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.
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
DIRECTIONS
Chop 4 teaspoons of green onions, mince 4 teaspoons of ginger, 3/4 cup of carrots, and 3/4 cup of cooked bamboo shoots.
In a bowl with 9 ounces of ground pork, add 1 tablespoon of light soy sauce and mix well.
Gradually add water in three parts, mixing until the pork becomes sticky.
Add 1 teaspoon of salt and 1/2 teaspoon of sugar.
Drizzle in 1 tablespoon of sesame oil and 1 tablespoon of salad oil.
Add the chopped carrots, bamboo shoots, green onions, and ginger to the pork mixture.
Add 1 tablespoon of dark soy sauce and mix thoroughly.
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.
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.
Stir until the mixture forms a shaggy dough.
Sprinkle some flour on a clean surface, transfer the dough, and knead until smooth.
Cover the dough with a damp cloth and let it rise for 1 hour, or until it doubles in size.
Divide the dough in half and roll each half into a long log.
Cut the logs into 1-ounces pieces.
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.
Place a spoonful of filling in the center of each wrapper.
Pinch the edge of the wrapper between your thumb and index finger, creating pleats while rotating the bun.
Continue pleating until the bun is fully sealed, then gently pinch the top to secure the pleats. The raw buns are now ready.
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).
Place the steamer tray over a pot of boiling water, cover with a lid, and steam the buns on high heat for 15 minutes.
Turn off the heat and let the buns sit for an additional 5 minutes. Open the lid, remove the buns, and enjoy!