Steamed Baozi Buns with Pork and Chinese Cabbage

Delicious Homemade Baozi: Steamed Buns with Pork and Chinese Cabbage

Baozi, traditional Chinese steamed buns, are a delightful and flavorful dish that can be enjoyed as a quick snack or a satisfying meal. These soft, fluffy buns are filled with a delicious mixture of seasoned pork, Chinese cabbage, and a hint of ginger and soy sauce. The preparation process is simple, yet the result is a warm, tender baozi with a perfectly balanced filling. Whether you’re making them for a family meal or a special occasion, these baozi are sure to impress.

Ingredients:

Instructions:

1. Prepare the dough
   To begin making the baozi, first prepare the dough. Start by placing the water in the bowl of a stand mixer fitted with a dough hook. Add the dry yeast to the water and mix gently to dissolve. Next, gradually incorporate the wheat flour into the mixture, stirring until the dough begins to form. Once the dough has become cohesive and smooth, transfer it to a lightly floured work surface and knead it briefly until it reaches a smooth, round shape. Place the dough in a bowl, cover it with plastic wrap, and set it aside to rise for about 1 hour or until doubled in size.

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2. Prepare the filling
   While the dough is rising, you can prepare the filling. Start by removing the tough core from the Chinese cabbage and finely chopping the leaves. Finely chop the spring onion (scallion) and peel and grate the fresh ginger. Alternatively, you can finely mince the ginger if you prefer. In the bowl of your stand mixer, fitted with a paddle attachment, combine the chopped cabbage, spring onion, ground pork, sugar, salt, and black pepper. Add the sesame oil and mix everything together until the ingredients are well combined.

3. Shape the baozi
   Once the dough has risen, transfer it to a lightly floured work surface. Briefly knead it again to deflate the dough. Divide the dough into 12 equal portions using a dough scraper or your hands. Roll each portion into a small ball and then flatten each one using your palms to form a disc. Once you have a disc, take a small rolling pin and gently roll the edges of the dough thinner while keeping the center slightly thicker. This will create a round, even disc with a slightly raised center. Repeat this step for all of the dough portions.

4. Assemble the baozi
   Divide the prepared filling into 12 portions, each weighing about 25g. Place one portion of filling in the center of each dough disc. Carefully pinch the edges of the dough together, sealing the filling inside, and twist the top to close the bun completely. Once each baozi is formed, place it on a square of parchment paper, and arrange the baozi in a steamer basket. Repeat this step with the remaining dough and filling, ensuring the baozi are spaced apart slightly so they don’t stick together during steaming.

5. Second rise
   After all the baozi are assembled, cover the steamer basket with plastic wrap or a damp cloth. Let the baozi rise for another 40 minutes at room temperature. This second rise will help the baozi become fluffy and soft.

6. Steam the baozi
   Once the baozi have risen, it’s time to steam them. Bring a pot of water to a boil in a large steaming pot or wok. Carefully place the baozi (still on their parchment squares) into the steamer basket, ensuring they are not crowded. Cover the steamer with a lid and steam the baozi over medium heat for about 12-13 minutes, or until the buns are puffed up and cooked through.

7. Serve
   Once the baozi are cooked, remove them from the steamer and let them rest for 2 minutes. This resting time ensures that the buns maintain their soft texture and do not collapse. Transfer the baozi to a traditional bamboo basket or a serving plate. They can be enjoyed on their own or served with a side of dipping sauce like soy sauce or chili oil.

Tips for Success:

• Kneading the dough: If you don’t have a stand mixer, you can knead the dough by hand. Just ensure you knead it until it becomes smooth and elastic. It might take a little longer but the results will be just as delicious.
• Filling variations: While this recipe uses pork as the filling, you can easily switch it up with other proteins like chicken, beef, or even tofu for a vegetarian option.
• Steam carefully: Be sure that the water in the steamer is boiling before adding the baozi. If the water is not hot enough, the baozi may not cook properly. Keep the heat medium to avoid burning the bottoms of the buns.
• Storing leftovers: Baozi are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply steam them for a few minutes or microwave them with a damp paper towel to retain their softness.

Nutritional Information (per serving, 1 baozi):

Baozi are a versatile and satisfying dish that can be served as a snack, appetizer, or main course. The soft and fluffy dough complements the savory filling perfectly, creating a balanced and comforting meal. Whether you’re enjoying them on a cold winter day or sharing them with friends at a gathering, these baozi are sure to be a hit.