Baozi

Name: Baozi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g bao dough; 300 g minced pork; 100 g napa cabbage; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp ginger; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Baozi, a staple of northern China, finds its way onto breakfast tables and evening dim sum spreads alike, embodying the comforting essence of home cooking. In family kitchens, baozi are crafted with care, each fold and pleat echoing generations of culinary wisdom. The dough is tender yet robust, perfect for cradling a savory filling that blends minced pork with the subtle crunch of napa cabbage.

A bite into baozi reveals a symphony of flavors: the richness of pork, the gentle heat of ginger, and a hint of sesame oil. The baozi should feel soft and pillowy, with a filling that is juicy and well-seasoned, delighting with every mouthful. Enjoy them hot, fresh from the steamer, their aroma a warm invitation to gather and savor.

Ingredients

400 gbao dough
300 gminced pork
100 gnapa cabbage
1 tbspsoy sauce
1 tspsesame oil
1 tbspginger
to tastefine sea salt

Method

Begin by finely chopping the napa cabbage and placing it in a large mixing bowl. Add a pinch of fine sea salt to the cabbage and let it sit for about 10 minutes. This will draw out excess moisture, which you can then gently squeeze out with your hands to prevent soggy filling.
In the same bowl, combine the minced pork with the drained cabbage. Add 1 tbsp of soy sauce, 1 tsp of sesame oil, and 1 tbsp of finely minced ginger. Mix everything thoroughly using your hands until the ingredients are well incorporated and the mixture feels slightly sticky.
Divide the 400 g of bao dough into small, equal-sized pieces, about the size of a golf ball. Roll each piece into a smooth ball, then flatten it into a round disc using a rolling pin. Aim for a slightly thicker center and thinner edges to ensure even cooking and a sturdy base.
Place a spoonful of the pork and cabbage filling in the center of each dough disc. Carefully gather the edges of the dough around the filling, pleating as you go, and twist to seal at the top. Ensure the baozi are tightly sealed to prevent any filling from escaping during steaming.
Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the baozi in the steamer, leaving some space between each to allow for expansion. Fill a pot with water, ensuring it doesn't touch the steamer's bottom, and bring it to a boil.
Once the water is boiling, place the steamer over the pot and cover it with a lid. Steam the baozi for about 15 minutes, or until the dough turns opaque and slightly glossy, and the filling is cooked through. The baozi should feel firm to the touch and have a pleasant aroma.
Carefully remove the steamer from the pot and let the baozi rest for a minute before serving. Finish by adjusting the salt to taste if needed, and serve the baozi immediately while they are warm and soft, perfect for sharing at the table.