Anyone ever made baozi before? I plan to attempt it tomorrow and I see a lot of variation in recipes, for example some people stirring water into the filling to change the consistency. Looking for some tips to help them turn out good.
Anyone ever made baozi before? I plan to attempt it tomorrow and I see a lot of variation in recipes...
Jaxson Cook
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Tyler Nguyen
When you make it save me one.
Fucking love em, but only a handful of places make them. Thank god I know of a tiny place that will sell me them frozen.
Jackson Wood
seems like it'll be kind of a pain but nowhere around here has them at all, the only chinese places are your typical american chinese buffet fare
Ryder Cox
Depending on regional variants.
Northern style bao zi uses fermented dough, like bread dough. Southern style use more chewy dough, unfermented, like that of a dumpling.
The trick is to twist the bao zi shut without leaving excessive dough. Takes a bit of skill to twist it shut while pinching off the excessive dough.
Not pinching the excess dough wrapping won't affect taste that much, but it will leave a giant ass lump of dough in the middle of the bao zi.
The filling is key. If you want to make bao zi with very juicy filling. There are a few ways to do it.
1. after mincing vegetables, squeeze them dry but save the juice. Mix juice into minced meat and beat it till the entire thing emulsifies. Then mix in the minced veggies. After cooking the juices will separate from the filling and filling the interior.
2. usually used in southern style shang hai soup bao zi. Which uses gelatinous meat stock, thick meat stock that's cooled then cut into little cubes and mix hat into the filling.
3. usually in hong kong bao zi, fat, lots of fat.
Go forth OP, remember to mince finely and mix extremely well. Mix the minced meat till they are basically slush like consistency. It is often taught when mixing the filling, choose one direction and stick with it. Don't go clock wise and counter clock wise alternatively.
Angel Russell
ETSUBATSU?
Eli Reed
Made some the other day, they were ok.
dough: flour, dried yeast 100:1 ratio; add water and mix by hand until it holds together; lay it out on a floured board; roll it into a ball and put it in a container; cover the container and wait for it to double in size
filling: mix pork mince (fatty, like 50% fat), with chopped leeks, salt, corn starch, light soy sauce, MSG
When the dough is ready, roll it on a floured board into a long cylinder and then cut pieces off, a couple of inches thick. Flatten them into discs and put in a bit of the filling. seal them by stretching the sides up and then twisting the top. There's a technique to it but I just did whatever and it worked well, probably not a big deal.
When they're all ready, steam them for 30 minutes.
With pork that fatty, you might expect a stream of oil to fall out of the baozi when biting, but it didn't happen. Possibly the work of corn starch.
David Richardson
forgot: ginger
Isaiah Reyes
is it doable with something other than pork or will it taste bad? if so then would you need to alter the recipe in any way?
Jordan Lopez
I've had them made with other kinds of meat before. IMHO they don't taste as good as pork but obviously that would depend on your personal preferences.
I can't imagine it would require changing the recipe in any other way.
Joseph Johnson
alright, thanks m8