baozi

Steamed char siu bao is a typical and popular Cantonese bun stuffed with diced barbecue pork and most commonly served as a dim sum in yum cha restaurants.

Chinese Steamed Barbecue Pork Buns (Char Siu Bao)

flour

Baking or parchment paper,

For the Filling:

gluten free barbecue sauce (refer relevant recipe)

For the dough:

Dry Ingredients:

(1.5Ib) gluten free white bread flour (Laucke Easy Bakers)

dry active yeast

(1 ounces) agave sugar

salt

Wet Ingredients:

olive oil

rice milk

vanilla extract

Healthy, steamed, fluffy, soft, delicious veggie bao buns. Perfect as a starter or as a light meal. Use a filling of your choice.

Vegetarian Bao Buns & Sweet And Sour Sauce

milk (warm)

½ tsp baking powder

tsp sugar

tbsp oil

extra oil

mushrooms,

tbsp sesame seed oil

tsp ginger

tbsp sweet and sour sauce

tbsp chilli sauce

cucumber

carrot (shredded)

coriander or parsley leaves

water

1½ tbsp cornflour (cornstarch)

brown sugar

tomato puree

-2 tbsp chilli sauce

-1½ tbsp vinegar

soy sauce

VEGETARIAN BAO BUNS & SWEET AND SOUR SAUCE

Sift flour, salt, and baking powder into a big bowl.

Add instant dry active yeast and sugar. Mix well.

Mix oil and warm milk.

Using the oil milk mixture, make a dough which is not too hard or too soft.

Dust the worktop with a bit of flour. Knead the dough for 5-7 minutes till it becomes smooth.

Shape the dough into a ball. Rub some oil over it.

Grease the bowl with some oil.

Put the dough in the bowl. Cover the bowl with a damp cloth or a lid.

Place the bowl in a warm place. Allow the dough to ferment for 1½ hours or till double in size.

PREPARATION OF BAO BUN DOUGH:

Line the steamer trayor plate with some parchment paper. Brush a little oil over it.

Dust the worktop with some flour.

Roll out the dough into a big circle that is about ½ inch in thickness.

Uisng a cookie cutter or a lid that is about 3 inches in diameter, cut circles from the dough.

Gather up the sides and roll it again. Cut circles. Keep on doing that till all the dough is used up. If the dough cannot be rolled, let it rest for 5 minutes and it will become pliable again.

Brush some oil over all the circles.

Fold them into half, to resemble a semi circle or half moon.

Using your rolling pin, gently roll over the semi circle once to flatten it a bit. Remember, roll gently.

Place the rolled semi circles on the prepared steamer tray.

Allow the buns to ferment for 30 minutes.

Heat water some water in the steamer till it begins to boil.

Place the tray or plates with the buns in the steamer.

Steam for 8-10 minutes.

Remove the tray or plate from the steamer.

Let the buns cool down a bit.

Remove from the parchment paper.

Slowly pull apart from the folded seam. Each bun should open up easily.

Smear some red chilli sauce and sweet and sour sauce on the inside of the bun.

Add the filling and salad.

Serve with extra sauces on the side.

PREPARATION OF BAO BUNS:

Heat oil in a wide pan over medium heat.

Add garlic and stir fry till you get the aroma.

Add ginger and the chopped mushrooms.

Stir fry the mushrooms over high heat till they appear a bit soft. You don&#039;t want to overcook them.

Let the mixture cool for a bit.

Add salt, sweet and sour sauce and the chilli sauce. Mix well.

Adjust the spices according to your taste.

PREPARATION OF THE MUSHROOM FILLING:

Mix ¼ cup of water with cornflour (cornstarch) and leave it on the side till required.

Heat the remaining water in a saucepan over medium heat.

Add tomato puree, chilli sauce, vinegar, sugar, salt and soy sauce.

When the water begins to simmer add the cornflour slurry.

Keep stirring the sauce all the time till it becomes a bit thick.

Take the pan off the heat. The sauce is ready. If it becomes too thick add a little water.

For the homemade chilli sauce, check for the link in the ingredient list.

PREPARATION OF SWEET AND SOUR SAUCE:

This baozi recipe makes delicious Chinese steamed pork buns that can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack.

Steamed Pork Buns (Baozi)

g active dry yeast ((about 1 1/2 teaspoons,

g granulated sugar ((2 teaspoons))

water ((355 ml))

pork ((1 1/2 pounds; can substitute ground chicken or

water ((45 ml))

vegetable oil ((45 ml))

ginger ((about 20 grams, minced))

onion ((about 200 grams, minced))

Shaoxing wine ((30 ml, can substitute any other Chinese rice wine

soy sauce ((15 ml))

sweet bean sauce ((甜面酱; can substitute hoisin sauce))

bean sauce

oyster sauce

sugar ((4 grams))

white pepper

sesame oil

cornstarch ((mixed with 1 tablespoon water))

scallions ((finely chopped))

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up.

Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly. The dough should be soft––not sticky and not too firm. Once the dough is even and smooth, form it into a ball. Cover it with a damp kitchen towel and let it proof one hour in a warm place. (If kneading by hand, knead the dough until it’s as smooth as a baby’s butt!) While it’s proofing, make the filling.

To make the dough:

Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated.

Now preheat the wok or a cast iron pan until it starts to smoke lightly. Add in 3 tablespoons oil, along with the minced ginger and diced onion. Cook over medium heat until the onions soften. Add in the ground pork and turn up the heat, stirring to break up any large chunks. Cook until all the pork turns pale and opaque––there is no need to brown or crisp the meat.

Add wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil. With the heat on high, stir everything together until well-combined. Taste the filling and adjust seasoning if needed.

Cook for a couple of more minutes to cook off any remaining liquid. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to a minute. Turn off the heat and let the filling cool uncovered. After the filling has cooled, mix in the chopped scallions.

To make the filling:

After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 20 equal pieces (each should weigh about 48g-50g).

Take each dough ball, and with a rolling pin, roll it from the edge towards the center, without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2. Add some filling to the center.

You can start with a smaller amount of filling until you get the hang of the folding/pleating. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled. Let the buns proof (covered) for another 15 minutes before steaming.

If you’d rather not pleat the buns at all, simply pinch the edges of dough around the filling and pinch to seal tightly. Then simply flip the buns seam side down, cover, and proof for 15 minutes.

To assemble the baozi (buns):

With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.

After 15 minutes, turn off the heat, and keep the lid on. Let the buns “rest” for 5 minutes before opening the lid. Missing this step will cause the buns to collapse.

To steam:

Once the buns are steamed and cooled completely, pack them in an airtight container. They can be refrigerated or frozen.

Out of the refrigerator, simply microwave the buns for 1-2 minutes. Alternatively, re-steam them for 5 minutes. If re-heating frozen buns, there’s no need to thaw beforehand. Simply steam them for 8 minutes.

To store leftovers and reheat:

Learn how to make Instant Pot Steamed Buns (bao or baozi; Chinese: 鮮肉包子). Fluffy, soft, &amp; slightly sweet bao buns wrapped with aromatic, juicy, &amp; flavorful filling. These Chinese steamed pork buns and beef buns are so deliciously satisfying to eat!

Instant Pot Steamed Buns

all purpose flour

(8 grams) baking powder

fine table salt

granulated sugar

instant yeast

250 ml (1 cup) 108°F (42°C) lukewarm water

(37.5 grams) vegetable oil

(454 grams) ground beef

(60 grams) large egg

garlic (, grated)

(7 grams) ginger (, grated)

(15 milliliters) regular soy sauce

(5 milliliters) dark soy sauce

(6 grams) oyster sauce

⅛ teaspoon (0.2 grams) five spice powder

⅛ teaspoon (0.3 grams) ground white pepper

½ teaspoon (3 grams) table salt

½ teaspoon (1.8 grams) ground cumin powder

½ cup (125 milliliters) cold water

green onion (, finely sliced)

(10 milliliters) roasted sesame oil

(454 grams) ground pork

(14 grams) ginger (, grated)

Make Bao Dough

Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle. Gradually pour 250ml (108°F/42°C) lukewarm water and 2½ tbsp (37.5g) vegetable oil into the well, then mix the flour mixture until blended to form a relatively dry dough. *Note: The dough shouldn&#039;t stick to the hand too much once it&#039;s fully mixed. *Pro Tips: Make sure all the flour is mixed in. Depending on your flour, you may need another tablespoon (15ml) of lukewarm water. However, be careful not to add too much additional water. The dough should not feel sticky. Form a large ball with the dough. *Pro Tip: If the dough is a bit hard to knead, cover the dough and let it rest for 5 - 10 minutes. If the dough is soft enough to knead, proceed to step 2.

Knead Bao Dough

Knead &amp; Rise Bao Dough: Knead the bao dough for 8 - 11 minutes until the dough is relatively smooth. *Pro Tip: You can use a stand mixer to knead the dough. It should take roughly 6 - 8 minutes. Form the dough into a ball shape, then place it back into the original large mixing bowl. Cover it with a damp kitchen towel or food wrap.Place the mixing bowl in a warmer part of your kitchen, then allow the dough to rise for roughly 45 minutes - 1 hour.

Make Bao Fillings

Make Bao Fillings: Finely slice the green onions. Use a microplane grater to grate the garlic and ginger directly into the mixing bowl.a) Pork Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground pork, 1 (60g) large egg, 3 grated garlic cloves, 2 tsp (14g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, and ½ tsp (3g) table salt.b) Beef Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground beef, 1 (60g) large egg, 2 grated garlic cloves, 1 tsp (7g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, ½ tsp (3g) table salt, and ½ tsp (1.8g) ground cumin powder.When the filling ingredients are well mixed, mix in ½ cup (125ml) cold water one third at a time (around 42ml each time). *Pro Tip: Let the filling fully absorb the water before adding in more water. Add the finely sliced green onions and 2 tbsp (10ml) roasted sesame oil to the filling mixture, then mix well. Cover the filling mixture with food wrap, then place it in the fridge.

Make Dough Balls

Make Dough Balls: Your dough should be almost double in size now. Stick your finger into your dough and it shouldn&#039;t bounce back that much. Place your dough on a clean surface. Deflate the dough by pressing on it. Fold the dough a few times, then divide it into 16 equal pieces. Each piece should weigh around 50g. Form each small dough into a ball shape. Place the 16 dough balls on a plate, then cover them with a damp towel to prevent the dough from drying out.

Roll Bao Dough

Roll Bao Dough: Lightly dust your work surface and rolling pin with flour. With the lower part of your palm, flatten the dough into a circular shape by pressing down on the dough ball. Roll the flattened dough 2 - 3 times with a rolling pin. Rotate the dough 90 degrees and roll the dough for another 2 - 3 times. *Note: The dough should look like a circle at this point. 2 Methods to Roll Bao Dough: Roll the edges of each dough so the center is thick while the edges are thin. Method 1: Use your rolling pin with an outward rolling motion to flatten all the edges to thin them out. Method 2: Rotate the dough with one hand while using the rolling pin to thin out the edges. *Note: Each round dough should be roughly 5&quot; in diameter. Dust both sides of dough with flour to prevent them from sticking onto one another. Place the flattened bao dough on a plate, then cover it with a damp towel.

Add Filling to Bao Dough

Add Filling to Bao Dough: Take out the meat filling from the fridge. Place a round dough on your left hand. With a spoon, place 34g - 36g meat filling in the center of the round dough. Flatten out the filling a little.

Wrap Bao

Wrap Bao: Your right thumb should be on top of the round dough and your index finger should be on the outside. Use your right index finger to fold and pinch the edges against your right thumb. Rotate the dough as you fold the edges. Make sure to keep the filling inside the dough with your left thumb. *Note: You can also use the left thumb to help with the folding. Close the hole on top by using the same folding method.

Rest Bao

Rest Bao: Place the assembled steamed buns into a steamer basket with parchment paper at the bottom. Let the steamed buns rest for 30 minutes before cooking. *Note: If you&#039;re not cooking the bao immediately, place them in the fridge.

Cook Bao in Instant Pot

Cook Bao in Instant Pot: Method 1 (Small Batch): 8&quot; bamboo steamers will fit in a 6 quarts Instant Pot. Add 1 cup (250 ml) of cold water and a trivet in Instant Pot. Place the steamer basket on the trivet. Close the steamer basket lid if you&#039;re using a bamboo steamer. Close the Instant Pot lid, then turn Venting Knob to the Sealing position. Pressure cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully. Method 2 (Big Batch): Stack the bamboo steamers into tiers, then batch cook them and freeze for later. For 6 quarts Instant Pot: use 10&quot; bamboo steamers. For 8 quarts Instant Pot: use 10&quot; or 12&quot; bamboo steamers. Fill Instant Pot&#039;s inner pot with 2 cups (500ml) of water. Bring the 2 cups of water to a rapid boil with the &quot;Saute High&quot; function or &quot;Steam&quot; button. Carefully stack the bamboo steamers on top of the inner pot. Make sure the bamboo steamer&#039;s lid is closed properly. Steam the bao for 20 minutes, then turn off the heat.

Serve

Serve Steamed Buns: Your Instant Pot steamed buns are ready! Serve the piping hot Instant Pot Bao with some tea on the side. :D

Learn how to make soft and fluffy steamed buns stuffed with savory pork fillings. Perfect for brunch, as a snack, or appetizer.

Chinese Steamed Pork Buns (Bak Pao)

Basic steamed buns recipe

500 gr ground/minced pork (preferably with some fat)

scallion

tsp white pepper

Tbsp oyster sauce

tsp sesame oil

tsp corn starch

Place all ingredients for the pork filling in a mixing bowl. Use a chopstick to stir in one direction until the meat is a paste-like consistency. Cover with a plastic wrap and marinate for at least 1 hour or overnight if you have the time

Prepare the filling:

Once you have the basic steamed buns dough, lightly dust your work surface with a bit of flour, not too much. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don&#x27;t roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns &quot;wrinkle&quot; later when you steam

Place the filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This will make your steamed buns &quot;taller&quot;. Repeat with the rest of the dough and filling. Keep them covered with a clean tea towel

Wrapping:

Let the shaped buns proof until about 50% double its original size. They don&#039;t have to double in size. This may take about 30 minutes to 1 hour, but please don&#039;t go by the time, just observe to make sure the buns have puffed up to half its original size before steaming and when you gently push on the dough, it slowly bounces back. If it bounces back immediately, the dough needs longer proofing time

Proofing:

If your steamer is not able to steam all buns at one go, do it in 2-3 batches. Make sure to cover the rest of the proofed buns and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid creating burn spots. Place some of the buns on the steamer. Close the lid and leave about 1/4-inch of gap to let some steam escapes. Steam on MEDIUM heat for about 15 minutes. Turn off the heat and wait for 5 minutes and then remove steamed buns from the steamer to cooling rack. This will prevent the bottom from getting wet and soggy

Steaming:

If you make extra and plan to store them, once the steamed buns have cooled down, place them on a baking sheet not touching each other and put them inside the freezer for 1 hour then transfer to a freezer bag

Storing:

https://content.jwplatform.com/videos/qsT32ayG.mp4

Learn how to make soft and fluffy steamed buns stuffed with savory pork fillings. Perfect for brunch, as a snack, or appetizer.

Chinese Steamed Pork Buns

Learn how to make homemade soft and fluffy Chinese lotus leaf buns that are perfect for filling with tender char siu or peking duck.

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Top 7 baozi recipes from across the web

The most viewed baozi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Barbecue Pork Buns ...

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Instant Pot Steamed Buns

Chinese Steamed Pork Buns (Bak Pao)

Steamed Bao Buns (Fluffy Chinese Ba...

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The most viewed baozi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine