Blanch the cabbage in boiling water for 5 minutes, then let cool.

Meanwhile, finely chop and combine everything except the pork.

Finely chop the cabbage, squeeze out the excess water, and add to the mixture.

Add the pork and stir vigorously with a spoon for 5 minutes, always in the same direction. Refrigerate for at least 1 hour.

Combine all dough ingredients, knead for 10 minutes, then let rise until doubled, about 1 hour.

Divide the dough into 4 equal balls, roll out, and shape the baozi with the filling.

Steam for 15 minutes.