Steamed Pork Buns (Baozi)

6 steps. Take it one step at a time.

1. 01

   In a large bowl, dissolve 25g sugar and 7g yeast

   In a large bowl, dissolve 25g (2 tbsp) sugar and 7g (2 1/4 tsp) yeast in 250ml (1 cup) of warm water at 40°C (104°F). Let it sit for 5-10 minutes until foamy.

   10 min
2. 02

   Add 500g flour to the yeast mixture

   Add 500g (4 cups) flour to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or mixer for 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.

   1 hr
3. 03

   Combine ground pork, minced garlic, grated ginger, chopped green onions

   While the dough is rising, combine ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and salt in a bowl. Mix vigorously in one direction until the mixture becomes sticky and well combined.

4. 04

   Punch down the risen dough

   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a disc about 4 inches wide, making the edges thinner than the center.

5. 05

   Place a spoonful of the pork filling

   Place a spoonful of the pork filling in the center of a dough disc. Pleat the edges together to seal the bun. Place each bun on a small square of parchment paper.

6. 06

   Let the pleated buns rest

   Let the pleated buns rest for 20 minutes. Arrange them in a steamer basket, leaving space between them. Steam over boiling water for 15 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid to prevent collapsing.

   20 min