Baozi･包子

Instructions

Dough

1. Knead all the ingredients for the dough in a food processor to form a strong, smooth dough.
2. Leave to rise in the oven with the light on for 1 hour until approximately doubled in size. Meanwhile, prepare the filling.

Filling

1. Finely chop the onion, finely grate the ginger (e.g. with a Microplane) and sauté together with the minced pork in a little neutral oil.
2. When the onion is translucent and the minced meat is grey (not crispy), deglaze with Shaoxing wine, then add the remaining sauces, including the oyster sauce, and simmer for a few minutes.
3. Add sugar and allow to caramelise slightly.
4. Season to taste with MSG, pepper and sesame oil.
5. Dissolve the starch in a little water and add to the mixture, bringing it to the boil so that it thickens.
6. Allow the filling to cool for at least 15 minutes.
7. Finely chop the spring onions and mix with the rest of the filling.

Comletion

1. When the dough has finished proving, degas it and divide it into portions of approx. 48 g - 50 g and shape them into rounds.
2. Now roll out the dough pieces with a rolling pin into rounds approx. 10 cm in diameter. Make sure that the centre remains approx. twice as thick as the outside.
3. Spread approx. 2 tablespoons of filling onto each piece of dough and seal.
4. Leave to prove for 15 minutes.
5. Steam in a steamer basket for 15 minutes, then leave the pot covered for another 5 minutes and remove from the heat to continue steaming.
6. Serve 3-4 per person.