Pork and Pak Choi Baozi
Ingredients
- 500 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 250 mlMineral water (lukewarm)
- 1 tbspWhite sugar
- 400 gGround pork
- 2 pcBok choy (very finely chopped)
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tspGinger powder
- 10 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge. Must be reheated by steaming to restore fluffiness.
