Foolproof Steamed Buns (Baozi)

Steps

1. 1

   Step 1

   

   Clear your work surface (or use a large mixing bowl if you prefer). Make a large well in the middle of the flour, add the yeast and sugar into the well, and if using baking powder, sprinkle it evenly over the outside of the flour so it does not touch the water directly.

   ✅ Done when: The flour sits in a mound with a visible well holding the yeast and sugar, and any baking powder is scattered over the flour.

2. 2

   Step 2

   

   Pour most of the warm water into the well and stir with your hand until the sugar and yeast dissolve.

   ✅ Done when: The sugar and yeast are fully dissolved in the water in the well.

3. 3

   Step 3

   

   Little by little, work the surrounding flour into the water, then add the remaining water.

   ✅ Done when: All of the water has been incorporated into the flour mixture.

4. 4

   Step 4

   

   Mix until the dough comes together in a shaggy, flaky mass.

   ✅ Done when: The mixture forms a shaggy, flaky mass with no loose dry flour.

5. 5

   Step 55 min

   

   Knead the dough: the key motion is pushing the dough forward with the heel of your palm. With this technique it takes only about four to five minutes to get a smooth dough.

   ✅ Done when: The dough is smooth after roughly four to five minutes of kneading.

6. 6

   Step 610 min

   

   Put the dough in a plastic bag and let it rest for 10 minutes so it becomes softer.

   ✅ Done when: The dough has rested in the bag for 10 minutes and feels softer.

7. 7

   Step 7

   

   Take the dough out and roll it into a long rope.

   ✅ Done when: The dough forms an even, elongated rope.

8. 8

   Step 8

   

   Divide the rope into 10 equal portions.

   ✅ Done when: You have 10 roughly equal dough portions.

9. 9

   Step 9

   

   Sprinkle on some flour and flatten each portion slightly with your palm.

   ✅ Done when: Each portion is a lightly floured, palm-flattened disc.

10. 10

    Step 10

    

    Roll each portion lightly with a rolling pin, rolling only about one-third of the way down, so the wrapper is thicker in the middle and thinner at the edges. Tip: while you work, keep the unrolled portions dusted with flour inside a plastic bag so they do not dry out.

    ✅ Done when: Each wrapper is slightly larger than the portion, with a thicker center and thinner edges.

11. 11

    Step 11

    

    Wrap the wrappers around your own prepared filling. Arrange the buns in the steamer, cover, and proof for 1 hour (only about 30 minutes in summer). If you are short on time, a good trick is to gently warm the water in the steamer over low heat and then turn it off, which greatly shortens the proofing time.

    ✅ Done when: The wrapped buns have visibly puffed after proofing for the stated time.

12. 12

    Step 1210 min

    High heatSteaming ↗
    

    Once proofed, turn the heat to high. After the water boils and steam rises, steam for 10 minutes, then turn off the heat. Remove the hot buns from the steamer while still warm — if left too long they can stick to the steamer cloth.

    ✅ Done when: After 10 minutes of steaming from the point the steam rises, the buns are hot, fluffy, and ready to serve.