Comments on: Steamed Pork Buns (Baozi)

By: International Cooking: Food from China - The Flavor Vortex

International Cooking: Food from China - The Flavor Vortex — Fri, 22 Dec 2023 00:57:38 +0000

[…] This recipe was from The Woks of Life. […]

By: Judy

Judy — Sun, 05 Nov 2023 21:17:49 +0000

In reply to Simon. Hi Simon, you should definitely freeze the steamed/cooked buns.

By: Simon

Simon — Thu, 02 Nov 2023 08:09:33 +0000

These look great. Does the dough freeze well before cooking? Or is it better to freeze the completed buns?

By: Judy

Judy — Sun, 01 Oct 2023 19:37:52 +0000

In reply to Andy. Hi Andy, each bun is a serving size.

By: Andy

Andy — Sun, 01 Oct 2023 18:51:03 +0000

What is the serving size per person? I see the nutritional information per bun but not the actual serving size.

By: Judy

Judy — Mon, 14 Aug 2023 20:00:55 +0000

In reply to Andrea. Hi Andrea, I have a whole wheat bun recipe that you can reference for the dough for this recipe.

By: Andrea

Andrea — Sun, 13 Aug 2023 14:29:46 +0000

Can you sub the all purpose flour for whole wheat?

By: Judy

Judy — Tue, 31 Jan 2023 17:30:41 +0000

In reply to Kelsey. Love it, Kelsey, so glad to hear that you still like the original flavor best :-)

By: Kelsey

Kelsey — Tue, 31 Jan 2023 00:32:38 +0000

I have made this receipe about two dozen times by now and they’re ALWAYS great! Some variations I have tried:
Beef instead of pork–very tasty, tends to be a little fattier so use a bit more cornstarch to thicken
Add 1 1/2 tsp baking powder to the flour for extra fluffy bun, or use Baozi flour from your local Asian grocery
Add 1/4 tsp red chili flakes for an extra kick

But the original is still my favorite, great food!

By: Judy

Judy — Mon, 23 Jan 2023 22:42:09 +0000

In reply to Dorothy. Hi Dorothy, these two doughs are for sure different. Picking the one you like is the right thing to do :-)