Pleated Steamed Buns

Pleated steamed buns, known as "baozi" in China, are a traditional Chinese dish especially popular in the northern regions. These buns are made by wrapping various fillings in a fermented dough and then steaming them. They are a common sight not only on family dining tables but also as street food and festive treats.

Pleated steamed buns get their name from their distinctive pleated appearance. These round buns feature delicate pleats on top, resembling small flower petals. When steamed, the buns have a soft exterior and juicy, flavorful fillings, offering a rich and satisfying taste.

7 Reviews
7 Comments
POSTED:10/06/2024
Level:Easy
Yield:17-18 servings
Total:2 hr 30 min
(includes chilling time)
Active:30 min

When making pleated steamed buns, paying attention to specific techniques and details can ensure that the buns are delicious and visually appealing. Here are some key points:


1.Ingredient Selection and Preparation

Flour: Use all-purpose flour, which is readily available in supermarkets. Its moderate gluten content is suitable for making buns.

Yeast: Choose active dry yeast or instant yeast, both of which can be found in the baking section of most supermarkets.

Water Temperature: Use warm water (98-104°F or 37-40°C) to activate the yeast, ensuring it is fully activated. In winter, you can use slightly warmer water.

Seasonings: Make sure to use high-quality seasonings, preferably from an Asian market. This includes light soy sauce, dark soy sauce, sesame oil, etc. These are often available in general supermarkets as well.


2.Dough Preparation

Kneading Technique: Knead the dough until it is smooth and elastic. This will ensure that the steamed buns are soft. The dough should be kneaded until it is smooth on the surface and bounces back when pressed.

Fermentation: During the first rise, cover the dough with a damp cloth or plastic wrap and place it in a warm area. You can use the proofing function on your oven or place the dough near a warm stovetop.


3.Filling Preparation

Filling Choices: Adjust the filling based on personal preference. Common fillings include ground pork, beef, and vegetables.

Mixing the Meat Filling: When adding water to the meat filling, do it in small increments, mixing until the meat absorbs the water and becomes sticky. This ensures a juicy filling.

Seasoning the Filling: Use fresh seasonings and adjust the salt and sugar to taste. You can also add other seasonings like black pepper to suit your taste.


4.Shaping the Buns

Rolling the Dough: Roll each piece of dough into a ball, then flatten it. Use a rolling pin to roll it into a round wrapper with thicker center and thinner edges, ensuring the bottom of the bun isn’t too thick, and the pleats aren’t too hard.

Pleating Technique: Pinch the edges of the wrapper with your thumb and index finger, rotating and pleating as you go. Practice will improve the uniformity and appearance of the pleats.


5.Steaming and Storing

Preparing the Steamer: Make sure there is enough water in the steamer. Use a steamer rack or parchment paper to prevent the buns from sticking.

Steaming Time: Steam the buns for 15-20 minutes. After steaming, turn off the heat and let the buns sit for 5 minutes before opening the lid to prevent them from shrinking due to sudden temperature changes.

Freezing and Storage: If you make a large batch, you can freeze the raw buns. Place the buns on a baking sheet, freeze them, then transfer them to a sealed bag for storage. When ready to steam, there's no need to thaw; just steam them a bit longer.


With these tips and attention to detail, along with practice and adjustments, you can create pleated steamed buns that suit your taste.

Buns can be enjoyed for breakfast, lunch, or dinner, and also make a great snack. They are often paired with dipping sauces like soy sauce, vinegar, or chili oil. You can also reheat them easily, making them a convenient option.

INGREDIENTS

MAIN INGREDIENTS

  • For the Dough:
  • 4 cups all-purpose flour
  • 1 1/4 cups warm water
  • 1 1/2 teaspoons yeast
  • 1 teaspoon baking powder
  • 2 teaspoons sugar

ACCESSORIES

  • For the Filling:
  • 9 ounces ground pork
  • 4 teaspoons green onions, chopped
  • 4 teaspoons ginger, minced
  • 3/4 cup carrots, minced
  • 3/4 cup cooked bamboo shoots, minced
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon salad oil
  • 1 tablespoon dark soy sauce

DIRECTIONS

STEP 1

Chop 4 teaspoons of green onions, mince 4 teaspoons of ginger, 3/4 cup of carrots, and 3/4 cup of cooked bamboo shoots.

Chop green onions and ginger, mince carrots and cooked bamboo shoots.

STEP 2

In a bowl with 9 ounces of ground pork, add 1 tablespoon of light soy sauce and mix well.

Mix 9 oz ground pork with 1 tbsp light soy sauce in a bowl.

STEP 3

Gradually add water in three parts, mixing until the pork becomes sticky.

Mix pork with water in parts until sticky consistency achieved.

STEP 4

Add 1 teaspoon of salt and 1/2 teaspoon of sugar.

Add 1 tsp salt and 1/2 tsp sugar for seasoning.

STEP 5

Drizzle in 1 tablespoon of sesame oil and 1 tablespoon of salad oil.

Drizzle sesame oil and salad oil.

STEP 6

Add the chopped carrots, bamboo shoots, green onions, and ginger to the pork mixture.

Add carrots, bamboo shoots, green onions, and ginger to pork mixture.

STEP 7

Add 1 tablespoon of dark soy sauce and mix thoroughly.

Add 1 tbsp of dark soy sauce & thoroughly mix.

STEP 8

In a bowl with 1 1/2 teaspoons of yeast, add a suitable amount of water (use warm water in winter) and stir until the yeast dissolves.

Tip:

When activating yeast, the water temperature should not be too high or too low. The optimal temperature is 98-104°F (37-40°C). In winter, you can use warm water to speed up the activation process.

Activate yeast by dissolving 1 1/2 tsp yeast in warm water (98-104°F) for optimal results.

STEP 9

In a bowl with 4 cups of flour, add 1 1/4 cups of warm water, the yeast mixture, 1 teaspoon of baking powder, and 2 teaspoons of sugar.

Mix flour, warm water, yeast, baking powder, and sugar in a bowl.

STEP 10

Stir until the mixture forms a shaggy dough.

Mix until dough forms.

STEP 11

Sprinkle some flour on a clean surface, transfer the dough, and knead until smooth.

Knead dough on floured surface until smooth.

STEP 12

Cover the dough with a damp cloth and let it rise for 1 hour, or until it doubles in size.

Let dough rise covered for 1 hour until doubled in size.

STEP 13

Divide the dough in half and roll each half into a long log.

Divide dough, roll into logs.

STEP 14

Cut the logs into 1-ounces pieces.

Instructions to cut logs into 1-ounce pieces.

STEP 15

Roll each piece into a ball, then flatten it. Use a rolling pin to roll each piece into a round wrapper, thicker in the middle and thinner at the edges.

Roll into balls, flatten, roll into round wrappers with varying thickness.

STEP 16

Place a spoonful of filling in the center of each wrapper.

Place a spoonful of filling in the center of each wrapper.

STEP 17

Pinch the edge of the wrapper between your thumb and index finger, creating pleats while rotating the bun.

Create pleats by pinching wrapper edge while rotating bun.

STEP 18

Continue pleating until the bun is fully sealed, then gently pinch the top to secure the pleats. The raw buns are now ready.

Instructions on creating a pleated bun for sealing and securing the raw bun.

STEP 19

Place the raw buns on a steamer tray.

Tip:

After shaping the buns, you can let them rise a second time if needed: cover them with a damp cloth and place them in a warm, humid area for 15-20 minutes. This will make the buns softer when steamed. The ideal temperature for this is 77-86°F (25-30°C).

Tips for steaming buns: let them rise again for softer texture, maintaining ideal temp at 77-86°F.

STEP 20

Place the steamer tray over a pot of boiling water, cover with a lid, and steam the buns on high heat for 15 minutes.

Steam buns by placing tray over boiling water, covering with lid, and steaming for 15 mins.

STEP 21

Turn off the heat and let the buns sit for an additional 5 minutes. Open the lid, remove the buns, and enjoy!

Let buns sit for 5 minutes off the heat, then remove and enjoy.

Recipe analyzer

  • Recipes: Pleated Steamed Buns
  • Main Ingredients:16
  • Servings per recipe:1
  • Servings size:1.3 kg
Nutritional Summary of Recipe
Amount per 1343 g= 1 serving(s)
  • Energy (calories):3007 kcal
    139%
  • Protein:124.27 g
    229%
  • Fat:91.49 g Why gray?
    193%
  • Carbohydrates:410.6 g
    167%
Calorie breakdown
  • Protein: 17%
    514 kcal
  • Fat: 27%
    817 kcal
  • Carbohydrates: 56%
    1680 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
15:1
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.

7 REVIEWS

Review
Your rating:
GraceOctober 02, 2024

Why are the steamed buns a bit hard after steaming?
reply:
October 05, 2024
Hard steamed buns may have been steamed for too long or with insufficient water vapor. Try shortening the steaming time and make sure there is enough water vapor in the pot.
HenrySeptember 19, 2024

Why are my pleated buns not layered?
reply:
September 21, 2024
The dough may not be fully fermented or rolled out evenly. Try increasing the fermentation time and make sure you apply even pressure when rolling.
CharlesAugust 01, 2024

Why don't my wraps come out molded, what's going on?
thomasJuly 19, 2024

The tutorial is concise and clear for beginners to follow along with the production.
jiesiiJune 10, 2024

This Pleated Steamed Buns recipe is very practical, with easy-to-get ingredients and a non-complicated preparation process. However, I felt that the recipe was not detailed enough about the steaming time and temperature, resulting in slightly sticky buns on the bottom of my first batch.
kikoJune 10, 2024

I was very pleased with the flavor of this Pleated Steamed Buns recipe, the filling was a good mix and it was not too mushy or filling to eat. However, I found the bun crust to be slightly too thick, so I might try adjusting the flour to water ratio next time.
SofiaJune 10, 2024

This Pleated Steamed Buns recipe is easy to follow with clear steps that made my first attempt at bun making a success. The bun skin is soft and tough, the filling is delicious and my family raved about it and I will be following this recipe for a long time.
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