EASY DELICIOUS Chinese Pork Bun Recipe (Baozi 包子)

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.

Add 2.5 grams of yeast and 0.5 tbsp of sugar to 130 milliliters of water; stir well.

Add 130 grams of all-purpose flour and mix until combined; knead by hand until smooth.

Cover with red paper and let sit for 10 minutes.

Heat oil in a pan; add ground pork and stir for about 3 minutes until it turns white.

Add spring onion, mushroom, and chopped ginger; stir to mix.

Add sweet bean paste, soy sauce, and a little Chinese cooking wine; stir together.

Add a little more dark soy sauce; finally add cornstarch water and stir to create a juicy filling.

Cover the filling and set aside.

Knead the dough for a few minutes until smooth; if sticky, add flour to hands.

Cover with foil and let rise for 45 minutes (or 1.5 to 2 hours in winter).

Check the dough; if it has risen to 1.5 to 2 times its size and has a honeycomb texture when poked, it's ready.

Knead the dough for a few more minutes to remove gas and make it smooth.

Divide the dough into equal pieces; shape each piece into a ball.

Press each ball from the edge to the center, making the edges thin and the center thick.

Fold the dough to form a pouch, twisting to seal.

Let the buns rest for another 15 minutes for the second fermentation.

Steam the buns for 25 to 30 minutes; wait 3 to 5 minutes before opening the steamer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens