Chinese Baozi
Steamed Buns with Smoky filling
Servings: 2 people
Adjust servings here:
Equipment
- bamboo steamer or sieve with pot & lid
- frying pan
- Mixing bowl small
- Mixing bowl big
- Sieve
- baking paper
Ingredients
DOUGH
- 280 grams flour with tapioca starch
- 4 grams yeast
- 1 tsp sugar
- 180 ml water lukewarm
FILLING
- 160 grams vega fake chicken
- 3 mushrooms
- 1/2 red bell pepper
- 1 cm ginger
- 1 clove garlic
- 1 onion
- 1 tsp soy sauce
- 2 tbsp oyster sauce or mushroom sauce
- a bit sesame oil
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- a little bit mixed pepper
Instructions
DOUGH
- Add water to a small bowl and mix in the yeast and sugar with a fork. Set aside.
- Add a sieve to a large mixing bowl. Sieve the flour. Add the yeast mixture to the flour and mix with a spatula. Knead the dough by hand for 10-15 minutes until well combined. Form the dough into a ball, cover the bowl with plastic wrap, and let it rest for 15 minutes.
FILLING
- Heat a frying pan over medium-high heat and add sesame oil.
- Chop the plant-based chicken into smaller pieces and add to the frying pan.
- Dice the onion and mushrooms andd add to the pan. Slice the red bell pepper into small strips and stir into the mixture.
- Chop the red bell pepper in small strips. Stir.
- Grate or chop the garlic and ginger and add to the pan. Stir all ingredients together.
- Add paprika powder, smoked paprika powder and pepper, mix it all together.
- Add soy sauce and oyster sauce, stirring and simmering for a few minutes. Set aside to cool down.
FOLDING
- Take the dough ball and divide it into 8 equal portions. Roll each portion into a ball by rolling it between your hands.
- Lightly flour the countertop and use a rolling pin or wine bottle to flatten each dough ball. Focus on making the edges thin, while leaving the center a bit thicker. For detailed guidance, check the video at 2:50.
- Focus on the edges of the dough to make them thinner. The center stays a bit more bulky than the sides. Check video at 2:50 for precise instructions.
- Place 1 or 2 tablespoons of filling in the center of each dough piece, but keep the edges clear. Lift the sides, create pleats and press them together. Use one hand to fold and the other to hold the pleats in place.
- Once folded, place the baozi on a wooden chopping board or a sheet of baking paper.
STEAMING | Option 1: Bamboo Steamer
- Use a frying pan or wok and warm it up on high heat. Add water until there is roughly 1.5 cm (or 0.5 inches) in the pan.
- Place the bamboo basket on top. Cut baking paper into small squares the size of thebaozi. Add the baking paper to the steamer and place the baozi on top, make sure there is a bit of space between the buns.
- Add the baking paper to the steamer and add the baozi to the paper. Make sure to leave a bit of space between the buns.
- Cover with a lid and steam for 12 to 15 minutes on high heat. Check occasionally to see if there is enough water in the pan; if not, add a bit of water.
STEAMING | Option 2: Pot & Sieve
- Use a cooking pot and fill it with water. Bring the water to a boil over high heat.
- Place a metal sieve over the pot. Cut baking paper into small squares, make sure each square is slightly larger than the baozi.
- Cut baking paper in small squares, the size should be a bit bigger than the size of the baozi.
- Add the baking paper to the sieve, then place the baozi on top of the paper. Be sure to leave some baking paper between the buns.
- Cover with a lid and steam for 12 to 15 minutes on high heat.
Enjoy!
