Baozi are a delicious Asian street food that originated in China thousands of years ago. They consist of soft steamed buns filled with meat, vegetables, or sweets, perfect to enjoy at any time.
The recipe combines a delicate dough with a flavorful filling of pork, Chinese cabbage, and chives, creating a perfect balance in every bite.
Although its preparation requires care in shaping and fermentation, it is worth it for its unique flavor and airy texture. They are ideal for sharing with family, gatherings, or as a breakfast or snack option.
Baozi (Steamed Chinese Buns)
Ingredients
330 grams of Flour
150 milliliters of Water
80 grams of Sugar
6 grams of Dry yeast
250 grams of Minced pork
100 grams of Chinese cabbage
1 Chives
10 grams of Ginger
20 grams of Soy sauce
15 grams of Sugar
10 grams of Sesame oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a bowl, combine the water and yeast, stirring gently until fully dissolved.
Step 2 : Add the flour and sugar, then knead for about five to six minutes.
Step 3 : The dough should be soft and homogeneous.
Step 4 : Next, transfer the dough to a floured surface, form into a ball, and place in a bowl covered with plastic wrap.
Step 5 : Let it rest in a warm place for about 40 minutes, allowing it to ferment and grow in size.
Step 6 : Meanwhile, finely chop the cabbage, chives, and ginger in a separate bowl.
Step 7 : Mix these chopped vegetables with the minced pork, sugar, salt, and pepper, ensuring all ingredients are well incorporated.
Step 8 : Then, add the sesame oil and soy sauce, mixing with firm but gentle movements until you get a uniform filling.
Step 9 : Once the dough has fermented, divide it into three equal parts.
Step 10 : Shape each part into a long cylinder and cut into portions of about 35 grams.
Step 11 : Form balls from these portions, then flatten and roll them out with a rolling pin, aiming to keep the edges thin and the center thicker.
Step 12 : Place approximately 25 grams of filling in the center of each dough disc.
Step 13 : Seal the discs by pleating the edges, closing completely to enclose the filling.
Step 14 : Place the baozi on squares of parchment paper to prevent sticking.
Step 15 : Cover again and let ferment for another 40 minutes, allowing them to rise a bit more.
Step 16 : Finally, bring water to a boil in a steamer and place the baozi inside, making sure they do not touch each other.
Step 17 : Steam for about 12 to 13 minutes, then turn off the heat and let rest a few minutes before removing.
Step 18 : This final step helps maintain their characteristic soft and fluffy texture.
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