Photograph of the finished Steamed baozi

China · Bánh bao hấp nhân thịt Baozi

Steamed baozi

2 hr 20 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Pork Pork 800 g
  • Photograph of Spring onion Spring onion 140 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Baking powder Baking powder 12 g
  • Photograph of White pepper White pepper 12 g

Method

  1. 1 Knead the flour with yeast, a little sugar, and warm water for 15 minutes, then let it rise for 1 hour and 30 minutes.
  2. 2 Mix the minced pork with ginger, scallions, soy sauce, and sesame oil, then stir in one direction for 6 minutes.
  3. 3 Stir in one direction and add water one spoonful at a time to make the filling juicy instead of dry and crumbly.
  4. 4 Divide the dough into balls, then roll out the outer layer thicker in the middle and thinner at the edges, and wrap them into a pleated spiral shape.
  5. 5 Let the dough rise for a second time for 25 minutes to allow it to expand slightly before steaming.
  6. 6 Steam for 15 minutes, then turn off the heat and leave the lid on for 5 minutes. Opening the lid immediately will cause the cake to collapse and wrinkle.

With an appliance

  • Pressure cooker 2 hr 6 min

    Replace step 6: steam baozi at low pressure for 8 minutes, then release the pressure naturally for 5 minutes to prevent the surface from collapsing; steps 1–5 remain the same.

Start cooking