pork buns

Carrot Ginger Pork Buns is one of the best fillings we’ve ever made. The sweetness of the carrot combined with ginger makes these pork buns just heavenly.

Carrot Ginger Pork Buns, Two Ways (Bao Zi)

instant dry yeast

sugar

water

all-purpose flour ((plus extra for rolling))

pork

sesame oil

soy sauce

white pepper

salt

carrots ((finely grated))

scallions ((finely chopped))

ginger ((grated))

shaoxing wine

scallion ((optional))

sesame seeds ((optional))

For this step, you need: 5 grams instant dry yeast, 1 teaspoon sugar, 1 ½ cups lukewarm water, and 4 cups all-purpose flour, plus extra for rolling.

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour. While it’s proofing, make the filling:

Step 1: Make the Dough

Combine the following and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside: 1 cup ground pork, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, 3 tablespoons oil, ¼ teaspoon ground white pepper, ¼ teaspoon salt.

Then heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots (4 cups) for a few minutes until they turn color (they shouldn’t be mushy. Cook until they’re just not raw anymore). Let cool completely.

Combine the pork mixture, the cooked carrots, and the following ingredients: 1 cup chopped scallion, 2 teaspoons grated ginger, 1 teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon shaoxing wine. Mix for a couple minutes, until the entire mixture resembles a paste.

Step 2: Make the Filling

After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get ride of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.

Take each dough ball, and with a rolling pin, roll 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 of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).

You can start with a smaller amount of filling until you get the hang of the folding. 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 floured surface while you finish assembling them. Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.

To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months (to be honest, they'll even last longer than that). To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!

Step 3: Assemble the Baozi

There are 2 ways to cook your baozi: steaming and pan-frying, or “sheng jian.”

Step 4: Cook!

I used a double-leveled bamboo steamer. You can use whatever steaming apparatus you normally use, but remember: 1) Boiling water should not directly touch the buns during steaming 2) Avoid sticking by brushing oil on the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. 3) The surface that the buns sit on should not be solid, like a plate. This will trap moisture and make the buns soggy. There should be some aeration going on. 4) Make sure the lid is tight so you don’t lose any steam.

Start with cold water, and put your buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the surface of the dough bounces right back, then they’re done. Keep a close eye on them. Over steaming will cause the buns to collapse, so cooking time is important.

Turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out and eating.

To steam:

Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add a couple tablespoons oil and swirl around the pan to coat it evenly. Add the buns to the pan, and let them cook for a few minutes until the bottoms turn golden brown. Once golden, add about 1/4 cup water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated. Uncover the lid, and toss the buns with scallion and sesame seeds. Done!

To pan-fry:

https://content.jwplatform.com/videos/lpjNft1U.mp4

Folding Baozi - The Woks of Life

Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it&#x27;s like they&#x27;re fresh out of the bamboo steamer!

Chinese Steamed Pork Buns

active dry yeast powder

/ 65 ml warm water

tbsp white sugar

/125 ml warm water

white sugar

plain flour ((all purpose))

cornstarch

/ 65 ml vegetable oil

tsp baking powder

vegetable oil

tbsp sugar

soy sauce (, regular

tbsp oyster sauce ((can sub Hoisin))

tbsp sesame oil

cornflour

Chinese Barbecue Pork (, diced (Note 2))

Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.

Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.

Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.

Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.

Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.

Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.

Dough:

Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).

Take one piece of dough, cover remaining with cling wrap or tea towel.

Roll into round 4.5" / 11 cm in diameter, making the edges thinner.

Place dough in hand, put 1 1/2 tbsp of Filling in the centre.

Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.

Repeat with remaining dough - make 12 in total.

Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.

Making Buns (watch video):

Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).

Place 6 to 8 buns on paper, cover with steamer lid.

Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.

Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.

Buns are ready when they spring back when touched, and the buns have formed a smooth skin.

Remove steamer from wok, serve warm!

Steaming:

Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.

Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.

While stirring, slowly pour cornflour mixture in. Mix until smooth.

Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).

Filling:

Top 2 pork buns recipes from across the web

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

Top Tags

Carrot Ginger Pork Buns, Two Ways (...

Chinese Steamed Pork Buns

Top 2 pork buns recipes from across the web

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

Top Tags

Carrot Ginger Pork Buns, Two Ways (...

Chinese Steamed Pork Buns

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