Baozi (Chinese steamed filled buns)
Ingredients
Ingredients for the dough
- 5.64 oz (160 g) white, all purpose flour (protein content 10%)
- 3.88 oz (110 g) water 25 C
- 0.07 oz (2 g) dry baker's yeast
- 0.035 oz (1 g) baking powder
- 0.052 oz (1.5 g) salt
Ingredients for the filling
- 7.05 oz (200 g) chicken (or lamb or beef or ....)
- 1 egg
- 1/4 cup cut white cabbage
- 1/4 cup minced spring onion
- 1/8 cup freshly minced ginger
- 2 tbsp light soy sauce
- 1 tbsp rice wine (Shaoxingjiu)
- 1 tbsp vegetable, cooking oil rapeseed or sunflower
- 1 pinch of salt
- 1/4 tsp spicy jam (optional)
Instructions
Instruction to make the dough
- Mix all ingredients
- dust your hands with some flour and knead the mixture
- Let ferment at a warm place (25-30 C) for 1.5 h
- Thereafter, stretch and knead the dough again and let rest for 30 min
- Then divide the dough in pieces and roll each piece in a flat round shape with the dough pin
Instructions to make the final baozi
- Mix all the ingredients and check the taste. For a vegetarian version, leave out the meat. Consider to use mushrooms instead
- Take the individually rolled dough pieces and fold-in the ingredients. Ensure the dough is stretched and 'pressed' together at the bottom of each baozi
- Let the baozi ferment at 25 -30 C for around 30-45 min on a perforated plate and covered to prevent them form drying out
- Place the perforated plate with the baozi in the steamer and steam for 20 min. Thereafter switch off the fire but keep them covered, until they can be served.
Notes
Method: steaming
Food allergy & intolerance information: gluten, soy, eggs (can be omitted)