Pork

Chinese Baozi with meat stuffing酱肉包子

Prep: 45 minutes Cook:20 minutes Makes: 12-15 baozi

Ingredients

For stuffing

1 lb ground pork
1 cup chopped Chinese cabbage,remove leaves.
1/2 cup chopped green onions, a little minced ginger.
1 teaspoon salt(according to your taste).
1 teaspoon white pepper.
1 teaspoon essence of chicken
1 tablespoon soy sauce.
3 tablespoons sesame oil.
3 full tablespoons sweet bean sauce (can be found in Asian market.)
1 teaspoon Thirteen Spicy Powder (can be found in Asian market.)
1 egg

For wrapper

500g all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoon yeast
water

Direction:

Step 1:  Wrapper

1. Put all ingredients except water together in a big bowl, add water slowly while mixing flour by hand or chopstick until all the flour become pieces.

2. knead the flour to a smooth and elastic dough.
3. Place the dough in the bowl and cover with lid or a slightly wet towel over it(to avoid the surface of the dough turning dry) and keep in a warm place, until double in size.
4. Knead it to a smooth dough again, and place it back in the bowl for more 10  minutes.
5. Spread some flour on the cutting board, cut the dough into three pieces, knead one piece into a smooth round dough.
6.Make a hole in the center of the dough to form a ring, use your hands to pull and widen the center of the ring, until it’s two-fingers thick.
7. Make a cut on the ring and straighten the dough into a line. Roll it by hands until it’s evenly thick. Cut the line into small pieces.

8. Spread some flour over the small pieces and slightly flatten each small piece by hand. Then roll the edge of each small piece by rolling-pin to make the baozi wrapping, the center of each wrapping should be thicker than the edges.

Step 2: Stuffing

1. Put all ingredients together in a big bowl, mix well(fast mix it clockwise, for 1 minute), marinate for 15 minutes. (*If thick, add some vegetable oil until mixing does not need much effort.)

Step 3: Making Baozi and steaming

1. Put a full tablespoon stuffing into the center of the wrapping, fold and seal the edge, shape it into round (see picture). set aside for 5-8 minutes.

2. Meanwhile, Heat half full of water in a steamer to boil, place baozi on the tray, steam 20 minutes over high heat.

3. Turn off the heat, keep the baozi in the steamer for 5 more minutes.

3. Serve with vinegar as the dipping sauce.

酱肉包子

食材:

A.肥瘦3/7的猪肉馅一斤,白菜1/6棵去叶切碎挤水,小葱3根切碎,姜末,盐,胡椒粉,鸡精,十三香,糖,面酱3大汤匙,生抽少许,香油3汤匙(油2汤匙如果太稠),鸡蛋一个。

B.500克面粉,一茶匙盐,一茶匙糖,两茶匙酵母。

做法:

1. A中所有食材顺一方向充分搅匀。放置一边腌一会儿。

2. B中所有材料放在一个大碗里, 加水和成面团并醒发到两倍大.

3. 面和好继续醒发一会儿,切剂子,擀成包子皮儿,包好包子放一边再醒10-15分钟,大火20分钟蒸熟,关火放置5分钟再开盖。

4. 根据个人口味佐可醋吃。

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About Jenny liu

I am Jenny and I come from Northern China, now live in Beijing and Seattle. This site is a place where I share my favorite authentic home-cooked Chinese recipes. Just give it a try if you like what you see here! I strongly believe that food tastes better and healthier when it's homemade!

Discussion

15 thoughts on “Chinese Baozi with meat stuffing酱肉包子

  1. That looks really good!

    Posted by trialsinfood | 2012-03-07, 19:02
  2. Now I am craving these delicious buns — haven’t had any in ages :(

    Posted by Danny | 2012-03-07, 19:19
  3. oh! That looks great! Definitely I should try it!

    Posted by bellacorea | 2012-03-07, 23:43
    • Thank you for the nice comment! the Italian food looks so delicious on your blog, can’t wait to explore more..:P

      Posted by Jenny liu | 2012-03-08, 00:16
  4. That looks delicious!

    Posted by Pasta Princess | 2012-03-08, 07:32
    • Thank you so much! I make Baozi and dumpling pretty often, because it’s pretty easy to make, and definitely yammy!:P

      Posted by Jenny liu | 2012-03-08, 15:08
  5. Oh, I love these, but have never tried to make them myself. Now I’m inspired to do so!

    Posted by Michelle | 2012-03-08, 09:23
    • Thanks Michelle! Making Baozi is not complicated at all, I believe that you can do it as well! Thanks for stopping by!

      Posted by Jenny liu | 2012-03-08, 15:04
  6. 非常好吃! Take care, BAM

    Posted by Bam's Kitchen | 2012-03-09, 00:43
  7. 你有羊肉串的配方吗

    Posted by buildingmybento | 2012-03-09, 07:23
    • The seasoning of Lamb kababs are salt, white pepper, Chinese chili power and cumin powder. You need to marinate the lamb cubes overnight! 调味料挺简单的,就是盐,胡椒粉,干辣椒粉和孜然粉,要提前一个晚上进行腌制,第二天再烤,比较入味。Enjoy!

      Posted by Jenny liu | 2012-03-10, 13:28
  8. So glad I found this. My wife is from Hohhot. My first trip to China I became addicted to this. Thank you for the recipe, I have difficulty translating recipes that are in Chinese.

    Posted by Josh | 2013-07-03, 14:51

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