Lunar New Year年夜饭Chinese中式
Steamed Pork Buns (Baozi)包子
A 4-serving recipe with a 150-minute beginner workflow, exact seasoning and visible checkpoints.发酵面团包入猪肉馅，上锅蒸熟；面团发酵和肉馅熟透都要顾到。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Dough: 3 cups flour, 2 tsp instant yeast, 2 tbsp sugar and 1 cup milk warmed to 100°F (38°C) (warm, not hot, on your wrist). Filling: 1 lb / 450 g ground pork, 2 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp sesame oil, 1 tbsp grated ginger, 4 minced scallions and 3 tbsp water. Cut 12 parchment squares (8 cm). Use a steamer basket with a lid over a pot of water.面团：3杯面粉、2小匙速发酵母、2大匙糖、1杯加热到100°F (38°C)的牛奶（滴手腕觉得温而不烫）。馅：1磅（450克）猪肉末、2大匙酱油、1大匙海鲜酱、1大匙香油、1大匙姜蓉、4根葱末、3大匙水。剪12张8厘米烘焙纸方块。用带盖蒸笼架在水锅上。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Flour面粉3 cups杯
- Instant yeast酵母2 tsp小勺
- Sugar白糖2 tbsp大勺
- Milk牛奶1 cup杯
- Ground pork猪肉末1 lb磅
- Scallions葱4
- Grated ginger姜蓉1 tbsp大勺
- Soy sauce酱油2 tbsp大勺
- Hoisin sauce海鲜酱1 tbsp大勺
- Sesame oil香油1 tbsp大勺
Method做法
Mix the flour, yeast, sugar, and warm milk, then knead it on the counter until the dough comes together.
把面粉、酵母、糖和温牛奶拌在一起，再放到台面上揉成团。
The dough is smooth and springs back slowly when you press it.面团光滑，按下去会慢慢回弹。
Common mistake & quick fix容易错在哪，怎么补救
If sticky, dust with 1 tbsp flour at a time; if it tears, rest 5 minutes covered.粘手就每次撒1大匙面粉；易撕裂就盖上静置5分钟。
Cover the bowl and let the dough rise in a warm spot.
碗盖上，放到暖和的地方让面团发起来。
The dough has doubled, and a floured finger poked in leaves a hole that stays.面团发到两倍大，沾了面粉的手指戳个洞，洞不回缩。
Common mistake & quick fix容易错在哪，怎么补救
Not rising after 90 minutes? The milk may have been too hot; set the bowl in the oven with only the light on.90分钟还不发，可能奶太烫；把碗放进只开灯的烤箱。
Stir the filling in one direction until it comes together, then refrigerate.
馅料顺着一个方向搅到上劲，然后放进冰箱。
The filling is sticky and holds together.馅黏稠成团。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw pork.碰生猪肉后洗手20秒。
Punch down the dough, cut it into 12 pieces, and roll each into a 10-cm round that's thicker in the middle. Spoon 2 tbsp filling into each, pleat the edges closed, and set each bun on a parchment square. The tops left open: a steamer of burst buns, filling everywhere. Pleat them shut, then steam. Only then do you lift the lid on plump buns, the filling still inside.
面团排气，切成12份，每份擀成10厘米、中间厚一点的圆皮。包进2大匙馅，捏褶收口，一个个放在烘焙纸上。口没捏严的，蒸屉里一屉开花馅。褶口捏严再上屉，揭盖才会是一屉圆包子，馅还在里边。
The edges are sealed all the way around, with vents cut in the top.边缘一圈都捏紧了，顶部划好了气孔。
Common mistake & quick fix容易错在哪，怎么补救
Patch tears by pressing on a scrap with a wet fingertip.有破口就用湿指尖按上边角料补好。
Arrange the buns in the steamer 3 cm apart, cover, and let them rest.
包子在蒸笼里隔开3厘米摆好，盖上盖子静置一会儿。
The buns look puffy and feel light.包子变得蓬松，拿起来轻飘飘的。
Common mistake & quick fix容易错在哪，怎么补救
Steam in 2 batches if they do not fit.放不下就分两锅蒸。
Steam over boiling water with the lid on.
水烧开后，盖上盖子蒸。
The thickest center reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚的中心到160°F (71°C)才行，光看颜色不算数。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Turn off the heat and wait before lifting the lid, tilting it away from you.
关火后先等一会儿再揭盖，盖子朝外斜着掀开。
The buns stay smooth and puffed.包子表面光滑，不塌陷。
Common mistake & quick fix容易错在哪，怎么补救
Opening at once can wrinkle them. Steam burns: use mitts.立刻开盖会皱皮。蒸汽烫，戴手套。
Know your ingredients认识食材
Ingredients explained食材讲解
Flour面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
Instant yeast酵母Instant yeast can go straight into flour; active dry needs 5–10 min in warm (105–110°F) water first.即发酵母可直接混入面粉；活性干酵母要先在约104°F (40°C)温水中泡5–10分钟。
- Sugar白糖
A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Milk牛奶Whole milk gives richer sauces and custards; protein and calcium.全脂奶做酱和蛋奶更浓郁；含蛋白和钙。
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Grated ginger姜蓉Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large bowl, rolling pin, parchment squares, steamer with lid, oven mitts, food thermometer大碗、擀面杖、烘焙纸方块、带盖蒸笼、隔热手套、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。