Chinese Steamed Buns-Baozi

Baozi are a common food in China—and indeed across the Asian region—because they are simple, simple to make, and easy to eat. They have existed in Asian food culture since time immemorial, and come in an astounding number of varieties, filled and empty. The fillings range from custards and bean pastes to cooked meat and vegetables, making the basic technique at the heart of making baozi a very, very versatile piece of knowledge.

I have decided to create two kinds of baozi for this little post, because I am serving them at a local Steampunk event, and I don't want to bar anyone from enjoying the fruits of my labor. Therefore, one will contain a mixture of sautéed vegetables, and the other a sort of Cha Shao-style (Cantonese barbecue) pork filling.

Baozi are made with a soft, simple dough—yeast, water, flour, sugar, and a small amount of salt are combined, allowed to rise, and then kneaded with a small amount of baking powder before being shaped into the buns, filled, proofed, and steamed.