Here is my summary translation of the recipe for baozi dough in a Chinese language cookbook. As ever with these cookbooks, they do assume a bit of prior knowledge.
Dough Ingredients
Flour 250 grams
ter 135 grams
Instant Yeast 3 grams
White Sugar 10 grams
Vegetable Oil 1 Small Spoon
Mix all the ingredients for the dough and form into a soft ball. Place in a bowl, cover and leave in a warm place until it doubles in size.
In the meantime, prepare your filling of choice.
Take the double-sized dough, punch out the air and knead thoroughly. Roll out and cut into even bun-sized pieces. Roll each out into circles, making them thicker in the centre and thinner at the edges*. Press the wrappers to together and twist at the top, making sure they are fully sealed. Do not overfill.
Place into a lined steamer basket above a pot of water and cover with a lid, but do not apply heat yet. Leave the buns there 15 minutes to rest.
Turn heat to high. When the water is boiling, reduce heat to medium and steam for 15 minutes. Turn off heat, but do not remove the lid until five minutes later.
Serve.
* Chinese stores sell special tapered rolling pins to make this easier, but they are not essential.
Here are some guide pictures to give an idea of sizes. Pics 1, 5 and 6 are of the dough.
