Short description

These soft and fluffy baozi are filled with juicy ground veal, seasoned with fragrant garlic, onions, and a hint of soy sauce for that savoury, umami flavour. Steamed to perfection, each bite offers a tender, flavorful filling wrapped in a light, pillowy dough. These buns are a labour of love and best of all—you’ll have extras to freeze and enjoy later.

Why You’ll Love This Recipe

Pillowy texture: Repeated rolling and laminating yield incredibly soft, elastic buns.
Savory and umami-rich filling: Ground veal combined with mushrooms, aromatics, and rich sauces delivers deep flavor.
Make‑ahead & freezer‑friendly: You can shape lots, freeze, and steam whenever you crave them.
Impressive yet approachable: Step-by-step instructions make this traditional treat achievable at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

All-purpose flour
Warm water
Beef tallow (softened or melted)
Yeast
Sugar

Filling:

Ground veal
Green onion
Cremini mushroom
Yellow onion
Garlic cloves
Oyster sauce
Soy sauce
Sesame oil
Rice vinegar
Browning & seasoning sauce
White pepper
Salt
Sugar

Dumpling Sauce (optional):

Soy sauce
Rice vinegar
Sesame oil
Samyang chili sauce

Directions

Prepare dough: Mix warm water, yeast, sugar, and softened beef tallow. Stir in flour until rough dough forms. Knead in mixer (~5–6 min) and by hand (~5–10 min) until smooth, elastic, and bouncy. Cover and let rise 45 min–1 hr, until doubled.
Prep filling ingredients: Finely chop yellow onion, green onion (both parts), and cremini mushrooms. Mince garlic.
Cook mushrooms: In a pan over medium‑high with oil and salt, sauté mushrooms 4–6 min until browned.
Combine filling: Mix ground veal, garlic, onions, mushrooms, oyster sauce, soy sauce, sesame oil, rice vinegar, browning sauce, white pepper, salt, and sugar. Stir continuously until mixture becomes sticky and paste-like. Cover and refrigerate until ready.
Degas dough: Punch down risen dough. Roll out and fold (laminate) 4–6 times to smooth texture and eliminate air pockets.
Form log and portions: Roll dough sheet into a tight log, slap on counter to compact. Cut into 14 pieces (~52–53 g each).
Shape dough balls: Roll each piece into a smooth ball; keep covered to prevent drying.
Roll wrappers: Flatten each ball, then use a rolling pin to roll edges thinner, leaving the centre slightly thicker. Aim for ~12–16 pleats.
Fill & seal: Place ~1 tbsp (≈48 g) filling in centre, flatten. Pleat the edges or gather and pinch top to seal.
Final proof: Cover buns with damp towel; rest 25–45 min until smooth and puffed. Time varies with room temperature.
Steam: Add 2 cups cold water and 1 tbsp white vinegar to steamer pot. Line basket with parchment and place buns inside. With lid wrapped in towel, bring to boil over high heat (~1–2 min), reduce to medium-low, steam for 15 min without opening lid.
Rest under lid: Remove from heat, keep lid on for 8–10 min. Around 8 min in, insert chopstick between lid and basket to let in air, then open after 2–3 min to avoid collapse.

Servings and timing

Yields: 14 buns.
Prep time: ~1 hr 20 min (dough + filling + shaping + rising).
Cook time: ~15 min steaming + ~10 min resting.
Total time: ~2 hours (including all resting and shaping steps).

Variations

Protein swap: Use ground pork, chicken, or beef instead of veal.
Vegetarian version: Replace veal with finely chopped tofu or shiitake mushrooms.
Spicy filling: Add chili garlic sauce or crushed chilies to the filling mix.
Wrapper twist: Use half whole wheat flour for slightly nutty buns—adjust water if needed.

Storage/Reheating

Freezing: After shaping and before steaming, flash-freeze buns on a tray. Once firm, store in freezer bags for up to 2 months.
Steaming from frozen: Steam directly for 20–25 minutes without thawing.
Reheat leftover steamed buns: Steam for 5–7 minutes or microwave covered with damp towel until hot.

FAQs

1. Can I use active dry yeast instead of instant?

Yes—dissolve active dry yeast in warm water with sugar and let it sit 5–10 minutes before mixing with flour.

2. Why do I fold (laminate) the dough so many times?

It removes large air bubbles for a smooth, even texture and helps develop the dough’s elasticity and strength.

3. What if my filling is watery?

Drain your sautéed mushrooms well and avoid adding extra liquids. If it’s still runny, blot with paper towel or add a bit of breadcrumbs.

4. How do I prevent buns from sticking to the steamer?

Line the basket with parchment or cabbage leaves; ensure buns have space to expand without touching.

5. Can I make buns ahead of time?

Yes—shape buns, cover, and refrigerate overnight before steaming fresh the next day.

6. Can I steam them without vinegar in the water?

Yes, but vinegar helps improve the dough’s color and prevents sogginess—omit only if sensitive to flavor.

7. Why keep the lid on after steaming?

This resting allows internal steam to redistribute, preventing sudden cooling which can collapse the buns.

8. Can I use a bamboo steamer?

Absolutely—just ensure proper lining (parchment or leaves) and follow the same steaming times.

9. How warm should the water be before steaming?

Start with cold water and vinegar, then bring to boil—this gradual heating helps buns puff evenly.

10. Can I add vegetables to filling?

Yes—finely diced cabbage, carrots, or water chestnuts work well for extra texture and nutrition.

Conclusion

These Steamed Veal Baozi are deliciously soft and bursting with umami-rich filling. Though they take time, the process is rewarding and yields freezer-ready buns you can enjoy anytime. Follow the steps patiently and you’ll be savoring restaurant-quality bao at home that can become a cherished go-to dish.