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Huo Guo Bao (火鍋包) – Hot Pot Filled Steamed Buns
More recipes: Chinese recipes · All Asian recipes
Huo Guo Bao (火鍋包) – Hot Pot Filled Steamed Buns
Laura Chen
10
60 minutes
15 minutes
200
Chinese
Appetizers
These steamed baozi are filled with a spicy, savory hot pot filling that borrows the popular flavors of Chinese hot pot. They work as a snack or as part of a larger meal.
Ingredients
- 300 g flour
- 1 tsp instant dry yeast
- 1 tsp sugar
- 1/4 tsp salt
- 180 ml warm water
- 2 tbsp sesame oil
- 200 g ground pork
- 100 g tofu, diced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp Sichuan peppercorns, ground
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 1 cm ginger, grated
- 1 small red chili, finely chopped
- 1 tbsp chili oil
- Fresh cilantro, to garnish
Instructions
- In a large bowl, mix the flour, yeast, sugar and salt. Add the warm water and knead to a smooth dough. Cover with a damp cloth and let it rise in a warm place for 1 hour.
- For the filling, heat the sesame oil in a pan. Cook the ground pork until browned. Add the tofu, soy sauce, oyster sauce, Sichuan pepper, scallions, garlic, ginger and chili. Cook over medium heat for 5 minutes.
- Divide the dough into 10 equal pieces. Shape each piece into a small ball, flatten it, then roll it out so the edges are thinner than the center.
- Put a spoonful of filling on each dough round, pull up the edges and pinch them together at the top to seal the baozi.
- Steam the baozi in a steamer for 15 minutes, until the dough is firm and glossy.
- Garnish with fresh cilantro and serve warm.
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More recipes: Chinese recipes · All Asian recipes