SWEET BAOZI RECIPES

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BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI AT HOME



Best Steamed Buns Recipe - How To Make Chinese Baozi At Home image

Take this recipe for soft, fluffy Chinese steamed buns and run with it! Fill the versatile dough with savory meats or sweet mixtures of your choosing and steam away!

Provided by June Xie

Categories     weeknight meals    winter    meat    steamed

Total Time 4 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 1 dozen

Number Of Ingredients 39

2 tbsp.

cornstarch

6 tbsp.

water

1 tbsp.

sweetened condensed milk or honey

3/4 c.

milk, divided

1 tsp.

instant yeast

3 1/3 c.

all-purpose flour

3/4 tsp.

kosher salt

1 1/4 c.

finely shredded cabbage

1 tsp.

kosher salt

1 lb.

ground or minced pork

1/4 tsp.

five spice

1/2 tsp.

ground Szechuan peppercorns

1/4 tsp.

ground coriander

1/4 tsp.

ground white pepper

1/2 tsp.

freshly ground black pepper

1/2 tsp.

MSG (optional)

1/2" ginger, finely minced

2

cloves garlic, finely minced

1/4 c.

finely chopped chives or green onions

2 tsp.

low-sodium soy sauce

1 tsp.

toasted sesame oil

2

large carrots, shredded

8 oz.

firm tofu or fish cakes, finely diced

1" piece fresh ginger, grated

1

large clove garlic, grated

2

green onions, thinly sliced

3 tbsp.

miso

1/2 tsp.

freshly ground black pepper 

1 tbsp.

gochugaru or 1/2 tsp. ground cayenne

1 tbsp.

toasted sesame oil

1 tbsp.

toasted sesame seeds

1 c.

dried adzuki beans, soaked overnight

1/2 tsp.

kosher salt

2/3 c.

granulated sugar

1/4 c.

Chinese black vinegar 

4 tsp.

toasted sesame oil

1 tsp.

finely minced fresh ginger (optional)

1/2 tsp.

granulated sugar

Pinch kosher salt

Steps:

  • Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast. Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes.  Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold. Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough.  Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.
    Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top.  Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch.  Serve with dipping sauce, if desired. In a large bowl, toss cabbage with salt until well combined. Let sit for 10 minutes. Add all remaining pork filling ingredients and stir mixture in one direction until a smooth paste forms.  On a plate or tray lined with parchment, portion mixture into 12 meatballs and transfer to the freezer t0 chill for 30 minutes, until semi-firm. In a large bowl, stir all ingredients together until well-combined.  Transfer to the refrigerator and chill while dough is resting.  Rinse and drain soaked beans. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Drain and reserve cooking liquid.  Return pot with beans to medium-low heat. Add in sugar and enough cooking liquid to barely cover the beans (about ½ to ? cup) and let simmer until beans are completely creamy and most of the liquid has been absorbed, about 15 minutes. Using a wooden spoon or potato masher, mash beans until desired consistency is reached. Let cool completely before using.

CHINESE STEAMED PORK BUNS (BAOZI)



Chinese Steamed Pork Buns (Baozi) image

Baozi, or simply bao, is a steamed bun. The filling may be savory or sweet. We're skipping the rather ubiquitous char siu filling (it seems to be the only baozi filling known in America) for a raw ground pork and vegetable mixture. As the filling cooks inside the bun (almost like pressure cooking), no juices are lost. Instead, meat and vegetable juices soak the inside of the bun making it even more delicious.Use ground pork with at least 20% fat. Fatty pork binds (and tastes) better than lean pork.To add a little crunch to the pork filling, chopped water chestnuts are traditionally added. If you can't find water chestnuts, jicama may be substituted. If using jicama, allow it to dry out for a day or two before using. Peel and chop, sprinkle with salt, squeeze out to remove excess water then add to the pork mixture.A stand mixer makes it easier and faster to make the dough. It is not absolutely necessary, however. You may knead the dough by hand. The process will take longer but, if done right, the result will be just as good.

Provided by Connie Veneracion

Categories     Snack

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 19

2 teaspoons instant yeast
1 ¼ cups full-fat milk
2 cups all-purpose flour (plus more for dusting)
? teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable oil (divided)
250 grams ground pork
½ cup finely sliced chives
? cup chopped carrot
1 tablespoon chopped garlic
½ teaspoon chopped ginger
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon ground coriander
¼ teaspoon five-spice powder
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame seed oil
½ cup chopped jicama (or water chestnuts)

Steps:

  • Make the dough
  • Make the pork filling
  • Make the pork buns

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