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Delicious Baozi with Savory Pork Filling

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Soft, pillowy steamed buns filled with juicy, flavorful pork seasoned with soy, ginger, and sesame oil. A comforting and easy homemade recipe perfect for any occasion.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • 2 tbsp granulated sugar
  • 1 ¼ cups (300 ml) warm water (about 110°F / 43°C)
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • 12 oz (340g) ground pork (preferably 20% fat)
  • 3 stalks green onions, finely chopped
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp sesame oil
  • 1 tbsp Shaoxing wine or dry sherry
  • ½ tsp white pepper
  • ½ tsp salt, to taste
  • ½ cup finely chopped water chestnuts (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine 1 ¼ cups warm water (110°F / 43°C) with 2 tbsp sugar and 2 ¼ tsp active dry yeast. Stir lightly and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together 3 ½ cups all-purpose flour and ½ tsp salt. Add the yeast mixture and 2 tbsp vegetable oil. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if sticky.
  4. First proof: Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm place for about 1 hour or until doubled in size.
  5. Prepare the filling: Combine ground pork, green onions, ginger, soy sauce, oyster sauce (if using), sesame oil, Shaoxing wine, white pepper, salt, and water chestnuts (optional) in a bowl. Mix well.
  6. Divide the dough: Punch down the risen dough, turn onto floured surface, divide into 16 equal pieces (~50g each). Roll each into a smooth ball and cover with a towel.
  7. Roll out the buns: Flatten a dough ball with your palm, then roll into a 4-inch (10 cm) circle, edges thinner than center.
  8. Fill and shape: Place about 1 tbsp (15g) pork filling in center. Wet edges with water, gather and pleat edges around filling, pinch tightly at top to seal.
  9. Prepare to steam: Line steamer basket with parchment paper circles or cabbage leaves. Place baozi with space between them.
  10. Second proof: Cover and let buns rest for 15-20 minutes to puff up slightly.
  11. Steam the baozi: Bring water to boil in steamer pot. Place basket over boiling water, cover, and steam for 15 minutes over medium-high heat. Do not open lid during steaming.
  12. Serve: Turn off heat and let buns sit covered for 5 minutes before removing lid. Serve warm.

Notes

Do not rush the proofing process to ensure soft, fluffy buns. Keep filling moist by mixing pork with a splash of cold water and cornstarch if desired. Seal buns tightly to prevent filling leakage. Avoid opening steamer lid during cooking to maintain fluffiness. Use parchment paper or cabbage leaves to prevent sticking. For gluten-free, substitute flour with gluten-free blend but expect denser texture. Ground chicken or turkey can replace pork for leaner filling.

Nutrition

Keywords: baozi, steamed buns, pork filling, Chinese recipe, homemade baozi, savory buns, Asian street food

Find it online: https://lucydishes.com/delicious-baozi-with-savory-pork-filling-easy-homemade-recipe-for-perfect-steamed-buns/