• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Baozi (Chinese Steamed Pork Buns)

29 January, 2014 by Tara Leave a Comment

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

Bao Zi (10 of 11)
Baozi (Bao, Pau) are Chinese buns made from a yeast dough stuffed with various fillings from savory to sweet. They are often eaten for breakfast and as snacks. I filled the Baozi with seasoned pork, onion, mushroom, and spinach. They are steamed until puffy and the filling is cooked through. I actually do not currently own a steamer basket, so I used the steamer rack in my rice cooker to make 3-4 Baozi at a time. A multi-level bamboo steamer basket would be nice to cook many Baozi at once.

I used my small rolling pin to roll out the dough. It helps to roll out from the center towards the edges, gradually adding a little more pressure, so the edges are slightly thinner than the center. Having the center a little thicker helps hold the filling.

This was the first time I have ever made steamed buns, so my pleating needs quite a bit more practice. They don’t have to be perfect, but here is a video showing the technique. Make sure the dough completely seals the filling inside.

baozi1

After filling, the Baozi can be frozen for future use. I place them on the parchment squares, then in a single layer on a large baking sheet. Once frozen through, they can be carefully transferred to a freezer bag. I added about 10 minutes to the steaming to make sure the pork filling is completely cooked through. I will occasionally insert a meat thermometer into the center of one to make sure the pork is heated enough.

Bao Zi (11 of 11)

Baozi (Chinese Steamed Pork Buns) Recipe

Adapted from Just Putzing Around the Kitchen

Print Pin

Baozi (Chinese Steamed Pork Buns)

A recipe for Baozi (Chinese Steamed Pork Buns)
Course Bread
Cuisine Chinese
Keyword baozi, buns, China, Chinese, dumpling, meat, pork, steamed
Prep Time 40 minutes
Cook Time 20 minutes
Resting Time: 40 minutes
Total Time 1 hour 40 minutes
Servings 24 Buns

Ingredients

Dough:

  • 2 teaspoons active dry yeast
  • 1 1/2 cups lukewarm water 105-115 degrees F
  • 4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil

Filling:

  • 1/2 tablespoon vegetable oil
  • 1/2 medium onion diced
  • 1 cup diced mushrooms
  • 3 cups baby spinach
  • 2 pounds ground pork
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • salt to taste

Instructions

  • In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
  • In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and sugar. Process or mix in the yeast with water and vegetable oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Divide the dough into 24 equal pieces. Cover and let rest while filling is prepared.
  • In a large wok or pan, drizzle vegetable oil over medium heat. Once heated, add onion, mushroom, and spinach. Cook until onions and mushrooms are soft and spinach is wilted. Remove to a large bowl and allow to cool.
  • Once the vegetables have cooled, add the pork, soy sauce, sesame oil, garlic, and salt. Mix until combined.
  • Cut out 4x4 inch squares of parchment paper.
  • Take a piece of the rested dough and flatten on work surface. Use a small rolling pin to roll into a 1/8 inch thick circle. Place a heaping tablespoon to 2 tablespoons of filling in the center. Fold the edges of the circle upward to cover the filling. Gently twist and pinch the top to seal. Repeat with remaining dough and filling. Place each bun on prepared parchment squares. Cover the buns with a towel and let rest for about 40 minutes.
  • Place buns with parchment in steamer basket and steam over high heat until puffy, firm, and center is cooked through, 20-25 minutes. Repeat with remaining buns.
  • Facebook
  • Twitter
  • Email

Filed Under: Appetizers/Snacks, Asian, Bread, Breakfast, Meat, Pork Tagged With: appetizer, asia, asian, baozi, bread, breakfast, China, chinese, chinese new year, dumpling, lunar new year, meat, pork

Previous Post: « Chinese Egg Rolls
Next Post: Jiaozi (Chinese Dumplings) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,095 other subscribers

Featured Recipes:

Cardamom Latte in two stone glasses with cardamom pods in the background.
Lavender Lemonade in two glasses garnished with lemon slices and rosemary.
Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme