Baozi-fied ( Chinese steamed pork buns )

I tried this test batch of Chinese Boazies for the first time today in my home kitchen and boy , did they pleasantly surprise me and how ! These beautiful pork buns look quite like dumplings but you will be very pleasantly amazed by their texture , taste and the fluffiness as you bite through them . When well proofed and steamed perfectly, the yeast in the dough helps these buns raise adequately and create a soft , bouncy texture which matches perfectly with the spicy juicy filling inside.

If food coma had a name , this would quite be it .

Also , since I have been taking small baby steps in working with yeast , this was a perfect go -to recipe to experiment with. The instant yeast variant - now so easily available in the market, reduces the complexity of working with these micro organisms and makes everything quite user friendly and easy to master in the kitchen . If you are a beginner in the yeast world , I would highly recommend using the instant yeast variant to start with , before you proceed with working with advanced starter kits etc.

Coming to the filling , you can practically use anything to you like . I used up some left over pork meat , which I thinly sliced and spiked up with some cabbage , Thai sweet chilli sauce and soy. Do please give this one a try , I can assure you that you will love every bit of it !

Things you will need ( Makes 06-08 Baozies )

For the Filling :

• 100 gms of pork meat , thinly sliced

• 1/3 cabbage , very thinly sliced

• 01 onion , very thinly sliced

• 01 tsp garlic paste

• 03 tbsp. Thai sweet chilli sauce

• 01 tbsp. soy sauce

• 02 - 03 green chilli , finely chopped

• 02 spring onions , finely chopped

• Salt and pepper to taste

• 02 tbsp. vegetable oil

For the Buns :

• 1 and 1/2 cups of plain flour

• 01 tbsp. cooking oil

• Activated Yeast ( Combine 03 tbsp. of warm water + 01 tbsp. warm milk + 01 tsp sugar. Stir them well and add in 2 tsp of dried instant yeast - Keep aside for 5 minutes untouched )

Steps to follow :

Knead the dough and 1st Proof :

• In a large mixing bowl , combine flour , oil and the bloomed yeast mixture and knead everything together to form a good soft dough ( If needed , add little warm water while kneading )

• Set aside the dough in a well oiled bowl for 40 minutes to proof ( Note : keep the dough in a warm area in your kitchen , covered with a damp kitchen towel to rise well )

Make the filling :

• As the 1st proofing of the dough happens , heat a skillet and add in 02 tbsp. of oil .

• Add in the garlic paste , chopped onion along with the shredded cabbage and toss together on high heat .

• Next , add in all the other ingredients mentioned for the filling part and stir fry.

• Remove this filling into a bowl and keep aside to cool completely .

Stuff the Buns and Steam :

• Knock out the air from the dough and knead the dough for a good 05 -08 minutes again , until completely smooth and soft in texture.

• Next , cut the dough into small roundels , rolling each piece into small 1/3 inch thick disk-like wrappers.

• Place a portion of the pork filling in the center of the wrapper , wrapping the wrapper around the filling like you would a dim sum, until you have a nice round parcel . Twist the top of the wrapper and seal the top .

• Rest the Baozies to proof again now ( covered with a damp kitchen towel for another 40 minutes to 01 hour - undisturbed ).

• They should be well risen when you see them next :)

• Heat water in a steamer and place apiece of parchment paper inside the steaming tray.

• Place the proofed Baozies on the tray , leaving a 1 cm space between the buns and the side of the steamer .

• Allow them to steam for a perfect 20 mins .

• Once done , serve them warm with a liberal serving of good quality soy . Enjoy !