📝 About This Recipe
These iconic treasures of Asian fast food feature a pillowy, snow-white dough wrapped around a succulent, savory-sweet BBQ pork filling. Originating from the bustling dim sum houses of Guangdong, Baozi are the quintessential handheld comfort food, offering a perfect balance of fluffy texture and rich umami flavor. Mastering this recipe brings the authentic taste of a busy Hong Kong street market right into your home kitchen.
🥗 Ingredients
The Starter & Dough
- 3 cups All-purpose flour (sifted)
- 3/4 cup Warm water (approx. 105°F)
- 1.5 teaspoons Active dry yeast
- 1/4 cup Granulated sugar (helps feed the yeast and whiten the dough)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
- 1 teaspoon Baking powder (added later for extra fluffiness)
The Savory Filling
- 1.5 cups Char Siu (BBQ Pork) (diced into 1/4 inch cubes)
- 1/2 piece Small red onion (finely minced)
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Soy sauce (light soy sauce preferred)
- 1 teaspoon Sesame oil (toasted)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1/3 cup Chicken broth
👨🍳 Instructions
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1
In a small bowl, combine warm water, yeast, and 1 teaspoon of the sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, combine the remaining flour and sugar. Pour in the yeast mixture and vegetable oil. Stir with a spatula 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. 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. Heat a splash of oil in a wok or skillet over medium heat and sauté the minced onion until translucent.
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5
Add the diced BBQ pork to the pan, followed by the oyster sauce, hoisin, soy sauce, and sesame oil. Stir-fry for 2 minutes to caramelize the sugars.
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6
Pour in the chicken broth and bring to a simmer. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens into a glossy glaze that coats the pork. Transfer to a plate and let it cool completely.
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7
Once the dough has doubled, sprinkle the baking powder over it and knead for another 2-3 minutes. This ensures a fine, white crumb.
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8
Divide the dough into 12 equal portions. Roll each piece into a ball. Cover them with plastic wrap to prevent them from drying out while you work.
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9
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle. Aim to keep the center thicker than the edges to prevent the bottom from breaking.
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10
Place a tablespoon of the cooled filling in the center. Use your thumb and index finger to pleat the edges of the dough, rotating the bun as you go until the top is sealed with a small twist.
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11
Place each finished bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between each bun. Cover and let them proof for a final 20 minutes.
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12
Bring water to a boil in a wok or pot. Place the steamer over the boiling water. Steam on medium-high heat for 12-15 minutes.
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13
Crucial: Turn off the heat but do NOT open the lid immediately. Let the buns sit for 5 minutes to prevent them from collapsing due to the sudden temperature change.
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14
Remove the lid carefully, let the steam dissipate, and serve the baozi while they are piping hot and fluffy.
💡 Chef's Tips
Always let the filling cool completely before assembly, as warm filling will melt the dough and cause sogginess. For the whitest possible buns, add a teaspoon of white vinegar to the steaming water. When rolling the wrappers, ensure the edges are thinner than the center so the pleats don't become too doughy at the top. If you don't have a bamboo steamer, a metal steamer works—just wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns. To store, freeze steamed buns in a single layer; they can be re-steamed directly from frozen for 8-10 minutes.
🍽️ Serving Suggestions
Serve with a side of chili oil or a mixture of soy sauce and black vinegar for dipping. Pair with a hot cup of Jasmine or Pu-erh tea to cut through the richness of the pork. Accompany with a crisp smashed cucumber salad for a refreshing textural contrast. Serve as part of a larger Dim Sum spread alongside Siu Mai and Har Gow.