📝 About This Recipe
A classic staple of Chinese dim sum, these Baozi feature a cloud-like, slightly sweet yeast dough wrapped around a juicy, savory pork and cabbage filling. Infused with ginger, scallions, and toasted sesame oil, each bite offers a perfect balance of fluffy texture and rich, umami-packed flavor. Whether enjoyed as a comforting breakfast or a satisfying snack, these hand-crafted parcels are a true testament to the art of traditional Chinese comfort food.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (around 105-110°F)
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar (helps activate yeast and adds subtle sweetness)
- 1 teaspoon Baking powder (for extra fluffiness)
- 1 tablespoon Vegetable oil
For the Filling
- 1 lb Ground pork (80/20 lean-to-fat ratio is best)
- 2 cups Napa cabbage (finely shredded)
- 3 pieces Scallions (finely chopped)
- 1 tablespoon Fresh ginger (grated or minced)
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon White pepper
- 1/2 teaspoon Salt (plus extra for cabbage)
👨🍳 Instructions
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1
In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until the surface becomes frothy.
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2
In a large mixing bowl, whisk together the flour and baking powder. Create a well in the center and pour in the yeast mixture and vegetable oil.
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3
Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead by hand for 10 minutes until the dough is smooth, elastic, and no longer sticky.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling. Toss the shredded Napa cabbage with a pinch of salt and let it sit for 15 minutes. Squeeze the cabbage firmly with your hands to remove as much excess water as possible.
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6
In a medium bowl, combine the ground pork, ginger, scallions, soy sauce, oyster sauce, sesame oil, Shaoxing wine, and white pepper. Stir vigorously in one direction until the mixture becomes slightly paste-like.
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7
Fold the squeezed cabbage into the pork mixture until evenly distributed. Refrigerate the filling until you are ready to assemble.
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8
Once the dough has risen, punch it down to release air. Divide the dough into 12 equal portions (about 50g each) and roll them into smooth balls.
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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 slightly thicker than the edges to prevent the bottom from breaking.
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10
Place about 1.5 tablespoons of filling in the center. Pleat the edges of the dough around the filling, pinching and twisting at the top to seal the bun completely.
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11
Place each finished bun on a small square of parchment paper. Arrange them in a steamer basket, leaving 2 inches of space between each bun. Cover and let them rest for a second proofing of 20 minutes.
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12
Bring water to a boil in a steamer. Once boiling, place the steamer baskets over the heat. Steam the buns on medium-high heat for 15 minutes.
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13
Turn off the heat but DO NOT open the lid. Let the buns sit in the steamer for 5 minutes; this prevents the buns from collapsing due to sudden temperature changes.
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14
Remove the lid carefully and serve the buns warm.
💡 Chef's Tips
Always squeeze the moisture out of the cabbage to prevent a soggy filling. When rolling the wrappers, ensure the center is thicker than the edges to support the weight of the filling. Stirring the meat filling in one direction helps develop the protein structure for a springy texture. Never skip the 'resting' period after steaming; opening the lid too early causes the buns to wrinkle and shrink. For whiter buns, some chefs add a teaspoon of white vinegar to the steaming water.
🍽️ Serving Suggestions
Serve with a dipping sauce made of Chinkiang black vinegar and julienned ginger. Pair with a side of crispy chili oil for those who enjoy a spicy kick. Enjoy alongside a hot cup of Jasmine or Pu-erh tea to cleanse the palate. Serve as part of a larger dim sum spread with Steamed Spare Ribs or Chicken Feet. Store leftovers in the freezer and re-steam for 5-8 minutes for a quick snack.