Baozi or  Chinese steamed buns consist of a small piece of dough wrapped around a filling and then steamed to cook the outside dough. this staple food of Chinese and many variations across the far east are still very novel and new in the western world yet to take on there popularity it has as a street food back home. i am fascinated by them and find them absolutely delicious would urge you to try to make them and if you have a China town in your Capital City look for them from street dealers there.

as i mentioned before there are also variations of almost the entirely the same bun but go by different names in different cultures for example ;
Nikuman, the Japanese variant
Bánh bao, the Vietnamese equivalent
and many more. 

You should be aware that this is a quite time consuming process and be prepare to take all day with it.

Step 1: Making the Dough


300ml warm water
1 packet yeast
2 tbsp sugar
450g flour
1tsp baking powder
1/2 tsp salt
sesame seed oil

Picture 1. All the ingredients laid out

Picture 2. Place the flour in a bowl

Picture 3. add the yeast

Picture 4. add the Sugar

Picture 5. add the salt

Picture 6. add the sesame seed oil

Picture 7. add the water

Picture 8 form a soft dough

<p>My Filipino wife makes me BBQ Pork Sio Pao (the Philippines version of Baozi) and I love it. I am going to give her this recipe to mix it up a bit!</p>
<p>Hi, great looking recipe! How much sesame seed oil do we need for the dough? The same amount as is in the filling? Can't wait to make this! </p>
<p>Looks delicious. What is the oven temperature or does the filling just need to rest in the oven for a bit? How long in the oven if actual cooking is taking place in there.</p>
<p>Hi, sorry it has taken me so long to get back to you, I need to make it clear that the sausages are suppose to cook entirely in the oven, in the recipe i have suggested that after frying them in the spring onions, honey, soy sauce ect that they should go in the oven at :</p><p>Gas mark 4 Which is 180C or 350F</p><p>For 30 minutes. </p><p>Im sorry that it has taken me so long to get back to you i do try to go back and look at all of my instructables and correct them, but mistakes happen none the less. </p><p>i hope you enjoy my recipes. Thanks for watching.</p><br>
<p>I've made roast pork (heard it called char siu?) variety of these, definitely time consuming, but oh so good. it really is an all day thing though if I'm roasting the pork from scratch, but it's so worth it.</p>
It's a shame that steamed buns are relatively unknown outside of China! Personally I like the sweet egg filling as well as the meat and veggies types.

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