Baozi (Steamed Buns)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon baking powder
• 1 cup warm water
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 pound ground pork
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon grated fresh ginger
• 3 green onions, minced
• 1 teaspoon cornstarch
• 2 tablespoons water

Method

1. 1

   In a large bowl, whisk together the flour, sugar, instant yeast, and baking powder.

2. 2

   Add the warm water, vegetable oil, and salt to the dry ingredients and mix until a rough dough forms.

3. 3

   Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
4. 4

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

5. 5

   While the dough rises, combine the ground pork, soy sauce, oyster sauce, sesame oil, shaoxing wine, sugar, ginger, and green onions in a bowl.

6. 6

   Whisk the cornstarch and water together and stir into the pork mixture until well combined and slightly sticky. Cover and refrigerate until ready to use.

7. 7

   Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each into a ball.

8. 8

   Flatten each ball into a 4-inch round, thicker in the center and thinner at the edges.

9. 9

   Place about 2 tablespoons of pork filling in the center of each round. Gather the edges up and around the filling, pleating as you go, and twist to seal at the top.

10. 10

    Place each bun on a small square of parchment paper and set in a steamer basket, leaving space between buns. Let rest for 15 minutes.

    15:00 · Rest before steaming
11. 11

    Bring water to a boil in a wok or pot beneath the steamer basket. Steam the buns over high heat for 15 minutes.

    15:00 · Steam buns
12. 12

    Turn off the heat and let the buns sit in the covered steamer for 2 minutes before removing to prevent collapsing.

    2:00 · Rest after steaming
13. 13

    Serve the baozi warm, or cool completely and refrigerate or freeze for later steaming.