Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup diced firm tofu
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped shiitake mushrooms
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
Special equipment needed:
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
2. Add the warm water and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
5. In a separate bowl, mix together the tofu, cabbage, carrots, shiitake mushrooms, garlic, soy sauce, sesame oil, and ground ginger.
6. Divide the dough into 12 equal pieces and roll each piece into a ball.
7. Flatten each ball into a circle with a rolling pin, leaving the center slightly thicker than the edges.
8. Spoon 1-2 tablespoons of the vegetable and tofu mixture into the center of each circle.
9. Pinch the edges of the circle together to form a pouch, making sure to seal tightly.
10. Place the baozi in a steamer basket or bamboo steamer, leaving room between each one to expand.
11. Steam the baozi for 15-20 minutes until the dough is cooked through and the filling is hot.
12. Serve hot with soy sauce for dipping.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Steamer temperature: 212°F (100°C)
Serving size:
- Makes 12 baozi
Nutritional information:
- Calories: 150 per baozi
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any firm vegetable, such as bell peppers or zucchini, can be substituted for the cabbage and carrots.
- Any type of mushroom can be used instead of shiitake mushrooms.
Variations:
- Add diced water chestnuts or bamboo shoots to the vegetable and tofu mixture for added crunch.
- Use ground pork or chicken instead of tofu for a meatier filling.
Tips and tricks:
- Make sure to seal the baozi tightly to prevent the filling from leaking out during steaming.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- To prevent the baozi from sticking to the steamer, line the bottom of the basket with parchment paper or cabbage leaves.
Storage instructions:
- Leftover baozi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the baozi for 5-10 minutes until heated through.
Presentation ideas:
- Serve the baozi on a bamboo steamer for an authentic look.
- Garnish with sliced green onions or sesame seeds for added flavor and texture.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of stir-fried vegetables or rice for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Fried rice
Troubleshooting advice:
- If the baozi dough doesn't rise, make sure the yeast is fresh and the water is warm enough.
- If the baozi dough is too tough, make sure to knead it thoroughly and let it rise for the full hour.
Food safety advice:
- Make sure to cook the baozi until the dough is fully cooked and the filling is hot to prevent foodborne illness.
Food history:
- Baozi is a traditional Chinese food that dates back to the third century AD. It is a popular street food and is often eaten for breakfast or as a snack.
Flavor profiles:
- The baozi dough is soft and slightly sweet, while the filling is savory and flavorful with a hint of ginger and sesame.
Serving suggestions:
- Serve the baozi with soy sauce for dipping.
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Region: Chinese