“Baozi (Chinese: 包子), or bao, is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various Chinese cuisines.” ~Wikipedia
- all-purpose flour 400g little bit more than 2.5 cups
- 160 °F – warm water 250g ( 1 cup)
- water 250g 1 cup
- Sichuan peppercorns 1g 1/2 teaspoon
- star anise 1g
- big green onions 200g – 3 of them
- salt 6g = 3/4 teaspoon
- ground pork 500g
- Sichuan peppercorn powder 1g = 1/2 teaspoon
- white pepper powder less than 1g = 1/4 teaspoon
- 1 egg white
- Dough – Mix all purpose flour and warm water, knead for 3 minutes then cover let it rest for 20 minutes, then knead it again so it looks smooth … let it rest for an hour.
- Filling – I boil a small pot of water on the stove then put the first 3 ingredients in the pot, cook for 15 minutes, after it cools off then pour in a big bowl with pork in it, add salt, pepper, egg, stir in a circular direction one way only …. after 5 minutes then add chopped green onions …. difficult task for me because it’s my first time to make this, I watched Youtube so I learned how to shape them like a pro, mine doesn’t look professional but not too ugly I think.
Recipe was for soup dumplings (xiao long bao), but I did not want to make soup (as it takes more work and time). I used ground pork. The hard part was that this was my first time making this recipe. They are not pretty like what is sold in stores, but once I practice a few more times, then they will be better probably. I only used half of her recipe, because it was my first time and I did not want to waste flour if I messed up. I used a non-bleached flour, therefore it was not as white as what is sold in stores. I need to learn more about kneading dough, because she made it look so easy, I think she has a lot of experience…