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.)
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