📝 About This Recipe
A cornerstone of Chinese dim sum, these fluffy, cloud-like steamed buns are a masterpiece of texture and taste. Each bite reveals a succulent, ginger-scented pork filling encased in a soft, slightly sweet yeast dough that has been steamed to perfection. Whether enjoyed as a comforting breakfast or a satisfying snack, these Baozi bring the authentic warmth of a traditional Beijing teahouse right into your home kitchen.
🥗 Ingredients
The Fluffy Dough
- 3 cups All-purpose flour (extra for dusting)
- 3/4 cup Warm water (approx. 105°F to 110°F)
- 1.5 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar (helps the yeast and adds subtle sweetness)
- 1 teaspoon Baking powder (ensures a smooth, white finish)
- 1 tablespoon Vegetable oil
Savory Meat Filling
- 1 lb Ground pork (at least 20% fat for juiciness)
- 4 stalks Scallions (finely minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 2 tablespoons Soy sauce (use light soy sauce if available)
- 1 tablespoon Shaoxing rice wine (can substitute with dry sherry)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Chicken bouillon powder (optional, for extra umami)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, sift the flour and baking powder together. Gradually pour in the yeast mixture and vegetable oil while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface. Knead by hand for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the ground pork, ginger, soy sauce, rice wine, sesame oil, white pepper, and bouillon powder.
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6
Stir the meat mixture vigorously in one direction for 2-3 minutes until it becomes a sticky, cohesive paste. Fold in the minced scallions and refrigerate until ready to use.
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7
Once the dough has risen, punch it down to release the air. Knead for 1 minute, then roll it into a long log and cut into 12-14 equal pieces (about 40-50g each).
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8
Roll each piece into a ball. Use a rolling pin to flatten the ball into a 4-inch circle, ensuring the edges are thinner than the center (this prevents the bottom from breaking).
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9
Place 1.5 tablespoons of filling in the center of the wrapper. Use your thumb and index finger to pleat the edges together, rotating the bun until the top is sealed with a beautiful spiral.
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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 rest (second proof) for 20 minutes. They should look slightly puffy and feel light.
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12
Bring water to a boil in a wok or pot that fits your steamer. Place the steamer over the boiling water, reduce heat to medium-high, and steam 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 the temperature shock from causing the buns to shrink or wrinkle.
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14
Remove the lid carefully and serve the baozi hot and fresh!
💡 Chef's Tips
Always roll your wrappers so the center is thicker than the edges to support the weight of the meat and juices. Stir the meat filling in one direction only to develop the proteins, which creates that classic bouncy texture. If your kitchen is cold, let the dough rise in an oven that is turned off but has a bowl of hot water placed inside. Avoid over-steaming, as this can make the dough tough and yellowed. To prevent sticking, ensure your parchment paper squares are slightly larger than the base of the bun.
🍽️ Serving Suggestions
Serve with a dipping sauce 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. A side of pickled cucumbers or smashed radish salad provides a refreshing crunch against the soft buns. Enjoy with a pot of hot Jasmine or Oolong tea to cleanse the palate. For a spicy kick, serve with a side of Lao Gan Ma crispy chili oil.