Baozi (Chinese Steamed Buns)
Baozi (Chinese Steamed Buns)
Ingredients
For the Dough
- 300 g all-purpose flour
- 10 g edible animal fat
- 5 g yeast powder
- 250 g warm water
For the Filling
- 250 g edible minced meat
- 3 teaspoons light soy sauce
- 3 teaspoons minced ginger
- 1 teaspoon oyster sauce
- 1/2 teaspoon chicken bouillon
- 250 g raw minced meat
- 3 teaspoons chopped green onion
Instructions
- 1
In a large bowl, combine the 300g all-purpose flour, 10g edible animal fat, and 5g yeast powder. Pour in the 250g warm water.
⏱️ 2 min
- 2
Mix the ingredients well with chopsticks until a rough dough forms. Cover the bowl and let the dough rest for 2 hours until it has risen and become airy with a web-like structure.
⏱️ 120 min
- 3
Transfer the risen dough to a clean surface and roll it into a log shape. Cut the log into equal parts using a dough scraper. Take each dough part and press it flat with your hand to form a round wrapper.
⏱️ 8 min
- 4
In a pan, add the 250g edible minced meat. Stir fry the minced meat until it is cooked and browned.
⏱️ 5 min
- 5
Add the 3 teaspoons light soy sauce, 3 teaspoons minced ginger, 1 teaspoon oyster sauce, and 1/2 teaspoon chicken bouillon to the cooked minced meat. Stir fry over high heat for 2 minutes.
⏱️ 2 min
- 6
Transfer the cooked minced meat mixture to a bowl containing the 250g raw minced meat. Add the 3 teaspoons chopped green onion to the mixture. Mix all the filling ingredients thoroughly.
⏱️ 5 min
- 7
Take one of the flattened dough wrappers and place a spoonful of the prepared filling in the center. Gently fold the edges of the wrapper around the filling to seal it, leaving a small opening at the top.
⏱️ 5 min
- 8
Place the assembled bao buns onto a steamer rack lined with a non-stick sheet. Cover the steamer and let the bao buns rest for 30 minutes.
⏱️ 30 min
- 9
Steam the bao buns for 15 minutes. Once steamed, they are ready to serve.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Baozi (Chinese Steamed Buns)
For the Dough
- 300 g all-purpose flour
- 10 g edible animal fat
- 5 g yeast powder
- 250 g warm water
For the Filling
- 250 g edible minced meat
- 3 teaspoons light soy sauce
- 3 teaspoons minced ginger
- 1 teaspoon oyster sauce
- 1/2 teaspoon chicken bouillon
- 250 g raw minced meat
- 3 teaspoons chopped green onion
Instructions
- 1
In a large bowl, combine the 300g all-purpose flour, 10g edible animal fat, and 5g yeast powder. Pour in the 250g warm water.
⏱️ 2 min - 2
Mix the ingredients well with chopsticks until a rough dough forms. Cover the bowl and let the dough rest for 2 hours until it has risen and become airy with a web-like structure.
⏱️ 120 min - 3
Transfer the risen dough to a clean surface and roll it into a log shape. Cut the log into equal parts using a dough scraper. Take each dough part and press it flat with your hand to form a round wrapper.
⏱️ 8 min - 4
In a pan, add the 250g edible minced meat. Stir fry the minced meat until it is cooked and browned.
⏱️ 5 min - 5
Add the 3 teaspoons light soy sauce, 3 teaspoons minced ginger, 1 teaspoon oyster sauce, and 1/2 teaspoon chicken bouillon to the cooked minced meat. Stir fry over high heat for 2 minutes.
⏱️ 2 min - 6
Transfer the cooked minced meat mixture to a bowl containing the 250g raw minced meat. Add the 3 teaspoons chopped green onion to the mixture. Mix all the filling ingredients thoroughly.
⏱️ 5 min - 7
Take one of the flattened dough wrappers and place a spoonful of the prepared filling in the center. Gently fold the edges of the wrapper around the filling to seal it, leaving a small opening at the top.
⏱️ 5 min - 8
Place the assembled bao buns onto a steamer rack lined with a non-stick sheet. Cover the steamer and let the bao buns rest for 30 minutes.
⏱️ 30 min - 9
Steam the bao buns for 15 minutes. Once steamed, they are ready to serve.
⏱️ 15 min