Chinese-Style Savory Stuffed Buns

Table of Contents

Components:

Regarding the dough:

Two cups of all-purpose flour
Half a cup of hot water
One teaspoon of active dry yeast and one tablespoon of sugar
One tablespoon of vegetable oil
One-fourth teaspoon of salt

Regarding the Filling:

One pound (450 grams) of ground pig (or, for a vegetarian option, chicken, beef, or tofu)
Half a cup of finely chopped cabbage, preferably napa cabbage
1/4 cup of green onions, cut finely
Two minced garlic cloves
One spoonful of soy sauce
One tablespoon of oyster sauce (or, for vegetarians, mushroom sauce)
One tablespoon of rice vinegar
One teaspoon of sesame oil
Half a teaspoon of sugar
To taste, add salt and pepper.

Directions:

1. Make the Dough: Combine the sugar and warm water in a small basin. After adding the yeast to the water, leave it for approximately five minutes, or until it starts to foam.
Combine the salt and flour in a large bowl. Add the oil and yeast mixture gradually while stirring to produce a dough.
On a surface dusted with flour, knead the dough for approximately ten minutes, or until it becomes elastic and smooth. The dough should double in size after 1 to 1.5 hours of rising, so place it in a bowl that has been lightly greased, cover it with a moist cloth, and let it rise.

2. Prepare the Filling: Make the filling while the dough is rising. Ground pork (or tofu), chopped cabbage, green onions, minced garlic, soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, salt, and pepper should all be combined in a big dish. Stir everything together and put away.

3. Create the Buns: After the dough has risen, punch it down and cut it into 12–14 tiny pieces. Make a ball out of each part.
Using a rolling pin, roll each ball into a 3–4 inch round circle, making sure the center is thicker than the edges.
Put a heaping tablespoon of the filling in the middle of each circle of dough.
Form a round bun by carefully gathering the dough’s edges and pinching them together to seal the filling within. To make sure the top is tightly secured, pinch and twist it.

4. Steam the Buns: Set up a steamer by filling a saucepan or steamer with water and bringing it to a boil. To keep a steamer basket from sticking, line it with parchment paper or give it a little oil.
Make sure the stuffed buns are not in contact with one another when you place them in the steamer. For 12 to 15 minutes, or until the dough is thoroughly cooked and the buns are puffy, cover and steam.

5. Serve: Take the buns out of the steamer with care, then serve them hot. They can be consumed by itself or combined with a dipping sauce, such as soy sauce with chili paste and a small amount of sesame oil.

Advice:

For a vegetarian option, substitute firm tofu for the beef and, for added umami, add some finely chopped mushrooms to the mixture.
For a more genuine taste, you can incorporate a pinch of Chinese five-spice powder or a splash of Shaoxing wine into the filling.
Freezing: You can put the uncooked buns in the freezer and steam them straight out of the freezer, but it will take a few more minutes.

These baozi, or Chinese-style savory packed buns, are flavorful, tender, and savory. They go well with a bowl of hot soup or steaming veggies and are perfect for breakfast, lunch, or as a snack!