Chinese steamed pork buns, also known as baozi, are a delicious and versatile addition to any meal. Soft, fluffy steamed buns filled with a savory pork filling, these are a popular street food in China and beyond. Whether you are a novice cook or an experienced chef, this comprehensive guide will provide you with the necessary knowledge and step-by-step instructions to create the perfect Chinese steamed pork buns in the comfort of your own kitchen.
Let's cook with our recipes!
CHINESE STEAMED BUNS WITH BBQ PORK FILLING
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Bread
Time 9h40m
Yield 24
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g
CHINESE STEAMED PORK BUNS
Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it's like they're fresh out of the bamboo steamer!
Provided by Nagi
Time 1h10m
Number Of Ingredients 18
Steps:
- Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
- Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
- Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
- Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
- Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
- Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
- Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
- Take one piece of dough, cover remaining with cling wrap or tea towel.
- Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
- Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
- Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
- Repeat with remaining dough - make 12 in total.
- Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
- Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
- Place 6 to 8 buns on paper, cover with steamer lid.
- Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
- Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
- Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
- Remove steamer from wok, serve warm!
- Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
- Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
- While stirring, slowly pour cornflour mixture in. Mix until smooth.
- Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Nutrition Facts : Calories 226 kcal, ServingSize 1 serving
STEAMED PORK BUNS
This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
Provided by rangapeach
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour.
- Add sugar, baking powder and lard.
- pour in water and knead until smooth.
- Cover with a damp teatowel and rest for 30 minutes.
- Saute the onions and pork briefly in the oil.
- Add water and seasonings and simmer until the sauce thickens.
- Spread this filling onto a plate to cool.
- Roll the dough into a long sausage shape and cut into twelve equal pieces.
- Roll each into a ball and flatten into a circle with your fingers.
- Place a spoonful of filling in the center and bring the dough up around it.
- Pinch the dough firmly to join it.
- Put each bun on a separate piece of parchment or wax paper.
- At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
- Otherwise, brush each with a little water and set them in a steam basket.
- Steam over rapidly boiling water for 10 minutes.
- When steaming, do not crowd the pastries.
- If necessary steam them in batches.
- They can be rewarmed (once) carefully in the microwave.
Nutrition Facts : Calories 138.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 327.6, Carbohydrate 26.2, Fiber 0.7, Sugar 6.7, Protein 2.7
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
CHINESE STEAMED BUNS (BBQ PORK AND PORK/VEGETABLE)
A bit of work, but well worth it. Because this makes so much, buns can be frozen and steamed later for an easy meal. Adapted from http://www.jessicagavin.com and thekitchn.com.
Provided by Jen in Victoria
Categories Pork
Time 4h30m
Yield 24 buns
Number Of Ingredients 25
Steps:
- For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
- Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
- Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
- For Filling #2, simply mix all ingredients together.
- To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
- Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
- Punch down dough and divide into 24 pieces.
- Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
- Roll to leave the center thick; thinner edges are easier to pleat.
- Place about 1 tablespoon of filling at the center of each dough round, flat side up.
- Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
- Let buns rest, covered for at least 30 minutes.
- Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
Nutrition Facts : Calories 223.2, Fat 10.1, SaturatedFat 2.7, Cholesterol 14.9, Sodium 365.9, Carbohydrate 25.3, Fiber 0.8, Sugar 7.7, Protein 6.7
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your buns. Use fresh, high-quality pork and vegetables.
- Marinate the pork: Marinating the pork in a flavorful mixture of soy sauce, rice wine, and spices will help to tenderize it and add flavor.
- Knead the dough properly: The dough should be kneaded until it is smooth and elastic. This will help to ensure that the buns are light and fluffy.
- Proof the dough: After you have kneaded the dough, let it rise in a warm place until it has doubled in size. This will help to develop the flavor and make the buns more airy.
- Steam the buns over high heat: Steaming the buns over high heat will help to create a light and fluffy texture.
- Serve the buns hot: Steamed pork buns are best served hot and fresh. You can serve them with a dipping sauce or on their own.
Conclusion:
Steamed pork buns are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make, and with a little practice, you can create light and fluffy buns that are filled with flavor. So next time you are looking for a satisfying and flavorful meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love