Description

These soft and fluffy baozi are filled with juicy ground veal, seasoned with garlic, onions, and soy sauce for deep umami flavor. Steamed to perfection, they’re wrapped in a light, pillowy dough—ideal for batch cooking and freezing.

Ingredients

3 cups all-purpose flour

3/4 cup warm water

2 tbsp beef tallow, softened or melted

2 tsp instant yeast

1 tbsp sugar

1 lb ground veal

2 green onions, chopped

1/2 cup cremini mushrooms, finely chopped

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sesame oil

1 tsp rice vinegar

1 tsp browning & seasoning sauce

1/4 tsp white pepper

1/2 tsp salt

1/2 tsp sugar

1 tbsp oil (for sautéing mushrooms)

1 tbsp white vinegar (for steaming)

Optional Dumpling Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp Samyang chili sauce

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Instructions

In a bowl, combine warm water, yeast, sugar, and beef tallow. Add flour gradually and knead until a smooth, elastic dough forms. Cover and rise for 45 minutes to 1 hour.
Chop yellow onion, green onions, mushrooms, and mince garlic. Sauté mushrooms with oil and a pinch of salt for 4–6 minutes until browned.
In a bowl, mix ground veal with garlic, onions, cooked mushrooms, sauces, seasonings, and stir until the mixture becomes sticky. Refrigerate until needed.
Punch down dough, roll out and fold 4–6 times to laminate. Form into a log and divide into 14 equal pieces (about 52–53 g each).
Roll each piece into a ball. Flatten, then roll edges thin while keeping the center thick. Each wrapper should hold about 1 tbsp (≈48 g) of filling.
Place filling in the center, flatten, and pleat or pinch the top to seal. Cover buns with a damp towel and proof 25–45 minutes until puffed.
Add 2 cups cold water and 1 tbsp white vinegar to the steamer. Line with parchment, place buns with space between. Bring to boil, then steam on medium-low for 15 minutes.
Remove from heat and let rest under the lid for 8–10 minutes. Crack lid slightly in final minutes to release steam gradually.
Serve with optional dipping sauce: soy sauce, rice vinegar, sesame oil, and Samyang chili sauce mixed to taste.

Notes

Flash-freeze shaped buns on a tray, then store in bags for up to 2 months.
Steam frozen buns directly for 20–25 minutes without thawing.
Use parchment or cabbage leaves in the steamer to prevent sticking.
Substitute ground veal with pork, chicken, beef, or tofu for variation.
Warm steamer water gradually to help buns rise evenly and avoid collapse.

Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Category: Snack or Main
Method: Steaming
Cuisine: Chinese

Nutrition

Serving Size: 1 bun
Calories: 170
Sugar: 1g
Sodium: 220mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 9g
Cholesterol: 25mg