Tender, cloud-soft steamed buns (baozi) stuffed with a savory pork filling accented by fresh fennel. A comforting classic perfect for dim sum spreads or casual family dinners.
These pillowy homemade buns feature a light, airy wrapper that gives way to a juicy, aromatic pork filling. The secret lies in giving the dough plenty of time to rise and seasoning the meat generously. Fennel adds a lovely subtle licorice note that pairs beautifully with the savory pork.
In a large bowl, whisk together the flour, yeast, sugar, and salt. Gradually pour in the warm water while stirring until a rough, shaggy dough comes together. Turn out onto a clean surface and knead vigorously for 8-10 minutes until the dough feels smooth and springs back when pressed. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour until doubled in volume.
Trim the fennel bulb and chop it finely. In a large bowl, combine the ground pork with both soy sauces, oyster sauce, sesame oil, beaten egg, cooking wine, grated ginger, and minced green onions. Add the chopped fennel and mix everything together until well combined. Taste and adjust seasoning if needed. Set aside while you work with the dough.
Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal portions. Roll each piece into a circle about 4 inches wide, leaving the center slightly thicker than the edges. Place a generous tablespoon of filling in the middle. Gather the edges up around the filling and pleat them together, then twist firmly at the top to seal. Set aside seam-side up.
Line your steamer basket with parchment paper and arrange the buns seam-side up, spacing them about 2 inches apart to allow for rising. Bring a pot of water to a vigorous boil, then place the steamer on top. Cover and steam for 15-18 minutes until the buns are puffed and feel firm to the touch. Remove from heat and let rest 2 minutes before lifting the lid. Serve immediately while warm and fluffy.
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.
