Cook’s notes

Baozi, or simply bao, is a steamed bun. The filling may be savory or sweet. We’re skipping the rather ubiquitous char siu filling (it seems to be the only baozi filling known in America) for a raw ground pork and vegetable mixture. As the filling cooks inside the bun (almost like pressure cooking), no juices are lost. Instead, meat and vegetable juices soak the inside of the bun making it even more delicious.

Granted, the process is not for the faint-hearted. But when you succeed, the satisfaction of enjoying home cooked steamed pork buns is beyond words.

If you’ve made yeasted dough before, it shouldn’t be so difficult. The only difference really is that you steam these buns instead of baking them in the oven.

There are three steps in prepping baozi. You make the dough and, while it rests, you mix the filling. Then, you combine the two by cutting the dough into portions, flattening each and stuffing with the pork-vegetable filling.

Chinese steamed pork buns (baozi)

Prep: 30

Cook: 20

Proofing the dough 1 10

Total: 2

Servings: 16 pork buns

Course: Breakfast, Snack

Cuisine: Chinese

Label: Steamed

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Equipment

Stand mixer, (optional but recommended)
16 pieces 2″ x 2″ greaseproof paper
Steamer

Ingredients

Dough

2 teaspoons instant yeast
1 ¼ cups full-fat milk
2 cups all-purpose flour plus more for dusting
⅛ teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable oil divided

Pork Filling

250 grams ground pork (8.8 oz)
½ cup finely sliced chives
⅓ cup chopped carrot
1 tablespoon chopped garlic
½ teaspoon chopped ginger
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground coriander
¼ teaspoon five-spice powder
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame seed oil
½ cup chopped jicama or water chestnuts

Instructions

Make the dough

Disperse the yeast in the milk and set aside.
In the bowl of your stand mixer, measure the flour, add salt and sugar and whisk.
Make a well in the center, pour in the milk-yeast mixture and one tablespoon oil.
Mix everything together with a wooden spoon just until no longer wet.
Attach the dough hook and knead the dough until smooth, about 10 minutes.
Pinch a piece of dough to feel if it is soft and elastic. If not, knead for another minute.
Coat the inside of a large bowl with the remaining tablespoon of oil.
Dust your work surface with flour, dump in the dough and form into a ball.
Place the dough in the prepared bowl, rolling it around to coat the entire surface with oil.
Cover the bowl with cling film and leave the dough to rise until double in volume, about an hour.

Make the pork filling

While the dough rises, place the ground pork, chives, carrot, garlic, ginger, salt and pepper in a bowl, and mix well.
Add the ground coriander, five-spice powder, soy sauce, oyster sauce and sesame seed oil, and stir to combine.
Add the chopped jicama and mix until evenly distributed.

Make the pork buns

Punch down the dough, put back into the mixer and knead (at lowest speed) for about two minutes.
Sprinkle flour on your work surface, dump in the dough and roll unto a log about a foot long and three inches wide.
Cut the log into halves vertically then cut each half into eight equal pieces.
Take a piece of dough and flatten into a disc about ⅛ inch thick using a rolling pin.
Place the dough on the palm of one hand and drop a tablespoon of filling at the center.
Using the thumb and forefinger of your free hand, fold and pinch the edges of the dough.
With your other hand cupping the filled dough, turn it around slowly while your other hand continues folding and pinching the edges.
Continue turning, folding and pinching until the filling is sealed.
Lay the sealed dough on a piece of greaseproof paper.
Repeat until all pieces of dough have been filled.

Steam the pork buns

Arrange the buns in steamer baskets, cover loosely with cling film and leave to rise for about ten minutes.
Arrange the baskets over the steamer pot and cook the pork buns over briskly boiling water for 20 minutes.
Serve your steamed pork buns immediately.