Chinese Steamed Pork Buns (包子 - Baozi) - The Woks of Life
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DirectionsStep1In 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.Step2Add in the flour 1⁄2 cup at a time and knead for about 15 minutes. Adjust the last 1⁄2 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 b…Step3Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated.Step4Now 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 p…Step5Add 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 a…Step6Cook 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 unc…Step7After 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 48…Step82. Add some filling to the center.Step9You 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 a…Step10If 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.Step11With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.Step12After 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.Step13Once the buns are steamed and cooled completely, pack them in an airtight container. They can be refrigerated or frozen.Step14Out 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 minutesIngredientsIngredients5 gramsActive Dry Yeast (about 1 1/2 teaspoons, or more precisely, 1.6 teaspoons; best to use weight measurements)8 gramsGranulated Sugar (2 teaspoons)1 ½ cupsLukewarm Water (355 ml)580 gramsAll Purpose Flour (about 5 cups, plus extra for kneading and rolling)700 gramsGround Pork (1 1/2 pounds; can substitute ground chicken or beef)3 tablespoonsWater (45 ml)3 tablespoonsVegetable Oil (45 ml)2 tablespoonsGinger (about 20g, minced)1 Large Onion (about 200g, minced)2 tablespoonsShaoxing Wine (30 ml, can substitute any other Chinese rice wine or dry cooking sherry)1 tablespoonDark Soy Sauce (15 ml)1 tablespoonSweet Bean Sauce (can substitute hoisin sauce)2 tablespoonsGround Bean Sauce1 tablespoonOyster Sauce1 teaspoonSugar (4g)½ teaspoonWhite Pepper2 teaspoonsSesame Oil1 ½ teaspoonsCornstarch (mixed with 1 tablespoon water)3 Scallions (finely chopped)See moreNutritionalNutritional232 Calories10 gTotal Fat25 mgCholesterol24 gCarbohydrate179 mgSodium9 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make Baozi (Chinese Steamed Buns)omeidachinese.com
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