Perfect these trending beauties with this step by step recipe. Fill with a variety of delicious things and revel in the fluffy goodness of baozi.


  • ⅔ cup warm water
  • 2 tsp instant yeast
  • 1 ½ tbsp caster sugar
  • 1 tbsp canola oil plus extra for greasing and brushing
  • 1¼ cups plain flour, plus extra for dusting
  • 1 tsp salt
  • ¼ tsp baking soda


  1. In a small bowl, dissolve the yeast and sugar in the warm water, whisking together. Let the mixture sit for 4 to 6 mins, until the yeast starts to get foamy and bloom. Stir in the oil and set aside.
  2. In a bowl, sift in the flour, salt and baking soda together. Add to the dry ingredients the yeast mixture and stir using a rubber spatula.
  3. Using the dough hook on a stand mixer, or kneading by hand against a lightly floured work surface, knead the dough for 5-10 mins or until smooth. Cover the dough with a damp kitchen towel and let the dough rest for 1½ to 2 hours or until it has doubled in size.
  4. Once the dough is set roll the dough into a long sausage shape, roughly 3cm thick, then cut into 3cm wide pieces. Roll pieces into a ball and leave to rest for 5 mins.
  5. Using a rolling pin, roll out each ball, into an oval shape keeping each piece about 3mm thick. Now brush the surface of each dough piece with oil as well as brushing a little oil over a chopstick.
  6. Carefully lay the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull it out.
  7. Transfer the buns to a baking tray lined with baking paper, cover with a clean tea towel or lightly oiled cling film and leave in a warm place for 1 hr 30 mins, or until doubled in size.
  8. Place buns in a large bamboo steamer lined with baking paper and set over a wok of boiling water – you will need to cook these in batches. Cover and steam for 8-10 mins until puffed. Prise open each bun and fill the buns with your filling of choice. Eat while they’re still warm.

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