Pan-Fried Vegetable Baozi (Chinese Dumplings)
Chinese baozi dumplings have many variations, but the pan-fried, vegetable version is especially popular for those who crave a meat-free yet satisfying Asian dish. Originally, it became known as a street food, where the steamed and then pan-fried version stood out with its crispy bottom. The earthy aroma of shiitake mushrooms, the freshness of cabbage, and the umami of soy sauce create a harmonious filling. The dough is first steamed until soft, then pan-fried until crispy – this contrast makes the pan-fried baozi so special. It's ideal as a main course, but can also be served as an appetizer, especially with soy sauce or vinegar dipping sauce. It can be a successful experience for beginners as well, if they follow the steps of resting the dough and the pan-frying technique.
Ingredients for this recipe
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Preparation Steps
1
Combine the flour, sugar, and dry yeast in a bowl. Add the lukewarm water and half of the oil. Knead until a smooth dough forms. Cover and let it rest in a warm place for 1 hour, or until doubled in size.
2
Shred the cabbage and lightly salt it. Let it sit for 10 minutes, then squeeze out the excess water. Julienne the carrot and shiitake mushrooms. Finely chop the green onion.
3
Heat a little oil in a skillet. Sauté the mushrooms until softened, then add the carrot and cabbage. Season with salt and pepper to taste. Pour in the soy sauce and sesame oil, then add the green onion. Let it cool completely.
4
Divide the risen dough into 12 equal portions. Roll each portion into a ball, then flatten into a circular wrapper. Fill each wrapper with the vegetable mixture, then pleat and twist the top to seal.
5
Heat a little oil in a non-stick skillet over medium heat. Place the baozi in the skillet and pan-fry the bottoms until golden brown. Pour in about 100 ml of water, cover, and steam for 8–10 minutes, or until the water has evaporated.
6
Once the water has evaporated, remove the lid and continue to pan-fry for another 1–2 minutes to crisp up the bottoms. Serve hot with soy sauce or vinegar dipping sauce.
