Brioches Vapeur au Porc (Baozi)
Brioches levées moelleuses farcies de porc, gingembre, oignon nouveau, soja et sésame, cuites à la vapeur.
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Étapes
Make the dough
In a large bowl, mix the flour, yeast, sugar and baking powder. Add the warm water and oil and knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for 60–90 minutes, until doubled in size.
- 450g flour
- 7g sachet yeast
- 1 tbsp sugar
- 1 tsp baking powder
- 240ml warm water
- 1 tbsp neutral oil
✅ C'est prêt quand : dough has doubled in size and springs back when poked
Make the filling
Mix the pork with the soy sauce, oyster sauce, rice wine, ginger, spring onions, sesame oil and white pepper. Beat in the cold water a spoonful at a time until the mixture looks sticky and juicy, like a thick paste. Cover and chill until needed.
- 400g pork mince
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp ginger
- 3 spring onions
- 2 tsp sesame oil
- ½ tsp white pepper
- 4 tbsp cold water or stock
Divide the dough
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Fill and close
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Let them rise again
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Steam
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Make the dough
In a large bowl, mix the flour, yeast, sugar and baking powder. Add the warm water and oil and knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for 60–90 minutes, until doubled in size.
- 450g flour
- 7g sachet yeast
- 1 tbsp sugar
- 1 tsp baking powder
- 240ml warm water
- 1 tbsp neutral oil
✅ C'est prêt quand : dough has doubled in size and springs back when poked
Make the filling
Mix the pork with the soy sauce, oyster sauce, rice wine, ginger, spring onions, sesame oil and white pepper. Beat in the cold water a spoonful at a time until the mixture looks sticky and juicy, like a thick paste. Cover and chill until needed.
- 400g pork mince
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp ginger
- 3 spring onions
- 2 tsp sesame oil
- ½ tsp white pepper
- 4 tbsp cold water or stock
Divide the dough
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and close
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Let them rise again
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Steam
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The Story Behind the Dish
Steamed wheat buns have been part of northern Chinese cooking for many centuries. A popular legend credits the strategist Zhuge Liang, in the 3rd century, with inventing their ancestor, the plain mantou.
Filled buns — baozi — became everyday food across China, sold from steaming bamboo baskets at street stalls for breakfast and served in teahouses as part of dim sum.
⭐ Why It's Famous
They're China's go-to grab-and-go breakfast, and a perfectly pleated bun is a point of pride for any home cook.
💡 Fun Fact
Tianjin's Goubuli, founded in 1858, is one of China's most famous baozi brands — its buns are traditionally made with exactly 18 pleats.
China
39.13°N, 117.20°E
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