Ingredients with Measurements:
- 1 lb. ground pork
- 2 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 package of store-bought baozi dough (16 pieces)
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, garlic powder, and ginger powder. Mix well until all ingredients are evenly incorporated.
2. Add the chopped scallions and cilantro to the pork mixture and mix well.
3. Cut 16 pieces of parchment paper into 3-inch squares.
4. Take a piece of baozi dough and roll it into a ball. Flatten the ball with your palm and use a rolling pin to roll it out into a 3-inch circle.
5. Place a tablespoon of the pork filling in the center of the dough circle.
6. Gather the edges of the dough and pinch them together to seal the filling inside. Place the baozi on a piece of parchment paper.
7. Repeat steps 4-6 until all the dough and filling are used up.
8. Place the baozi in a steamer basket lined with parchment paper. Make sure to leave enough space between each baozi to prevent them from sticking together.
9. Steam the baozi for 15-20 minutes or until the dough is cooked through.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 16 baozi. Serving size is 2 baozi per person.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 3g
Cholesterol: 40mg
Sodium: 600mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 4g
Protein: 12g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Green onions can be used instead of scallions.
- Parsley can be used instead of cilantro.
Variations:
- Add diced water chestnuts or bamboo shoots to the filling for added crunch.
- Substitute the BBQ pork filling with a vegetarian filling made with mushrooms, tofu, and vegetables.
Tips and tricks:
- Make sure to seal the baozi tightly to prevent the filling from leaking out during steaming.
- Use a steamer basket lined with parchment paper to prevent the baozi from sticking to the basket.
- Serve the baozi hot for the best taste and texture.
Storage instructions:
- Store leftover baozi in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the baozi in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen baozi to a freezer-safe container and store for up to 3 months.
Reheating instructions:
- To reheat refrigerated baozi, steam them for 5-7 minutes or until heated through.
- To reheat frozen baozi, steam them for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the baozi on a bamboo steamer basket for an authentic look.
- Garnish with chopped scallions or cilantro for added color and flavor.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with a side of stir-fried vegetables or steamed rice for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed rice
Troubleshooting advice:
- If the baozi dough is too sticky, dust it with flour before rolling it out.
- If the baozi dough is too dry, add a tablespoon of water at a time until it reaches the right consistency.
Food safety advice:
- Make sure to cook the baozi until the dough is cooked through and the filling is hot.
- Store leftover baozi in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Baozi is a traditional Chinese steamed bun that originated in Northern China over 1,800 years ago.
Flavor profiles:
- The BBQ pork filling is savory and slightly sweet, with notes of soy sauce, hoisin sauce, and sesame oil. The baozi dough is soft and slightly chewy.
Serving suggestions:
- Serve the baozi as an appetizer or as a main dish.
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Region: Chinese