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Baozi (包子): Chinese Steamed Stuffed Buns
More recipes: Chinese recipes · All Asian recipes
Baozi (包子): Chinese Steamed Stuffed Buns
Laura Chen
10
120 Minuten
15 Minuten
250
Chinese
Main course
Baozi are traditional Chinese steamed buns. You can fill them with pork, beef, vegetables or sweet bean paste. This version uses a classic pork filling.
Ingredients
- 500 g (about 4 cups) all-purpose flour
- 1 teaspoon active dry yeast
- 250 ml (1 cup) warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 300 g ground pork
- 100 g napa cabbage, finely chopped
- 2 scallions (green onions), finely chopped
- 2 garlic cloves, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Mix the flour, yeast, 1 teaspoon sugar, 1 teaspoon salt and the warm water in a bowl and knead to a smooth dough. Cover and leave in a warm place to rise for 1.5 hours.
- Meanwhile, make the filling: mix the ground pork, cabbage, scallions, garlic, soy sauce, sesame oil, ginger, sugar, salt and pepper well in a bowl.
- Once the dough has risen, divide it into 10 equal pieces and shape each into a ball.
- Flatten each ball and place about 2 tablespoons of the meat filling in the middle. Gather the edges and pinch them shut at the top.
- Line a steamer basket with parchment paper and set the baozi on it with some space between them. Cover and let them rise for another 20 minutes.
- Bring a pot of water to a boil and set the steamer basket over it. Steam the baozi over medium heat for 15 minutes.
- Take the baozi out of the steamer and serve warm.
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More recipes: Chinese recipes · All Asian recipes