Start with the basic dough: you will need
- 500g all-purpose flour
- 10g baking soda
- 10g yeast powder
- 300gl water
- Then let it ferment 1 hour (the time might be longer in winter )
In a large bowl or in a stand-mixer bowl, add flour and the basic dough you prepared. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed). Khead the dough into long and average stick when the dough is ready. Cut the stick into the size you want.
Making the filling: you will need
- 500g minced front leg pork
- 10g finely chopped spring onion and ginger
- 2 teaspoons of sesame oil
- 500g finely minced pork
- Pinch(5g) of salt
- 5g chicken stock
- 4g dark soy sauce
- 83g cold water
- 12g sugar
Mix the spring onions with 2 teaspoons of sesame oil. You will end up with juicy and green color after steaming.
Transfer them to the filling bowl, and add salt, ginger, chicken stock, dark soy sauce, cold water, sugar. Give a big stir to mix everything well. Put the bowl into fridge for about 20 minutes.
Making the wrappers:
When the dough is ready, transfer the dough to a slightly floured board and then knead forcefully until a smooth surface. Then divide the dough into 12 portions. Roll each portion into a circle. Place 1 tablespoon of filling in the middle and seal it. Wrap it.
You just make a wrapper by your hands if the dough is soft enough.
If you need video help about the process, you can resort to the following video about how to assemble a baozi.
Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 10 to 15 minutes. Then start the fire and steam the buns for 10 minutes after the water boils. Wait for 5 minutes with lid covered and then enjoy!
Pillow soft buns with a juicy filling. Hope you enjoy!
The dipping sauce of steamed buns.
Spicy sauce: 2 tablespoon dry part of chilli oil, 2 tablespoon of chilli oil, 1teaspoon of salt, 1 teaspoon of chicken powder, 1 teaspoon of MSG, 1 teaspoon of sugar, 0.5 teaspoon of Sichuan pepper corn powder, 1 tablespoon light soy sauce, 1 tablespoon of vinegar then mix.
Nonspicy sauce: 1 tablespoon light soy sauce, 0.5 tablespoon vinegar, 0.5 teaspoon MSG, 0.5 teaspoon chicken powder, 2 tablespoon boiling water or broth.
Tips: depends on your flavor you also can add some minced shallots/minced onion/minced garlic/minced celery.