Baozi(Steamed Bun with Filling)

Baozi is a type of steamed, filled bun or bread-like (i.e. made with yeast)  item in  various Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou, but baozi has filling. It is well known as steamed buns with various meat and vegetable fillings. They are a popular part of a meal.

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According to legend, they were invented by the scholar and military strategist Zhuge Liang (3rd century AD). In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.

Two types are found in most parts of China: Dabao ("big steamed bun with filling"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao ("small bun"), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste.

To make steamed buns with stuffing, taking pork buns as example: the main ingredients are dough and filling

For the dough: 4 cups all-purpose flour, 1 cup water (plus additional as needed), 1 tbsp dry yeast, 2 tbsp sugar, 1 tsp salt. Then mix flour well and knead the dough until smooth and elastic; cover with a damp towel ,wait for about 30 mins,and let it rise

For the filling: Prepare the filling while you wait for the dough to rise :8 ounces ground pork, 1/4 cup finely chopped Chinese cabbage, 1/4 cup finely chopped scallion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine. First washing and draining the diced cabbage. Then heating the wok,add oil , garlic ,stir fry the cabbage. After frying , let it cool completely ,add soy sauce,salt and black pepper . Then combine them well and set aside.

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For making pork buns: Roll the dough into a rectangular log and , cut it into 16 pieces, roll them into balls and roll out for bun wrappers and make the edge of the wrap thin and the center thick; spoon the filling on the wrapper and fold(Meat Bun Machine); Cover with a damp towel and wait for 15-20 minutes for last step steam the filled buns for about 15-20 mins.

For steaming the pork buns tips: Baozi always stick to the pot, when you put the baozi into Steamed Cabinet for steaming ,there are two simple tricks you can prevent that from sticking. Firstly line the steamer basket with a large lettuce leaf. This is the easiest method since it takes very little time and doesn't require extra work. Secondly brush the baozi with olive oil. You don't need to cover the entire baozi; just brush the area that will be touching the steamer insert.