Pleated Steamed Buns

Pleated steamed buns, known as "baozi" in China, are a traditional Chinese dish especially popular in the northern regions. These buns are made by wrapping various fillings in a fermented dough and then steaming them. They are a common sight not only on family dining tables but also as street food and festive treats.

Pleated steamed buns get their name from their distinctive pleated appearance. These round buns feature delicate pleats on top, resembling small flower petals. When steamed, the buns have a soft exterior and juicy, flavorful fillings, offering a rich and satisfying taste.

When making pleated steamed buns, paying attention to specific techniques and details can ensure that the buns are delicious and visually appealing. Here are some key points:

1.Ingredient Selection and Preparation

Flour: Use all-purpose flour, which is readily available in supermarkets. Its moderate gluten content is suitable for making buns.

Yeast: Choose active dry yeast or instant yeast, both of which can be found in the baking section of most supermarkets.

Water Temperature: Use warm water (98-104°F or 37-40°C) to activate the yeast, ensuring it is fully activated. In winter, you can use slightly warmer water.

Seasonings: Make sure to use high-quality seasonings, preferably from an Asian market. This includes light soy sauce, dark soy sauce, sesame oil, etc. These are often available in general supermarkets as well.

2.Dough Preparation

Kneading Technique: Knead the dough until it is smooth and elastic. This will ensure that the steamed buns are soft. The dough should be kneaded until it is smooth on the surface and bounces back when pressed.

Fermentation: During the first rise, cover the dough with a damp cloth or plastic wrap and place it in a warm area. You can use the proofing function on your oven or place the dough near a warm stovetop.

3.Filling Preparation

Filling Choices: Adjust the filling based on personal preference. Common fillings include ground pork, beef, and vegetables.

Mixing the Meat Filling: When adding water to the meat filling, do it in small increments, mixing until the meat absorbs the water and becomes sticky. This ensures a juicy filling.

Seasoning the Filling: Use fresh seasonings and adjust the salt and sugar to taste. You can also add other seasonings like black pepper to suit your taste.

4.Shaping the Buns

Rolling the Dough: Roll each piece of dough into a ball, then flatten it. Use a rolling pin to roll it into a round wrapper with thicker center and thinner edges, ensuring the bottom of the bun isn’t too thick, and the pleats aren’t too hard.

Pleating Technique: Pinch the edges of the wrapper with your thumb and index finger, rotating and pleating as you go. Practice will improve the uniformity and appearance of the pleats.

5.Steaming and Storing

Preparing the Steamer: Make sure there is enough water in the steamer. Use a steamer rack or parchment paper to prevent the buns from sticking.

Steaming Time: Steam the buns for 15-20 minutes. After steaming, turn off the heat and let the buns sit for 5 minutes before opening the lid to prevent them from shrinking due to sudden temperature changes.

Freezing and Storage: If you make a large batch, you can freeze the raw buns. Place the buns on a baking sheet, freeze them, then transfer them to a sealed bag for storage. When ready to steam, there's no need to thaw; just steam them a bit longer.

With these tips and attention to detail, along with practice and adjustments, you can create pleated steamed buns that suit your taste.

Buns can be enjoyed for breakfast, lunch, or dinner, and also make a great snack. They are often paired with dipping sauces like soy sauce, vinegar, or chili oil. You can also reheat them easily, making them a convenient option.