【Steamed Buns】- Bao Zi
Steamed buns (Bao Zi in Chinese) is one of the most popular food in China. Chinese people eat these delicious steamed buns with meat and/or veggie filling all the time.
Prepare time: 1.5 hours
Cook time: 45 minutes
Stand time: 1.5 hours
Serves: 24 servings
1) 3 cups unsifted all purpose flour (480g), 3 tsp baking powder;
2) 1&1/4 cups lukewarm water (300g), 1 tsp sugar, 2 tsp fast rising yeast, 1 tbsp all purpose flour;
3) 1 tsp corn oil;
4) 275g extra lean ground pork;
5) 8 small dried Chinese mushrooms;
6) 300g baby bok choy, rinsed;
7) 2 tsp cooking wine, 3 tbsp finely chopped green onion, 1 tsp freshly minced ginger, 3/4 tsp salt, ½ tsp sugar, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Yummy House soy sauce, 1 tbsp corn starch, 1/4 tsp chicken broth mix, 1/6 tsp thirteen-scented-spice powder or ground white pepper, 1.5 tbsp sesame oil.
Yield: 24 steamed buns.
1: Soak dried Chinese mushrooms in warm water for 4 hours, rinse then cut into small pieces.
2. Dough: Measure flour and baking powder in a medium bowl and combine well (Picture 1, right). Mix all ingredients of Ingredient 2) in a bowl and let stand for 10 minutes (Picture 1, left). Pour the yeast water mixture into the flour bowl, and combine to form dough. Add 1 tsp corn oil (Picture 2), and knead for a minute (Picture 3) until elastic. Cover with a damp cloth and set aside in a warm place until it doubles in volume.
4. Gently knead a few times then divide into 3 equal portions. Shape each into a 2-cm diameter log and cut into 8 discs (Picture 10). Press down each disc and roll out into an 8-10 cm wrapper. Place 1.5 tbsp filling in the middle of a wrapper (Picture 11). Fold up along the edge to form pleats (Picture 12) and pinch together to form a bun (Picture 13). Repeat to finish the rest of dough and filling.
Check the following video for how to make Bao Zi:
5: Place buns on a steamer rack or baking pan that is lined with parchment paper. Let them stand inside an oven for 45-75 minutes until volume increases by 50%.
A total mess using your instructions for the dough. The water measurement you gave is way too much. 320g of water for 480g of flour?? I wish i read other articles before started my dough. Now I’m staring at this flour pudding and don’t know what to do. If i add more flour then i wiuld end up with tons of dough and wouldn’t know wjat to do with it. Plus would mess up other ratios. The 1 and 1/3 cup of water you stated must be 160g cup, if so it would be 210g not 320g you stated. I remember when i first read your instructions i wondered what size “cup” you were referring, but then i saw you noted (320g) so that’s a standard 8oz cup, so i used 320g of water. Ended up i have a bucket of flour pudding now. 🙁
Sorry the dough will be very soft. You could use a bit less water, I have changed to 300g, see my latest recipe. If you weigh all ingredients, should be ok