Chocolate Pudding Baozi (Steamed Buns with Budyń Filling)

Soft, fluffy baozi buns wrapped around creamy Polish-style chocolate custard - an East-meets-West treat. These baozi are made with a tender, yeasted dough and filled with a rich, silky budyń (chocolate pudding), giving each bite a gooey, melt-in-your-mouth center. The contrast between the light, steamed bun exterior and the velvety chocolate inside makes these perfect as a sweet snack, dessert, or special breakfast.

Freezer-friendly - make a batch and enjoy warm, gooey buns any time.

Serve warm with a drizzle of condensed milk, melted chocolate, or a sprinkle of cocoa powder.

Ingredients

For the Filling:

- 250ml milk

- 40g corn starch

- 40g sugar

- 15g cocoa powder

- 1 egg

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

Read More

Red Bean Paste Baozi (Steamed Buns)

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste 

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.  

- Knead on low speed for 8–10 minutes until smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.  

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.  

- Once the dough has risen, deflate it.  

- Roll the dough into a rope and divide it into 9 equal pieces.  

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.  

- Place a portion of red bean paste in the center of each wrapper.  

- Seal the edges completely, ensuring no gaps.  

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.  

- Let them rest for 30 minutes until light and plump.  

4. Steam the Buns: 

- Boil water in a wok or pot. 

- Place the steamer trays or plate with buns over the boiling water.  

- Steam over medium-high heat for 10 minutes.  

- Serve immediately.  

5. Storage and Reheating:  

- Keep in the fridge for 3 days or freeze for up to 2 months.  

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes. 

Read More

Baozi (Steamed Buns) With Basil Pork Filling

Soft and fluffy baozi (steamed buns) filled with juicy minced pork and fragrant basil make the perfect fusion of savory and aromatic flavors. These steamed buns are a delightful snack or light meal, bursting with fresh herbs and classic seasonings in every bite.

Baozi are a quick and satisfying snack or breakfast option, perfect for busy days. They’re super easy to store in the fridge or freezer and can be reheated in minutes. Over time, I’ve experimented with several different fillings for baozi - feel free to explore my other recipes for more delicious ideas!

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 350g pork meat

- Bunch of basil leaves

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Instructions:

1. Make the Filling: 

   - Chop the basil leaves.  

   - Add the pork into a bowl and season to taste with sesame oil, oyster sauce, 

   - Add cornstarch in and mix until well combined.  

   - Place the filling in the fridge until ready to use.  

2. Make the Dough: 

   - In a bowl, combine the flour, yeast, sugar, and lukewarm water.  

   - Knead the dough for 8–10 minutes until it becomes soft and smooth.  

   - Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for 1 hour, or until it doubles in size.  

3. Shape the Buns:  

   - Once risen, deflate the dough and divide it into 12 equal pieces.  

   - Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.  

   - Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.  

   - Place the buns on a plate lined with parchment paper, ensuring they are spaced apart to prevent sticking.  

4. Steam the Buns: 

   - Place the plate into a steamer and steam the buns for 12–15 minutes.  

   - Turn off the heat and let them rest for 5 minutes to prevent collapsing.  

   - Serve warm, or freeze them for later. (Wrap tightly with plastic wrap if freezing.)

Read More

Brown Sugar Mantou (Steamed Buns) - 黑糖饅頭

Brown Sugar Mantou (黑糖饅頭) are soft, fluffy Chinese steamed buns made with a dough that incorporates brown sugar, giving them a subtle caramel-like sweetness. They are light and airy, with a slightly rich flavor compared to traditional plain mantou, making them a perfect treat or breakfast option.

Ingredients for 8 buns:

- 240g cake flour

- 20g brown sugar

- 4g instant dry yeast

- 120g water

- 30g brown sugar (for filling)

Instructions:

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a napkin and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly, then roll it into a rectangular shape.

   - Sprinkle the brown sugar evenly over the dough.

   - Roll the dough into a log shape.

   - Divide the log into 8 equal portions.

   - Place the buns on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

Read More

Bao Zi - Steamed Buns With Gochujang Chicken Filling

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. 

This time with a Korean-inspired filling—gochujang chicken. The filling is a bit spicy, perfect for me, but you can adjust the gochujang paste to suit your taste.

It's a good way to use up any leftover meat, for example, from chicken soup.

Check out my Pork Baozi Recipe LINK

Check out my Baked Baozi Recipe LINK

Ingredients (Yield 10 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

For the Chicken:

- 350g boneless, skinless chicken thighs / breast 

- 1 tablespoon sesame oil

- 2-3 garlic cloves, minced

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 3 tablespoons honey

To serve:

- 1 tablespoon chili oil

- 1 tablespoon toasted sesame seeds

- 2 scallions (spring onions), finely sliced

- Fresh cilantro (coriander)

Instructions

1. Make the Chicken:

   - Cook, bake, fry, or use leftover chicken meat, according to your preference.

   - Let the meat cool and then shred it with forks.

   - Add all the seasonings and stir until combined.

2. Make the Dough:

   - Combine flour, yeast, salt, and water. Knead the dough for 8-10 minutes until soft and smooth.

   - Transfer to a greased bowl, cover, and let the dough rest for an hour.

   - Once risen, deflate and divide the dough into 10 pieces.

   - Roll each piece into a ball, flatten, and use a rolling pin to roll into 10cm circles.

   - Place chicken filling in the center, pleat, and seal.

   - Lay the buns on parchment paper, keep distance to prevent sticking together.

3. Steam the Buns:

   - Rest the buns, covered, for 30 minutes.

   - Steam over boiling water for 10 minutes until puffed.

   - Let rest, covered, for an additional 5 minutes to prevent collapsing.

4. Serve:

   - Garnish with chili oil, sesame seeds, scallions, and cilantro if desired.

   - Freeze leftover buns and steam to heat them up when desired.

Read More

Chinese Steamed Buns - Baozi 包子

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. 

Check out my Gochujang Chicken Baozi Recipe LINK

Check out my Baked Baozi Recipe LINK

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.

Read More