
Oh you shouldn't have!
Drew and I aren’t much of a Valentine’s Day couple. But this year, I saw something Drew would really, really want: for me to have the cooking skill to whip up his favorite dish in the world — steamed pork buns. It’s basically airy, light buns that are soft and moist, filled with pork or veggies or whatever you want. Peanut butter and chocolate? Okay, go for it. Salty, garlicky shredded beef? Why not. If you can scoop it, you can fill a baozi with it.
This is probably the first V-day gift I’ve given Drew, maybe ever. Today I took a cooking class at The Hutong and found out that with a little baking yeast and flour you can make the buns, and fill them with whatever else you have around the house. For most of the pictures below I’m making a batch of Mushroom Bok Choy Baozi (steamed buns).

The flour
For the dough:
- 500 grams flour
- 40 grams sugar
- 280 ml water
- 2 tablespoon corn starch
- 2 tablespoon vegetable oil
- 2 teaspoon yeast
- 2 teaspoon baking powder
- 1/2 teaspoon salt

The yeast in very warm water.
Mix together your dry ingredients: the flour, corn starch, baking powder and salt in a large bowl and set aside. Then take very warm, but not boiling water and mix it with the yeast and sugar and set aside for 15 minutes (they called this ‘feeding the yeast’).

The fillings
For the filling (mushroom bok choy):
- 500 grams bok choy (or spinach if you prefer)
- 100 gram dried shitake maushroom, minced
- 5 minced spring onions
- 2 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon cooking wine
- 2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper

Dried shitake mushrooms after soaking in warm water.
While you’re waiting for the yeast to activate, chop your mushrooms (having soaked them in warm water) and spring onions.

Bok choy must die.
Brutalize some bok choy.

The yeast gets all bubbly
By now, your yeast is ready, so add in your dry ingredients from the dough recipe. Stir it until the flour is well coated and then pour in the oil. Using your hands, form the mixture into a ball and work it until all of the ingredients are incorporated, but not too much as you’ll make the dough hard.

Dough
If it looks something like this, you’re good to go. Now cover it with a moist towel and stick it in the oven at 150 F for 1 hour.

Sauteed mushrooms
While you’re waiting for the dough, heat up a wok over medium heat and add a tablespoon of oil. Add the spring onions and cook until soft. Then add the mushrooms. Cook for a minute and then add the soy sauce and cooking wine. Cook for another minute and then remove from heat.

I would just eat this
Now mix the sauteed mushroom with the bok choy you murdered above and add the rest of the filling ingredients: salt, sesame oil, sugar and white pepper.

The filling finished
Give it a stir. Admire your handiwork. Take a few photos. Check to see what’s happening on Twitter. Okay, now the dough is done.

Enough for two baozi
Take your ball of dough and break it into two halves. Then slowly roll one half in your hand until it’s a long tube. Then pull it into six pieces and roll those into balls (and then repeat with the other half of the dough). Each ball is for one baozi. If you want them really fluffy you can put them back into the oven and let them rise again.

Lovely
Or you can just jump to the next step: filling.

After the magic
Now, there’s some kind of magic that happens between the scooping of the filling and the formation of the bun. The way they showed us was to fold over the edge onto itself, like you’re gathering the dough into a little purse. Then you twist and push it down so the swirl is on top.

Like this, sort of
I never did it quite right, but they taste the same no matter what. The technique was to make a small fold, twist the bun in your hand, fold, twist, fold twist, etc until you run out of dough.

The monster steamer
Then you steam them for 8 minutes. 12 if you fill it with meat.

The final product, yum!
They are so good straight out of the steamer.

This is a chicken one we also made in class
It’s like the freshest bread and a piping hot yummy bite of something, served together

We ate a lot of these
By the way, this is considered breakfast in China. BREAKFAST! My husband just cried a single tear, I think.

Happy Valentines Day, Honey!
Yes, I’m a dork, I made a heart-shaped one for Drew. I think he even noticed as he scarfed it down. Best gift ever!
(Update: No, I didn’t say Steampunk Pork Buns, but omg that’s an awesome (1) idea (2).)