Sauerkraut and Pork Steamed Bun (Baozi 包子)
Cooking in Chinglish recipe - Chinese
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1⁄3 cup water (320 g)
- 1 tbsp sugar
- 1½ tsp instant yeast
- 1 tsp vegetable oil (plus more for greasing)
- 5 cup all purpose flour (600 g)
- 1 lb ground pork (with at least 20% fat, preferably 30% ) (450 g )
- ½ tsp freshly grated ginger
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- 1 tsp rice cooking wine or Shaoxing wine
- ¼ tsp white pepper powder
- 5 tbsp low sodium chicken broth or water
- 1 tbsp sesame oil
- 1 scallion (thinly sliced)
- ½ cup packed sauerkraut (measure after squeezing out the liquid)
Instructions
- 1
Mix water, sugar, yeast and oil in a mixing bowl, add half of the flour in and stir with a spatula until well combined.
- 2
Add in the rest of the flour, mix and knead until there's no dry flour and a rough ball can be formed. Cover and let it rest for 10 minutes.
- 3
Knead the dough again until the surface of the dough is smooth, about 2 minutes. The dough should be very easy to knead after resting.
- 4
Grease the dough with oil, cover and let it proof for an hour until it doubles in size.
- 5
When the dough is proofing, mix pork, ginger, soy sauce, oyster sauce, sugar, cooking wine, white pepper powder, water/chicken broth in a bowl; use your hand to work on the mixture until the liquids are absorbed by the meat before adding sesame oil.
- 6
Mix firmly with your hands until the ingredients are well distributed and the mixture is slightly sticky to the touch (about a minute).
- 7
Add in scallions and sauerkraut and mix well. Microwave a sample (about 15 second on high) to taste for seasoning and adjust accordingly. Store the mixture in the fridge.
- 8
After the dough is done proofing, remove it from the bowl to a working surface, knead several times to deflate it.
- 9
Divide the dough into 20 equal portions, and then form each portion into balls by tucking the edge to the center, and place the seam side down (refer to picture in post).
- 10
Cover with a greased plastic wrap and rest for 10 minutes.
- 11
Roll the dough into a disk that's thinner at the edge and thicker in the middle (Refer to picture). Place a scoop of filling in the middle and wrap it into buns (Refer to picture).
- 12
Place the buns on a piece of parchment paper and proof for about 50 minutes until the surface of the buns look puffy and feel lighter when you hold it.
- 13
Place the steamer on top of a pot with 1⁄2" to 1" of water and turn the heat to medium. Once the water is boiling, reduce the heat to medium low and cook for 15 minutes.
- 14
Remove the steamer from the pot and let it sit for 3 minutes before removing the lid.
- 15
Enjoy the buns with more sauerkraut or chili sauce if desired.