Why you’ll love this recipe
- These homemade buns are incredibly fluffy and soft, providing a cloud-like contrast to the spicy beef interior.
- The vermicelli in the filling acts as “flavor sponges,” soaking up the beef juices so they don’t leak into the dough.
- It’s a complete meal in a bun—portable, filling, and packed with traditional savory-spicy flavors.
Key Ingredients
- Active Dry Yeast: The engine behind the fluffy, airy dough that defines a high-quality Chinese steamed bun.
- Vermicelli Noodles: These add a unique texture and prevent the bun from becoming soggy by trapping the meat’s moisture.
- Red Pepper Powder: Provides a lingering heat that cuts through the richness of the beef and pork fat.
✅Quick Tips: Stir the meat filling in one direction only; this aligns the proteins and creates a bouncy, “juicy” texture once cooked. Always place the buns to steam when the water is already boiling, this ensure the bun rises perfectly and beautifully.
Key Steps
- #1: Mix all the fillings together and set aside.
- #2: Follow the folding process for the perfect bun shape
- #3: A perfectly steamed buns should look bouncy and remains it’s shape once out of the steamer
Spicy Beef & Pork Vermicelli Chinese Steamed Buns (Baozi)
Pillowy yeast dough encloses a savory filling seasoned with red pepper and scallions. These authentic baozi are a delicious way to enjoy traditional street food at home.
Ingredients:
Dough
Spicy Beef Filling:
Instructions
-
Make the Dough: In a large mixing bowl, combine flour, yeast, and water to form a smooth dough for Chinese steamed buns. Knead until elastic (about 8–10 minutes). Cover and let the dough rise for 1–1.5 hours until doubled. Roll into a long log, cut into 50 g pieces, and flatten each piece into a round bun wrapper
-
Prepare the Spicy Beef Filling: Mix minced beef and pork in a bowl. Slowly add the small bowl of water while stirring in one direction until the meat mixture becomes sticky. Add olive oil, light soy sauce, dark soy sauce, salt, and red pepper powder. Stir well. Fold in diced vermicelli and chopped scallions. Heat 2 tbsp oil until hot, pour over the filling, and mix to release fragrance
-
Wrap the Baozi: Place a spoonful of spicy beef filling in the center of each dough wrapper. Pleat and pinch the edges to seal the bun. Place each bao on parchment squares, seam-side down
-
Steam the Buns: Let the buns rest for 15–20 minutes to proof. Steam over medium-high heat for 12–15 minutes until fluffy and fully cooked. Turn off the heat and let the baozi sit covered for 2 minutes before opening the lid.
Baozi, Beef, Steamed
