Three-Umami Baozi

三鲜包

Three-Umami Baozi — a Steamed Bun Chinese recipe made with all-purpose flour, ready in about 165 minutes. Step-by-step instructions with photos.

Ingredients

• all-purpose flour
• ground pork shoulder (coarsely minced)
• fresh shrimp, peeled and finely chopped
• napa cabbage
• light soy sauce
• white pepper
• scallion

Instructions

1. Prepare cabbage: Shred napa cabbage finely. Blanch in boiling water 30 seconds. Drain, cool, then squeeze firmly in clean towel until no water drips.
2. Make filling: In bowl, combine pork, shrimp, light soy sauce, white pepper, scallions, and 5 g sugar. Stir 2 minutes clockwise until tacky.
3. Fold in cabbage: Gently fold squeezed cabbage into filling just until evenly distributed—do not overmix. Chill 15 minutes. (Cabbage bits remain distinct and vibrant green)
4. Roll dough: Use same fermented dough as fresh pork baozi. Divide into 12 pieces (≈75 g each), roll into circles 10 cm wide.
5. Fill and pleat: Place 45 g filling in center. Lift edge and pleat toward center, rotating—18 folds total. Pinch top closed firmly. Rest seam-down 20 minutes.
6. Steam: Steam over boiling water on high heat 13 minutes. Turn off heat—wait 4 minutes before opening lid.