16, 2024
Craving bao buns?
Make these popular Chinese steamed pork buns at home with our step-by-step family recipe.
Now theyve gained so much popularity, restaurants all over the country carry some variation.
Times have changed, but it still feels like a special occasion to make baozi at home.
While the process is labor-intensive, it can be a wonderful family activity.
So pull up your nearest and dearest, and learn about these delicious steamed pork buns!
What Is a Bao Bun?
The answer is more complex than you might think.
Instead, there is a wide variety of bao types.
Traditional baozi are made with a simple pork filling.
My family also uses napa cabbage, a popular addition todumplingsand bao alike.
Here are a few tips for makingpan-fried dumplings.
Though baozi are most often meat buns, they can also be vegetarian.
How to Make Bao Buns (Baozi)
The ingredients for baozi are simple.
The tricky part is the assembly, but Ill walk you through each step!
Im sharing my dads recipe, adapted with tips and tricks from friends and videos through the years.
Instead, you should be able to tell how much seasoning is needed by the fragrance and texture.
Ingredients
Dough
Filling
Directions
Dissolve sugar in warm water between 105-115F.
Add yeast and stir.
Set aside for 10 minutes.
Once the yeast has started bubbling, add it slowly to the flour, stirring withchopsticksin a circular motion.
The dough will be sticky and in pieces at first.
Knead for 10-15 minutes.
The more robust your kneading, the better!
While the dough rises, you could make your filling.
Stir in one direction.
Store in the refrigerator or even freezer while the dough continues to rise.
You want it to be cold so that the juices dont separate and spill while you wrap.
Tria Wen for taste of home
Roll out each piece into even circles.
For ease of wrapping, each circle shouldnt be much larger than the palm of your hand.
Wrapping is the most difficult and delicate part of the process.
Dont over-stuff, or the filling will spill out as you wrap.
The thumb of your hand thats holding the bao can help push down any filling that threatens to spill.
An ideal baozi should have 12-16 pleats.
Be patient with yourself if yours dont look like the ones at restaurants!
Some professional chefs have reported practicing 3-6 months every day to perfect this wrapping technique.
The water should be cold to begin with.
Remove from heat and serve immediately!
With baozi, practice makes perfect, so why not make a tradition of it?
Gather friends or family to mix their favorite fillings and practice their pleating techniques.
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