📝 About This Recipe
Tracing its roots back to the bustling morning markets of Northern China, these Baozi are the ultimate comfort food, featuring a pillowy, slightly sweet yeast dough wrapped around a savory-sweet filling. Each bite offers a harmonious contrast between the airy, snow-white bun and the rich, succulent meat center infused with ginger and scallions. Mastering this recipe brings the soul-warming essence of Chinese street food directly into your home kitchen.
🥗 Ingredients
The Starter & Dough
- 500 grams All-purpose flour (low protein flour or 'Hong Kong' flour works best for whiteness)
- 250 ml Warm water (approximately 100°F/38°C)
- 2 teaspoons Instant yeast
- 50 grams Granulated sugar (helps feed the yeast and adds a hint of sweetness)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
- 1 teaspoon Baking powder (added during the second kneading for extra fluffiness)
Savory Pork Filling
- 400 grams Ground pork (70% lean, 30% fat for juiciness)
- 3 stalks Scallions (finely minced)
- 1 tablespoon Fresh ginger (grated into a paste)
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce (adds umami depth)
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Shaoxing rice wine (can substitute with dry sherry)
- 1/2 teaspoon White pepper (finely ground)
- 1 teaspoon Cornstarch (binds the juices)
👨🍳 Instructions
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1
In a small bowl, dissolve the sugar and instant yeast in warm water. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, add the flour. Gradually pour in the yeast mixture and vegetable oil while stirring with chopsticks or a wooden spoon until a shaggy dough forms.
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3
Knead the dough by hand for about 10 minutes (or 5 minutes in a stand mixer) until it is smooth, elastic, and no longer sticks to your hands. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. In a medium bowl, combine ground pork, scallions, ginger, soy sauce, oyster sauce, sesame oil, rice wine, white pepper, and cornstarch.
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5
Stir the filling vigorously in one direction for 2-3 minutes until the meat becomes a cohesive, slightly tacky paste. This ensures a bouncy texture. Cover and refrigerate until ready to use.
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6
Once the dough has doubled, sprinkle the baking powder over it and knead for another 3-5 minutes. This removes air bubbles and ensures a smooth finish on the buns.
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7
Divide the dough into 12 equal portions (about 65-70g each). Roll each into a smooth ball.
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8
Flatten a ball with your palm, then use a small rolling pin to roll it into a 4-inch circle. Aim for 'thick center, thin edges' to prevent the bottom from breaking.
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9
Place about 1.5 tablespoons of filling in the center. Pleat the edges of the dough upward, rotating the bun as you go, and pinch the top to seal.
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10
Place each finished bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between them as they will expand.
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11
Cover the steamer and let the buns proof for a second time for 20 minutes. They should look slightly puffy.
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12
Bring a pot of water to a boil. Place the steamer over the pot and steam on medium-high heat for 15 minutes.
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13
Turn off the heat but DO NOT open the lid immediately. Let the buns sit for 5 minutes; this prevents them from collapsing due to sudden temperature changes.
💡 Chef's Tips
For the whitest buns, add a teaspoon of white vinegar to the steaming water. Always knead the dough until the surface is completely smooth to avoid a 'wrinkled' bun appearance. Ensure your filling is cold when wrapping; it makes the pleating process much easier and cleaner. If you don't have a bamboo steamer, a metal one works, but wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns. To check if the dough is proofed, gently poke it; it should spring back slowly but leave a slight indentation.
🍽️ Serving Suggestions
Serve hot with a dipping sauce made of Chinkiang black vinegar and julienned ginger. Pair with a warm bowl of savory soy milk or congee for a traditional Chinese breakfast. Enjoy alongside a crisp pot of Jasmine or Pu-erh tea to cut through the richness of the pork. Add a side of spicy chili crisp for those who crave an extra kick of heat. Leftovers can be frozen and re-steamed for 10 minutes for a quick, delicious snack.