Chinese Pork and Mushroom Baozi
Baozi, or Chinese steamed buns, are a beloved dish throughout China, enjoyed for breakfast, lunch, or dinner. The pork and mushroom version is particularly popular, as the juicy ground meat and earthy mushrooms perfectly complement each other. The rich aroma of shiitake mushrooms adds depth to the filling, while soy sauce and sesame oil impart an Asian flavor profile. When making baozi, it's important to ensure the dough rises well and the filling is properly sealed to prevent leakage during steaming. This dish is ideal for weekend meals, family gatherings, or get-togethers with friends – guaranteed success.
Ingredients for this recipe
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Preparation Steps
1
For 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 about 1 hour, or until doubled in size.
2
For the filling, finely chop the shiitake mushrooms and green onions, and grate the ginger. Mix them with the ground pork, soy sauce, sesame oil, and a pinch of salt. Combine thoroughly, then refrigerate for 20 minutes.
3
Divide the risen dough into 12 equal portions. Roll each portion into a ball, then flatten them into circular wrappers, making the center thicker than the edges.
4
Place a tablespoon of filling in the center of each wrapper. Fold the edges up and twist them together at the top to seal well. Make sure the filling does not leak out.
5
Place the baozi on parchment paper or an oiled steamer rack, cover, and let them rise for another 15 minutes, or until slightly puffy.
6
Steam the baozi over boiling water for 12–15 minutes. Do not lift the lid during the first 10 minutes to prevent the dough from collapsing. When done, let them rest under the lid for 2 minutes, then serve.
