Baozi Steamed Buns

Baozi is a popular variety of steamed buns in China. It is understood to have originated in the Southern province of Canton (now known as Guangdong) and has now spread to all of China. Baozi can be eaten at any time of day, including as a snack or as a main meal, and are frequently connected with dim sum.

The fillings of Baozi can be various, including meat, vegetables, and sweets, but they are typically made with yeast-leavened dough. The dough is formed into small, round buns, which are then steamed in a bamboo steamer basket. Baozi can be eaten by hand or with chopsticks, and they are usually offered with a dipping sauce.

How to Make Baozi (Steamed Buns).

Ingredients:

Baozi dough, 400 gm

Sweet red bean paste, 2 tablespoons

Pork mince

Salt, 1/4 teaspoon

White pepper, 1/8 teaspoon

Cornstarch

To prepare:

1. Yeast: In a tiny bowl, combine 40 g of warm water (about 40°C) and 1 teaspoon of sugar. Stir gently and set aside for 5-10 minutes to allow the yeast to activate. The mixture should have risen and produced a frothy layer.

2. In a big mixing basin, combine the flour, remaining sugar, and yeast mixture. Make a well in the center.

3. In a separate bowl, combine 120 ml of warm water, the oil, and 1 teaspoon of salt. Pour the water mixture into the well in the dry mixture and carefully stir with a wooden spoon or your hands until a sticky dough forms.

4. Knead: Turn the dough out onto a lightly floured clean work surface. Knead for 16-18 minutes, until the dough is soft, and elastic, and moist. Rest the dough for 30 minutes.

5. Roll out the dough: Divide the dough into 12 equal pieces and roll each into a ball. Cover with plastic wrap.

6. Roll out the dough: Working with one dough piece at a time, flatten it slightly into a disk using a rolling pin.

7. Place a spoonful of sweet red bean paste in the center of the dough disk.

8. Fold over the dough to form a half-moon shape, and press the edges together to seal the bun. Squeeze the edges to seal. Place the Baozi on a baking sheet lined with parchment paper.

9. Repeat with the leftover dough and filling.

10. Proof: Cover the Baozi with plastic wrap and let it rise in a warm (not hot) location for about 1-2 hours, or until it has nearly doubled.

11. Steaming: Bring a large pot of water to a boil. Reduce the fire to a low heat.

12. Place a bamboo steamer over the boiling water and line it with parchment paper. Carefully transfer the Baozi to the steamer, not overcrowding it. Cover the steamer.

13. Steam for 10-12 minutes after bringing the water to a boil. Check that the Baozi are well cooked and fluffy. If necessary, steam in batches.

14. Serve: Cut the Baozi into halves. Serve warm with your favorite dipping sauce.

Enjoy your Baozi!