Description

These steamed meat buns, also known as baozi, are fluffy, savory buns filled with a flavorful ground pork mixture seasoned with soy sauce, oyster sauce, and aromatic spices. Perfect as a main course or snack, these Chinese-inspired buns are soft, tender, and bursting with umami goodness. The dough is light and airy thanks to yeast fermentation, and steaming keeps the buns moist and pillowy.

Ingredients

Scale

For the Dough:

3 cups all-purpose flour
2¼ teaspoons active dry yeast (1 packet)
1 tablespoon sugar
1 cup warm water (about 110°F)
2 tablespoons vegetable oil
½ teaspoon salt

For the Filling:

½ pound ground pork (or chicken or beef)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon grated ginger
¼ teaspoon white pepper

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Instructions

Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes until foamy to ensure the yeast is active.
Make Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Prepare Filling: While dough rises, combine all filling ingredients in a bowl and mix well. Refrigerate until ready to use to allow flavors to meld.
Shape Buns: After the dough has risen, punch it down and divide into 12 equal pieces. Flatten each piece into a 4-inch wide circle. Place a tablespoon of filling in the center of each circle, then gather and pinch the dough edges tightly at the top to seal.
Rest Buns: Place the sealed buns seam-side down on parchment paper squares and let rest for 15–20 minutes to relax the dough.
Steam Buns: Prepare a steamer and bring water to a boil. Steam the buns in batches for 15–18 minutes over medium-high heat. Let buns rest for 2 minutes before opening the lid to avoid wrinkling.
Serve Warm: Serve the steamed buns warm, enjoying their soft texture and savory filling.

Notes

You can customize the filling by adding chopped mushrooms, cabbage, or pieces of hard-boiled egg.
For an even fluffier texture, let the shaped buns rise a second time for 30 minutes before steaming.
Store leftover buns in the refrigerator and re-steam them to reheat, preserving their softness.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Main Course, Snack
Method: Steaming
Cuisine: Asian, Chinese-Inspired