Baozi : 包子, is a type of Chinese steamed bread very similar to Mantou , but with a filling inside that can be very varied. They are often eaten as a starter or first course, for breakfast, or at any time of the day as a type of fast food, even with a sweet filling they are usually eaten for dessert. When it is not filled, it is called Mantou .
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- 1 Other names
- 2 Types of filling
- 3 The recipe
- 1 Ingredients for the dough
- 2 Ingredients for the filling
- 3 Making the dough
- 4 Preparation of the filling
- 5 Baozi Preparation
- 4 Sources
These steamed stuffed buns are consumed throughout Asia and part of Europe, and in each place they receive a different name, although the recipe remains with slight variations, especially in the fillings. Thus to those known as Baozi, in Mandarin they are called Momo , in Nepal; Nikuman in Japan; Chūkaman , in Vietnam; Bánh bao in Korea; Wang mandu in Turkey; Siopao in the Philippines; Bakpao in Indonesia; Salapao in Thailand and Pau in Malaysia. Already within China itself they are known as Chāshāobāo , in Canton; Xiǎolóngbāo , in Shanghai; andGǒubulǐ bāozi in the North of the country.
Baozi can also have a sweet filling and be fried
The filling of the Baozi can be very varied, there are many versions, the most classic version is usually the stuffed with pork, although they can also be found with other types of meat, vegetables, curries or even varieties with sweet fillings that are eaten as dessert. Depending on the geographical area, its filling varies. For example, in Sichuan they are filled with spicy meat and dipped in sauce, while in Shanghai they are usually breads filled with spinach and tofu.
There is no single recipe for Baozi, due to the great variety of them, the peculiarities that each region provides and the infinite possibilities of variations for their fillings. This is the most classic, with pork filling, it gives for eight Baozis.
Ingredients for the dough
- 250 g. wheat flour
- 120 ml. of water (-10 or +10 ml. of water depending on the ambient temperature and type of flour)
- 20 g. of sugar
- 15 ml. vegetable oil
- 3 g. baker’s yeast
Ingredients for the stuffing
- 200 g. minced pork
- 50 g. chive
- 2 cloves of garlic
- 1 tablespoon of ginger
- 5 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1 teaspoon of white pepper
- 1 teaspoon salt
Making the dough
- In a bowl, mix the flour and baking powder.
- The baker’s yeast is placed in warm water and mixed well.
- Add sugar and vegetable oil and mix everything well until the sugar dissolves, then add it to the flour.
- When the flour has absorbed all the liquid, begin to work the dough by hand.
- When the bowl is clean, the dough is passed to a smooth surface and kneaded for another 5 minutes.
- Let the dough rest in a bowl covered with film until it doubles in size. It will take from 45 minutes to 1 hour and a half depending on the ambient temperature.
Preparation of the filling
- The chives are chopped, the ginger and garlic are grated and reserved for later.
- Put in a bowl minced pork, light soy sauce, salt, sugar, white pepper, a drizzle of sesame oil, cornstarch and mix very well in circular movements for 5 minutes.
- Add the chives, garlic and ginger and mix again with the same movement for 10 more minutes until it is sticky.
- Cover and leave to marinate in the fridge for 2 hours.
- Remove the dough from the bowl and work another 5 minutes more, to remove all the air.
- A cylinder is formed, it is cut into 8 equal pieces which are shaped into balls.
- Take a ball and cover the rest so that they do not dry, flour a little and crush them, using a roller they are shaped into a disk.
- Take the filling out of the fridge and separate it into 8 equal parts, making a ball.
- You put a filling ball in the center of each disk of dough and you fold one by one, pressing very well so that they do not come off, in the end we close it very well.
- They are put on a baking paper and left to rest in the steamer for about 45 minutes.
- They are steamed in boiling water for 15 minutes.
- The fire is turned off, to prevent the Baozi from deflating, the lid is opened a little and they are left to rest for about 5 minutes before serving.