Prep Time: 55 minutes minutes
Cook Time: 12 minutes minutes
proofing: 30 minutes minutes
Total Time: 1 hour hour 7 minutes minutes
Servings: 2
Calories: 799.17kcal
- Recipe for approx. 12 buns
- For the dough
- 220 g 1 3/4 cup all purpose flour
- 1 1/2 tsp dry active yeast
- 3 tsp sugar
- 3 tsp vegetable oil
- 150 ml 2/3 cup warm plant based milk
- For the filling
- 1 dried bean-curd stick re-hydrated and chopped finely
- 5 dried mushrooms re-hydrated and chopped finely
- 2 cloves of garlic finely chopped
- 1 tbsp fresh ginger finely chopped
- 1/2 red chilli finely chopped (or 1/2 tsp Chili paste)
- 1 tbsp shredder carrot
- 100 g 1/2 cup of fresh spinach leaves, roughly shredded
- 2 large mushrooms chopped
- 1 tbsp sesame oil
- handful of fresh coriander
- for the sauce
- 2 tbsp soy sauce
- 1 tbsp chinese vinegar
- 1 tsp sugar
- 1/2 tsp grated ginger
- 1/2 tsp minched garlic
for the dough
combine the flour, sugar, and yeast. Make a well in the middle.
Slowly pour warm milk and oil in the well, and start mixing the dough.
Kneed for a few minutes. The dough should not be sticky, and not to dry.
Leave the dough to prove until doubled in size.
for the filling
Meanwhile prepare your filling by heating the sesame oil in a pan, add the fresh mushrooms with a pinch of salt for about 4-5 minutes.
Add the garlic, ginger, and chilli and stir for another minute.
Add the chopped bean-curd and dried mushrooms.
Lastly add the spinach, and coriander.
Take off the heat and set the mixture aside.
Make the accompanying sauce by combining all its ingredients.
making the buns
Once your dough has doubled in size. Roll it into a long sausage shape.
With a dough scraper, cut the dough into 12 same size pieces.
Take 1 piece and with your hands or a rolling pin flatten it into a circle shape about 2mm thickness, with the centre of the circle being slightly thicker (4mm).
Take 1 heaped teaspoon of your filling and place it in the centre of your dough (there where the dough is slightly thicker)
Start folding the edges towards the middle, like an accordion, all the way round until the whole bun is sealed.
Place every bun separately on a little square piece of baking paper.
Put the buns with the paper into a steaming basket, don't over crowd the basket as the buns will get bigger.
Steam for approx. 12 minutes.
After 12 minutes open the steaming basket just 1cm. And after 1 minute you can take the lid completely off.
Enjoy straight way, or leave to cool completely before freezing.
This is just one of the many fillings that I use for Baozi. You can be as creative as you want to be. The main thing is to not make the filling too wet, as that would make it harder to assemble the buns.
But further from that you can add whatever you want to the filling, for example;
- Cabbage
- onion
- leek
- shallot
- spring onion
- mung bean sprouts
- Any other vegetables which you can chop up finely and don't release too much water.
Serving: 1g | Calories: 799.17kcal | Carbohydrates: 111.53g | Protein: 33.92g | Fat: 26.19g | Saturated Fat: 5.29g | Trans Fat: 0.05g | Cholesterol: 11.71mg | Sodium: 1000.16mg | Fiber: 8.09g | Sugar: 17.36g | Vitamin A: 36.92IU | Vitamin C: 37.43mg | Calcium: 54.35mg | Iron: 53.93mg