Pork and Pak Choi Baozi

Snow-white dough, fluffy and springy to the touch. Inside, the pork is juicy and seasoned with soy sauce, contrasting with the tender texture of the cabbage.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 785
• Protein: 31 g
• Carbs: 101 g
• Fat: 26 g

Ingredients

• 500 g Wheat flour ( sifted )
• 20 g Fresh baker's yeast ( crumbled )
• 250 ml Mineral water ( lukewarm )
• 1 tbsp White sugar
• 400 g Ground pork
• 2 piece Bok choy ( very finely chopped )
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tsp Ginger powder
• 10 g Fresh ginger ( grated )

Instructions

1. Dough preparation

   Mix flour, crumbled yeast, sugar, and lukewarm water. Knead vigorously until the dough is smooth, pliable, and no longer sticks to the sides of the bowl.

2. First rise

   Cover with a damp cloth and let rest in a warm place. The dough should double in volume and have an airy texture inside.

3. Filling preparation

   Mix the minced pork with pak choi, garlic, spring onion, soy sauce, sesame oil, ginger powder, and grated fresh ginger. Knead until the filling becomes sticky and homogeneous.

4. Shaping the baozi

   Degas the dough, form discs thicker in the center. Place a ball of filling, pleat the edges upwards by turning to seal the top tightly.

5. Steaming

   Place in the steamer basket on parchment paper squares. Cook over high heat. The baozi is ready when the dough is firm and bounces back immediately when pressed with a finger.

Chef's tips

• Do not open the lid during cooking, or the baozi will collapse like a soufflé.
• Keep the dough discs thicker in the center to prevent meat juices from breaking through the bottom.

Storage

Keep for 3 days in the fridge. Must be reheated by steaming to restore fluffiness.