Entree: China – Tianjin – 狗不理包子 ➤ Gǒubùlǐ Bāozi (Tianjin-style steamed pork buns with seasoned filling and savory soup)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 20 min

Additional 20 min

Total 1 hr 30 min

Ingredients

Dough
- 3 1/2 cups (440 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) instant yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (3 g) salt

Filling
- 1 lb (454 g) ground pork, preferably 20% fat
- 1/2 cup (120 ml) chilled concentrated pork or chicken stock that has set into a gel (aspic) or 1/2 cup (120 ml) chilled stock plus 1 tsp (3 g) powdered gelatin dissolved and cooled until gelled
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (1 g) white pepper
- 2 scallions, finely chopped, about 1 oz (30 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Pinch of kosher salt, as needed

To steam
- Parchment squares or cabbage leaves for lining
- Water for steaming

Instructions

1. Make the dough: combine flour, instant yeast, sugar, and salt in a bowl. Mix warm water and oil, then pour into dry ingredients and stir until a soft dough forms. Knead 8–10 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.
3. Prepare filling: in a large bowl, combine ground pork, chopped scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and vegetable oil. Stir until mixture is sticky and evenly seasoned.
4. Dice the chilled aspic into small cubes and fold gently into the pork mixture. If using a gelatin substitute, ensure it is well chilled and cut into pieces before folding in. Add cornstarch slurry to bind; adjust salt to taste. Keep filling chilled.
5. When dough has doubled, punch down and divide into 12–14 equal pieces. Roll each piece into a round about 4–5 inches (10–12 cm) diameter, thinner in the center and slightly thicker at the edges.
6. Place about 2 heaping tablespoons (approx. 30–35 g) of filling into the center of each wrapper. Pleat the edges and seal the top into a tight closure with many small pleats (traditional Goubuli have numerous close pleats).
7. Place each bun on a parchment square or cabbage leaf inside a steamer basket, leaving room for expansion. Let buns rest 15–20 minutes for a short proof.
8. Bring a wok or steamer pot of water to a rolling boil. Place steamer over boiling water, cover, and steam buns over high heat for 12–15 minutes (adjust time for size). Do not open lid during steaming.
9. Turn off heat and let sit covered for 2 minutes before removing the lid to avoid collapse. Serve hot so the aspic inside melts into a savory broth; enjoy immediately.