Entree: China – Inner Mongolia – 羊肉包子 ➤ Yángròu bāozi (Soft steamed yeast buns filled with seasoned lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm water (100–110°F / 38–43°C)
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (3 g) salt
- 1 lb (454 g) ground lamb
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 3 scallions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) sesame oil
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground white pepper
- 1/2 tsp (2.5 g) salt (adjust to taste)
- 1 tbsp (15 ml) vegetable oil for cooking the filling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl, dissolve sugar and yeast in warm water; let sit 5 minutes until foamy. Stir in flour, 1 tbsp (15 ml) vegetable oil, and 1/2 tsp (2.5 ml) salt; mix to form a shaggy dough, then knead 8–10 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
2. Prepare the filling: Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds. Add ground lamb, breaking up with a spoon, and cook until browned and most liquid evaporates, 6–8 minutes. Stir in soy sauce, Shaoxing wine, sesame oil, ground cumin, white pepper, and 1/2 tsp (2.5 ml) salt; cook 1–2 minutes to meld flavors. Remove from heat and stir in scallions. Cool to room temperature.
3. Assemble buns: Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch (10 cm) circle. Place about 2 tbsp (30 g) of filling in the center of each circle, gather the edges and pleat to seal the bun on top. Place each bun seam-side down on a 2-inch (5 cm) parchment square.
4. Final rise and steam: Arrange buns in a steamer with at least 1 inch (2.5 cm) between them, cover, and let rise 20–30 minutes. Bring water in a wok or steamer pot to a boil, then steam buns over high heat for 12–15 minutes. Turn off heat and let rest 2 minutes before opening to avoid collapse.
5. Serve: Remove buns from steamer and serve hot. Accompany with a simple soy-dipping sauce or chili oil if desired.

1. Make the dough: In a bowl, dissolve sugar and yeast in warm water; let sit 5 minutes until foamy. Stir in flour, 1 tbsp vegetable oil, and 1/2 tsp salt; mix to form a shaggy dough, then knead 8–10 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
2. Prepare the filling: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds. Add ground lamb, breaking up with a spoon, and cook until browned and most liquid evaporates, 6–8 minutes. Stir in soy sauce, Shaoxing wine, sesame oil, ground cumin, white pepper, and 1/2 tsp salt; cook 1–2 minutes to meld flavors. Remove from heat and stir in scallions. Cool to room temperature.
3. Assemble buns: Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 4-inch (10 cm) circle. Place about 2 tbsp (30 g) of filling in the center of each circle, gather the edges and pleat to seal the bun on top. Place each bun seam-side down on a 2-inch (5 cm) parchment square.
4. Final rise and steam: Arrange buns in a steamer with at least 1 inch (2.5 cm) between them, cover, and let rise 20–30 minutes. Bring water in a wok or steamer pot to a boil, then steam buns over high heat for 12–15 minutes. Turn off heat and let rest 2 minutes before opening to avoid collapse.
5. Serve: Remove buns from steamer and serve hot. Accompany with a simple soy-dipping sauce or chili oil if desired.