Baozi with pork
4 servings
45 minutes
Baozi with pork is a traditional Chinese dish consisting of tender steamed buns filled with juicy meat. Its history dates back to ancient China, where it was a favorite treat of the imperial court and common people. The dough is light and airy, perfectly complementing the aromatic pork filling soaked in soy sauce and spices. Baozi has a rich flavor where the juiciness of the meat harmonizes with the slight sweetness of the dough. They are often served as an appetizer or main dish alongside soy sauce, herbs, or spicy seasonings. Baozi is popular not only in China but also far beyond its borders due to its unique taste and convenient format.
1
First, prepare the dough. Sift the flour, add baking powder, salt, 1 teaspoon of sugar, yeast, and 1 tablespoon of vegetable oil.
- Wheat flour: 1.5 glass
- Baking powder: pinch
- Salt: to taste
- Sugar: 2 teaspoons
- Dry yeast: 1 teaspoon
- Vegetable oil: 1.5 tablespoon
2
Dissolve dry yeast in half a glass of warm water, let the mixture sit in a warm place for 15 minutes, and then add it to where the flour was previously added.
- Dry yeast: 1 teaspoon
- Water: 1 glass
3
Knead the dough for 10-15 minutes and shape it into a ball. The dough should be dense and uniform in texture. Coat the ball with vegetable oil and place it in the refrigerator for 4-6 hours.
- Vegetable oil: 1.5 tablespoon
4
40-60 minutes before the dough is ready, you can start on the filling. First, finely chop the onion, dice the pork, and fry everything in the remaining vegetable oil, adding soy sauce. Fry for about 7-10 minutes. If you have a wok, 1-2 minutes will be enough.
- Onion: 1 piece
- Pork: 250 g
- Vegetable oil: 1.5 tablespoon
- Soy sauce: 1 tablespoon
5
Mix starch in half a glass of water and add to the pan. Stir until the sauce thickens. Then remove from heat, place on a plate, and let cool.
- Starch: 1.5 tablespoon
- Water: 1 glass
6
Now you can return to the dough. Roll out the dough 5-6 times, folding it in half each time. This will help get rid of the air trapped in the dough.
7
Roll the dough into a sausage and cut it into equal-sized balls. Roll each ball so that the edges are thinner than the center.
8
Let the dumplings sit for 10 minutes.
9
Turn on the steamer and place the dumplings in it, leaving a 1-2 cm gap between them. Otherwise, the dumplings will spread and stick together during heating.
10
Hold the baozi in the steamer for 10-15 minutes. Then turn off the steamer and let them sit for another 5 minutes to prevent them from flattening due to sudden cooling.
11
Take the baozi out of the steamer and serve on the table.