Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings.
Ingredients (10 buns)
For the Dough:
- 4g active dry yeast
- 5g granulated sugar
- 175 ml lukewarm water
- 290 g bread flour
For the Filling:
- 100 g cabbage, minced
- 50g onion, chopped
- 50g carrot, grated
- 1.5 scallions, finely chopped
- 300 g ground pork
- 10 g ginger, minced
- 1/2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions:
To Make the Dough:
1. In a large mixing bowl or mixer with a dough hook attachment add flour, yeast, sugar and water.
2. Knead for about 10-15 minutes. The dough should be soft, not sticky and not too firm.
3. Once the dough is even and smooth, form it into a ball. Cover it with a kitchen towel and let it proof for one hour in a warm place.
To Make the Filling:
1. Prepare your vegetables - grate carrot, chop cabbage, onion and spring onion.
2. Add half teaspoon of salt and let it sit for 5-10 minutes to release the juices.
3. Drain the vegetables.
4. Add in the rest of filling ingredients and mix to combine.
5. Store in the fridge until ready to use.
To Assemble the Baozi (Buns):
1. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 10 equal pieces (each should weigh about 48g).
2. Take each dough ball, and with a rolling pin, roll it from without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.
3. Add spoonful of filling to the center. You can divide the filling into 10 portions beforehand.
4. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top.
5. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled.
I didn't have steaming basket so I placed them on a plate lined with parchment paper.
6. Cover with kitchen towel and let the buns proof for another 15 minutes before steaming.
To Steam:
1. With the buns in the steamer, start with cold water and steam for about 20-25 minutes.
2. Turn off the heat, and keep the lid on. Let the buns “rest” for 5 minutes before opening the lid, so they won't collapse.
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