Fluffy, cloud-soft steamed buns filled with savory ground pork seasoned with ginger, green onions, and sesame oil. A beloved Chinese comfort food that's worth the little effort it takes to make from scratch.
These pillowy steamed buns, known as baozi, are a staple of Northern Chinese cuisine. The key is patience—giving the dough enough time to rise until it's doubled in size, which creates that characteristic soft, airy texture.
Dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for 5 minutes until the surface becomes foamy—this means the yeast is alive and ready to work its magic.
Combine flour, remaining sugar, and the yeast mixture in a large bowl. Stir with chopsticks or a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until the dough feels smooth, elastic, and bounces back when poked. Shape into a ball.
Place the dough ball in a lightly oiled bowl and cover with a damp kitchen towel. In cold weather, fill a larger container with hot water and set the bowl inside to create a warm environment. Let the dough rise for 1 to 1.5 hours until it has doubled in volume.
While the dough rises, combine ground pork, soy sauce, sesame oil, ginger, green onions, salt, and white pepper in a bowl. Stir in one direction for 2-3 minutes to develop the filling's texture—it should become slightly sticky and hold together well. Chill in the refrigerator until needed.
Punch down the risen dough to release air bubbles. Divide into 12 equal pieces and roll each into a circle about 4 inches wide, with slightly thicker edges and a thinner center. Place a generous spoonful of filling in the middle, then pleat the edges upward toward the center while rotating the bun until fully sealed. Set seam-side up on small squares of parchment paper.
Bring a pot of water to a vigorous boil. Arrange the buns in a steamer basket, making sure they don't touch. Steam over high heat for 15 minutes, then turn off the heat and let them rest for 2 minutes with the lid on—this prevents the buns from deflating. Carefully remove and serve warm.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
