Learn how to make light and fluffy Chinese steamed pork buns filled with a flavorful, spiced pork mixture. These bao zi feature a perfectly soft dough and a savory filling infused with aromatic spices, steamed to tender perfection.
Ingredients extracted via AI
Ingredients
250 g all-purpose wheat flour125 g water5 g sugar2 g dry yeast180 g pork1.5 palca ginger3 palce spring onion2 ks star anise0.5 ks black cardamom1 ČL fennel1 ČL Sichuan peppercorn0.25 ČL salt0.5 ČL cornstarch0.125 ČL white pepper0.5 PL light soy sauce0.5 ČL shaoxing wine1 ČL toasted sesame oil
Procedure generated via AI
In a separate bowl, combine 125 grams of water, 5 grams of sugar, and 2 grams of dry yeast. Stir well until dissolved.
Gradually add this yeast mixture to 250 grams of all-purpose flour (11% protein) while mixing until a dough forms with the consistency shown in the reference.
Knead the dough thoroughly for 8 minutes to develop a strong gluten network, which will help the buns hold their shape.
Shape the dough into a ball, place it on a silicone mat, cover, and let it rise for 90 minutes until it doubles in size.
Cut 180 grams of pork (90% lean, 10% fat) into small cubes, then finely chop it by hand until smooth in texture.
Prepare a spiced infusion by mixing 60 grams of hot boiling water with ginger, spring onion, star anise, black cardamom, fennel, and Sichuan peppercorn. Let it cool for 30 minutes to room temperature.
Season the minced pork with 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/2 teaspoon cornstarch, 1/8 teaspoon white pepper, 1/2 tablespoon light soy sauce, and 1/2 teaspoon rice wine.
Add the strained spiced infusion tablespoon by tablespoon to the pork mixture, stirring continuously in the same direction for about 5 minutes to develop a sticky texture.
Stir in 1 teaspoon of toasted sesame oil until well combined.
Once the dough has risen, sprinkle it with flour, gently deflate the air bubbles, dust lightly with flour again, and roll out into a large rectangle about 30x40 cm.