Pan-Fried and Steamed Baozi

Sheng Jian Bao

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Preparation info

  • Difficulty

    Medium

  • Makes

    16

    medium small buns

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

One of Taiwan’s best street foods, bao dough is stuffed with pork, pan-fried and quickly steamed to cook through. It’s the best of all worlds: cloud-like dough, a golden crisp bottom and spicy meat filling. You don’t have to do all the fancy pleating; the baozi taste good no matter what your folding skills are. Serve with a roasted chilli sauce and, even better, mix in a little black vinegar.

Prep 15 minutes, plus 1 hour proving
Cook 10 minutes

Ingredients

  • Bao buns dough, made without the oil and baking powder
  • 2 tbsp vegetable oil

Pork Filling

  • 1 tbsp finely chopped ginger
  • 1 garlic clove, chopped
  • 6 spring onions (scallions), chopped
  • 75 g ( oz) savoy cabbage, very finely chopped
  • 300 g (10½ oz) minced pork
  • 2 tsp Shaoxing rice wine
  • 3 tsp soy sauce
  • 2 tsp cornflour, plus extra
  • black and/or white toasted sesame seeds, finely chopped spring onions (scallions) and roasted chilli flakes in oil, drained, and mixed with black vinegar (optional) or chilli sauce, to serve

Method

Mix and knead the dough as per the Bao buns recipe, but don’t add the oil and baking powder. If the dough doesn’t straightaway form a ball, add a teaspoon or two of water until it does. After kneading, place in a lightly oiled bowl and cover with plastic wrap. Let double in size. This can take from 1–2 hours, depending on the warmth of your kitchen.

Mix all the ingredients for the pork filling together in a small bowl. Punch the dough down and knead for 5 minutes. Sprinkle your work surface with a little cornflour. Roll the dough into a long snake and slice into 16 or 24 pieces depending on what you want size wise.

Roll each piece into a circle, about 10 cm (4 inches), and make sure the middle is thicker than the sides. Using scissors, cut 16 or 24 small squares of non-stick baking paper.

Fill each wrapper with a heaped tablespoon of the filling. Start to bring up one side of the wrapper and pleat the outside so that the wrapper stretches around the filling, ‘hugging’ it. When you finish, press the pleats tightly. They won’t always look perfect, but they will taste good! Place each one on a square of baking paper.

Heat the oil in a very large frying pan or two smaller ones with fitted lids (or use a baking sheet that covers the pan). Keeping the heat on medium–low so they don’t burn, add the buns, leaving space between them. Pan-fry for 1–2 minutes until lightly crisp on the bottom. Add 40 ml ( fl oz) water to each pan and cover. Cook for 6–8 minutes, removing the lid when the water evaporates. If the buns stick, add a little sesame oil. Crisp the bottoms for another few minutes until dark golden, then remove. Sprinkle with sesame seeds and spring onion and serve with the roasted chilli flakes or sauce.