Soft steamed buns filled with a juicy pork and Napa cabbage stuffing, a great classic of Beijing breakfasts and snacks. Their airy dough encloses a savory heart, flavored with ginger and sesame oil.
Ingredients
- 500 g T45 wheat flour
- 5 g Active dry yeast
- 20 g Granulated sugar
- 250 ml Warm water
- 300 g Ground pork shoulder
- 300 g Napa cabbage
- 3 pieces Scallion
- 15 g Fresh ginger
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp Sesame oil
- 1 pinch Ground white pepper
- 1 tsp Fine salt
Method
- Prepare the baozi dough according to the quick method in the prepared component, cover it, and let it rise in a warm place until it doubles in volume.
- Finely chop the Napa cabbage, sprinkle with salt, and let it draw out moisture; then press firmly between your hands to extract excess water.
- Finely chop the scallions and grate the fresh ginger.
- Season the ground pork with the soy sauce, rice wine, ginger, sugar, and white pepper; mix vigorously, always in the same direction, until the meat becomes sticky and stringy.
- Fold the squeezed cabbage and scallions into the meat, then add the sesame oil last; mix gently to distribute well without compacting.
- Punch down the risen dough by pressing it with your palm, divide it into equal portions, then shape each portion into a smooth ball.
- Roll out each ball into a disk with a rolling pin, leaving the center thicker than the edges to properly support the filling.
- Place a portion of filling in the center of each disk, then pleat the edges while turning to seal tightly at the top.
- Arrange the baozi in a steamer basket lined with perforated parchment paper, spacing them sufficiently, and let rest until slightly puffed.
- Steam covered until the baozi are well puffed and the dough is cooked through; let rest covered for a few moments before serving.
Nutrition
Per serving
- Energy
- 667 kcal
- Protein
- 28.15 g
- Carbohydrate
- 99.24 g
- Fat
- 15.76 g
- Fibre
- 5.15 g
- Calcium
- 89.9 mg
- Iron
- 2.18 mg
- Magnesium
- 52.5 mg
