Categories: Asian
Ingredients
- For the dough
- 400g wheat flour 3 packets bakers’ yeast
- 100ml warm water
- 100ml warm milk
- 2 tsp caster sugar
- 1 tbsp sesame oil
- 1 tbsp groundnut oil (+ 2 tbsp for cooking)
- .
- For the filling
- 4 dried black mushrooms
- 250g Chinese cabbage
- 500g pork loin
- 30g piece ginger
- 1 garlic clove
- 2 tbsp oyster sauce
- salt and pepper
- .
- For the garnish
- 2 spring onion stems
- 1 tbsp white sesame seeds
- .
- For the sauce
- 6 tbsp black Chinese vinegar
- 30g piece ginger, peeled and grated
Directions
-
To make the dough, in a bowl, mix the f lour and yeast with the water, milk and sugar. Add the sesame oil and the 1 tbsp groundnut (peanut) oil and knead it together. Cover with clingfilm (plastic wrap) and leave for 2 hours at room temperature.
-
To make the filling, soak the mushrooms in a bowl of warm water for 15 minutes, then drain. Chop the cabbage finely and blanch for 1 minute in a pan of boiling water. User a mixer to mince (grind) the pork, cabbage, mushrooms, ginger and peeled garlic. Add the oyster sauce, salt and pepper.
-
Divide the dough into portions and roll out into small 10-cm (4-inch) circles. Place a dollop of the filling in the middle of each one. Enclose the filling by folding the dough up and over it, forming small pleats to make sure it is tightly sealed. Put the buns onto a piece of lightly greased baking parchment and place inside a steaming basket, then set the basket over a pan of boiling water and cook for 20 minutes.
-
When the buns are cooked and still hot, f lash-fry them in a large pan with the 2 tbsp groundnut (peanut) oil. The buns should be browned and the bases slightly caramelized. Arrange them on a large plate and scatter over the snipped spring onions (scallions) and sesame seeds. Serve the baozi immediately with the sauce made of vinegar and ginger.