BAOZI: Steamed Meat Buns
FLUFFY | MEAT | SOY SAUCE | TRADITIONAL RECIPE
DESCRIPTION
DESTINATION: China
YIELD: 12 Buns
PREP TIME: 40 minutes
(Cook Time: 1 hour | Rest Time: 1 hour)
DIFFICULTY LEVEL: Easy
Have you ever tasted an exquisite bun that transports you to Shanghai?
Discover a recipe of Baozi that will make you live a gourmet pause like in China !
THE EXPERIENCE YOU'RE GOING TO LIVE:
A very mellow bun that at the first bite brings out the sweet-savory taste of the meat – A real trip …
ORIGIN OF THE RECIPE:
Recipe discovered in the traditional streets of Shanghai and passed down to me from my Chinese friend Mei.
MUSIC ?
Do you like to listen to music while you’re cooking ? Ok, here are some great Chinese artists:
Lei Qiang (Traditional music) | S.I.N.G 女团 (C-POP)
INGREDIENTS
BUNS
Flour – 300 g (10.5 oz)
Corn starch – 60g (2.1 oz)
Instant yeast – 4g (0.14 oz)
Sugar – 60g (2.11 oz)
Cooking oil – 1 tablespoon
Salt – ½ teaspoon
Cold milk – 150ml (5,07 fl oz)
THE FILLING
Pork – 500g (17.6 oz)
This recipe is made with pork, but if you want you can replace it with beef.
Spring onions (with green stalks) – 2
Soy sauce – 2 tablespoons
Sugar – 1 teaspoon
Spicy Sweet & Sour Sauce – 2 teaspoons
Oyster sauce – 1 teaspoon
Sesame oil – 1 teaspoon
Corn starch – 1 ½ tablespoons
Ginger powder – ½ teaspoon
Flour – 300 g (10.5 oz)
Corn starch – 60g (2.1 oz)
Instant yeast – 4g (0.14 oz)
Sugar – 60g (2.11 oz)
Cooking oil – 1 tablespoon
Salt – ½ teaspoon
Cold milk – 150ml (5,07 fl oz)
THE FILLING
Pork – 500g (17.6 oz)
This recipe is made with pork, but if you want you can replace it with beef.
Spring onions (with green stalks) – 2
Soy sauce – 2 tablespoons
Sugar – 1 teaspoon
Spicy Sweet & Sour Sauce – 2 teaspoons
Oyster sauce – 1 teaspoon
Sesame oil – 1 teaspoon
Corn starch – 1 ½ tablespoons
Ginger powder – ½ teaspoon
DIRECTIONS
STEP 1
BUNS ⇒ BY HANDS.
In a large bowl, mix: Flour, Corn starch, Instant yeast, Sugar, Oil and Salt. Gradually add the cold milk and mix until you can form a dough.
⌈if your mixture is a little bit dry, you can add a small amount of milk until you can form a dough⌋
Cover the bowl with a dish cloth and let it sit at room temperature for 15 min. Then, take your dough and knead it by hand for 10-15 min.
BUNS ⇒ BY HANDS.
In a large bowl, mix: Flour, Corn starch, Instant yeast, Sugar, Oil and Salt. Gradually add the cold milk and mix until you can form a dough.
⌈if your mixture is a little bit dry, you can add a small amount of milk until you can form a dough⌋
Cover the bowl with a dish cloth and let it sit at room temperature for 15 min. Then, take your dough and knead it by hand for 10-15 min.
STEP 1
BUNS ⇒ WITH A MACHINE.
In the bowl, mix with the dough hook attachment:
Flour, Corn starch, Instant yeast, Sugar, Oil and Salt.
Then gradually add the cold milk.
⌈if your mixture is a little bit dry, you can add a small amount of milk until you can form a dough⌋
Mix for 5 min.
BUNS ⇒ WITH A MACHINE.
In the bowl, mix with the dough hook attachment:
Flour, Corn starch, Instant yeast, Sugar, Oil and Salt.
Then gradually add the cold milk.
⌈if your mixture is a little bit dry, you can add a small amount of milk until you can form a dough⌋
Mix for 5 min.
STEP 2
Cover your bowl with cling film and let it sit at room temperature for 15 minutes. This step will allow to relax the gluten of your dough, for a better use later.
Cover your bowl with cling film and let it sit at room temperature for 15 minutes. This step will allow to relax the gluten of your dough, for a better use later.
STEP 3
THE FILLING.
Cut the meat into small pieces, then put it in a large bowl, add 2 tablespoons of water and mix.
THE FILLING.
Cut the meat into small pieces, then put it in a large bowl, add 2 tablespoons of water and mix.
STEP 4
Cut the spring onions into thin strips, then set aside the pieces of green stalks. In a wok (or large pan), cook the white strips of onions over low heat with a small amount of oil.
Then add the meat and cook until is coloured over medium heat (the meat does not need to brown as we are going to cook it by steaming after).
Cut the spring onions into thin strips, then set aside the pieces of green stalks. In a wok (or large pan), cook the white strips of onions over low heat with a small amount of oil.
Then add the meat and cook until is coloured over medium heat (the meat does not need to brown as we are going to cook it by steaming after).
STEP 5
When the meat is cooked, add and mix together:
Soy sauce, Sugar, Spicy sweet & sour sauce, Oyster sauce, Sesame oil and Ginger.
Add the corn starch, then mix and cook for a few minutes.
Add the pieces of green stalks, mix and turn off the heat.
When the meat is cooked, add and mix together:
Soy sauce, Sugar, Spicy sweet & sour sauce, Oyster sauce, Sesame oil and Ginger.
Add the corn starch, then mix and cook for a few minutes.
Add the pieces of green stalks, mix and turn off the heat.
STEP 6
Knead your dough for 1 min to remove any air bubbles.
Split it in half and form two smooth balls.
Cover one dough with cling film while you are working with the other.
Make a hole in the center of the dough you are working on.
Knead your dough for 1 min to remove any air bubbles.
Split it in half and form two smooth balls.
Cover one dough with cling film while you are working with the other.
Make a hole in the center of the dough you are working on.
STEP 7
Broaden the center of the dough by turning your both hands in the hole (as in the picture). Cut the dough in half, then into 6 equal pieces.
Reproduce the same thing with the dough ball set aside.
Broaden the center of the dough by turning your both hands in the hole (as in the picture). Cut the dough in half, then into 6 equal pieces.
Reproduce the same thing with the dough ball set aside.
STEP 8
We will work with one dough at a time, meanwhile, cover the others with a cling film. Take a piece of dough and form a smooth ball. Spread it out making sure to leave the center thicker, as in the picture (this will allow it to be more resistant for the filling).
We will work with one dough at a time, meanwhile, cover the others with a cling film. Take a piece of dough and form a smooth ball. Spread it out making sure to leave the center thicker, as in the picture (this will allow it to be more resistant for the filling).
STEP 9
Put your flat dough in one hand and add a tablespoon of filling to the center. With your other hand, fold gradually the edges in accordion until a bun is formed.
Pictures of the folding steps below ↓
Make the other 11 baozis, then let them inflate for 30 min, ideally in a warm place.
Put your flat dough in one hand and add a tablespoon of filling to the center. With your other hand, fold gradually the edges in accordion until a bun is formed.
Pictures of the folding steps below ↓
Make the other 11 baozis, then let them inflate for 30 min, ideally in a warm place.
STEP 10
STEAMING.
Boil water in a saucepan and place the bamboo steamer on it. Put your baozi into it (with a small piece of parchment paper underneath to avoid damaging your steamer basket). Put the lid on, leaving it slightly open to let the steam escape.
Cook for 20 min over medium heat.
At the end of cooking, turn off the heat but do not open your steamer, let your baozi cool in it for 3-5 min before opening it.
⌈You don’t have a bamboo steamer, but another food steamer? You can use it, making sure to open the lid slightly during cooking and surround the lid with a dry cloth to keep the baozis dry⌋
STEAMING.
Boil water in a saucepan and place the bamboo steamer on it. Put your baozi into it (with a small piece of parchment paper underneath to avoid damaging your steamer basket). Put the lid on, leaving it slightly open to let the steam escape.
Cook for 20 min over medium heat.
At the end of cooking, turn off the heat but do not open your steamer, let your baozi cool in it for 3-5 min before opening it.
⌈You don’t have a bamboo steamer, but another food steamer? You can use it, making sure to open the lid slightly during cooking and surround the lid with a dry cloth to keep the baozis dry⌋
Your Chinese Baozis are ready!
COOKING TIPS:
→ It is better to taste the Baozis right after steaming. If you want to eat them later ⇒ after the rest time of step 9, put them in the fridge so they can stop inflating and cook them later.