Fluffy Steamed Pork Baozi
Pillowy-soft steamed buns cradling a juicy, ginger-scented pork filling with a touch of soy and sesame. These homemade baozi have that signature pleated top and cloud-like dough that pulls apart in tender layers — a beloved Chinese breakfast staple that fills the kitchen with the most incredible aroma.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 1/2 tsp instant yeast
- 1 cup warm water
+ 11 more ingredients
Instructions
Dissolve the sugar and yeast in the warm water and let stand for 5 minutes until foamy.
Add the flour, vegetable oil, and salt, then mix and knead for 8 to 10 minutes until you have a smooth, soft dough that springs back when poked.
Cover the dough and let it rise in a warm spot for 60 to 90 minutes until doubled in size.
While the dough rises, combine the ground pork, scallions, ginger, soy sauce, oyster sauce, sesame oil, white pepper, Shaoxing wine, and cabbage in a bowl. Stir vigorously in one direction for 2 minutes until the filling is sticky and cohesive.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a round disc about 4 inches across, keeping the center slightly thicker than the edges.
Place about 1 heaping tablespoon of filling in the center of each disc. Gather the edges up and around the filling, pleating as you go, and pinch firmly to seal at the top.
Place each bun on a small square of parchment paper and let them rest for 15 minutes to proof slightly.
Arrange the buns in a bamboo steamer lined with parchment, leaving 2 inches between each bun.
Steam over high heat for 15 minutes. Turn off the heat and leave the lid on for 3 more minutes before opening to prevent the buns from collapsing.
Nutrition Estimate
Per serving • Estimated by Blinner AI