Baozi (Steamed Yeasted Dumplings)
Breakfast
Breakfast
12 servings
158 cal/serving
Instructions
1
Step 1
Stir yeast and 1 tablespoon sugar into 1 cup warm water.
Active dry yeastGranulated white sugarWarm water
2
Step 2
Let the yeast mixture stand for 15 minutes.
Active dry yeastGranulated white sugarWarm water
3
Step 3
Sift the flour and sugar together.
White bread flourGranulated white sugar
4
Step 4
Combine flour and sugar (and salt if using) in a mixing bowl.
White bread flourGranulated white sugarSalt
5
Step 5
Mix in the yeast (proofed or dry) and add 1 cup warm water in a steady stream while mixing.
Active dry yeastWarm water
6
Step 6
Mix until the dough forms a ragged clump, adding a little more water if it doesn't stick together.
White bread flourWarm water
7
Step 7
Knead the dough for 5–10 minutes until smooth and slightly shiny.
White bread flour
8
Step 8
Coat the bottom of a large bowl with sesame oil and place the dough inside, rolling to coat the surface.
Sesame oilWhite bread flour
9
Step 9
Allow the dough to rise and double in volume (1–1½ hours warm or 2–3 hours cool).
White bread flour
10
Step 10
Punch the dough down.
White bread flour
11
Step 11
Form the dough into a large pancake shape.
White bread flour
12
Step 12
Sprinkle baking powder over the dough and knead again until it returns to its pre-rise consistency, adding flour if needed.
Double-acting baking powderWhite bread flour
13
Step 13
Divide the dough into two long rolls and cut each roll into 6 pieces.
White bread flour
14
Step 14
Roll each piece into a ball.
White bread flour
15
Step 15
Flatten each ball into a 6-inch (15 cm) disc if making filled baozi.
White bread flour
16
Step 16
Shape each disc thicker in the center than at the edges.
White bread flour
17
Step 17
Place a disc over your hand and press the centre down by about 1 inch (2.5 cm).
White bread flour
18
Step 18
Place 1 dessert spoon of filling into the well in the dough.
Filling
19
Step 19
Fold and pleat the edges of the dough together.
White bread flour
20
Step 20
Pinch and twist the edges to close the baozi.
White bread flour
21
Step 21
Place each baozi on a 3-inch square of parchment paper.
22
Step 22
Allow the formed baozi to rise in a warm place for 1 hour until springy.
White bread flour
23
Step 23
Arrange the buns in a steamer, leaving space so they do not touch.
24
Step 24
Steam the buns over gently boiling water for 10–15 minutes.
25
Step 25
Remove the pan from heat but keep the steamer covered to let steam subside gradually.
26
Step 26
After a few minutes, lift the lid and remove the buns from the steamer.
27
Step 27
When cool enough to handle, remove the parchment from the bottoms of the buns.
28
Step 28
Serve the baozi warm.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.