📝 About This Recipe
Transport your kitchen to the bustling morning markets of Northern China with these iconic steamed buns. Featuring a pillowy, slightly sweet leavened dough wrapped around a succulent, ginger-scented pork and napa cabbage filling, these baozi are the ultimate comfort food. Perfectly balanced between the airy texture of the bread and the savory depth of the meat, they offer a heartwarming start to any day.
🥗 Ingredients
The Yeast Starter
- 1 cup Warm water (approximately 105°F to 110°F)
- 2 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder (ensures a fluffy texture)
- 1 tablespoon Vegetable oil (neutral flavor)
The Savory Filling
- 1 pound Ground pork (ideally 20% fat for juiciness)
- 2 cups Napa cabbage (finely minced and squeezed of excess water)
- 3 stalks Green onions (finely chopped)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper (ground)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until a frothy foam forms on the surface.
-
2
In a large mixing bowl, sift the flour and baking powder. Create a well in the center and pour in the yeast mixture and vegetable oil.
-
3
Stir until a shaggy dough forms, then knead by hand on a lightly floured surface for 10 minutes (or 5 minutes in a stand mixer) until the dough is smooth, elastic, and no longer sticks to your hands.
-
4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
While the dough rises, prepare the filling. Mix the minced napa cabbage with a pinch of salt, let sit for 10 minutes, then squeeze firmly with your hands to remove as much liquid as possible.
-
6
In a medium bowl, combine the pork, squeezed cabbage, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir vigorously in one direction for 2-3 minutes until the mixture becomes tacky and paste-like.
-
7
Punch down the risen dough and knead for 1 minute to release air bubbles. Roll it into a long log and cut into 12-14 equal pieces.
-
8
Flatten each piece into a disc. Using a rolling pin, roll the edges so they are thinner than the center (this ensures the bottom doesn't break and the top isn't too doughy).
-
9
Place about 1.5 tablespoons of filling in the center of a wrapper. Use your thumb and index finger to pleat the edges, rotating the bun as you go, and pinch the top to seal.
-
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. Cover and let them rest for a second rise of 20 minutes.
-
11
Fill a wok or pot with 2 inches of water and bring to a boil. Place the steamer baskets over the boiling water.
-
12
Steam over medium-high heat for 15 minutes. Once finished, turn off the heat but DO NOT open the lid for at least 5 minutes; this prevents the buns from collapsing due to sudden temperature changes.
-
13
Remove the lid carefully and serve the baozi warm.
💡 Chef's Tips
Always squeeze the cabbage thoroughly; excess moisture will make the filling soggy and the dough wet. Stirring the meat filling in one direction is the secret to a bouncy, cohesive texture rather than a crumbly one. If your kitchen is cold, let the dough rise inside an oven that is turned off but has a bowl of hot water on the bottom rack. To get perfectly white buns, some chefs add a teaspoon of white vinegar to the steaming water. Never peek during the steaming or resting process, as the steam pressure is vital for the 'lift' of the dough.
🍽️ Serving Suggestions
Serve with a dipping sauce made of Chinkiang black vinegar, soy sauce, and a drizzle of chili oil. Pair with a hot bowl of congee (rice porridge) for a traditional Chinese breakfast experience. Enjoy alongside a cup of hot Jasmine or Oolong tea to cut through the richness of the pork. Side with a quick smashed cucumber salad with garlic and sesame to add a refreshing crunch.