Baozi combines a soft, pillowy dough with a savory, aromatic filling, making it a versatile and delicious dish for any occasion. Whether as a satisfying snack, an appetizer, or the centerpiece of a meal, baozi is a delightful culinary experience.
Ingredients Overview
The filling ingredients, including ground meat, garlic, ginger, and onions, create a flavorful base enhanced by soy sauce, oyster sauce, and a touch of Sichuan pepper. Carrots add a subtle sweetness, while the cornstarch slurry ensures the filling remains juicy.
The dough, made with simple pantry staples like all-purpose flour, yeast, and brown sugar, forms a soft, fluffy bun that perfectly complements the rich filling. Sesame oil adds a hint of nuttiness, while the water binds everything into a cohesive dough. Substitutions, such as plant-based protein for the filling or gluten-free flour for the dough, make baozi adaptable to dietary needs.
Step-by-Step Preparation
Preparing the Filling
Minced garlic and ginger form the aromatic foundation, while diced onions and carrots add texture and sweetness. Seasoning the ground meat with soy sauce, oyster sauce, and Sichuan pepper ensures every bite is packed with flavor. Incorporating the cornstarch slurry and chicken stock binds the mixture and keeps it moist, creating a perfectly balanced filling.
Making the Dough
Combining flour, yeast, brown sugar, and sesame oil results in a smooth, pliable dough. Kneading ensures proper gluten development, which contributes to the dough’s elasticity. Resting the dough under a damp cloth allows it to double in size, ensuring a light and airy texture after steaming.
Cooking the Filling
Sautéing carrots, garlic, and ginger in hot oil releases their natural aromas and enhances their flavor. Adding the onions and seasoning them lightly with salt balances the sweetness and ensures a harmonious blend. Once cooked, this mixture is combined with the seasoned ground meat for a filling that’s both savory and fragrant.
Assembling the Baozi
Rolling the dough into even pieces ensures uniformity, making each baozi consistent in size. Shaping the dough into rounds and carefully sealing the filling with neat folds not only secures the baozi but also creates a professional presentation. Allowing the assembled baozi to rest lets the dough relax, making it easier to handle during steaming.
Steaming the Baozi
Lining the steamer basket with parchment prevents sticking, while proper spacing allows the baozi to expand and cook evenly. Steaming for 15 minutes ensures the dough becomes fluffy and the filling is cooked through, resulting in perfectly tender buns.
Recipe Tips
Choosing the right ingredients:
Use fresh vegetables and high-quality meat for optimal flavor.
Preventing soggy baozi:
Avoid overfilling and ensure the filling mixture is not too wet.
Mastering the folds:
Practice consistent folds for better sealing and an appealing finish.
Steaming tips:
Make sure the water is boiling before placing the baozi in the steamer for even cooking.
What to Serve With This Recipe
Baozi pairs beautifully with dipping sauces such as soy sauce, chili oil, or a tangy vinegar-based dressing. For a balanced meal, serve alongside steamed greens or a light salad. Jasmine tea or a chilled beverage complements the baozi’s flavors, providing a refreshing contrast.
Storage and Reheating Tips
Store leftover baozi in an airtight container in the refrigerator for up to three days. Reheat by steaming for a few minutes to restore their fluffy texture. For longer storage, freeze uncooked baozi and steam them directly from frozen when ready to enjoy.
Frequently Asked Questions
Can I use a plant-based filling instead of meat?
Absolutely, tofu or plant-based ground meat can be seasoned similarly for a delicious alternative.
What is the best way to prevent the baozi from sticking to the steamer?
Use parchment paper or a lightly greased steamer basket.
How can I make the dough without yeast?
Substitute with baking powder for a quicker, yeast-free version.
Making baozi at home offers a sense of satisfaction and a delicious result. The fluffy buns and savory filling make it a versatile dish that’s easy to personalize with different fillings and accompaniments. Experiment with flavors and enjoy the delightful process of crafting baozi.
Ingredients
Filling
1/2 lb ground meat (beef or pork, ideally)
4 cloves garlic, crushed and minced
1 tbsp ginger (about 1 inch), peeled and minced
1/2 medium onion, diced
2 small carrots, peeled and diced
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
1 tbsp oyster sauce
2 tbsp corn starch
2 tbsp water
1/4 cup chicken stock
Sichuan pepper, to taste
Kosher salt, to taste
2 tbsp vegetable oil
Dough
300g all-purpose flour
1 tsp yeast (instant or dry active)
1 tbsp brown sugar
1 tbsp sesame oil
150g water
Instructions
Prep (Filling)
Crush and mince the garlic, setting it aside for later. Peel the ginger, mince it finely, and set it aside. Dice the onion and carrots into small, uniform pieces for even cooking. Combine the corn starch and water in a small bowl to create a smooth slurry, then set it aside.
Season the ground meat with soy sauce, oyster sauce, kosher salt, and Sichuan pepper, mixing thoroughly to incorporate the flavors. Add the corn starch slurry and chicken stock to the seasoned meat and mix well until the filling reaches a cohesive consistency.
Prep (Dough)
Combine the flour, yeast, brown sugar, and sesame oil in a mixing bowl. Slowly stream in the water while stirring constantly to form a shaggy dough. Once combined, knead the dough gently until smooth. Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it has doubled in size.
On the Stove (Filling)
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the diced carrots, minced garlic, and ginger, sautéing until the mixture becomes aromatic. Add the diced onions and season with a pinch of kosher salt, continuing to sauté for 1-2 minutes until the onions become translucent. Remove from heat and allow the vegetables to cool slightly.
Assembly
Add the sautéed vegetable mixture to the seasoned ground meat, mixing thoroughly to combine. Roll the rested dough into a log and divide it into 12 equal pieces by halving and then further dividing each section.
Roll each dough piece into a circular coin shape, rotating a quarter turn with each roll to ensure an even thickness. Place 2-3 tablespoons of filling into the center of each dough piece. Carefully pinch the dough edges closed, creating folds to seal the baozi securely. Let the assembled baozi rest for an additional 30 minutes to allow the dough to relax.
On the Stove (Baozi)
Heat water in a large pot fitted with a steamer basket lined with parchment paper. Bring the water to a boil. Arrange the baozi in the steamer basket, ensuring they do not touch each other to prevent sticking as they expand.
Steam the baozi for 15 minutes, allowing them to cook through completely. Serve immediately while warm, and enjoy the flavorful, fluffy baozi.
Baozi Recipe
Ingredients
Filling
- 1/2 lb ground meat beef or pork, ideally
- 4 cloves garlic crushed and minced
- 1 tbsp ginger about 1 inch, peeled and minced
- 1/2 medium onion diced
- 2 small carrots peeled and diced
- 4 tbsp low sodium soy sauce or 2 tbsp full sodium soy sauce
- 1 tbsp oyster sauce
- 2 tbsp corn starch
- 2 tbsp water
- 1/4 cup chicken stock
- Sichuan pepper to taste
- Kosher salt to taste
- 2 tbsp vegetable oil
Dough
- 300 g all-purpose flour
- 1 tsp yeast instant or dry active
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 150 g water
Instructions
Prep (Filling)
- Crush and mince the garlic, setting it aside for later. Peel the ginger, mince it finely, and set it aside. Dice the onion and carrots into small, uniform pieces for even cooking. Combine the corn starch and water in a small bowl to create a smooth slurry, then set it aside.
- Season the ground meat with soy sauce, oyster sauce, kosher salt, and Sichuan pepper, mixing thoroughly to incorporate the flavors. Add the corn starch slurry and chicken stock to the seasoned meat and mix well until the filling reaches a cohesive consistency.
Prep (Dough)
- Combine the flour, yeast, brown sugar, and sesame oil in a mixing bowl. Slowly stream in the water while stirring constantly to form a shaggy dough. Once combined, knead the dough gently until smooth. Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it has doubled in size.
On the Stove (Filling)
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the diced carrots, minced garlic, and ginger, sautéing until the mixture becomes aromatic. Add the diced onions and season with a pinch of kosher salt, continuing to sauté for 1-2 minutes until the onions become translucent. Remove from heat and allow the vegetables to cool slightly.
Assembly
- Add the sautéed vegetable mixture to the seasoned ground meat, mixing thoroughly to combine. Roll the rested dough into a log and divide it into 12 equal pieces by halving and then further dividing each section.
- Roll each dough piece into a circular coin shape, rotating a quarter turn with each roll to ensure an even thickness. Place 2-3 tablespoons of filling into the center of each dough piece. Carefully pinch the dough edges closed, creating folds to seal the baozi securely. Let the assembled baozi rest for an additional 30 minutes to allow the dough to relax.
On the Stove (Baozi)
- Heat water in a large pot fitted with a steamer basket lined with parchment paper. Bring the water to a boil. Arrange the baozi in the steamer basket, ensuring they do not touch each other to prevent sticking as they expand.
- Steam the baozi for 15 minutes, allowing them to cook through completely. Serve immediately while warm, and enjoy the flavorful, fluffy baozi.
