Exploring more and more new culinary tastes, you cannot bypass Asian cuisine. Let's join the national Chinese cuisine and prepare a traditional dish - dumplings. We launch # DumplingMarathon_Wilmax and prepare one of the traditional dishes of the Celestial cuisine - Baozi steam dumplings. Baozi steamed dumplings. Ingredients for the dough:...

Exploring more and more new culinary tastes, you cannot bypass Asian cuisine. Let's join the national Chinese cuisine and prepare a traditional dish - dumplings. We launch # DumplingMarathon_Wilmax and prepare one of the traditional dishes of the Celestial cuisine - Baozi steam dumplings.

Baozi steamed dumplings.

Ingredients for the dough:

•    200 gr water;
•    1 tsp dry yeast;
•    1 tsp sugar;
•    400 gr flour;
•    ½ tsp salt;
•    1 tsp sunflower oil.

For the filling:

•    100 gr minced pork;
•    40 gr carrots;
•    200 gr white cabbage;
•    50 gr onions;
•    10 gr ginger;
•    1 tsp salt;
•    ½ tsp sugar;
•    1 tbsp soy sauce;
•    1 tbsp sunflower oil;
•    1/3 tsp ground white pepper.

Method for the dough:

1. Mix warm water, yeast and sugar, combine thoroughly, cover and leave in a warm place for 15 minutes.
2. Sift flour, mix with salt in a separate bowl. Pour the revived yeast into flour and knead the dough.
3. Transfer to a slightly floured surface, knead for 10 minutes. The dough should be soft, elastic and not stick to your hands. Grease a bowl with vegetable oil and move the dough there.
4. Turn the dough twice to coat with oil. Cover and place in a warm place for 40-50 minutes, until it doubles in volume.
5. Put the dough on the table, cut into 2 pieces and roll into a sausage. Cut into 45-50 gr pieces and shape into balls, press down with your palm and cover with a small piece of damp paper towel.

Mix the fillings:

1. Cut the cabbage into small squares, add salt and leave for 15 minutes. Then lay on a napkin or towel to remove moisture.
2. Finely chop onions, carrots, ginger and fry in vegetable oil.
3. Add minced pork, white pepper and soy sauce.
4. Fry the minced meat until golden brown, remove from heat. Add sugar to the cabbage and mix with the minced meat.
The filling and dough are ready! Now we must shape the Baozi:
1. Roll each piece into a disk-like wrapper, then take the far edge in the left hand, raise it, and roll the near one, not reaching the middle. The cake must be constantly turned counterclockwise, alternating with rolling the rolling pin. Thus, the cake will increase in diameter and the middle will be thicker than the perimeter.
2. The diameter of the finished wrapper is 12-16 cm.
3. Put the rolled dough on the left palm, place some filling (1 tbsp) in the middle of a wrapper then fold into a bao shape.
4. With the thumb and forefinger of your right hand, pint in a circle, pulling the dough to the centre of the filling.
5. Leave the prepared Baozi for 30-40 minutes under a towel.
6. Cut the parchment into small squares and place in a double boiler under each dumpling. Leave distance between dumplings, because Baozi will expand greatly.
7. Steam for 15 minutes. Then turn off the heat and leave the Baozi for 5 minutes in a double boiler, so they come to readiness.

Enjoy your meal! Enjoy cooking and don't be afraid to experiment.