Peking Duck Baozi
Peking duck is one of China's most famous and esteemed dishes, a delicacy enjoyed in the imperial kitchens for centuries. Now, you can experience this iconic dish in a modern form – the baozi. The steamed baozi perfectly combines the soft, leavened dough with rich, succulent duck meat and aromatic hoisin sauce. Leeks and ginger add a refreshing touch to the filling, while sesame oil subtly enhances the flavors. This variation is not only visually appealing but also exceptionally flavorful – ideal for festive occasions or when you want to surprise your guests with a truly special Asian dish. The right dough consistency and filling ratio are crucial, but with practice, anyone can master this recipe!
Ingredients for this recipe
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Preparation Steps
1
For the dough, combine the all-purpose flour, sugar, dry yeast, and lukewarm water. Add the oil and knead until you have a smooth dough. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
2
For the filling, finely shred the cabbage, salt it, and let it sit for 10 minutes. Squeeze out any excess liquid. Shred the roasted duck meat, slice the leek thinly, and grate the ginger.
3
In a bowl, combine the duck meat, cabbage, leek, ginger, hoisin sauce, and sesame oil. Mix well until thoroughly combined, then refrigerate for 15–20 minutes to allow the flavors to meld.
4
Divide the risen dough into 12 equal portions and shape them into balls. Roll each ball into a circular wrapper, ensuring the center is slightly thicker than the edges.
5
Spoon one tablespoon of the duck filling into the center of each wrapper, then pinch the edges together with a twisting motion to seal. Ensure the baozi are tightly sealed to prevent them from opening during steaming.
6
Place the baozi on a steamer tray lined with parchment paper or lightly oiled, cover, and let rest for another 15 minutes. Steam over boiling water for 12–15 minutes. Afterward, let them sit covered for 2 minutes before serving hot.
