Northern Chinese Hui style Baozi (steamed stuffed buns)
Stanley and Stacy invited us over to their home to learn how to make Northern Chinese Hui style Baozi. The plan was to spend the afternoon cooking and then have a massive dinner sampling all the various types of baozi. First we started the dough and set it to rise while Stacy prepped the other ingredients.
We actually tripled the amount of dough coz we had 3 different fillings. So if you're only doing one kind, this basic recipe is enough. Stacy mentioned that she enjoys the rich flavor of the buttermilk flour, but that too much will make a weak dough.
Dough
1 C lukewarm water
1 packet active dry yeast
3+ C flour (2 C all purpose/1 C buttermilk/bao)
1 t salt
Create a slurry of yeast water and 3 Tbs flour.
Allow to bubble, then add gradually in the rest of the flour.
Mix lightly while flour absorbs the moisture.
Sprinkle flour on a flat surface.
Knead dough till smooth and elastic, adding more flour as needed till no longer sticky.
Wash and dry bowl, oil thoroughly to prevent dough from sticking.
Sprinkle dough with a little water, to keep the surface moist.
Place dough in bowl and cover with plastic wrap.
Let rise in warm space, until more than doubled in size. (~3 hours)
Turn the dough out on to a floured surface.
Split into two, set one aside- loosely covered.
Cut the remaining half into quarters, and half each again till you have 8 pieces.
Roll each into a ball. Flatten each, sprinkle with flour and allow to rest, 10 minutes.
Repeat for remaining dough.
Roll the edges flat using a small rolling pin, making sure to leave the center area mounded.
Place a heaping dinner spoon of filling in the center, cupping your hand.
Pinch the edges together, while using the opposite thumb to push the filling under the fold.
Gradually pull the edges of the circle up around the mounded filling, until you have a raised seam spiraling into a topknot (this is the more traditional shape). For each filling try a different type of seam. You can make half moon shapes and star shapes depending on how you pinch the edges.
Place on a floured tray and allow to rise for 30 minutes to an hour.
Prepare steamer trays, line with cabbage leaves. Place baozi in steamer, topknot up, (take care that they do not touch!) until tray is full.
Cook for 15-20 minutes until done. Dough changes from matte white to glossy sheen. Serve warm with dipping sauces.
Fillings
Shrimp w/ marrow squash and chives
1lb prawns peeled/deveined
Marrow squash grated
¼ C fish sauce
1 bunch chives finely chopped
Coarsely chop shrimp and mix with grated squash.
Add chives & fish sauce and mix well.
Allow to rest.
Beef w/ Daikon
1lb ground beef
½-1 C rendered beef fat or lard, coarsely chopped
1lb daikon peeled and grated
1-2 T salt to taste
6 green onions coarsely chopped
2 eggs
2 T ginger coarsely chopped
¼ C soy sauce
2 T sesame oil
Grind green onion, ginger in a blender with soy sauce, sesame oil and eggs.
Mix with beef and daikon till texture is smooth and silky.
Add beef fat, taking care to maintain pea sized chunks.
Check flavor by cooking a small piece.
Adjust flavor to taste.
Egg & Chives
1 bunch chives finely chopped
1/4 cup oil
4 eggs
½ C milk
Beat eggs and milk with salt.
Heat fry pan and lightly scramble eggs.
Add chives and mix well.
Roll the dough circle flat using a small rolling pin.
Place a heaping dinner spoon of filling in the center.
Pinch the edges together, creating a half moon shape. Flatten into a patty.
Deep fry in oil until crisp and brown.
Dipping Sauces
Soy-vinegar
1/2 C soy sauce
1/4 C vinegar
2 T ginger finely shredded
Hot Sesame Dressing
2T sesame oil
1/2t chile pepper sauce/Siracha
1 T vinegar
2 T soy
1/2t sugar
1/4C cilantro chopped