Steamed Pork Buns Recipe - "Baozi"

pork

🥗Healthier: chicken

💰Cheaper: ground pork

Ground pork is often less expensive than whole cuts.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin can be a healthier alternative with a similar taste.

Prepare the dehydrated bok choy by soaking it in warm water for at least three hours, then squeeze out the water and slice it finely.

Prepare aromatics: slice ginger into strips, thinly slice a shallot, and finely mince a few cloves of garlic and a piece of scallion.

Heat a wok and add 3 tablespoons of cooking oil.

Add the aromatics to the wok and stir until the shallot becomes translucent.

Push the aromatics to the side of the wok and add ground pork belly, breaking it apart with a spatula.

Once the meat changes color, mix it with the aromatics and stir for 1-2 minutes.

Add the hydrated bok choy to the wok and cook until it absorbs the meat juice, then add seasonings: 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 and 1/2 tablespoon Chinese cooking wine, 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon dark soy sauce.

Taste the filling to ensure it is saltier than desired since it will be wrapped in unsalted buns, then remove from heat.

In a mixing bowl, add 500 grams of all-purpose flour and 1 and 1/2 teaspoon baking powder, whisk to combine.

Add 280 grams of water, 1 tablespoon sugar, and 2 teaspoons dry yeast to the flour mixture, mixing until the sugar is dissolved and the yeast is well distributed.

Pour the water into the flour in batches while mixing with chopsticks until a dough forms.

Knead the dough on a working surface for about 5 to 6 minutes until smooth and elastic, then cover and let it rest for 5 to 8 minutes to relax the gluten.

Divide the dough into 12 equal pieces, shaping each piece into a smooth ball.

Flatten each dough ball with the palm of your hand, then roll it out with a rolling pin to create a wrapper with a thicker center and thinner edges.

Place about 4 to 5 tablespoons of filling in the center of each wrapper, then pinch and fold the edges to seal the bun.

Brush a thin layer of oil in the steamer to prevent sticking, or use parchment paper, leaving holes for steam to escape.

Prepare a pot of warm water (85 to 90 degrees Fahrenheit) for proofing the buns, placing them above the water to proof for 15 to 20 minutes.

Once proofed, bring the water in the pot to a boil, then steam the buns for 15 minutes without opening the lid immediately afterward, letting them sit for 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens