Vegan Baozi with Chinese cabbage and minced meat filling

Ingredients for 4 servings:

• 300 ml water, lukewarm
• 500 g wheat flour
• Flour for the work surface
• Sunflower oil for frying
• 200 ml water for steaming
• 500 g mincer substitute
• 2 spring onions
• 5 slices of ginger
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp peanut oil
• 1 tbsp rice wine (Shaoxing wine)
• 1 tbsp soy sauce, dark
• 3 tbsp soy sauce, light
• 300 g Chinese cabbage
• 2 tbsp peanuts
• 2 tbsp white wine vinegar
• some chili flakes
• 2 tbsp sugar
• 10 tbsp soy sauce, light
• 2 tbsp peanut oil

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Jiaozi

Mix the wheat flour and water and knead until the dough is smooth and elastic. Then let the dough rest for 20 minutes. In the meantime, prepare the filling. Finely chop the ginger and spring onions and mix with the minced meat, salt, pepper, peanut oil, Shaoxing wine, and dark and light soy sauce. Finely chop the Chinese cabbage and stir it in. Cut out 2 mm flat discs from the dough (approx. 7 cm in diameter) and fill each with about 2 teaspoons of the cabbage and minced meat mixture. A floury surface is recommended for this. Press everything together to form small bags (baozi) and place them on baking paper. Heat two large frying pans, add a little sunflower oil, and place the baozi in the pan. They should not touch each other to prevent sticking. After one minute, when the bottom is slightly golden brown, add 100 ml of water to each pan and cover with a lid. After a while, the pans can be tossed around without the baozi sticking together. When the water has been absorbed or evaporated, the baozi are ready. For the dip, grind peanuts and mix with peanut oil, light soy sauce, white wine vinegar, chili flakes, and sugar.