Homemade Baozi — Fluffy Chinese Steamed Meat Buns

Directions

1. 1

   Activate the yeast: In a bowl, combine the lukewarm water, sugar, and instant dry yeast. Stir gently and let sit for 5 to 8 minutes until the mixture becomes foamy – a sign that the yeast is active.

2. 2

   Prepare the dough: Pour the flour into a large bowl, creating a well in the center. Add the yeast mixture and oil. Mix first with a fork, then work with your hands to form a homogeneous ball.

3. 3

   Knead: On a lightly floured surface, knead the dough vigorously for 8 to 10 minutes until it has a smooth, supple, and non-sticky texture. It should spring back slightly when pressed with a finger.

4. 4

   Let the dough rise: Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 hour, until it doubles in volume.

5. 5

   Prepare the filling: While the dough is rising, combine the ground meat, shredded cabbage, grated carrot, and green onions in a bowl. Add the soy sauce, grated ginger, sesame oil, salt, and pepper. Mix vigorously with a fork or your hands until you have a homogeneous and well-combined filling. Refrigerate.

6. 6

   Deflate and divide the dough: Once the dough has risen, place it on the floured work surface and press down to deflate it. Divide it into 10 to 12 equal portions (about 1.5 oz each). Form small, uniform balls.

7. 7

   Roll out the wrappers: Using a rolling pin, roll out each ball into a disc about 4 inches in diameter, with thinner edges than the center – this will make folding easier and give the baozi a nice shape.

8. 8

   Fill and shape the baozi: Place a generous tablespoon of filling in the center of each disc. To seal, lift the edges of the dough and pleat them by twisting them around themselves, creating small, regular pleats all around, like a little pouch. Pinch firmly to seal.

9. 9

   Second rise: Place each formed baozi on a square of parchment paper. Let them rest for 15 minutes at room temperature – the dough will puff up slightly a second time, and the baozi will be even fluffier after cooking.

10. 10

    Steam: Bring water to a boil in a wok or large pot. Arrange the baozi in the steamer basket (bamboo or metal), leaving at least 1 inch of space between them as they will expand during cooking. Cover tightly and steam over medium-high heat for 15 minutes. Do not lift the lid during cooking. Serve immediately.