Chinese Five-Spice Pork Baozi
Baozi, or steamed Chinese stuffed buns, are one of the most popular dishes in Chinese gastronomy, prepared for over a thousand years. The five-spice version is especially popular in Northern China, where bold flavors and rich fillings dominate. The five-spice blend added to the ground pork – a mixture of cinnamon, cloves, anise, fennel, and Szechuan peppercorns – gives an intense aroma to the filling, while the soft, leavened dough gently envelops it. Baozi is not only delicious but also visually appealing: the twisted seal and snow-white dough make it truly special. Ideal for lunch, dinner, or even as a guest appetizer – served with soy sauce dipping sauce for a complete experience.
Ingredients for this recipe
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Preparation Steps
1
To make the dough, combine the flour, sugar, yeast, and lukewarm water in a bowl. Add the oil and knead until you have a smooth, elastic dough. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
2
For the filling, combine the ground pork with the finely chopped green onions, grated ginger, soy sauce, sesame oil, five-spice powder, and salt. Mix thoroughly and refrigerate for 20 minutes.
3
Divide the risen dough into 12 equal portions. Roll each portion into a ball, then flatten into a circular wrapper, making sure the center is slightly thicker than the edges.
4
Place a tablespoon of filling in the center of each wrapper. Gather the edges and twist at the top to seal the baozi. Ensure it's sealed tightly, or it may open during steaming.
5
Place the baozi on parchment paper or a lightly oiled steamer tray. Cover and let them prove for 15 minutes, until slightly puffed up.
6
Bring water to a boil, then steam the baozi for 12-15 minutes with the lid on. Do not open the lid during the first 10 minutes to prevent the dough from collapsing. When done, let it rest for 2 minutes under the lid before removing.
