Name: Steamed Buns (Baozi)
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 tbsp. cornstarch -; 6 tbsp. water -; 1 tbsp. sweetened condensed milk or honey -; 3/4 c. milk, divided -; 1 tsp. instant yeast -; 3 1/3 c. all-purpose flour -; 3/4 tsp. kosher salt -; 1 1/4 c. finely shredded cabbage -; 1 tsp. kosher salt -; 1 lb. ground or minced pork -; 1/4 tsp. five spice -; 1/2 tsp. ground Szechuan peppercorns -; 1/4 tsp. ground coriander -; 1/4 tsp. ground white pepper -; 1/2 tsp. freshly ground black pepper -; 1/2 tsp. MSG (optional) -; 1/2" ginger, finely minced -; 2 cloves garlic, finely minced -; 1/4 c. finely chopped chives or green onions -; 2 tsp. low-sodium soy sauce -; 1 tsp. toasted sesame oil -; 2 large carrots, shredded -; 8 oz. firm tofu or fish cakes, finely diced -; 1" piece fresh ginger, grated -; 1 large clove garlic, grated -; 2 green onions, thinly sliced -; 3 tbsp. miso -; 1/2 tsp. freshly ground black pepper -; 1 tbsp. gochugaru or 1/2 tsp. ground cayenne -; 1 tbsp. toasted sesame oil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Steamed Buns (Baozi)

1. 2 tbsp. cornstarch -

2. 6 tbsp. water -

3. 1 tbsp. sweetened condensed milk or honey -

4. 3/4 c. milk, divided -

5. 1 tsp. instant yeast -

6. 3 1/3 c. all-purpose flour -

7. 3/4 tsp. kosher salt -

8. 1 1/4 c. finely shredded cabbage -

9. 1 tsp. kosher salt -

10. 1 lb. ground or minced pork -

11. 1/4 tsp. five spice -

12. 1/2 tsp. ground Szechuan peppercorns -

13. 1/4 tsp. ground coriander -

14. 1/4 tsp. ground white pepper -

15. 1/2 tsp. freshly ground black pepper -

16. 1/2 tsp. MSG (optional) -

17. 1/2" ginger, finely minced -

18. 2 cloves garlic, finely minced -

19. 1/4 c. finely chopped chives or green onions -

20. 2 tsp. low-sodium soy sauce -

21. 1 tsp. toasted sesame oil -

22. 2 large carrots, shredded -

23. 8 oz. firm tofu or fish cakes, finely diced -

24. 1" piece fresh ginger, grated -

25. 1 large clove garlic, grated -

26. 2 green onions, thinly sliced -

27. 3 tbsp. miso -

28. 1/2 tsp. freshly ground black pepper -

29. 1 tbsp. gochugaru or 1/2 tsp. ground cayenne -

30. 1 tbsp. toasted sesame oil -

31. 1 tbsp. toasted sesame seeds -

32. 1 c. dried adzuki beans, soaked overnight -

33. 1/2 tsp. kosher salt -

34. 2/3 c. granulated sugar -

35. 1/4 c. Chinese black vinegar -

36. 4 tsp. toasted sesame oil -

37. 1 tsp. finely minced fresh ginger (optional) -

38. 1/2 tsp. granulated sugar -

39. Pinch kosher salt -

How to cook deliciously - Steamed Buns (Baozi)

1. Stage

Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast.

2. Stage

Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes.

3. Stage

Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold.

4. Stage

Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined.

5. Stage

When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough.

6. Stage

Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.

7. Stage

Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour.

8. Stage

Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch.

9. Stage

Serve with dipping sauce, if desired.