Baozi

Ingredients for 4 servings:

• 500 g flour
• 250 ml water, lukewarm
• 1 pack of yeast
• 1 piece(s) leek, approx. 6 cm
• 200 g minced meat (pork or mixed)
• 1 egg(s)
• 1 tbsp soy sauce, light
• 1 tsp soy sauce (superior dark)
• 1 tbsp oil (sesame oil)
• ½ tsp sugar
• 1 pinch of salt
• 1 pinch of ginger powder
• n. B. spice mix (Chinese spice)
• 2 tbsp oil (sunflower oil)
• 1 tsp schnapps
• Soy sauce (rice vinegar)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chinese steamed dumplings with minced meat filling

Baozi (pronounced baodse, with a voiced s) are Chinese steamed dumplings and are very popular in China as a snack or even for breakfast (also in Vietnam, where they are called bánh bao). The number of different fillings and variations is almost unlimited. This is a not-too-complicated recipe that can be easily prepared using ingredients readily available in Europe. Makes 8 baozi. The dough: Mix flour, water, and yeast into a yeast dough and let it rise for a good 45 minutes. The dough shouldn’t be sticky afterward, so be careful with the water. It’s better to add a little more water while stirring. The filling: Finely chop the leek and mix it with the minced meat. Add the soy sauce, sesame oil, egg, rice vinegar, sugar, spice mix (I used something from China with 13 spices, including cinnamon), and ginger powder (you can also use fresh ginger, grated very finely). Be very careful with the ginger; too much can quickly become unpleasant. Mix the mixture well. The minced meat should now be gelatinous and slimy. If necessary, add 1-3 tablespoons of oil (sunflower oil). Finally, fold in a teaspoon of schnapps (but this is not necessary). The dumplings: After the dough has risen, knead it again and divide it into eight portions. On a floured surface, roll it into small, not too thin, pancakes about 12 cm in diameter. You can, of course, make smaller and then more baozi. This makes 8 baozi, two per person, which are quite filling when served with soup or something similar. Smaller baozi are also suitable as an appetizer. Now take a pancake in the flat of your hand and place a heaped tablespoon of the minced meat mixture in the middle. Close your hand slightly so that the blob forms a hollow. With your other hand, begin to press the edges of the pancake together all around: take about 2 cm of the edge at a time and press it together in two places to form a flap. Then add the next flap. Work your way around, forming a kind of bag for the minced meat. This creates the ridged shape you see in photos. Then press the dumpling at the top. Make sure it’s completely closed, otherwise the liquid will leak out during steaming. Steaming: This is best done in a traditional bamboo steamer, but a rice cooker with a steamer insert is also suitable. In a pinch, a large pot and a colander will also help. Place the dumplings in the colander (make sure there’s enough space between them—they’ll expand a little more). Pour a little water into the pot and bring to a boil. Hang the colander over the pot and put the lid on. Make sure the dumplings aren’t submerged in the water (they’ll cook in the steam), but also make sure the water doesn’t boil away completely. Steam the baozi for about 12 minutes. The baozi are best eaten warm. You can eat them dry or dip them in a mixture of soy sauce and rice vinegar. Tip: If you like it a bit spicier, you can add sambal oelek or something similar.