Breakfast baozi

Ingredients

• 400 g wheat flour (T55)
• 5 g active dry yeast
• 20 g granulated sugar
• 220 ml warm water
• 300 g ground pork (shoulder)
• 300 g napa cabbage
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp Shaoxing rice wine
• 1 piece fresh ginger
• 1 tbsp cornstarch
• 1 pinch white pepper
• 1 pinch salt
• 1 bunch scallion
• 1 piece parchment paper

Method

1. Prepare the dough by mixing the flour, yeast, and sugar, then incorporate the warm water. Knead until you get a smooth ball and let it rest covered until it doubles in volume.
2. Finely chop the napa cabbage, salt it to draw out the moisture, then squeeze it firmly by hand to extract the water.
3. Grate the ginger and chop the scallion. Mix the ground pork with the soy sauce, rice wine, ginger, cornstarch, and white pepper, beating the mixture until it becomes sticky.
4. Gently fold the squeezed cabbage, scallion, and sesame oil into the pork filling. Set aside in the refrigerator.
5. Punch down the risen dough and divide it into equal portions. Roll each piece into a disc with edges thinner than the center.
6. Place a portion of filling in the center of each dough disc, then fold the edges by pinching to seal the top tightly.
7. Place the shaped baozi on parchment paper squares in a steamer basket, leaving space between them.
8. Let the shaped baozi rest until they puff up slightly.
9. Steam covered until the dough is puffed and cooked through.
10. Let rest for a few minutes before opening the lid to prevent the dough from collapsing, then serve.

Nutrition

Per serving

Energy

593.6 kcal

Protein

26.23 g

Carbohydrate

83.24 g

Fat

15.63 g

Fibre

5.1 g

Calcium

122.46 mg

Iron

2.51 mg

Magnesium

68.75 mg