Baozi

Dough

  • 15 g dry yeast
  • 8 g sugar
  • 350 ml water
  • 550 g flour

Filling

  • 700 g ground pork or tofu
  • 3 Tbsp water
  • 3 Tbsp vegetable oil
  • 2 Tbsp ginger
  • 1 onion
  • 2 Tbsp shaoxing wine
  • 1 Tbsp soy sauce
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sugar
  • 0.5 tsp white pepper
  • 2 tsp sesame oil
  • 1.5 tsp corn starch
  • 3 spring onions
  1. Dissolve yeast and sugar in water, wait until the yeast activates (about 5-10min)
  2. Add flour and knead into a mooth dough (about 15min)
  3. Rest for about 1h until the volume doubles
  4. In the meantime, combine meat and water in a large bowl
  5. Mince ginger, onion and spring onions
  6. Preheat vegetable oil in a wok, add ginger and onion
  7. Add meat and fry until done
  8. Add soy sauce, Hoisin sauce, oyster sauce, pepper and sesame oil
  9. Mix everything until well combined, season to taste
  10. Cook until most moisture has evaporated
  11. Mix cornstarch with some additional water and mix in, continue cooking for about 30s
  12. Remove from heat and stir in spring onions
  13. Knead dough until air bubbles are removed and separate into small balls, about 50g each
  14. Roll out each ball into a circle, about 0.5cm thick
  15. Add filling and fold the circles up into dumplings
  16. Rest dumplings for about 15min then steam for about 15min

Tags

chinese vegetarian vegan