Pan-Fried Baozi with Spring Onion and Beef

Nutrition · per serving

Steps

1. 1

   In a small bowl, briefly mix yeast, sugar, and warm water, let sit for 5 minutes until slightly foamy.

   3 g (1 packet) dry yeast10 g (1 tbsp) sugar140 ml warm water
2. 2

   In a large bowl, mix flour and salt, add the yeast mixture (from step 1) and oil, and knead for 6–8 minutes until a smooth, elastic dough forms. If the dough is too sticky, add 1 tbsp of flour.

   250 g Wheat flour (Type 405 or 550)3 g (1/2 tsp) salt15 ml (1 tbsp) neutral vegetable oil (e.g., canola oil)
3. 3

   Form the dough into a ball, cover with a damp cloth in the bowl, and let rise in a warm place for 10 minutes (short rise for quick pan-fried baozi).

4. 4

   While the dough rests, prepare the spring onions, ginger, and garlic. Place the ground beef in a bowl and mix well with soy sauce, sesame oil, starch, lemon juice, chili flakes, and freshly ground pepper. Fold in the spring onions.

   4 stalks (approx. 80 g), finely chopped spring onions10 g (1 tbsp) fresh ginger, finely grated8 g (2 small cloves) garlic, finely chopped250 g ground beef20 ml (1 1/2 tbsp) soy sauce (light or dark to taste)7 ml (1/2 tbsp) sesame oil5 g (1 tsp) fine cornstarch or starch5 ml (1 tsp) lemon juice1/2 tsp chili flakes or 1 tsp chili oil (to taste) chili flakes or hot chili oilto taste freshly ground pepper
5. 5

   Place the dough on a lightly floured surface, shape into a roll, and divide into 8 equal pieces. Roll each piece into a circle about 8–9 cm in size, making the edges slightly thinner than the center.

   250 g Wheat flour (Type 405 or 550)
6. 6

   Place about 2 tbsp of filling (from step 4) in the center of each dough circle, moisten the edges with a little water, fold around and press flat, and seal into a half-spherical baozi (no elaborate folds needed).

   250 g ground beef
7. 7

   Heat a non-stick pan over medium heat, add 1 tbsp of oil. Place the baozi seam-side down in the pan and fry for 2–3 minutes until the bottom is golden brown.

   30 ml (2 tbsp) neutral vegetable oil for frying
8. 8

   Pour 80 ml of water into the pan, immediately cover with a well-fitting lid, and reduce the heat to low-medium. Steam for 6–7 minutes until the dough surface is set and the filling appears cooked (medium heat, no boiling over).

   80 ml water for steaming in the pan
9. 9

   Remove the lid and fry for another 1–2 minutes to crisp the bottom again. Remove from the pan and briefly drain on paper towels.

10. 10

    Arrange the baozi on plates, sprinkle with toasted sesame seeds, and serve with soy sauce for dipping.

    1 tsp toasted sesame seeds (optional)to taste soy sauce for dipping

Origin & History

Steamed yeast buns (baozi) are a classic Chinese street and home food; the variant with a crispy bottom combines steaming and frying and is particularly popular as a quick, rustic version. Pan-fried baozi are a practical adaptation that has emerged in many regions where quick frying complements traditional steaming.