DAY 3

CHINESE STEAM BUNS (BAOZI)

by Feng Juan, Freudenberg Regional Corporate Center Asia

Baozi, also known as Chinese steam buns, are believed to have originated during the Eastern Han Dynasty (25-220 AD) in China. According to legend, the military strategist Zhuge Liang invented baozi as a way to keep his troops' food fresh during long campaigns by wrapping meat and vegetables in dough and steaming them. Over time, baozi became a popular delicacy throughout China, especially in the northern regions. 

 

Ingredients:

For the dough:

  • 500g of flour
  • 250ml of water
  • 7g of instant yeast
  • 3g of salt
  • 5g of sugar
  • 5g of butter
     

For the bun filling:

  • 250g of minced pork
  • 200g of green vegetables
  • 50g of fresh mushrooms
  • 3g of green onion
  • 5g of fresh ginger
  • 5g of salt
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sesame oil

Instructions:

Mix the flour, yeast, salt, sugar and butter together in a bowl until a dough has
formed. Knead it until it’s smooth.

Let the dough rise until it has doubled in size.

Roll the dough into a long strip and cut it into small balls of 50g each.

Chop the green onions, ginger, mushrooms and vegetables into small pieces. Mix
the minced pork, green onions, ginger, vegetables and mushrooms with soy sauce,
salt and sesame oil.

Use a rolling pin to flatten the dough balls into round shapes. Spread the filling on
the rolled-out dough pieces and wrap them up into a bun.

Place the buns in a steam oven or on a sieve over boiling water for 15 minutes on
high heat.

Turn off the heat and let the buns rest for another 3 minutes with the lid still
closed. Leave them to cool and enjoy!

 

Download the recipe