Juicy Steamed Pork Buns (Baozi)

Steps

1. 1

   Step 1

   

   Gather and measure all ingredients. The author prefers keeping things simple with no unnecessary additives for home eating.

   ✅ Done when: All ingredients are laid out and ready on the work surface.

2. 2

   Step 24 min

   

   Make the yeast water: stir the yeast and sugar into warm water (about 38 C / 100 F - it should feel just warm when you dip a finger in) and let it sit for 4 minutes.

   ✅ Done when: The mixture has rested 4 minutes after stirring.

3. 3

   Step 3

   

   Pour the yeast water into the flour a little at a time - do not add it all at once. Stir with chopsticks until the mixture forms shaggy flocs. If a lot of dry flour remains, add water bit by bit. Then begin kneading.

   ✅ Done when: The bowl contents have come together into shaggy, floc-like clumps with no large patches of dry flour.

4. 4

   Step 48 min

   

   Knead the dough vigorously for about 7-8 minutes (no exact time required) until you reach 'three smooths': smooth hands, smooth bowl, and smooth dough.

   ✅ Done when: Hands, bowl, and dough surface are all free of sticking residue.

5. 5

   Step 5

   

   Check the kneaded dough: pinch it - it should feel slightly tacky, but your hand should come away clean and the dough should not stick to your fingers. If it is too sticky, knead in a little more flour.

   ✅ Done when: After pinching, the dough does not stick to your hand.

6. 6

   Step 640 min

   

   First proof: cover the bowl with a lid or plastic wrap and place it in a warm spot. In summer, 30-40 minutes is enough; in winter, allow about 1 hour. In winter you can proof the covered bowl inside a larger pot of warm water for both warmth and humidity.

   ✅ Done when: The dough has visibly puffed up (compare to its freshly kneaded state).

7. 7

   Step 7

   

   Check the first proof: the dough should have grown to 1.5-2 times its size; a hole poked in the center should not spring back; when stretched, the interior should look honeycombed; and it should smell only slightly, pleasantly sour - overly sour means it has over-proofed.

   ✅ Done when: The dough has doubled up to 2x, the poke hole holds, and the interior shows a honeycomb structure.

8. 8

   Step 8

   

   While waiting for the first proof, make the filling. Hand-chop the pork for the best flavor. Combine all filling ingredients except the cooled cooked oil and stir clockwise vigorously until the mixture turns sticky and gels. Then add the cooked oil last to lock in the meat's moisture and keep stirring - do not skimp on it. (The photo omits scallions for clarity.)

   ✅ Done when: The filling is sticky and bouncy - when you shake the bowl, the meat wobbles.

9. 9

   Step 98 min

   

   Once proofed, punch down and knead the dough to expel the gas inside - this step is very important. Knead for about 5-8 minutes, dusting with a little dry flour if it sticks. To check, cut the dough and look at the cross-section: if you still see many air bubbles, keep kneading.

   ✅ Done when: The cut cross-section shows a fine, even texture with no large air bubbles.

10. 10

    Step 10

    

    Roll the dough into a log, then divide it into equal portions - about 50-60 g of dough per bun, or whatever size you prefer.

    ✅ Done when: The dough is divided into equal-sized portions of roughly 50-60 g each.

11. 11

    Step 11

    

    Round each 60 g portion: press from the edges toward the center about five or six times. The underside should come out very smooth, which makes the steamed buns look good.

    ✅ Done when: The underside of each rounded portion is smooth.

12. 12

    Step 12

    

    Roll out the wrappers. Roll each piece into a neat circle - a round wrapper makes pleating much easier. Keep the center of the wrapper thick and the edges thin.

    ✅ Done when: Each wrapper is round, with a visibly thicker center and thinner edges.

13. 13

    Step 13

    

    Pleat and wrap the buns. Hold the wrapper filled with meat: keep your thumb still while pleating - after 3-4 pleats, lift the pleated skin upward with your thumb to settle the filling inside. After pleating a full 360 degrees around, pleat another half turn to seal the top closed. Place each finished bun on the steamer rack, which should be pre-oiled (or lined with parchment) to prevent sticking.

    ✅ Done when: Each bun is fully pleated with a sealed, closed top and sits on the prepared rack.

14. 14

    Step 1415 min

    

    Second proof: put a little lukewarm water in the pot so there is gentle warmth inside (not hot), set the steamer rack in, and let the buns proof for about 15 minutes. In hot summer weather, plain tap water is fine and about 10 minutes suffices.

    ✅ Done when: The buns have grown slightly and their skins look slightly moist.

15. 15

    Step 15

    

    Confirm the second proof: the bun skins should be just slightly damp to the touch - at that point they are ready to steam.

    ✅ Done when: The bun surface feels slightly moist.

16. 16

    Step 1618 min

    Steaming ↗
    

    Steam: start with cold water, turn on the heat, and steam for 15 minutes without opening the lid at any point. Turn off the heat and let the buns sit covered for 3 minutes before opening and serving.

    ✅ Done when: After 15 minutes of steaming and 3 minutes of rest, the buns are fully cooked and ready to eat.