Description
These Steamed Chinese Meat Buns (Baozi) are soft, fluffy buns filled with savory, juicy pork filling. Perfect as a snack, appetizer, or meal, they’re a staple of Chinese cuisine and great for sharing at family gatherings or dim sum nights.
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- ½ cup warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1 tsp vegetable oil
- Pinch of salt
For the Filling:
- 1 lb ground pork (or chicken)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp ground white pepper
- Optional: grated ginger, 1 tsp
Instructions
- Make the dough:
- In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes.
- Add flour, oil, and salt. Knead until smooth, about 8–10 minutes.
- Cover and let rise 1 hour until doubled.
- Prepare the filling:
- Mix ground meat with green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, and pepper until well combined.
- Assemble the buns:
- Punch down the dough and divide into 12 equal pieces.
- Roll each piece into a circle (~4 inches).
- Place 1–2 tablespoons of filling in the center.
- Pleat the edges and pinch to seal at the top.
- Steam the buns:
- Line a steamer with parchment paper or cabbage leaves to prevent sticking.
- Place buns in the steamer, leaving space for expansion.
- Steam over boiling water for 12–15 minutes.
- Serve:
- Serve hot, with soy sauce or chili sauce for dipping.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Main Dish
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 180kcal
- Sugar: 2g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg