Chinese Steamed Baozi
Baozi is one of China's most well-known steamed dough dishes, prepared for over a thousand years with various fillings – meat, vegetables, or even sweet creams. Baozi originally appeared in the offerings of Chinese street vendors, and today it is popular all over the world. The dough is soft, light, yet substantial, while the filling is juicy and flavorful. During steaming, the baozi practically swells and becomes silky to the touch – every bite is a textural experience. As the bamboo steamer opens and the aroma of fresh baozi wafts out, one can instantly feel transported to a Shanghai street market. Tip: If you don't have a bamboo steamer, you can use a metal steaming pot or colander; the important thing is that the dough buns are prepared in a covered, steamy environment!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a bowl, combine the flour, sugar, and yeast. Gradually add the lukewarm water and knead until you get a smooth dough. Cover and let it rise in a warm place for 1 hour.
2
While the dough is rising, prepare the filling: mix the ground pork with finely chopped scallions, grated ginger, soy sauce, sesame oil, and salt. Mix well to distribute the flavors evenly.
3
Once the dough has risen, knead it again, then divide it into 10-12 portions. Shape them into balls, then roll them out into circular wrappers – thicker in the center and thinner at the edges.
4
Place a spoonful of filling in the center of each wrapper, then pleat and seal the dough at the top. Make sure it's sealed tightly, otherwise it may open during steaming.
5
Place the baozi in a steamer lined with parchment paper, making sure they don't touch each other. Cover and let them rise for another 15 minutes while the water comes to a boil.
6
Steam the buns over high heat, covered, for 15 minutes. Do not lift the lid during steaming, as the baozi may collapse. At the end of steaming, let them rest under the lid for another 5 minutes before opening.
