Chinese Meat Filled Buns (Baozi) Recipe

Name: Chinese Meat Filled Buns (Baozi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound ground pork or chicken; 2 spring onions finely chopped; 3 shiitake mushrooms chopped; 1 teaspoon fresh ginger chopped; 3 cloves garlic chopped; 2 tablespoons soy sauce; 1 tablespoon oyster sauce or fish sauce; 1 tablespoon rice wine or dry sherry; 1 teaspoon sugar; 1/2 teaspoon sesame oil; 3 tablespoons pork lard melted; 3/4 cup warm water; 3 1/4 cups flour; 1 1/2 teaspoons baking powder; 2 teaspoons yeast dried; 3 tablespoons sugar; 1 teaspoon salt; 3 3/8 tablespoons cold water

Servings: persons

2/3 pound ground pork or chicken
2 spring onions finely chopped
3 shiitake mushrooms chopped
1 teaspoon fresh ginger chopped
3 cloves garlic chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce or fish sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon sesame oil
3 tablespoons pork lard melted
3/4 cup warm water
3 1/4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons yeast dried
3 tablespoons sugar
1 teaspoon salt
3 3/8 tablespoons cold water

1
Mix together all the ingredients for the filling and leave to rest in the refrigerator for 1 hour.
2
Place in a large bowl or food mixer 375 grams flour, baking powder, yeast, sugar, and salt.
3
Add the warm water and melted lard, and mix into a dough.
4
Add the cold water all at once and continue to mix for 8 minutes until the dough is smooth and elastic. Add more flour as necessary, a little at a time, if the dough is too sticky.
5
Shape into a dough ball and leave to rest for 30 minutes.
6
Knead the dough to allow the air to escape.
7
Take small portions of dough and shape into balls of approximately 40 grams. Press into small circles of 10 cm.
8
Place a tbsp. of filling into the center of the dough and close up into a parcel. Pinch the edges together to ensure a complete seal.
9
Repeat with the remaining dough and filling.
10
On a floured surface, leave the buns to rise for 20 minutes, covered with a clean towel.
11
Heat the water in the steamer and place each bun on a sheet of greaseproof paper, (alternatively on banana leaves), to ensure the buns do not stick to the steamer.
12
Take care to place the buns separately so they do not stick together during cooking.
13
Steam for 15-20 minutes or until the surface is firm and shiny, and they appear to break up like bread rolls.
14
Serve immediately with soy sauce.
15
Leftovers may be frozen and reheated in the microwave on medium heat.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 pound ground pork or chicken, 2 spring onions finely chopped, 3 shiitake mushrooms chopped, 1 teaspoon fresh ginger chopped, and more.

Yes, Chinese Meat Filled Buns (Baozi) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Meat Filled Buns (Baozi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions