How to make Baozi

Why cooks start here

Baozi is cooked the way northern steamers cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Baozi, a staple of northern China, finds its way onto breakfast tables and evening dim sum spreads alike, embodying the comforting essence of home cooking. In family kitchens, baozi are crafted with care, each fold and pleat echoing generations of culinary wisdom. The dough is tender yet robust, perfect for cradling a savory filling that blends minced pork with the subtle crunch of napa cabbage. A bite into baozi reveals a symphony of flavors: the richness of pork, the gentle heat of ginger, and a hint of sesame oil. The baozi should feel soft and pillowy, with a filling that is juicy and well-seasoned, delighting with every mouthful. Enjoy them hot, fresh from the steamer, their aroma a warm invitation to gather and savor.