Baozi
Baozi are steamed buns filled with meat or vegetables, distinct from their soup-filled cousin xiaolongbao in that the dough itself is leavened and fluffy rather than thin and unleavened. They trace back over a thousand years, with legend crediting the strategist Zhuge Liang with inventing an early filled-bun offering to replace human sacrifice during a military campaign. Whatever the truth of that story, baozi spread across China and became a breakfast staple, sold hot from bamboo steamers at street stalls before sunrise. Regional versions vary widely: Tianjin's goubuli baozi are famous for their precise pleat count, while Cantonese char siu bao use a sweeter, fluffier dough around barbecued pork. What unites them is the technique of gathering a disc of risen dough around a filling and twisting the top closed, then letting the shaped buns proof again before steaming so they turn out light and pillowy rather than dense.
Yeasted dough, light and fluffy
Unlike thin dumpling wrappers, baozi dough rises before steaming
Juicy pork and chive filling
Oyster sauce and sesame oil keep the filling savory and moist
Twisted top seals in the filling
Gathering the edges and twisting closed is the classic technique
Steamed in a bamboo basket
Gentle steam keeps the buns soft without drying the surface
Ingredients 4 servings
- 300g all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 180ml warm water
- 300g minced pork
- 100g Chinese chives, chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
How to make it
- 1Dissolve the yeast and sugar in the warm water and let it sit for 5 minutes until foamy.
- 2Mix the flour with the yeast mixture and knead for 8-10 minutes until the dough is smooth and elastic.
- 3Cover the dough and let it rise in a warm place for about an hour, until doubled in size.
- 4Meanwhile combine the minced pork with the chopped greens, soy sauce, oyster sauce, and sesame oil, stirring until sticky.
- 5Punch down the dough, divide it into equal pieces, and roll each into a thin disc with a thicker center.
- 6Place a spoonful of filling in the middle, gather the edges upward, and pinch them together at the top to seal.
- 7Let the buns proof for 15 minutes, then steam over boiling water for 12-15 minutes until puffed and glossy.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
