Steamed Buns (Baozi) Recipe

These steamed buns are among my favorite, despite their unattractive appearance. It takes practice to make beauty queen-looking steamed buns, but   

Soft but not cakey, supple with a tiny chew, and scarcely sweetened, the dough goes with virtually anything.   

Ingredients For dough 2 Tbsp cornstarch 6 Tbsp. water Honey or sweetened condensed milk, 1 tablespoon 3/4 cup milk, split 1 tsp instant yeast  

3 1/3 c. all-purpose flour 3/4 tsp kosher For pork stuffing 1 1/4 cups finely shredded cabbage 1-tsp kosher salt One pound ground or minced pork

1/4 tsp. five spices 1/2 tsp. Szechuan peppercorns 1/4tsp ground coriander 1/4 tsp grounded white pepper 1/2 tsp. fresh-ground black pepper  

1/2 tsp MSG (optional) 1/2" finely minced ginger 2 minced garlic cloves 1/4 cup finely chopped chives or green onions 2-tsp low-sodium soy sauce 1-tsp toasted sesame oil As for miso carrot filling 2 large shredded carrots  

Finely sliced 8-ounce firm tofu or fish cakes 1" grated fresh ginger 1 big grated garlic clove 2 finely sliced green onions 3 Tbsp miso 1/2 tsp. fresh-ground black pepper   1 Tbsp gochugaru or 1/2 tsp ground cayenne Toasted sesame oil, 1 tablespoon  

Toasted sesame oil, 1 tablespoon A tablespoon roasted sesame seeds For red bean paste filling 1 cup overnight-soaked dried adzuki beans Kosher salt, 1/2 tsp 2/3 cup granulated sugar Optional dipping sauce  

1/4 c. Chinese black vinegar   4-tsp. toasted sesame oil optional 1 tsp. freshly minced fresh ginger Half teaspoon granulated sugar Pinch kosher salt  

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