Go Back
Steamed meat buns are more than just a delicious dish; they are steeped in cultural significance across Asia. Originating in China, these buns have spread throughout the continent, each region adding its unique twist to the basic concept. In China, baozi can be found in various forms, from the thick, fluffy dough of northern styles to the lighter, more delicate versions found in southern regions. The fillings range from traditional pork and cabbage to modern interpretations featuring chicken, beef, or even vegetarian options.
Print

Meat Buns (Steamed version)

Embark on a delightful journey into Asian cuisine with homemade soft and savory steamed meat buns! Known as baozi, these fluffy pockets filled with your choice of protein are perfect for family meals or special occasions. With a simple dough and a multitude of filling options, you can recreate authentic flavors right at home. Warm, comforting, and oh-so-satisfying, these buns are sure to please everyone. Try the recipe today! #Baozi #SteamedBuns #AsianCuisine #ComfortFood #CookingFromScratch #FoodieTreats #DumplingLove

Ingredients

For the Dough:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon instant yeast

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup warm water (about 110°F)

1 tablespoon vegetable oil

For the Filling:

300g ground pork or chicken

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

2 green onions, finely chopped

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 tablespoon sugar

Salt and pepper to taste

Instructions

Prepare the Dough:

    - In a large mixing bowl, combine the flour, sugar, instant yeast, baking powder, and salt. Mix well.

      - Slowly pour warm water and vegetable oil into the mixture while stirring gently. Once combined, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

        - Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Make the Filling:

            - In a separate bowl, combine the ground meat, soy sauce, oyster sauce, sesame oil, chopped green onions, ginger, garlic, sugar, and a pinch of salt and pepper. Mix well until everything is thoroughly incorporated.

              Assemble the Buns:

                - Once the dough has risen, punch it down to release the air. Divide it into 10-12 equal pieces.

                  - Roll each piece into a ball, then flatten it into a disk about 3 inches in diameter.

                    - Place a spoonful of filling (about 1 tablespoon) in the center of each disk. Pinch the edges together to seal the filling inside, forming a bun shape. Ensure they are well-sealed to prevent any leakage during steaming.

                      Steam the Buns:

                        - Prepare a steamer by lining the steamer basket with parchment paper to prevent sticking. If you don’t have a steamer, you can place a heatproof plate inside a large pot with a lid and fill the pot with water just below the plate.

                          - Place the formed buns in the steamer, leaving space between each to allow for expansion.

                            - Cover and steam over boiling water for 15-20 minutes. The buns should be fluffy and cooked through when ready.

                              Serve:

                                - Carefully remove the buns from the steamer and let them cool slightly. Serve warm with soy sauce or your favorite dipping sauce.

                                  Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 10-12 buns