Baozi with Spring Onion and Minced Meat

Nutrition · per serving

Steps

1. 1

   Dissolve yeast and sugar in warm water and let sit for 5 minutes until slightly foamy.

   6 g (1 packet) dry yeast15 g (1 tbsp) sugar165 ml warm water
2. 2

   Combine flour and salt in a bowl, add the yeast mixture (first mixture) and oil, and briefly stir with a spoon.

   300 g Wheat flour (Type 405 or 550)3 g (1/2 tsp) salt10 g (approx. 1 tbsp) neutral vegetable oil
3. 3

   Knead the dough on a lightly floured surface for 6–8 minutes until elastic and smooth; add 5–10 ml of water or flour if needed.

   300 g Wheat flour (Type 405 or 550)
4. 4

   Form the dough into a ball, lightly brush with oil, place in a bowl, cover, and let rise in a warm place for 30 minutes until visibly puffed up.

   10 g (approx. 1 tbsp) neutral vegetable oil
5. 5

   While the dough is rising, prepare and finely chop the spring onions, ginger, and garlic.

   80 g (3 stalks) spring onions, finely chopped8 g (1 tsp) fresh ginger, finely chopped6 g (1 clove) garlic, finely chopped
6. 6

   In a bowl, mix minced meat with soy sauce, oyster sauce, rice vinegar, cornstarch, sesame oil, and pepper; fold in the prepared spring onions, ginger, and garlic.

   250 g minced meat (pork or beef)20 g (1 1/2 tbsp) soy sauce (light)15 g (1 tbsp) oyster sauce10 g (2 tsp) rice vinegar10 g (1 tbsp) cornstarch5 g (1 tsp) sesame oilto taste pepper80 g (3 stalks) spring onions, finely chopped8 g (1 tsp) fresh ginger, finely chopped6 g (1 clove) garlic, finely chopped
7. 7

   Heat neutral oil in a small pan, briefly stir-fry the filling (prepared mixture) for 1–2 minutes, then add water and stir for 30–45 seconds until the mixture thickens slightly; remove from heat and let cool.

   10 g (1 tbsp) neutral vegetable oil for frying30 ml water for the filling (optional, for juiciness)250 g minced meat (pork or beef)
8. 8

   Place the risen dough on a lightly floured surface, divide into 6 equal pieces, shape each into a ball, and flatten with your palm.

   300 g Wheat flour (Type 405 or 550)
9. 9

   Roll each dough disc into a round flatbread (approx. 10–12 cm), place 1 heaping tablespoon of the cooled filling (meat mixture) in the center, fold the edges with your fingers, and seal the baozi at the top.

   250 g minced meat (pork or beef)
10. 10

    Place each baozi on a square of parchment paper and place in the steamer over lightly simmering water; ensure they do not touch each other.

    6 pieces, each approx. 8x8 cm squares of parchment paper or napa cabbage leaves
11. 11

    Steam the baozi over medium heat for 12–15 minutes (do not open the lid while steaming).

12. 12

    After steaming, let rest for 1–2 minutes, then carefully remove from the steamer, sprinkle with sesame (optional), and serve immediately.

    to taste sesame for sprinkling (optional)

Origin & History

Steamed yeast buns have a long tradition in China; filled variants like these baozi were originally practical, portable meals for travelers and workers. The simple spring onion and minced meat filling is a widely used, everyday variant.