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.
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.