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Homemade Bao Recipe

Homemade Bao Recipe

Bao zi or (steamed buns) is a popular Chinese staple that can be filled with a variety of ingredients.  My family would enjoy making this on weekend afternoons as a way of meal prepping for the next week.  It’s hearty and delicious when prepared fresh.  While you can purchase these from Asian supermarkets in the frozen form, homemade and steamed fresh is always the best option.  And. personally, I enjoy the  process of preparation as much as savoring each bite.

Ingredients

Dough Ingredients:

  • 4 cups all-purpose flour
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Filling Ingredients:

  • 1 pound ground pork
  • 1 cup finely chopped napa cabbage
  • 1/2 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine (optional)
  • 1 teaspoon ginger, minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
Instructions:

Dough Preparation:

  1. Activate the yeast: In a small bowl, dissolve the sugar in the warm water.  Add the yeast and let it sit for about 10 minutes until it becomes frothy.
  2. Mix the dough: In a large bowl, combine the flour and salt.  Make a well in the center and pour in the yeast mixture and vegetable oil.  Mix until a dough forms.
  3. Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
  4. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Filling Preparation:

  1. Prepare the vegetables: Sprinkle the chopped napa cabbage with a little salt and let it sit for 10 minutes.  Then squeeze out any excess moisture.
  2. Mix the filling: In a large bowl, combine the ground pork, napa cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, rice wine (if using), ginger, sugar, salt, and pepper.  Mix well until everything is evenly distributed.

Assembling the Baozi:

  1. Divide the dough: Once the dough has risen, punch it down and divide it into 16 equal pieces.  Shape each piece into a ball.
  2. Roll out the dough: On a lightly floured surface, roll each ball into a small circle, about 4 inches in diameter, making the edges thinner than the center.
  3. Add the filling: Place about 1-2 tablespoons of filling in the center of each circle.  Gather the edges of the dough and pleat them together to seal the bun.  Pinch the top to close it securely.

Steaming the Baozi:

  1. Prepare the steamer: Line a steamer basket with parchment paper or cabbage leaves to prevent the buns from sticking.  Place the buns in the steamer, leaving some space between each bun.
  2. Let the buns rise: Cover the steamer and let the buns rise for another 15-20 minutes.
  3. Steam the buns: Bring a pot of water to a boil.  Place the steamer basket over the boiling water and steam the buns for about 15-20 minutes.

Serve:

  • Once done, remove the steamer from the heat and let it sit for a couple of minutes before uncovering. Serve the baozi warm.

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