Steamed Baozi: Juicy Chinese Meat Buns

Unusual, meaty, juicy Chinese steam pies!!! Baozi are Chinese Lenten pies made from yeast dough. They can be prepared with a variety of fillings, but must be steamed. A very unusual dish, not for the Chinese, of course. It is very popular with them. Letʼs try too.
cook time: 2h
Owen Truitt
Steamed Baozi: Juicy Chinese Meat Buns

Nutrition Facts (per serving)

263
Calories
13g
Fat
22g
Carbs
9g
Protein

Ingredients (24 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Water 50 ml
Ginger (ginger root 5 cm.) to taste
Green onions 50 g
Vegetable oil 2 tbsp
Pork 400 g
Starch 1 tbsp
Soy sauce 3 tbsp
Yeast dough (for steaming) 500 g
Wine (mirin — sweet rice wine) 2 tbsp
Worcestershire sauce 1 tbsp

Recipe instructions

Step 1

Step 1
Rinse the pork under cold water, pat dry with paper towels and cut into small pieces. We put them in a blender for grinding or turn the pieces of meat through a meat grinder.

Step 2

Step 2
Peel the ginger root and grate it. Place the grated ginger in a heated frying pan with a small amount of vegetable oil and lightly fry it, just a few seconds.

Step 3

Step 3
Next, add minced meat, a little filtered water (about 50 ml) to the pan and mix everything well. Then pour in soy sauce, mirin, season everything with salt and ground black pepper. We continue to simmer the meat filling for future pies until almost all the water has evaporated, but the minced meat will be juicy and soft.

Step 4

Step 4
Potato starch is soluble in a small amount of water (1 tbsp). Grind the garlic using a garlic press. Add these ingredients to the meat filling and mix thoroughly. As soon as the water has evaporated and the filling has thickened, turn off the heat and remove the pan from the heat, add a little Worcestershire sauce and stir. If desired, you can add other spices. Now letʼs cool the filling.

Step 5

Step 5
Next, divide the piece of dough into 4 equal parts, each of which is rolled into a sausage, the diameter should not be more than 3 cm. We divide each sausage into 6 parts. Take the first piece and hold it in the center, roll it out so that it is 12-15 cm in diameter, but in the middle the dough should be thicker than at the edges. We do this procedure with the remaining pieces of dough.

Step 6

Step 6
Transfer the cooled meat filling into a deep container. Finely chop the green onions and add them to the container with the meat. Mix the ingredients.

Step 7

Step 7
Now put the meat filling (about 1 tbsp) on the already rolled out dough circles and pinch the edges of the circles, forming a pie in the form of a “bag”.

Step 8

Step 8
Take parchment paper and cut it into small pieces. Place pieces of parchment paper in a baking dish for steaming, and place Chinese baozi “bags” on them. Place the baozi at a distance from each other, as they will increase in volume during cooking. Now we set the pan with the “bags” aside for 1 hour so that the pies come up again and rise.

Step 9

Step 9
After this time, we send the baozi to steam without a lid for 15 minutes, then cover the pan with a lid and cook for another 5 minutes. Place the finished pies on a plate, decorate as desired and serve.

Additional rubrics

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