Steamed Buns (Baozi)
Steamed Buns (Baozi)
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup warm water, 105-115°F
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons vegetable oil
For the Filling
- 1 pound ground pork
- 1/2 cup green onions, chopped
- 1/2 cup yellow onion, diced
- 1/2 cup wood-ear mushrooms, rehydrated and shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
Additional Fillings
- 6 ounces Chinese sausage, sliced into 1/4-inch pieces
- 3 hard-boiled eggs, quartered
Instructions
- 1
In a large mixing bowl, combine the yeast, 1 tablespoon of granulated sugar, and warm water. Stir gently and let sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
To the foamy yeast mixture, add the all-purpose flour, the remaining 1/4 cup of granulated sugar, salt, and baking powder.
⏱️ 2 min
- 3
Place the bowl onto a dough mixer (or stand mixer with a dough hook) and mix on low speed for approximately 15-30 seconds until the ingredients are just combined.
⏱️ 1 min
- 4
Add the vegetable oil to the dough mixture.
⏱️ 1 min
- 5
Continue mixing and kneading the dough for about 10 minutes on medium speed until a smooth, elastic dough is formed. It should be slightly tacky but not sticky.
⏱️ 10 min
- 6
Lightly spray a clean bowl with vegetable oil. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it proof in a warm place for 1 to 1 1/2 hours, or until it has significantly increased in size (doubled).
⏱️ 90 min - 7
While the dough is proofing, prepare the filling. In a separate large bowl, combine the ground pork, chopped green onions, diced yellow onion, and shredded wood-ear mushrooms.
⏱️ 10 min - 8
Add the salt, black pepper, fish sauce, sesame oil, and oyster sauce to the pork mixture.
⏱️ 1 min
- 9
Thoroughly mix all the filling ingredients by hand until well combined. Ensure the seasonings are evenly distributed throughout the pork.
⏱️ 5 min
- 10
Once the dough has proofed, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces. Using a kitchen scale can help ensure precision. Roll each piece into a smooth, individual ball.
⏱️ 15 min
- 11
Cover the dough balls with a damp cloth and let them proof again for 10 minutes.
⏱️ 10 min
- 12
For each dough ball, use a rolling pin to flatten it into a circular disc, about 4 to 5 inches in diameter. Ensure the center remains slightly thicker than the edges to hold the filling.
⏱️ 10 min
- 13
Take a flattened dough disc and place a scoop (about 2 tablespoons) of the prepared pork filling in the center.
⏱️ 1 min
- 14
Top the pork filling with two slices of Chinese sausage and a quarter slice of hard-boiled egg.
⏱️ 1 min
- 15
Carefully fold and crimp the edges of the dough around the filling, sealing it completely to form a bun with a pleated top. Pinch firmly to ensure no filling leaks out during steaming.
⏱️ 10 min
- 16
Place each assembled bun onto a square piece of parchment paper (about 3x3 inches) to prevent sticking to the steamer.
⏱️ 5 min
- 17
Arrange the buns on their parchment squares inside a bamboo steamer basket, ensuring there is space between each bun for expansion. Cover the steamer and allow the buns to proof for an additional 30 minutes before steaming.
⏱️ 30 min
- 18
Once proved, place the steamer over a pot of boiling water (ensure the water does not touch the bottom of the steamer basket). Steam the buns for 20 minutes over medium-high heat.
⏱️ 20 min
- 19
After 20 minutes, turn off the heat and allow the buns to rest in the covered steamer for 5 minutes before serving. This prevents the buns from deflating.
⏱️ 5 min
- 20
Serve the super soft and fluffy steamed buns warm, enjoying the savory, juicy filling that perfectly complements the slightly sweet bun.
Kitchen Tools
Nutrition Facts (per serving)
Steamed Buns (Baozi)
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup warm water, 105-115°F
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons vegetable oil
For the Filling
- 1 pound ground pork
- 1/2 cup green onions, chopped
- 1/2 cup yellow onion, diced
- 1/2 cup wood-ear mushrooms, rehydrated and shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
Additional Fillings
- 6 ounces Chinese sausage, sliced into 1/4-inch pieces
- 3 hard-boiled eggs, quartered
Instructions
- 1
In a large mixing bowl, combine the yeast, 1 tablespoon of granulated sugar, and warm water. Stir gently and let sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
To the foamy yeast mixture, add the all-purpose flour, the remaining 1/4 cup of granulated sugar, salt, and baking powder.
⏱️ 2 min - 3
Place the bowl onto a dough mixer (or stand mixer with a dough hook) and mix on low speed for approximately 15-30 seconds until the ingredients are just combined.
⏱️ 1 min - 4
Add the vegetable oil to the dough mixture.
⏱️ 1 min - 5
Continue mixing and kneading the dough for about 10 minutes on medium speed until a smooth, elastic dough is formed. It should be slightly tacky but not sticky.
⏱️ 10 min - 6
Lightly spray a clean bowl with vegetable oil. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it proof in a warm place for 1 to 1 1/2 hours, or until it has significantly increased in size (doubled).
⏱️ 90 min - 7
While the dough is proofing, prepare the filling. In a separate large bowl, combine the ground pork, chopped green onions, diced yellow onion, and shredded wood-ear mushrooms.
⏱️ 10 min - 8
Add the salt, black pepper, fish sauce, sesame oil, and oyster sauce to the pork mixture.
⏱️ 1 min - 9
Thoroughly mix all the filling ingredients by hand until well combined. Ensure the seasonings are evenly distributed throughout the pork.
⏱️ 5 min - 10
Once the dough has proofed, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces. Using a kitchen scale can help ensure precision. Roll each piece into a smooth, individual ball.
⏱️ 15 min - 11
Cover the dough balls with a damp cloth and let them proof again for 10 minutes.
⏱️ 10 min - 12
For each dough ball, use a rolling pin to flatten it into a circular disc, about 4 to 5 inches in diameter. Ensure the center remains slightly thicker than the edges to hold the filling.
⏱️ 10 min - 13
Take a flattened dough disc and place a scoop (about 2 tablespoons) of the prepared pork filling in the center.
⏱️ 1 min - 14
Top the pork filling with two slices of Chinese sausage and a quarter slice of hard-boiled egg.
⏱️ 1 min - 15
Carefully fold and crimp the edges of the dough around the filling, sealing it completely to form a bun with a pleated top. Pinch firmly to ensure no filling leaks out during steaming.
⏱️ 10 min - 16
Place each assembled bun onto a square piece of parchment paper (about 3x3 inches) to prevent sticking to the steamer.
⏱️ 5 min - 17
Arrange the buns on their parchment squares inside a bamboo steamer basket, ensuring there is space between each bun for expansion. Cover the steamer and allow the buns to proof for an additional 30 minutes before steaming.
⏱️ 30 min - 18
Once proved, place the steamer over a pot of boiling water (ensure the water does not touch the bottom of the steamer basket). Steam the buns for 20 minutes over medium-high heat.
⏱️ 20 min - 19
After 20 minutes, turn off the heat and allow the buns to rest in the covered steamer for 5 minutes before serving. This prevents the buns from deflating.
⏱️ 5 min - 20
Serve the super soft and fluffy steamed buns warm, enjoying the savory, juicy filling that perfectly complements the slightly sweet bun.