Chinese Baozi "包子", or simply Bao "包"
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Healthy food should be delicious and easy to prepare!
Ingredients
- Spinach - 3.5 oz
- Wheat Flour - 12.3 oz
- Water - 3 fl oz
- Pork Blood - 3.5 oz
- Dry yeast - 0.4 oz
- Carrot - 1.1 oz
- White Cabbage - 3.5 oz
- Onion - 1.1 oz
- Salt - 1 teaspoon
- Ginger - 0.4 oz
- Sugar - 1 teaspoon
- White Pepper (whole) - to taste
- Soy Sauce - 1 tablespoon
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Start by preparing the dough; first, you need to make a dye from the spinach. Boil the spinach, then puree it using any method you prefer, whether a masher or a blender.
Step 2
Dissolve the dry yeast in water and mix it into the spinach puree, then add the flour. Knead the dough thoroughly!
Step 3
Let the dough rest for 20–30 minutes and knead it again. Once the dough starts to rise, you can begin preparing the baozi while simultaneously preparing the filling.
Step 4
Chop the cabbage into small squares. Salt the cabbage and let it sit for 10–15 minutes to release its juice, then place it on a napkin and towel to ensure it is as dry as possible.
Step 5
Finely chop the onion, carrot, and ginger, and sauté them in sunflower oil. Then add the ground pork, pepper, and soy sauce.
Step 6
Sauté until the pork turns white, remove from heat, and add the cabbage and sugar, along with a bit of salt. Now we can start the process of forming the baozi.
Step 7
Begin by removing the air bubbles from the dough; otherwise, we won't be able to shape the baozi properly, and they will lose their shape during cooking and look unappealing. To do this, roll out the dough with a rolling pin, similar to making dumplings, but it resembles making puff pastry more — as you roll out the dough, fold it, then roll it out again and fold it again. Repeat this process about 10 times — this way, our dough will acquire a uniform structure without bubbles, and we can make baozi from it.
Step 8
Then, just like with regular dumplings — cut off a piece of dough, form it into a ball, and roll it into a flat disc.
Step 9
Place the filling in the center. Pinch the edges together at the top.
Step 10
Pre-line the steamer with baking paper so that our Chinese dumplings do not stick to it.
Step 11
Take our formed baozi and place it with the pinched top down so that the smooth part is on top.
Step 12
After placing everything in the steamer, allow it to rise for 15–20 minutes — during this time, the baozi will increase in volume.
Step 13
Steam for about 20 minutes, and most importantly, do not open the lid during cooking, or the dough may collapse. Even after cooking, do not open the lid for another 5 minutes. After that, you can take out our baozi.
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