Goubuli Baozi (Tianjin Steamed Buns)
Legendary Tianjin steamed buns with thin, tender wrappers and a savory, juicy pork filling, a true century-old craft.
Ingredients
14 items- Ground pork 500 g
- All-purpose flour 300 g
- Active dry yeast 3 g
- Baking powder 2 g
- Warm water 150 ml
- Green onion 1 stalk
- Fresh ginger 10 g
- Light soy sauce 2 tbsp
- Sweet bean sauce 1 tbsp
- Sesame oil 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- White pepper a pinch
- Chicken broth or water 50 ml
Nutrition
Steps （6 steps）
Mix pork with ginger, soy sauce, sweet bean sauce, salt, sugar, white pepper. Gradually add broth, stirring until sticky. Refrigerate 30 min.
Just before wrapping, fold in green onion and sesame oil to keep freshness.
Combine flour, yeast, baking powder. Add warm water slowly, knead into a smooth dough. Rest covered 15 min until slightly puffed.
Shape dough into a log, cut into 25 g pieces. Flatten and roll into wrappers, thicker in center, 8 cm diameter.
Put 30 g filling on each wrapper. Pleat edges (15-18 folds) to form a chrysanthemum top, seal tightly. Place in steamer.
Let buns rest for 10 min. Steam over boiling water on high heat 8 min. Turn off heat; let sit 2 min before uncovering to prevent collapse.
Tips
Add a pinch of edible alkaline water for traditional flavor; adjust second proofing by temperature; resting after steaming prevents shrinking.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.