Baozi, or bao, is a very popular snack in China. They are typically eaten for breakfast. A couple of years ago, I made them (without a steamer) for a Japanese exchange student who was staying with us. My goal was to give her a taste of home. Instead, I gave her a taste of my American ignorance about geography and global cuisine. I actually made char siu bao, which is like barbecue in a bun. The results, done in a vegetable steamer, were wonderful. Since my “lost-in-translation” moment, I have had the opportunity to work with Le Cordon Bleu trained chef, Michelle Sugiyama, to create three global cuisine recipe books for a local school district. That experience was both educational and lots of fun. On Wednesday, actually early this morning, I posted a culture snapshot of what life might be like for a typical Beijing teenager. Well, today is Thursday, Recipe Day, at The InterSect. The dish on our menu is baozi. Unfortunately, I have never been able to convince Michelle Sugiyama to make a YouTube video sharing her delicious global recipes — she has been to China several times — so I’ve had to locate other resources. I hope that, if you decide to try making baozi, you will find the lengthy process well worth the effort.
Bao Filling
(From The Fresh Loaf: http://www.thefreshloaf.com/node/7994/baozi-steamed-buns)
1/2 lb of ground pork,
3 green onions (scallions) finely chopped
2 tbsp fresh ginger
2 – 3 cloves of garlic
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice wine, you can substitute sherry
1 tsp sugar
1/2 tsp sesame oil
Also:
Baking parchment, cut into 16 – 3″ squares, and extra sesame oil
Directions:
1. Following the video directions for making the dough.
2. In a medium bowl, add the filling ingredients. Mix well. Set aside for an hour.
3. After the dough has doubled in size, divide into sixteen pieces. Set aside and allow to rest for five minutes.
4. Using your fingers and your palm, flatten the dough into a circular disk.
5. Place 1 tbsp of the filling in the center of the circle. Pull edges up to cover filling. Crimp edges.
6. Brush the parchment paper with sesame oil. Place the formed dough on the paper.
7. Allow the bao to rise in a warm spot for 20 minutes.
8. Place in a steamer to cook for 15 minutes. Make sure that the pork is cooked all the way through.
9. Serve immediately.
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