Baozi with Chicken and Spring Onion Filling

Nutrition · per serving

Steps

1. 1

   Sprinkle yeast and sugar into the warm water, stir briefly, and let sit for 3–4 minutes until bubbles form.

   7 g (1 packet) dry yeast15 g fine sugar140 ml warm water (approx. 40 °C)
2. 2

   In a large bowl, combine flour and salt, add oil and the yeast mixture (water with yeast), and quickly knead into a smooth, slightly sticky dough (about 3–4 minutes by hand or 2–3 minutes with a mixer).

   260 g Wheat flour (Type 405 or 550)3 g (1/2 tsp) salt15 g (1 tbsp) neutral vegetable oil (e.g., canola oil)140 ml warm water (approx. 40 °C)7 g (1 packet) dry yeast
3. 3

   Form the dough into a ball, brush lightly with oil, return to the bowl, and cover for 5 minutes (short resting time).

   15 g (1 tbsp) neutral vegetable oil (e.g., canola oil)
4. 4

   While the dough rests, prepare the spring onions, ginger, and garlic and place them in a bowl with the ground chicken.

   100 g (approx. 4 stalks), finely chopped spring onions10 g (1 tbsp) fresh ginger, finely chopped or grated6 g (1 large clove) garlic, finely chopped300 g ground chicken (lean)
5. 5

   Add soy sauce, sesame oil, lemon zest, lemon juice, cornstarch, salt, and pepper to the chicken mixture and mix thoroughly with hands or a spoon until the mixture becomes slightly sticky (1–2 minutes).

   20 g (1 1/2 tbsp) soy sauce (light)8 g (1 tsp) sesame oil1 tsp lemon zest (untreated), finely grated10 g (2 tsp) lemon juice10 g (1 tbsp) cornstarch3 g (1/2 tsp) saltto taste freshly ground pepper300 g ground chicken (lean)
6. 6

   Place the dough on a lightly floured surface, cut into 6 equal portions (about 60–70 g each), shape each portion into a ball, and flatten with your palm. Roll out into round flatbreads (diameter 10–12 cm), leaving the edges slightly thinner than the center.

   260 g Wheat flour (Type 405 or 550)
7. 7

   Place about 1–1.5 tbsp of filling in the center of each flatbread, moisten the edges with a slightly damp finger, then fold and pinch to seal into a firm package.

   300 g ground chicken (lean)
8. 8

   Prepare the steamer: Bring water to a boil in a pot. Place the filled bao on small square pieces of parchment paper and set in the steamer, leaving enough space between them.

9. 9

   Steam the bao for 12–14 minutes over very strong steam. After the time is up, let the steamer sit for 2 minutes before opening (this prevents the bao from collapsing).

10. 10

    Optionally, mix soy sauce, rice vinegar, and chili for a dipping sauce, sprinkle with sesame. Serve the bao hot.

    15 g (1 tbsp) soy sauce10 g (2 tsp) rice vinegarto taste chili sauce or chili flakes1 tsp toasted sesame (optional)

Origin & History

Steamed buns like baozi are common in northern China and were historically developed as portable, filling meals for farm workers. Modern variants fill the buns with meat, vegetables, or sweet fillings and are now popular throughout China and internationally.