Baozi Steamed Yeasted Dumplings: Dough Recipe and Fillings Guide

Baozi are steamed, filled buns from Chinese cuisine. They look like mantou, but they have a filling. You can serve baozi at any meal, and many people eat them for breakfast. This recipe covers the baozi dough only. You can choose a meat filling or a vegetarian filling, based on your taste.

This dough makes about 12 baozi. Prep takes around 30 minutes. Rising takes about 2 hours in total. Steaming takes about 20 minutes, in batches. The method has a medium difficulty level, since shaping and pleating takes practice and a steady hand.

Use warm water close to body temperature, about 38°C. The yeast amount below can give a strong yeast taste. You can reduce the yeast, but the rise will take longer. The sesame oil is for coating the bowl. The filling is optional and is not part of this dough recipe.

• Warm water (38°C): 200–250 ml
• Active dry yeast: 3 tsp (about 7–12 g)
• Granulated white sugar: 2 tbsp (about 25 g)
• White bread flour (plus extra for dusting): 450 g (about 3½ cups)
• Double-acting baking powder: 1 tsp (about 4.6 g)
• Salt (optional): ½ tsp (about 3 g)
• Sesame oil (for bowl): 1 tbsp (15 ml)
• Filling, if using: 12 dessert spoons (about 120 ml) total

Equipment

Most of the work is mixing, kneading, and steaming. A bamboo steamer can help avoid wet patches under the buns. A metal steamer also works. Use parchment paper squares so the buns lift out with less sticking, and so the shape stays neat during the final rise and steaming.

• Mixing bowl (large)
• Sieve (for sifting flour)
• Measuring cups and spoons
• Clean work surface and rolling pin
• Steamer with lid (bamboo or metal)
• Pan or wok for steaming water
• Parchment paper, cut into 7.5 cm squares

Procedure: make the dough

The dough should feel smooth, firm, and slightly shiny after kneading. If it feels dry, add water in small splashes. If it feels too soft, dust with flour. Keep the dough covered when you pause. This helps stop a dry skin forming on the surface.

1. Stir yeast and 1 tbsp sugar into 200 ml warm water. Rest 15 minutes, if your yeast needs proofing.
2. Sift flour and the remaining sugar together in a bowl.
3. If you proofed yeast, pour it into the flour mix. Add the rest of the warm water in a steady stream, while mixing.
4. If you did not proof yeast, mix flour, sugar, and optional salt first. Then mix in the yeast. Add warm water slowly, while mixing.
5. Mix until a rough dough forms. Add a little more water if it will not clump.
6. Knead for 5–10 minutes, until smooth. The dough should spring back slowly when pressed.
7. Brush a large bowl with 1 tbsp sesame oil. Put the dough in and turn to coat.

First rise and texture tips

Let the dough rise until it doubles. In a warm place, this takes about 1 to 1½ hours. In a cool place, like a fridge, it can take 2 to 3 hours. A slow rise can give a finer crumb. Keep the bowl covered and away from drafts.

Second rise option and baking powder step

After the first rise, punch the dough down. You can let it rise again, then punch it down again. This can make the buns more tender. Next, press the dough into a thick pancake. Sprinkle the baking powder over it, then knead again until smooth and firm.

Divide and shape the dough

Divide the dough into two long rolls. Cut each roll into 6 pieces to get 12 pieces. Roll each piece into a ball. For plain baozi with no filling, you can shape and steam them now. For filled baozi, flatten each ball into a 15 cm disc.

Fill and pleat (optional)

Make the disc thicker in the centre and thinner at the edge. Hold the disc over your hand like a cup. Push the centre down about 2.5 cm to form a well. Add 1 dessert spoon of filling. Fold the edge in small pleats, then pinch and twist to seal.

Final rise before steaming

Place each bun on a 7.5 cm square of parchment paper. Leave space so they do not stick together later. Let the shaped buns rise in a warm place for about 1 hour. They should feel springy when you touch them. Keep them covered so the surface stays soft.

Steam the baozi

Arrange buns in a steamer so they do not touch. You may need several batches. Steam over gently boiling water for 10 to 15 minutes. When time is up, turn off the heat. Do not lift the lid yet. Wait a few minutes so the steam drops slowly.

Lift the lid with care and remove the buns. When they are cool enough to handle, peel off the parchment paper. Serve the baozi warm. If you want a whiter bun, use bleached flour. You can also add 2 tbsp vinegar to the steaming water to bleach the buns a little.

Notes, filling ideas, and storage

Salt is optional, but do not let salt touch yeast directly. Mix salt into flour first. Use flour, not oil, to stop sticking while shaping. Keep dough covered between steps. For fillings, common options include char siu, red bean paste, chives, or sliced white radish.

Keep leftover baozi in the fridge. To reheat, steam for 10 to 15 minutes. You can also microwave a bun for 30 to 45 seconds. Steaming often gives a better texture than a microwave. If you used a filling, handle storage based on the filling used.

Nutritional values (dough only)

Values depend on the exact flour used and on how much water you add. Filling choices can change nutrition a lot. Use the table below as a guide to what is and is not specified for this dough recipe, rather than a full nutrition label.

For a steady rise, keep the dough in a draft-free spot. If the kitchen is cool, allow extra time. When steaming, avoid opening the lid right away after cooking. This helps stop the baozi from shrinking. If you make both plain and filled buns, steam plain ones first for easier timing.