Saucy Steamed Meat Buns 酱肉包子

AuthorYun Zhang JohnCategory, DifficultyIntermediateRating
ShareTweetSaveShareShare
Yields12 Servings
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

Once in a while, I would crave a steam bun with a sweet filling like a sesame or sweet red bean paste. But I would always, always be in the mood for steam buns filled with meat or vegetables.

A convenient handheld meal

The steam meat bun is the Asian answer to the sandwich. Fill it with whatever you like, it’s portable and can be enjoyed at any time of the day. Growing up in China, my second favourite thing to eat for breakfast were saucy meat filled steamed buns.

It's also super convenient because you can steam a big batch, freeze it after they've cooled and they'll keep fresh for weeks. Steam it straight from the freezer next time and it'll be just as good.

The Filling

There is not just one recipe for Jiang Rou Bao Zi 酱肉包. Some like it more sweet, others, more spicy. But all the while, it's flavour-packed, fatty and savoury. This is another Chinese meat dish where a lean to fat ratio of 50/50 works best in delivering that rich decadent mouth free. To keep things healthier though, most of the time I opt for a leaner pork mince.

As well, the filling for this meat bun “BaoZi” recipe is cooked before it’s steamed in the bun itself. This method yields a more loose filling than other buns which are steamed with uncooked meat fillings.

The dough

The dough is actually quite straight forward. The key for a fluffy and light bun is to give it enough time to proof for the second time after shaping. Don't rush it!

You Will Need

Dough
 500 g All purpose flour
 5 g Active dry yeast
 10 g Sugar
 270 ml Lukewarm water
Filling
 300 g Mince porkAlternatively, grind equal amounts of pork belly by hand
 1 ½ tbsp Chopped ginger
 ½ cup Chopped onion
 1 cup Chopped scallions
 1 tbsp Sweet bean sauceTian mian jiang 甜面酱
 1 tbsp Fermented broad bean chilli pastePixian Doubanjiang 郫县豆瓣酱
 1 tbsp Light soy sauce
 ½ tsp White pepper
 Salt to taste
 1 tbsp Oil

Instructions

Perp
1

Mix flour, sugar together in a bowl. Dissolve yeast into lukewarm water.

2

Slowly mix in all the water and bring the dough together into a ball. Knead until the ball is smooth in appearance. Sometimes, it helps to leave it to rest for a few minutes and as the gluten relaxes, the dough will be easier to knead until smooth.

3

Cover and leave it in a warm, draft-free place to rise for 1 to 2 hours, until it's doubled in size.

4

Make the filling by stir frying the mince meat in a pan with some oil. Adding ginger, onions and all the seasonings and stir fry for 5min. Then take it out of the pan and mix in the chopped scallions. Set it aside to cool.

Shaping
5

Once the dough has proofed, knead lightly and roll into a long log. Divide into 12 equal pieces.

6

Knead each piece into a ball and roll it out into a disk of roughly 10cm in diameter. Try to roll it so it's thicker in the middle and thinner around the edges.

7

Fill the dough disk with as much filling as you can (~3 tbsp). Hold the bun in the palm of one hand and start pleating the edges to pull it together with the other hand. Pinching the bun close as you go.

8

Line each bun with parchment paper so it doesn't stick and then leave it to rise for at least 30min.

Cooking
10

Once it's proofed for the second time, steam it for 10min over high heat.

Ingredients

Dough
 500 g All purpose flour
 5 g Active dry yeast
 10 g Sugar
 270 ml Lukewarm water
Filling
 300 g Mince porkAlternatively, grind equal amounts of pork belly by hand
 1 ½ tbsp Chopped ginger
 ½ cup Chopped onion
 1 cup Chopped scallions
 1 tbsp Sweet bean sauceTian mian jiang 甜面酱
 1 tbsp Fermented broad bean chilli pastePixian Doubanjiang 郫县豆瓣酱
 1 tbsp Light soy sauce
 ½ tsp White pepper
 Salt to taste
 1 tbsp Oil

Directions

Perp
1

Mix flour, sugar together in a bowl. Dissolve yeast into lukewarm water.

2

Slowly mix in all the water and bring the dough together into a ball. Knead until the ball is smooth in appearance. Sometimes, it helps to leave it to rest for a few minutes and as the gluten relaxes, the dough will be easier to knead until smooth.

3

Cover and leave it in a warm, draft-free place to rise for 1 to 2 hours, until it's doubled in size.

4

Make the filling by stir frying the mince meat in a pan with some oil. Adding ginger, onions and all the seasonings and stir fry for 5min. Then take it out of the pan and mix in the chopped scallions. Set it aside to cool.

Shaping
5

Once the dough has proofed, knead lightly and roll into a long log. Divide into 12 equal pieces.

6

Knead each piece into a ball and roll it out into a disk of roughly 10cm in diameter. Try to roll it so it's thicker in the middle and thinner around the edges.

7

Fill the dough disk with as much filling as you can (~3 tbsp). Hold the bun in the palm of one hand and start pleating the edges to pull it together with the other hand. Pinching the bun close as you go.

8

Line each bun with parchment paper so it doesn't stick and then leave it to rise for at least 30min.

Cooking
10

Once it's proofed for the second time, steam it for 10min over high heat.

Saucy Steamed Meat Buns 酱肉包子

Leave a Comment

Get notified of our Recipes