Baozi

Baozi (Steamed Pork Buns)

Classic Chinese steamed buns with a tender yeasted wrapper pleated around a juicy pork and scallion filling. Best eaten hot from the steamer, when the dough is at its cloud-soft peak.

Prep

35 min

Cook

15 min

Total

50 min

Serves

10 buns

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz (≈2¼ cups)) wheat flour, all-purpose or baozi flour, plus extra for dusting
• •5 g (1 tsp) instant yeast
• •5 g (1 tsp) baking powder, added after first rise for extra fluff
• •10 g (2 tsp) caster sugar
• •3 g (½ tsp) fine salt
• •160 ml (⅔ cup) warm water, around 38 °C / 100 °F
• •20 g (1½ tbsp) neutral oil, plus a little for the bowl
• •300 g (10½ oz) ground pork, around 20% fat for a juicy filling
• •60 g (½ cup) scallion, finely chopped, greens and whites
• •15 g (1 tbsp) fresh ginger, finely grated
• •15 ml (1 tbsp) soy sauce, light Chinese soy sauce
• •5 ml (1 tsp) dark soy sauce, optional, for color
• •5 ml (1 tsp) sesame oil, toasted
• •2 g (½ tsp) ground white pepper
• •3 g (½ tsp) fine salt
• •60 ml (¼ cup) cold water or chicken stock, to help the filling hold its juices
• •10 g (2 tsp) cornstarch

Steps

1. 1 Make the dough: whisk flour, yeast, sugar and salt in a bowl. Pour in the warm water and oil and mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and rise in a warm spot for 45–60 minutes, until roughly doubled. (Home-kitchen note: a steamy oven with just the light on, or inside the microwave with a mug of hot water, mimics a proofing cabinet.)
2. 2 Punch down the dough, sprinkle over the baking powder and knead it in for 2–3 minutes until fully incorporated. Re-cover and rest 15 minutes while you make the filling.
3. 3 Make the filling: in a large bowl combine pork, scallion, ginger, both soy sauces, sesame oil, white pepper, salt, cornstarch and the cold water or stock. Stir vigorously in one direction for 2–3 minutes until the mixture looks paste-like and holds together; this is what keeps the filling juicy during steaming.
4. 4 Divide the rested dough into 10 equal pieces (about 48 g each). Roll each piece into a ball, then flatten into a disc about 9–10 cm (3½–4 in) across, with a slightly thicker middle and thinner edge.
5. 5 Spoon about 35–40 g of filling into the center of each disc. Pleat the edges up around the filling: with thumb and index finger of one hand rotating the bun, use the other hand to pinch and twist about 12–15 small pleats, twisting closed at the top. Twist gently to seal and stand each bun seam-side up on a small square of parchment.
6. 6 Cover the shaped buns with a damp cloth and proof 20–25 minutes, until visibly puffy and about 1.4× their original size. Do not over-proof or they will collapse during steaming.
7. 7 Line a bamboo or metal steamer with parchment squares or cabbage leaves. Place buns seam-side up, leaving at least 3 cm (1¼ in) between them for expansion.
8. 8 Steam over briskly boiling water: 12 minutes for medium buns. Keep the lid on the whole time; do not peek in the first 5 minutes or the buns may collapse.
9. 9 Doneness cue: the buns should be roughly 1.5× their pre-steamed size, the surface springy and matte, and an instant-read thermometer pushed into the center of the filling should read at least 75 °C / 165 °F.
10. 10 Turn off the heat and rest the buns in the closed steamer for 2 minutes before opening the lid — this prevents sudden shrinkage. Serve hot, plain or with black vinegar and julienned ginger.