Steamed Pork Buns (Baozi)
Fluffy Chinese steamed buns filled with savory seasoned pork. Lovely fresh, and they freeze and reheat well for an easy snack or light meal.
Ingredients
- 5 g active dry yeast0.18 oz active dry yeast
- 8 g granulated sugar, for the yeast0.28 oz granulated sugar, for the yeast
- 360 ml lukewarm water1.52 cup lukewarm water
- 580 g all purpose flour1.28 lb all purpose flour
- 700 g ground pork1.54 lb ground pork
- 45 ml water, for the pork3.04 tbsp water, for the pork
- 45 ml vegetable oil3.04 tbsp vegetable oil
- 30 ml ginger, minced2.03 tbsp ginger, minced
- 1 medium onion, diced
- 30 ml shaoxing wine2.03 tbsp shaoxing wine
- 15 ml dark soy sauce, low-sodium if possible1.01 tbsp dark soy sauce, low-sodium if possible
- 15 ml sweet bean sauce1.01 tbsp sweet bean sauce
- 30 ml ground bean sauce2.03 tbsp ground bean sauce
- 15 ml oyster sauce1.01 tbsp oyster sauce
- 5 ml sugar, for the filling1.01 tsp sugar, for the filling
- 2.5 ml white pepper0.51 tsp white pepper
- 10 ml sesame oil2.03 tsp sesame oil
- 7.5 ml cornstarch, mixed with a little water1.52 tsp cornstarch, mixed with a little water
- 3 each scallion, chopped
Steps
Make the Dough
- Dissolve the yeast and granulated sugar in the lukewarm water in a large bowl, then wait 10 to 15 minutes until the mixture foams up.
- Add the flour half a cup at a time and knead for about 15 minutes until the dough is smooth, soft, and no longer sticky.
- Form the dough into a ball, cover with a damp towel, and let it proof in a warm place for 1 hour until doubled in size.
Make the Filling
- Add the ground pork to a large bowl and stir in 3 tablespoons of water until well combined.
- Heat the oil in a wok over medium heat, then cook the minced ginger and diced onion until the onion softens.
- Add the pork, raise the heat, and stir to break up chunks until the meat turns pale and opaque all the way through.
- Stir in the wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil over high heat.
- Cook for a few minutes to reduce the liquid, then stir in the cornstarch mixed with a little water and let it bubble for about 1 minute.
- Turn off the heat and let the filling cool uncovered, then stir in the chopped scallions.
Shape the Buns
- Turn the proofed dough onto a floured surface and knead for 2 minutes to press out any air pockets.
- Weigh and divide the dough into 20 equal pieces.
- Roll each piece from the edge toward the center into a circle with a thin rim and thicker middle, then spoon filling into the center.
- Pleat the edges like an accordion with 10 to 15 folds, gathering and sealing the dough firmly at the top.
- Set each bun on a small square of parchment on the steaming rack, cover, and let them proof for 15 minutes.
Steam
- Place the buns in the steamer over cold water, turn the heat to medium, and steam for 15 minutes once the water boils.
- Turn off the heat and leave the lid on for 5 minutes, then open and check one bun is cooked through before serving warm.
Store and Reheat
- Once the buns are completely cooled, pack them in an airtight container to refrigerate or freeze.
- To reheat, microwave for 1 to 2 minutes or steam for 5 minutes; steam frozen buns for 8 minutes until hot throughout.
Nutrition
- Calories
- 232
- Protein
- 9g
- Fat
- 10g
- Carbs
- 24g
Tips by age
Cut a bun into small bite-size pieces and break up any large lumps of meat. The sauces are salty, so offer a small portion and balance with plain foods like rice or steamed vegetables.
Choking safety: Soft steamed dough can be dense and compress in the mouth. Cut into small pieces and supervise closely while eating.
Quarter the bun into manageable pieces and serve with water alongside. Keep the portion small since the filling is salty from the soy, oyster, and bean sauces.
Choking safety: Doughy buns can clump together. Cut into small pieces and watch your child while they eat.
Cut the bun into small wedges so the filling is exposed and easy to chew. Offer water and keep portions modest given the salty sauces.
Choking safety: Dense bread can be a choking risk. Cut into small pieces and supervise.
Serve a whole or halved bun cut into pieces they can manage, and remind them to take small bites and chew well.
Choking safety: Soft bread can compress; encourage small bites and stay nearby while eating.
Serve a whole bun as written. Most children this age can eat a steamed bun comfortably, halved if they prefer.
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