Baozi pork buns
18 ounces flour about 500 grams
3.5 ounces sugar about 100 grams
2 teaspoons yeast
1.5 teaspoons baking powder
2 tablespoons vegetable oil
1 cup water
1 medium onion finely diced
5 scallions white part only, minced
1 tablespoon sesame oil
11 ounces pork belly thinly sliced, then roughly chopped
4 ounces ground pork
3 dried shiitake mushrooms rehydrated, then chopped
1 inch ginger grated (about 1 tablespoon)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons sugar
1/2 teaspooon black pepper
2 tablespoons potato starch halve is using cornstarch
1 egg white
8 pieces parchment paper cut into 5
Instructions
Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.
In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.
Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
3.5 ounces sugar about 100 grams
2 teaspoons yeast
1.5 teaspoons baking powder
2 tablespoons vegetable oil
1 cup water
1 medium onion finely diced
5 scallions white part only, minced
1 tablespoon sesame oil
11 ounces pork belly thinly sliced, then roughly chopped
4 ounces ground pork
3 dried shiitake mushrooms rehydrated, then chopped
1 inch ginger grated (about 1 tablespoon)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons sugar
1/2 teaspooon black pepper
2 tablespoons potato starch halve is using cornstarch
1 egg white
8 pieces parchment paper cut into 5
Instructions
Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.
In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.
Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
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