Baozi

Ingredients for 1 servings:

• 500 g minced pork
• 2 eggs
• 1 piece(s) ginger
• 1 spring onion(s)
• 2 tbsp sesame oil
• Salt
• 1 tsp garlic powder
• 2 pkt. yeast dough, ready-made, from the refrigerated section

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Yeast dough parcels filled with minced pork

For the filling, crack the eggs into a tall mixing bowl and mix thoroughly. Add the minced pork and mix well. Cut the spring onion into small, halved rings. Chop the ginger thoroughly using an onion chopper or mincing knife. Add to the minced pork and mix well. Add the spices and sesame oil and mix with the remaining ingredients until smooth. Season again if necessary. Roll out the dough on a baking board and use a cup to cut out circles with a diameter of 9 cm. Place 1 teaspoon of the meat mixture in the center of each circle and place the dough in the palm of your hand. Fold the edges of the dough together to form a fan shape, making sure that the next fold always goes to the same place. A small hole should remain in the center. Twist the excess dough slightly at the end. Cover the bottom of the finished baozi with a piece of wax paper and place in a steamer basket. Steam on the stovetop for about 15-20 minutes until cooked through. Do the toothpick test. If you’re making your own yeast dough, the preparation time will be extended by about 30 minutes, as the yeast dough needs to rest.