Pan-Fried Chinese Baozi
Pan-fried baozi, or "shengjian bao" as it's called in China, is a popular Shanghai street food, a crispy counterpart to the steamed version. Originally, it was a favorite of workers looking for a hearty, cheap, and quick bite during the morning hours. These buns, crispy on the outside, soft and juicy on the inside, have now become popular not only in China but all over the world among Asian cuisine enthusiasts. When the bottom of the baozi turns golden brown, and the top softens during steaming, a special combination of texture and flavor is created. Tip: Baozi can be served with soy sauce or a spicy dipping sauce, but it's also perfect on its own – especially fresh, with a crispy bottom!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, and dry yeast. Gradually add the lukewarm water and knead until a smooth, elastic dough forms. Cover and let it rise in a warm place for 1 hour.
2
Meanwhile, prepare the filling: finely chop the cabbage, sprinkle with salt, let it sit for 10 minutes, then squeeze out the excess water. Mix the ground pork with grated ginger, minced garlic, soy sauce, sesame oil, and the squeezed cabbage.
3
Divide the risen dough into 10-12 portions. Roll each portion into a ball, then flatten them into discs – the center should be thicker than the edges.
4
Place a spoonful of filling in the center of each dough disc, then fold and pleat the edges to seal the top. It's important that the baozi are well sealed, otherwise they may open during cooking.
5
Pour a little oil into a large skillet, then place the baozi in it, pleat-side up. Cook over medium heat until the bottoms are golden brown – about 2-3 minutes.
6
Then pour about 100 ml of water into the skillet and immediately cover. Steam for 6-8 minutes, until the baozi are soft. After the water has evaporated, cook for another 1 minute without the lid so that the bottoms remain crispy.
