If you love soft, fluffy treats bursting with savory goodness, wait until you try Meat Buns (Steamed Version). These pillowy steamed buns are filled with the juiciest, flavor-packed meat and veggie filling, tucked away inside tender, slightly sweet dough. Whether you’re new to Asian street snacks or already a baozi fan, this recipe is all about comfort, fun, and unbeatable homemade flavor. One bite and you’ll see why Meat Buns (Steamed Version) always disappear fast at family gatherings!
Ingredients You’ll Need
The beauty of Meat Buns (Steamed Version) is how every ingredient, though simple on its own, comes together to create something truly special. Don’t skip or swap anything unless you absolutely have to – each one plays a key role in taste, texture, or even just the fluffy white look of your finished buns!
- All-purpose flour: The backbone of the dough, providing structure and that soft, pillowy texture.
- Instant yeast: Helps your buns rise high and stay airy inside; make sure your yeast is fresh for the best results.
- Sugar: Adds a subtle sweetness and feeds the yeast for a better rise—don’t worry, the buns won’t turn out dessert-sweet.
- Salt: Balances out the sweetness and savory flavors in both the dough and the filling.
- Vegetable oil: Keeps the dough moist and adds just a touch of richness without heaviness.
- Warm water: Activates the yeast and helps all your dough ingredients come together smoothly.
- Ground pork (or chicken/beef): The star of the filling—choose your favorite protein or mix it up for different batches.
- Soy sauce: Classic umami flavor and saltiness that really makes each bite pop.
- Oyster sauce: Brings a hint of sweetness and deep earthiness—crucial for a satisfying, full-bodied filling.
- Sesame oil: Just a splash transforms the aroma and gives your filling a rich, nutty finish.
- Garlic and ginger: Freshly minced for a zesty, aromatic burst—the soul of any great meat bun.
- Green onions: Bright, subtly sharp, and a must for authentic flavor.
- Cabbage: Adds body, mild sweetness, and keeps the filling juicy.
- Carrots: Bring a beautiful color and natural sweetness that balances the savory meat.
- Black pepper: Just enough for warmth and complexity.
- Cornstarch slurry: Thickens the filling so every bun holds its shape and stays juicy inside.
How to Make Meat Buns (Steamed Version)
Step 1: Make the Dough
Let’s start by mixing the base for our Meat Buns (Steamed Version). In a large bowl, stir together the all-purpose flour, instant yeast, sugar, and salt. Add warm water and vegetable oil, blending until you have a shaggy dough. Turn it out onto a floured surface and knead for 8 to 10 minutes. As you knead, you’ll feel the dough become silky smooth and elastic—this is what gives your buns that irresistible softness.
Step 2: Let the Dough Rise
Place your kneaded dough into a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 1 to 1 1/2 hours, or until doubled in size. This resting time is when all the magic happens: the yeast gets to work, making your buns airy and light.
Step 3: Cook the Filling
While your dough is rising, get the delicious filling ready! In a skillet over medium heat, combine ground pork (or your preferred meat), soy sauce, oyster sauce, sesame oil, sugar, garlic, ginger, green onions, shredded cabbage, diced carrots, and black pepper. Stir and cook until the meat is no longer pink and the vegetables are soft. Add the cornstarch slurry and cook for another minute or two until the mixture thickens up. Remove from heat and let cool completely before filling your buns.
Step 4: Shape and Fill the Buns
Once your dough has risen nicely, punch it down and divide it into 12 equal portions. Roll each piece into a ball, then flatten it into a circle about 4 inches across. Scoop about 2 tablespoons of your cooled filling into the center, then gather and pinch the edges securely at the top to seal the bun. Place each bun seam-side down on a square of parchment so they won’t stick while steaming.
Step 5: Steam to Perfection
Arrange your formed buns in your steamer basket, giving them space to puff up. Cover and steam over boiling water for 15 to 18 minutes. When you lift the lid, you’ll see plump, fluffy Meat Buns (Steamed Version) ready to enjoy. Remove carefully, as they’ll be hot and delicate—just waiting to be devoured.
How to Serve Meat Buns (Steamed Version)
Garnishes
Sometimes a simple garnish takes Meat Buns (Steamed Version) from tasty to truly stunning. Sprinkle with sliced green onions, toasted sesame seeds, or even a little fresh chopped cilantro for a pop of color and freshness. If you love a subtle kick, a dash of chili oil or a swirl of Sriracha on the side is always welcome.
Side Dishes
Pile your Meat Buns (Steamed Version) onto a platter and pair with crunchy pickled vegetables or a light cucumber salad for a cool, refreshing contrast. If you want to make this a full meal, serve alongside a bowl of hot and sour soup or miso soup. The buns’ pillowy texture goes perfectly with just about anything!
Creative Ways to Present
For a party, stack your Meat Buns (Steamed Version) on a wooden board or bamboo steamer, nestled among edible flowers or fresh herbs. You can even lay out a “dipping bar” featuring soy sauce, sweet chili sauce, black vinegar, and garlic oil to let everyone pick their favorite flavors. Get playful and make a mini baozi buffet!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is unlikely!), simply let your Meat Buns (Steamed Version) cool completely, then store them in an airtight container in the fridge. They’ll keep well for up to three days, and the flavors even deepen a bit after resting overnight.
Freezing
Meat Buns (Steamed Version) are freezer-friendly! After steaming and cooling, wrap each bun in plastic wrap or foil, then place them in a ziptop bag. Store in the freezer for up to two months. When the craving hits, you’re just minutes away from baozi heaven.
Reheating
For the softest, just-steamed texture, pop refrigerated or frozen buns back into a steamer basket for about 5 to 8 minutes until hot throughout. If you’re in a hurry, microwaving works too—cover the buns with a damp paper towel and heat in 30-second intervals until warmed through.
FAQs
Can I make Meat Buns (Steamed Version) vegetarian?
Absolutely! Replace the ground meat with chopped mushrooms and crumbled firm tofu. The cooking method stays the same, and you’ll get a wonderful, hearty flavor. Add a splash more soy sauce or a handful of chopped bok choy for extra depth.
Is it possible to use whole wheat flour for the dough?
You can swap in up to half whole wheat flour for a nuttier flavor and extra fiber, but use all-purpose flour for the rest to avoid dense or dry buns. The key is maintaining that pillowy-soft bao texture.
What if I don’t have a proper steamer?
No worries! Set a metal colander or sieve over a pot of simmering water and cover with a tight-fitting lid or foil. Just make sure the buns don’t touch the water, and steam as directed. It’s resourceful and works like a charm!
Can Meat Buns (Steamed Version) be made in advance?
Definitely. You can shape and fill the buns, then refrigerate them (covered) for several hours or overnight before steaming. Just let them rest at room temperature for 20 minutes before cooking so the dough warms up and puffs nicely.
How do I prevent the buns from sticking to the steamer?
Use parchment squares under each bun, or line the steamer with cabbage leaves if you like extra flavor. Either way, lifting the buns out will be a breeze, and you’ll keep that flawless bao skin intact!
Final Thoughts
Once you’ve made Meat Buns (Steamed Version) at home, you might find it’s a new family favorite. There’s just something magical about steaming fresh, homemade buns and enjoying that first warm bite packed with savory filling. Whether for a special occasion or a cozy weekend snack, I can’t wait for you to try this recipe—let your kitchen fill with the aroma and fun of baozi making!
Print
Meat Buns (Steamed Version) Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 buns 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Meat Buns, also known as Baozi, with a savory steamed filling wrapped in fluffy dough. These Asian street food favorites are perfect as a main course or snack.
Ingredients
For the dough:
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup warm water
For the filling:
- 1 pound ground pork (or chicken/beef)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 green onions, finely chopped
- 1 cup finely shredded cabbage
- 1/2 cup finely diced carrots
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the dough: Combine flour, yeast, sugar, and salt. Add warm water and oil, knead until smooth. Let rise.
- Make the filling: Cook meat with seasonings and vegetables. Thicken with cornstarch slurry.
- Form the buns: Divide dough, flatten into circles, add filling, seal, and place on parchment squares.
- Steam the buns: Steam for 15–18 minutes until fluffy and cooked through. Serve warm.
Notes
- You can substitute the meat with chicken or beef.
- For vegetarian buns, use mushrooms and tofu.
- Leftovers can be refrigerated and reheated by steaming again.
- Prep Time: 1 hour 30 minutes (includes rising time)
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
