Family Bao Zi Recipe 包子

The ultimate comfort food when I grew up; chewy, warm, oozy, flavourful. Nothing beats a fresh homemade baozi coming straight from the bamboo steamer. Here is my recipe for homemade Bao Zi (Steamed Buns) – With two different types of fillings. A fun and interactive recipe for families and great fun when making it with your kids!

Ingredients (Makes ~16 Bao Zi)

For the Dough:

• 600g all-purpose flour

• 2,5 tsp instant dry yeast

• 1 tbsp sugar

• 300 ml lukewarm water

• 1 tbsp extra virgin olive oil

  Filling 1 (Savory & Spicy - For Adults):

• 250g minced chicken (either pre-minced or minced at home from chicken breast)

• 100g kimchi, finely chopped (homemade kimchi is obviously the best!)

• 2 green onions, finely chopped

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp white pepper

  Filling 2 (Milder, Kid-Friendly Version):

• 250g minced chicken (either pre-minced or minced at home from chicken breast)

• 400g Napa cabbage, finely chopped (I used a whole small Napa)

• 2 cloves garlic, finely chopped

• 1 tsp sesame oil

  Instructions

  Step 1: Prepare the Dough

  1. In a small bowl, mix the warm water, sugar and yeast. Let it sit for roughly 5 minutes for the process to start.

  2. In a large bowl, combine the flour. Make a well in the center and add the yeast mixture and oil.

  3. Stir until a dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. (Life hack: KitchenAid 😅🥲)

  4. Cover the dough with cling film and let it rise in a warm place for 1,5 hour or until doubled in size.

  Step 2: Prepare the Fillings

• For the chicken mince, I like to mince it at home with my KitchenAid meat grinder such that I know exactly what goes into the filling, however feel free to buy pre-minced.

• Filling 1 (Chicken & Kimchi):

  1. In a bowl, mix minced chicken, kimchi, green onions, soy sauce, sesame oil, until well combined. 2. Cover and refrigerate while preparing the second filling.

• Filling 2 (Chicken, Napa Cabbage & Garlic):

  1. Heat a pan over medium heat, add a small drizzle of oil, and sauté the chopped Napa cabbage and garlic** for 2–3 minutes** until softened. This helps remove excess water.

  2. Let cool slightly, then mix with minced chicken and sesame oil (add soy sauce & salt if your kids are older) in a bowl.

  3. Cover and set aside.

  Step 3: Assemble the Bao Zi

  1. Punch down the risen dough and knead for 1-2 minutes.

  2. Divide into 16 equal pieces and roll each piece into a ball.

  3. Roll each ball into a small, 10 cm round wrapper, leaving the center slightly thicker than the edges.

  4. Place 2 tablespoon of filling in the center of each wrapper.

  5. Gather the edges and pleat them together at the top, pinching to seal. Tip: Kids can help scoop the filling and pinch the dough together!

  Step 4: Steam the Bao Zi

  1. Line a bamboo or metal steamer with parchment paper or cabbage leaves.

  2. Place the bao zi inside, leaving space between each one.

  3. Let them rest for 15 minutes before steaming (they will puff up slightly).

  4. Bring water to a boil in a steaming pot, then steam over medium heat for 15 minutes.

  5. Turn off the heat and let the bao zi sit for 2 minutes before opening the lid to prevent shrinkage.

  Serving Suggestions: Serve warm with soy sauce & vinegar dipping sauce or plain for kids!

  - Enjoy as a snack, lunch, or dinner with a side of soup.