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Haixian Bao (海鮮包) – Seafood Baozi
More recipes: Chinese recipes · All Asian recipes
Haixian Bao (海鮮包) – Seafood Baozi
Laura Chen
4
30 Minuten
15 Minuten
300
Chinese
Main course
Hǎixiān bāo are steamed yeast buns with a filling of seafood, garlic, ginger and oyster sauce. You steam them for 15 minutes, until the dough is soft and fluffy. The filling tastes briny from the seafood and savory from the oyster sauce.
Ingredients
- 250 g seafood mix, thawed
- 500 g all-purpose flour
- 1 tsp instant dry yeast
- 300 ml warm water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp white pepper
- 2 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 1 tbsp oyster sauce
- 1 tsp sugar
Instructions
- Mix the flour and yeast in a large bowl. Add the warm water and knead into a smooth dough. Let it rise in a warm place for about 1 hour.
- Fry the scallions, garlic and ginger in the sesame oil. Add the seafood and fry for 5 minutes.
- Add the soy sauce, oyster sauce, sugar and white pepper to the seafood and mix well. Take off the heat and let cool.
- Divide the dough into small pieces and shape each into a small ball. Flatten each ball and put a spoonful of the seafood filling in the center. Pull up the edges and seal.
- Steam the baozi in a steamer for 15 minutes, until risen and cooked through.
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More recipes: Chinese recipes · All Asian recipes