and crunchy, these spring rolls are best eaten hot. Dip them in sweet chili sauce or soy sauce with a squeeze of lime. They also reheat well in an oven at 350°F for 5 minutes.

Steamed BBQ Pork Buns

Craving something warm, fluffy, and packed with savory-sweet flavor? These steamed BBQ pork buns are a dim sum classic made simple at home.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the dough

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon instant yeast
1/2 cup warm milk (110°F)
1 tablespoon vegetable oil

For the filling

1 cup diced char siu (barbecue pork)
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Instructions

In a large bowl, whisk together flour, sugar, and instant yeast. Add warm milk and oil; stir until a shaggy dough forms.
Knead dough on a lightly floured surface for 8 minutes until smooth and elastic. (Tip: If dough feels sticky, add flour 1 tablespoon at a time.)
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
While dough rises, prepare filling: In a small bowl, whisk cornstarch and water into a slurry. Set aside.
In a skillet over medium heat, combine char siu, hoisin sauce, soy sauce, and sesame oil. Cook for 2 minutes until fragrant.
Pour cornstarch slurry into skillet and stir constantly until mixture thickens, about 1 minute. Remove from heat and let cool completely. (Tip: Thickened filling prevents soggy buns.)
Punch down risen dough and turn onto a floured surface. Roll into a 12-inch log, then cut into 12 equal pieces.
Flatten each piece into a 4-inch circle, keeping edges slightly thinner than center. Place 1 tablespoon of filling in the center.
Pinch and pleat edges to seal bun tightly. Place each bun on a small parchment square. Cover with a damp cloth and rest for 20 minutes. (Tip: Don't overfill or buns may burst.)
Arrange buns in a steamer basket, leaving 1 inch between them. Steam over boiling water for 12 minutes. Do not lift lid during steaming.
After 12 minutes, turn off heat and let buns sit covered for 2 minutes before opening. Serve hot. (Tip: This prevents collapse.)

Nothing beats the aroma of freshly steamed buns. The fluffy exterior and sticky-sweet pork filling create a perfect bite. Serve with a drizzle of chili oil or a side of pickled vegetables for extra zing.

Century Egg Congee

A classic comfort food, century egg congee is a savory rice porridge that's both nourishing and packed with flavor. This version uses tender lean pork and aromatic ginger to balance the rich, creamy texture of the century eggs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Congee

1 cup jasmine rice
8 cups water or low-sodium chicken broth
4 oz lean pork loin, thinly sliced
2 century eggs, peeled and diced
1 tablespoon fresh ginger, minced
1 teaspoon salt
1/2 teaspoon white pepper

For Garnish

2 green onions, sliced
1 tablespoon sesame oil
1/4 cup fried shallots (optional)

Instructions

Rinse the jasmine rice under cold water until the water runs clear.
In a large pot, combine the rinsed rice and 8 cups water or chicken broth.
Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes. Stir occasionally to prevent sticking. Tip: Stirring helps release starch for a creamier texture.
While the congee cooks, thinly slice the lean pork loin.
Peel and dice the century eggs into small cubes.
Mince the fresh ginger.
After 45 minutes, add the minced ginger and sliced pork to the pot. Stir to combine.
Continue to cook for 10 minutes until the pork is cooked through. Tip: Do not overcook the pork; it should remain tender.
Add the diced century eggs and white pepper. Stir gently.
Cook for an additional 5 minutes. Tip: Adding century eggs at the end preserves their unique texture.
Season with salt. Adjust to your preference.
Remove from heat and let it rest for 5 minutes before serving.
Serve in bowls and garnish with sliced green onions, a drizzle of sesame oil, and fried shallots if desired.

One bite of this silky congee and you'll understand its timeless appeal. The creamy rice pairs perfectly with the umami-rich century eggs and savory pork. For a crunchy contrast, top with fried shallots or a dash of chili oil.

Chinese Donuts

Very few breakfast treats beat the crispy, slightly salty crunch of Chinese donuts. These deep-fried twisted dough sticks are a classic pairing for congee or soy milk.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the dough

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
3/4 cup warm water
1 tbsp vegetable oil

For frying

3 cups vegetable oil

Instructions

In a large bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
Add 3/4 cup warm water and 1 tbsp vegetable oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover with plastic wrap and rest for 30 minutes. (Tip: Resting relaxes gluten, making the donuts tender.)
Roll the dough into a rectangle about 1/4-inch thick. Brush a thin layer of oil on top.
Cut the dough into 1-inch wide strips. Stack two strips together and press with a chopstick lengthwise to seal.
Heat 3 cups vegetable oil in a deep pot to 375°F. (Tip: Use a thermometer to maintain temperature for even cooking.)
Gently stretch each dough piece to about 6 inches long and carefully drop into hot oil.
Fry for 2-3 minutes, turning once, until golden brown and crispy. (Tip: Don't overcrowd the pot; fry in batches to keep oil temperature steady.)
Drain on paper towels. Serve immediately.

Light and airy inside with a satisfying crunch outside, these donuts are best hot. Dip them in sweet soy milk or wrap in a rice roll for a fun breakfast twist.

Rice Noodle Rolls

Nothing beats the silky texture of homemade rice noodle rolls. This version packs in juicy shrimp and a savory soy sauce drizzle. Quick to steam and roll, they make a perfect dim sum treat.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the batter

1 cup rice flour
2 tablespoons tapioca starch
1 1/2 cups water
1/2 teaspoon salt
1 tablespoon vegetable oil (for greasing)

For the filling

12 large raw shrimp, peeled and deveined
2 scallions, finely chopped

For the sauce

3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons water

Instructions

In a bowl, whisk together rice flour, tapioca starch, salt, and water until smooth. Let the batter rest for 10 minutes to ensure a tender texture.
Fill a wok or pot with water and bring to a boil over high heat. Grease a heatproof dish with a thin layer of vegetable oil.
Pour a thin layer of batter into the dish, swirling to coat evenly. Steam for 2–3 minutes until the sheet is firm and translucent.
While the sheet steams, toss the shrimp with a pinch of salt and the chopped scallions. Use fresh, not frozen shrimp for the best bite.
Remove the steamed sheet from the steamer. Lay shrimp mixture along one edge, then roll the sheet tightly into a log.
Repeat with remaining batter and filling. Keep finished rolls covered with a damp cloth to prevent drying.
For the sauce: In a small saucepan, combine soy sauce, sugar, sesame oil, and 2 tablespoons water. Simmer over medium heat until sugar dissolves.
Slice the rolls into bite-sized pieces, drizzle with sauce, and serve.

Finally, the delicate chew of the rice sheet pairs perfectly with the briny shrimp and savory-sweet sauce. For a crunchy contrast, top with fried shallots or fresh cilantro. This dish shines as a light appetizer or a satisfying snack.

Mango Pudding

Ripe mango and creamy coconut milk come together in this no-bake pudding. It’s a simple, elegant dessert that chills to a silky smooth texture. Perfect for hot days when you want something cool and fruity.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the pudding base

1 can (13.5 oz) full-fat coconut milk
1/4 cup granulated sugar
1 tablespoon unflavored gelatin powder
2 tablespoons cold water

For the mango

2 ripe mangoes, peeled and diced into 1/2-inch cubes

Instructions

In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5 minutes to bloom.
In a small saucepan, combine coconut milk and sugar. Heat over medium, stirring constantly, until sugar dissolves and mixture is hot but not boiling (about 160°F). Tip: Boiling can curdle the coconut milk, so keep the heat moderate.
Remove saucepan from heat. Add bloomed gelatin and whisk until completely dissolved. Tip: Make sure no granules remain—undissolved gelatin ruins the texture.
Divide half of the mango cubes among four serving cups or ramekins. Pour the warm coconut mixture evenly over the mango. Tip: For even distribution, stir the mixture before pouring if it starts to set.
Gently press the remaining mango cubes into the top of each pudding. Use a skewer to push them just below the surface.
Refrigerate uncovered for 30 minutes to cool, then cover with plastic wrap and chill for at least 4 hours, or until fully set. Tip: Chilling overnight yields the best firmness.

Deliciously light, this pudding has a melt-in-your-mouth creaminess with bursts of fresh mango. Serve with a drizzle of honey or a sprig of mint for extra elegance.

Wonton Soup

Wonton soup is a comforting classic that's surprisingly easy to make from scratch. This version packs juicy pork and shrimp wontons into a clear chicken broth with fresh greens. It's a weeknight winner.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 30 minutes

Ingredients

For the wontons

8 oz ground pork
6 oz raw shrimp, peeled, deveined, and minced
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
2 green onions, finely chopped
1 package (about 50) square wonton wrappers

For the broth

6 cups low-sodium chicken broth
1 tbsp soy sauce
1 tsp salt
1/4 tsp white pepper

For the greens

4 cups baby bok choy, halved lengthwise (or spinach)

Instructions

In a bowl, combine ground pork, minced shrimp, ginger, garlic, soy sauce, sesame oil, and green onions. Mix until just combined—do not overwork. (Tip: Keep shrimp cold for easier handling.)
Lay a wonton wrapper on a clean surface. Place 1 teaspoon of filling in the center. Dip your finger in water and moisten the edges. Fold diagonally to form a triangle, pressing out air. Bring the two bottom corners together, moisten, and pinch to seal. Repeat with remaining wrappers. (Tip: Cover unused wrappers with a damp towel to prevent drying.)
In a large pot, bring chicken broth, soy sauce, salt, and white pepper to a gentle boil over medium-high heat.
Carefully drop half the wontons into the broth (do not crowd). Cook for 4-5 minutes, until they float and the filling is cooked through (internal temp 165°F). Remove with a slotted spoon and divide among bowls. Repeat with remaining wontons.
Add bok choy to the boiling broth and cook for 2 minutes until bright green and tender-crisp. (Tip: If using spinach, add and stir until just wilted, about 30 seconds.)
Ladle the broth and greens over the wontons in each bowl. Serve immediately.

Perfect for a chilly evening, this soup delivers hearty wontons in a clean, savory broth. The tender greens add a fresh contrast. Serve with a drizzle of chili oil for extra kick.

Turnip Cake

Ditch the takeout. This turnip cake recipe delivers crispy edges and tender, savory centers. Ready in under an hour, it's a game-changer for snack time.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Cake Mixture

1 lb daikon radish, peeled and grated
1/4 cup dried shrimp, soaked and chopped
1/4 cup diced pork
1 cup rice flour
1/4 cup cornstarch
1 1/2 cups water
1 tsp salt
1/2 tsp white pepper

For Pan-Frying

2 tbsp vegetable oil

Instructions

Squeeze excess moisture from grated radish using a cheesecloth. (Tip: This prevents a soggy cake.)
Soak dried shrimp in hot water for 15 minutes, then drain and chop.
In a large bowl, combine rice flour, cornstarch, salt, and white pepper.
Gradually add water to the dry ingredients, whisking until smooth.
Heat a large skillet over medium heat. Add 1 tbsp oil and sauté diced pork for 2 minutes until browned.
Add chopped shrimp and cook for 1 minute. Remove from heat.
Add sautéed meat and grated radish to the batter. Stir until fully combined.
Pour mixture into a greased 8-inch square pan. Smooth the top.
Steam over high heat for 40 minutes until firm. (Tip: Cover the steamer lid with a towel to prevent water drops.)
Let cake cool completely, then refrigerate for 1 hour for easier slicing.
Slice cake into 1/2-inch thick pieces.
Heat 1 tbsp oil in a non-stick skillet over medium-high heat.
Pan-fry slices for 3-4 minutes per side until golden and crispy. (Tip: Don't overcrowd; fry in batches for best crust.)
Serve immediately.

Perfect as a dim sum side or quick snack, these turnip cakes boast a golden crust and soft, savory interior. Pair with chili oil or soy sauce for dipping if desired.

Pineapple Buns

Many love the sweet, crumbly top of pineapple buns. These soft bread rolls with a crackly crust are a beloved bakery staple. Let's bake them at home.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the dough

3 cups bread flour
1/3 cup granulated sugar
1/2 teaspoon salt
2 1/4 teaspoons instant yeast (1 packet)
1/2 cup warm milk (110°F)
1 large egg
4 tablespoons unsalted butter, softened

For the topping

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 cups cake flour
1/4 cup milk powder
1/2 teaspoon vanilla extract

Instructions

In a large bowl, whisk together bread flour, 1/3 cup sugar, salt, and instant yeast.
Add warm milk and egg; stir until a shaggy dough forms. Knead for 8 minutes until smooth.
Add softened butter and knead for another 5-7 minutes until dough is elastic and passes the windowpane test (stretch a piece thin without tearing).
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
Meanwhile, make the topping: In a medium bowl, cream 1/2 cup softened butter and 1/2 cup sugar until light. Beat in 1 egg and vanilla.
Sift in cake flour and milk powder; mix until a soft dough forms. Chill topping in fridge for 20 minutes for easier handling.
Punch down risen dough and divide into 8 equal pieces (about 70g each). Shape each into a smooth ball and place on a parchment-lined baking sheet, 3 inches apart.
Divide chilled topping into 8 portions. Flatten each into a disc and place over a dough ball, covering the top. Use a knife to score a crosshatch pattern gently—don’t cut through the dough.
Cover loosely and let proof for 30 minutes until puffy. Preheat oven to 375°F.
Brush tops with beaten egg for shine. Bake for 15-18 minutes until golden brown. Cool on a wire rack.

Melt-in-your-mouth texture with a crunchy top. Serve warm with butter or alongside a cup of tea. Perfect for breakfast or a snack.

Zongzi

Once you master the wrapping technique, homemade zongzi beat store-bought every time. These sticky rice dumplings pack a savory punch with tender pork and earthy mushrooms. Perfect for Dragon Boat Festival or a weekend project.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 180 minutes

Ingredients

For the Filling

1 lb pork belly, cut into 1-inch cubes
1/2 cup dried shiitake mushrooms, soaked and sliced
1/4 cup dried shrimp, soaked
1/2 cup raw peanuts
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp five-spice powder
1 tsp salt

For the Rice

4 cups glutinous rice (sticky rice), rinsed and soaked overnight
1 tsp salt
1 tbsp oil

For Wrapping

40 dried bamboo leaves, soaked overnight
Cooking twine

Instructions

Soak bamboo leaves in water overnight, then rinse and drain.
Soak glutinous rice in cold water overnight; drain well before using.
Marinate pork belly with soy sauces, sugar, five-spice powder, and salt for at least 30 minutes.
Heat a wok over medium-high heat and add 1 tbsp oil.
Stir-fry marinated pork until browned, about 5 minutes.
Add soaked mushrooms, dried shrimp, and peanuts; cook for 2 minutes.
Remove filling and set aside. Tip: Don't overcook—it will finish steaming inside the zongzi.
In a large bowl, mix drained rice with 1 tsp salt.
Prepare a leaf: overlap two leaves lengthwise, fold into a cone shape at one end.
Fill cone with 2 tbsp rice, then add 2 tbsp filling, then top with 1 more tbsp rice.
Fold the top leaf over the filling, then fold sides inward to enclose tightly.
Tie with twine securely—do not wrap too tight or the rice won't expand. Tip: Leave a little slack.
Repeat with remaining leaves and filling. You should get 12 zongzi.
Place zongzi in a large pot, cover with water by 2 inches.
Bring to a boil, then reduce to a simmer and cook for 3 hours. Tip: Keep water level consistent by adding boiling water as needed.
Remove zongzi from water and let cool slightly before unwrapping.

Keep these zongzi in the fridge for up to a week. Reheat by steaming for 10 minutes. Serve with a drizzle of soy sauce and a side of chili oil for extra kick.

Conclusion

From crispy egg rolls to fluffy bao buns, this collection truly has something for everyone. I hope you feel inspired to try these Chinese pastry recipes at home. Which one catches your eye? Drop a comment below and don’t forget to save this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.