BaoZi
Not so pretty this time 'round. They were really yummy though. I have to make another batch tomorrow because I have leftover filling. I'll make them smaller and neater -- now I know what I'm doing.
Dough:
Flour (about 3 cups or so)
Sugar (1/4 cup? Maybe a little more)
Water (start with 1 cup, warm)
Yeast (one packet -- about 2 tsp)
Peanut Oil (a tbs or two)
Salt (pinch)
Dissolve sugar in warm water, add yeast and bloom (let sit for about 10 minutes)
Put flour in a bowl, make a well and then pour in the wet ingredients (oil included)
Mix until dough just forms -if too dry add a little cold water, if too wet add a little flour.
Let rise for an hour -until doubled in size. Punch down. Let rise/double again.
Knead until smooth. (about 5-10 minutes)
Form even dough balls (probably about a dozen)
Filling:
I made pork filling. I think you could pretty much do whatever you want. I imagine there's tons of recipes on the 'net.
1lb ground pork
1/2 an onion (chopped up really fine)
Rice Vinegar (a couple of glugs? Maybe 1/8 of a cup?)
Sesame Seed Oil (a couple of tbs)
Peanut Oil (a couple of tbs -but less than the sesame oil)
Teriyaki Sauce or Soy Sauce (1/8 cup or so?)
Garlic (finely chopped, a couple of tbs)
Ginger (finely chopped, a couple of tbs)
Napa/Chinese Cabbage (chopped up really fine. I used maybe 3/4 of a medium/small head)
Mix everything but the cabbage. Stir in one direction. Squeeze as much moisture from the cabbage as you can and then add to the meat mixture -still stirring in one direction.
Make the dough balls into discs -thinner on the edges than in the center. Add a glob of meat mixture, then pinch up the sides. Handy YouTube video for instruction.
Have water boiling in steamer. Put down clean cotton cloth on the bottom of each steamer level. Put dumplings in steamer and let cook. Probably about 25 minutes, depending on how big you make them. Leave space between the dumplings because they'll puff up as you cook them.
Sauce:
I combined some teriyaki sauce, a tiny bit of rice wine vinegar, ginger, and garlic.
Enjoy! Super yummy!
Dough:
Flour (about 3 cups or so)
Sugar (1/4 cup? Maybe a little more)
Water (start with 1 cup, warm)
Yeast (one packet -- about 2 tsp)
Peanut Oil (a tbs or two)
Salt (pinch)
Dissolve sugar in warm water, add yeast and bloom (let sit for about 10 minutes)
Put flour in a bowl, make a well and then pour in the wet ingredients (oil included)
Mix until dough just forms -if too dry add a little cold water, if too wet add a little flour.
Let rise for an hour -until doubled in size. Punch down. Let rise/double again.
Knead until smooth. (about 5-10 minutes)
Form even dough balls (probably about a dozen)
Filling:
I made pork filling. I think you could pretty much do whatever you want. I imagine there's tons of recipes on the 'net.
1lb ground pork
1/2 an onion (chopped up really fine)
Rice Vinegar (a couple of glugs? Maybe 1/8 of a cup?)
Sesame Seed Oil (a couple of tbs)
Peanut Oil (a couple of tbs -but less than the sesame oil)
Teriyaki Sauce or Soy Sauce (1/8 cup or so?)
Garlic (finely chopped, a couple of tbs)
Ginger (finely chopped, a couple of tbs)
Napa/Chinese Cabbage (chopped up really fine. I used maybe 3/4 of a medium/small head)
Mix everything but the cabbage. Stir in one direction. Squeeze as much moisture from the cabbage as you can and then add to the meat mixture -still stirring in one direction.
Make the dough balls into discs -thinner on the edges than in the center. Add a glob of meat mixture, then pinch up the sides. Handy YouTube video for instruction.
Have water boiling in steamer. Put down clean cotton cloth on the bottom of each steamer level. Put dumplings in steamer and let cook. Probably about 25 minutes, depending on how big you make them. Leave space between the dumplings because they'll puff up as you cook them.
Sauce:
I combined some teriyaki sauce, a tiny bit of rice wine vinegar, ginger, and garlic.
Enjoy! Super yummy!