These baozi are chewy, fluffy and delicious! A fragrant, savory filling is wrapped in steamed dough. This is a staple in Chinese cuisine and we have followed our recipe for many generations!
We also have videos on ten ways to wrap baozi:
How to cook pan-fried pork buns:
homemade noodles (made using green juice):
jade dumplings (made using green juice): https://www.youtube.com/watch?v=1DAHWcFG5RA
INGREDIENTS (36 buns):
- 5 cups all purpose flour
- 1 and 1/2 cup warm milk
- 1/2 cup water
- 1/3 packet active dry yeast
- 5 oz. ground pork
- 1 tsp. sugar
- sichuan pepper powder
- ginger powder
- garlic powder
- light soy sauce
- cooking wine
- chinkiang vinegar
- dark soy sauce
- chopped green onions
- ~8 oz. baby bok choy
- olive oil
DIRECTIONS:
1. combine flour and yeast
2. heat up milk and pour in slowly & evenly into flour and mix
3. pour in water and mix
4. mix, then knead until it forms a dough
5. set aside for 1 hour, kneading the dough twice briefly during the hour
6. meanwhile, make the pork & veggie filling
7. take ground pork, and add in sugar, sichuan pepper powder, ginger powder and cooking wine and mix
8. after mixing, add in light soy sauce, chinkiang vinegar, and dark soy sauce and mix again
9. add in chopped green onions and mix
10. chop up some baby bok choy into fine pieces
11. squeeze 1/4 of the juice using a cheesecloth into the filling
12. the rest of the juice will make the filling too watery, so you can save it for later recipes such as our jade dumplings and homemade noodles! the green juice is very nutritious so it will be a waste to throw away :)
13. add the now mostly dried bok choy into the filling and add a splash of olive oil
14. the filling should result in a mud-like texture, not too runny and not too dry
15. one hour later, the dough should be around 2 times its original size
16. divide it into 3 sections
17. take one section and divide into 12 more pieces
18. take each individual piece and knead well
19. roll out the piece of dough into flat wrapper, and wrap the filling in as shown in video
20. let the baozi set for 45 minutes before steaming, so they rise properly
21. steam in a steamer for 15 minutes
22. to avoid collapse of dough, wait 5 minutes after cooking before lifting the lid
23. serve and enjoy!!
p.s. freeze the extra baozi and warm up in a microwave for a quick on the go meal!
__________________________
THANKS FOR WATCHING!
__________________________
For business inquiries:
[email protected]