Steamed Beef Buns | Baozi

Picture this—plump, golden-topped dumplings with pillowy-soft dough, steaming with savory beef filling. As you lift the lid, a swirl of fragrant steam reveals glossy, perfectly round baozi, almost too beautiful to eat—almost.

Then, the aroma hits you. A rich blend of Shaoxing wine, five-spice powder, and soy sauce fills the air, mingling with the warmth of freshly minced ginger and the sweet savoriness of fried shallots. There’s a deep umami scent from the butter-infused beef, balanced by the fresh, herbaceous notes of cilantro and celery. It’s the kind of fragrance that wraps around you, making it impossible to resist taking a bite.

Pro Tip: For the fluffiest baozi, let the dough rest long enough for a perfect rise, and ensure your steaming basket is preheated to maintain an even cook. Want an extra pop of flavor? Serve these beauties with a side of black vinegar and chili oil for dipping!

Chef Ma

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr 40 min

COOKING TIME: 20 min

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

Dumpling Wrapper
1 cup Warm Water
1 tsp. Instant Yeast
3 cup All-Purpose Flour
Beef Filling
1 lb. Ground Beef
1 tbsp. Light Soy Sauce
0.5 tbsp. Oyster Sauce
0.5 tbsp. Shaoxing Wine
0.5 tbsp. Dark Soy Sauce
1 tsp. Five-Spice Powder
1 tsp. Sugar
0.25 tsp. Salt
0.25 tsp. Black Pepper
1 tbsp. Fried Shallot
0.5 oz. Green Onion, Finely Chopped
1 oz. Onion, Finely Chopped
0.5 oz. Carrot, Finely Chopped
1 tbsp. Butter
1 tbsp. Minced Ginger
1 tbsp. Finely Chopped Cilantro
1 tbsp. Finely Chopped Celery
1 tbsp. Water
0.5 cup Water [Simmer]

Directions:

Step 1

Making the Dough: In a large mixing bowl, combine warm water and yeast. Stir until the yeast is fully dissolved.

Step 2

In the same bowl, add the all-purpose flour and mix until a dough forms. Knead until smooth.

Step 3

Cover the bowl with plastic wrap and let it rest for 90 minutes until the dough rises.

Step 4

Preparing the Filling: In another mixing bowl, combine ground beef with all the filling ingredients. Mix well until fully blended. Set aside.

Step 5

Shaping the Buns: Lightly dust your work surface with flour. Take the risen dough and knead it into a long rope, about 1.5 inches in diameter. Cut the dough into 1.5-inch pieces.

Step 6

Using a rolling pin, roll each piece into a thin, round wrapper about 3.5 inches wide.

Step 7

Place a wrapper in your non-dominant hand. Add a spoonful of filling in the center. Pinch and fold the edges together in a circular motion, sealing the bun completely.

Step 8