Homemade Baozi(Chinese Steamed Buns)

Baozi, as a traditional Chinese food, carries rich historical and cultural significance. Its history can be traced back to the Spring and Autumn Period and the Warring States Period, when baozi primarily served as a food for supplementing the strength of armies, resembling the shape of modern mantou at that time. Over time, baozi evolved into its current shape and flavors. With its round and plump appearance, it symbolizes reunion and harmony.

4 Reviews
4 Comments
POSTED:10/07/2024
Level:Medium
Yield:2-3 servings
Total:2 hr 30 min
(includes chilling time)
Active:5 min

Baozi is a common staple in our daily lives, made from filling and dough skin, which can be either meat-filled or vegetarian. Soft and delicious, it's nutritious and flavorful. If you enjoy eating baozi, you're in luck! Today, I'll introduce you to how to make baozi at home, ensuring they taste just as good as those from restaurants.


1.What is baozi?

Baozi is an ancient traditional Chinese food made primarily from flour and fillings. Legend has it that baozi was invented by Zhuge Liang, but its official appearance dates back to the Five Dynasties period, with the name "baozi" formally established in the Song Dynasty. What makes baozi unique is its ability to encompass a variety of ingredients; people can always wrap seasonal fresh produce into the small dough skin, giving it countless flavors and tastes.

The word "baozi" first appeared in the Song Dynasty, and before that it was mainly called "steamed buns". It is said that it was invented by Zhuge Liang when he was conquering Meng Huo. It was shaped like a human head. Later, with the development of history, it was gradually changed to poultry stuffing. But the history of Chinese people eating steamed buns can be traced back at least to the Warring States Period, when they were called "steamed buns." During the Three Kingdoms period, steamed buns had their own official name, called "mantou".


2.What type of flour should you choose?

Most commonly, you would use medium-gluten flour (中筋面粉) for making baozi. It has sufficient gluten to wrap around the fillings and provides a chewy texture that is enjoyable to eat. You can also use low-gluten flour (低筋面粉), but it has less gluten strength compared to medium-gluten flour. When wrapping large amounts of filling, there is a risk of the dough skin tearing, and the finished baozi may have a slightly rougher and softer texture.


3.What tools are used for kneading dough?

①Kneading dough manually with a rolling pin allows for a better understanding of the changes in dough consistency and control over moisture levels. It's a great exercise for making dough-based foods.

②A multi-functional stand mixer and a dedicated dough mixer can automate the kneading process, saving significant time and effort. They are capable of quickly and efficiently mixing flour, supporting automatic fermentation, and achieving rapid gluten formation.


4.What types of steamers are there for steaming baozi?

①Steamer: A steamer is a highly convenient and practical steaming appliance that can quickly steam baozi, mantou, dumplings, and other foods. It features automatic temperature control, timer scheduling, smart insulation, and is very easy to use, making it ideal for home use.

②Bamboo Steamer: The bamboo steamer is a tool with a long history in Chinese folk culture. Made from woven bamboo, it enhances the steaming process by allowing for air circulation and moisture retention, resulting in baozi that are tender and delicious.

③Stainless Steel Steamer: The stainless steel steamer is durable and has a long lifespan. During the steaming process, it quickly heats up, allowing food to steam quickly and thoroughly.


5.Why use yeast?

Yeast plays a crucial role in dough by promoting the formation of protein chains. During fermentation, yeast absorbs sugars from the dough, producing carbon dioxide and alcohol, which aids in leavening the dough, making it soft, airy, and larger in volume. Yeast also enhances gluten development, improving the dough's ability to trap air bubbles.


6.Where can you buy these ingredients?

Typically, the ingredients needed to make baozi can be found at Asian supermarkets or in Chinatown.


The technique for making baozi involves two main parts: the preparation of the filling recipe and the formulation of the dough, along with controlling the steaming time and heat. Below, I'll share the recipes and preparation methods for the filling and dough in making baozi.

INGREDIENTS

MAIN INGREDIENTS

  • 500g all-purpose flour

ACCESSORIES

  • 500g quail eggs
  • 5g yeast
  • 150g dried mung beans (soaked)
  • 40g carrots
  • 50g wood ear mushrooms (soaked)
  • 360g ground meat

SEASONINGS

  • 20g salt
  • 28g oyster sauce
  • 10g dark soy sauce
  • 260g warm water
  • 25g light soy sauce
  • 6g thirteen-spice blend
  • 10g spring onions (scallions)
  • 20g sugar
  • 30g cooking oil (aromatic oil)
  • 5g ginger

DIRECTIONS

STEP 1

Boil and peel 500g of quail eggs, then place them in a clay pot.

Boil 500g quail eggs, peel, and put in clay pot.

STEP 2

Add enough purified water to cover the cooked and peeled quail eggs in a clay pot. Add 20g oyster sauce, 10g light soy sauce, 10g dark soy sauce, and 10g salt for seasoning. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Remove from heat and let soak for about 1.5 hours.

Recipe for simmering quail eggs in soy sauce broth in a clay pot.

STEP 3

Mix 20g sugar and 5g yeast evenly into 260g warm water.

Tip:

When using yeast, it's important to keep it separate from flour, water, and granulated sugar to avoid affecting its activity.

Mix sugar and yeast into warm water; keep yeast separate from flour, water, and sugar.

STEP 4

Add 500g all-purpose flour to the mixture. Stir with chopsticks until crumbly, then knead into a dough. Cover with plastic wrap and let it ferment until doubled in size.

Tip:

It takes about 30 minutes for the dough to rise.

Add flour to mixture, stir with chopsticks, knead into dough, let rise for 30 minutes.

STEP 5

Finely chop 10g spring onions (scallions) and 5g ginger. Place the chopped white part of the spring onions and ginger in a small bowl, add half a bowl of hot water to make scallion-ginger water, and set aside.

Chop spring onions & ginger, mix with hot water, set aside.

STEP 6

Chop the green part of the spring onions into small pieces for later use as chopped scallions.

Chop green spring onion for later use as scallions.

STEP 7

Finely chop the soaked 150g dried mung beans, 50g wood ear mushrooms, and 40g carrots and set them aside for later use.

Chop soaked mung beans, wood ear mushrooms, and carrots for later use.

STEP 8

Prepare 360g ground meat and gradually add the scallion-ginger water, mixing until the water is completely absorbed by the meat mixture.

Mix 360g ground meat with scallion-ginger water for absorption.

STEP 9

Mix thoroughly with 8g oyster sauce, 15g light soy sauce, 10g salt, 6g thirteen-spice blend, and 30g aromatic oil.

Combine ingredients: 8g oyster sauce, 15g soy sauce, 10g salt, 6g spice blend, and 30g oil.

STEP 10

Add the chopped scallions and mix well.

Add scallions, mix well.

STEP 11

Add the chopped dried mung beans, wood ear mushrooms, and carrots, and mix thoroughly to complete the filling for the buns.

Tip:

The filling for buns is crucial for the texture and flavor. Choose fresh ingredients without any off-flavors, and adjust seasoning according to personal taste preferences.

Mix dried mung beans, wood ear mushrooms, and carrots for bun filling; use fresh ingredients and adjust seasoning.

STEP 12

Knead the well-fermented dough until smooth and deflate any excess air.

Knead well-fermented dough until smooth; deflate excess air.

STEP 13

Divide the dough into small portions and knead each portion until smooth and round. Roll out each portion into a bun wrapper that is thicker in the middle and thinner at the edges.

Instructions for shaping and rolling dough into bun wrappers.

STEP 14

Take one bun wrapper, place a portion of the meat and bean filling on it, then place one quail egg that has been marinated in soy sauce on top.

Instructions: Place filling on bun wrapper, top with marinated quail egg.

STEP 15

Wrap it into your preferred shape.

Shape content to fit your style.

STEP 16

Place parchment paper in the steamer, arrange the buns on it, add cold water to the steamer, let them proof for another 15 minutes, then steam over high heat for 15 minutes after the water starts boiling. Turn off the heat and let them sit for about 5 minutes before serving.

Tip:

When steaming buns, it's crucial to control the heat and timing. Generally, steaming over high heat for about 15 minutes is sufficient. Over-steaming can result in buns becoming tough or misshapen. Also, be careful not to let water vapor drip into the buns, as it can affect their texture.

Tip to steam buns: Control heat/time, steam for 15 mins, avoid water vapor drip.

STEP 17

Delicious buns out of the oven.

Delicious fresh buns just baked.

Recipe analyzer

  • Recipes: Homemade Baozi(Chinese Steamed Buns)
  • Main Ingredients:7
  • Servings per recipe:1
  • Servings size:1.6 kg
Nutritional Summary of Recipe
Amount per 1605 g= 1 serving(s)
  • Energy (calories):3349 kcal
    153%
  • Protein:195.71 g
    358%
  • Fat:89.25 g Why gray?
    184%
  • Carbohydrates:432.62 g
    176%
Calorie breakdown
  • Protein: 24%
    799 kcal
  • Fat: 24%
    800 kcal
  • Carbohydrates: 52%
    1753 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
22:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

4 REVIEWS

Review
Your rating:
MichaelOctober 04, 2024

This recipe for homemade buns is very simple and great for trying to make Chinese food.
reply:
October 07, 2024
Thank you very much, I hope you enjoy making the buns.
OliviaSeptember 22, 2024

How can I make the bun filling more delicious?
reply:
September 25, 2024
You can put more seasoning according to your personal taste, for example, add a proper amount of sesame oil and raw pumpkin to the bun filling to enhance the flavour.
jennieJuly 12, 2024

This bun recipe has a steamed, full and soft outer crust and a rich, flavorful and enticing inner filling. Whether it's the traditional pork and scallion filling or a creative seafood dish filling, each bite brings a different surprise. A family favorite, this recipe is often a delicious choice for family dinners or holiday celebrations. Whether it's for breakfast, lunch or dinner, these buns will bring you a full dose of happiness!
Jack.anJuly 12, 2024

This bun recipe is nothing short of a home cooked meal! The outer skin is white and soft and the inner filling is aromatic. Whether the filling is meat, vegetarian or sweet, it reveals a unique and fresh flavor in every bite. When the buns are steamed, they are full of aroma and taste really memorable. This recipe is easy to learn, perfect for home making and definitely a mouth-watering treat!
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