Chinese Steamed Pork Buns (Baozi)
Northerners in China have no resistance to stuffed Pasta, like dumplings, pies, and steamed buns. When Chinese New Year or holidays, they must cook these wheaten food wit fillings to be worthy of the festivals.
Time flies, today is the beginning of Autumn（solar term). Chinese tradition is to eat meat on this day, I think it is also possible to make steamed pork buns. Only pork fillings, no vegetables.
Put some sugar when fermenting dough, and don’t put too much yeast, the Baozi wrappers will taste better.
- 500g flour,
- 3 gram yeast
- 5 gram sugar
- one cup water
- 300 gram pork, chopped
- 2 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 teaspoon salt
- 5 tablespoon water
- 2 tablespoon oil
- 50 gram green scallion, chopped
- 8 gram ginger, chopped
- Mixed some water, yeast, sugar well
- Add yeast water, water to the flour, stirring with chopsticks slowly, Make them into a dough, cover with a cloth or pot lid, set aside for 20 minutes.(water should be add slowly. )
- Mixed all the fillings ingredients well, set aside.
- Take one part white dough , roll it , Let it be into a cylinder.
- Divide cylinder into several cylinders, flatten it, and make them into wrappers with a rolling pin.
- Add the right amount of stuffing on each wrapper, fold the wrappers make about 15 pork buns.
- Add them to the steamer, steaming 15 minutes after water boiling.