chinese style savoury stuffed – Page 2

1. Prepare the Dough:

In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix the flour and salt. Slowly pour in the yeast mixture and oil, and stir until a dough begins to form.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until it has doubled in size.

2. Prepare the Filling:

While the dough is rising, prepare the filling. In a large bowl, combine the ground meat (or tofu), chopped cabbage, green onions, minced garlic, soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, salt, and pepper. Mix everything thoroughly, and set it aside.

3. Form the Buns:

Once the dough has risen, punch it down and divide it into small portions (about 12-14 pieces). Roll each portion into a ball.
Roll each ball into a 3-4 inch round circle, keeping the center thicker than the edges (you can use a rolling pin).
Place a generous spoonful of the filling in the center of each dough circle.
Carefully gather the edges of the dough and pinch them together, sealing the filling inside, and form a round bun. Pinch and twist the top to ensure it’s sealed tight.

4. Steam the Buns:

Prepare a steamer by bringing water to a boil in the bottom of a pot or steamer. Line a steamer basket with parchment paper or lightly oil it to prevent sticking.
Place the stuffed buns in the steamer, ensuring they are not touching each other. Cover and steam for 12-15 minutes, or until the buns are puffed and the dough is fully cooked.

5. Serve:

Carefully remove the buns from the steamer and serve them hot. They can be eaten on their own or paired with a dipping sauce (like soy sauce with a little sesame oil and chili paste).

Tips:

Vegetarian Option: Use firm tofu in place of meat and add some finely chopped mushrooms to the filling for extra umami.
For Extra Flavor: You can add a splash of Shaoxing wine or a pinch of Chinese five-spice powder to the filling for a more authentic flavor.
Freezing: You can freeze the uncooked buns and steam them directly from frozen, adding a few extra minutes to the steaming time.

These Chinese-style savory stuffed buns (baozi) are soft, savory, and full of flavor. They’re great for breakfast, lunch, or a snack, and they pair wonderfully with a bowl of hot soup or steamed vegetables!