Baozi are the so-called boiled pies in China. Baozi is prepared with a variety of fillings, but the most favorite is pork, or pork with vegetables, in particular cabbage. Baozi dough is yeasty, unlike manti. Extraordinarily tasty and healthy!
We suggest making Chinese baoji pies from steamed yeast dough.
For test:
- instant dry yeast - 7 g
- warm water - 200 ml
- wheat flour - 1.5 cups
- corn flour - 1 incomplete glass (100 g)
- salt - 1 teaspoon
- butter - 50 g
- sesame - for sprinkling
For filling:
- minced pork or chicken - 200 g
- garlic - 1 clove
- dried ginger - ¼ teaspoon
- chili powder - ¼ teaspoon
- green onion - a few feathers
- green cilantro - 1 sprig
- lemon - ½ pc. (zest and juice)
- soy sauce - 1 tbsp. a spoon
1. First prepare the minced meat. To do this, chop the greens, add all the other ingredients and mix well.
2. For the dough, warm half the water a little and dissolve the yeast in it.
3. When swollen, add the rest of the water, salt.
4. Melt the butter and refrigerate until warm.
5. Add melted butter to water with yeast.
6. Sift flour of different types and mix well.
7. Make a well in the middle of the flour hill, pour in the yeast mixture and knead the dough.
8. Put in a warm place to approach for 1-1.5 hours, covered with a napkin or towel. The dough should roughly double in size.
9. Punch down the dough, knead it on a floured surface and divide into 10 balls.
10. Roll the balls into cakes, put the filling inside each, pinch the edges at the top, giving the pies a round shape.
11. Cook in a double boiler for a couple of 30-35 minutes (you can pre-sprinkle with sesame seeds).
Bon appetit and delicious pies!
Interesting to know
Baozi is a traditional Chinese dish. Baozi are small pies that are steamed. The fillings of Chinese steamed pies can be very diverse (doufu, cabbage, mushrooms, pumpkin), but most often bao people are cooked with meat (the most popular filling is minced meat with cabbage). In China, baozi is especially common for breakfast.
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Baozi is not just steamed buns filled with various fillings, it is the most common and, in part, even sacred dish in China. Each region claims the palm in cooking baozi, and locals sometimes argue heatedly over who will cook the best steamed buns. There are no winners in this dispute, because absolutely everywhere baozi are simply amazing. In the northwest of the country, tender and juicy pork is used as a filling for buns, in Sichuan baozi is always spicy and eaten with hot spicy sauce, in the vicinity of Shanghai, vegetarian baozi filled with spinach, beans, sesame and tofu is very popular. But, wherever this dish is served, a small ceramic dish with vinegar and soy sauce, as well as chili paste is sure to be provided with it. Baozi is an integral part of Chinese culinary culture, a popular and affordable food for everyone. Even though this dish is quite hearty, steamed burgers are often eaten for breakfast.
Dalian Hoshao, or Dalian fried patty, is included in the list of "twelve popular Beijing snacks", so to speak, the culinary hallmark of Beijing. Beijingers are very fond of these pies. You can easily taste them in the numerous stalls on the Wangfujing (Chinese: 王府井, pinyin Wangfujing) pedestrian street, located in Dongchengqu (Chinese: 东城区, pinyin Dongchengqu). In Beijing, there is even a chain of restaurants Rui Bin Lou (Chinese 瑞宾楼, pinyin Rui Bin Lou), which includes five establishments specializing in these fried pies. In principle, Dalian pies are close relatives of fried Chinese dumplings. Well, they are somewhat similar to our Russian spring rolls.
The history of this Beijing snack began in 1876, when Yao Chun Xuan (Chinese: 姚春宣, pinyin Yao Chun Xuan) from Beijing's Shunyi District and his wife decided to open their own kiosk on Wangfujing Street and sell pies there. The pies looked like a shoulder bag, but simply a bag, which is called Dalian (Chinese 褡裢, pinyin Dalian), hence the name of the pies. Well, in this “bag” of unleavened wheat flour dough, enterprising chefs put lean meat filling, flavored with fat, ginger and onions for juiciness. Then the pies were fried, while the outside turned out to be crispy, but inside they remained juicy. Customers liked the pies, and after a while the couple opened a small establishment selling these pies, which Yao's wife called "Run Ming Lou" (Chinese 润明楼, pinyin Run Ming Lou). Time passed, and everything would have been fine, but the children of enterprising parents could not manage the family business, and the institution went bankrupt. This is where the story would have ended. But in 1934, two waiters - Lo Hu Xiang (Chinese 罗虎祥, pinyin Luo Hu Xiang) and Hao Jia Rui (Chinese 郝家瑞, pinyin Hao Jia Rui) - decided to open their own restaurant in one of the hutongs in the center of Beijing. They named it after themselves - "Xiang Rui Fandian" (Chinese 祥瑞饭店, pinyin Xiang Rui Fandian), including their surnames in the name - and began to offer Dalian pies there. In 1956 the restaurant was nationalized. Several times the institution changed its name, it was both "Red Rock" and "Hurricane". In 1986, the restaurant received its current name - "Jui Bing Lou". In 1997, the Chinese Culinary Association called the Dalian pie itself a “Chinese traditional snack”.
INGREDIENTS (for 6 pies):
wheat flour - 250 g,
hot water - 40 ml,
cold water - 80 ml,
minced pork - 150 g,
ginger - a piece the size of half a walnut,
green onions - 2-3 feathers,
Shaoxing wine- 1 tbsp.,
light soy sauce
- 1 tbsp.,
dark soy sauce
- 1 tsp,
Sesame oil- 1 tbsp.,
peanut or other vegetable oil- 1 tbsp.,
white (or black) ground pepper - ¼ tsp
First, let's prepare the dough for our pies. The dough should not be too soft, but not too dense either. Therefore, the recipe for unleavened dough for these pies is somewhat different from the usual unleavened dough recipe - it uses both hot and cold water.
We mix wheat flour and hot water in a container of a suitable volume, mix quickly until lumps of dough form and immediately add cold water, stirring again. Knead the dough until smooth, cover with cling film and let it stand for 15 minutes.
Wash green onions and peel a piece of ginger. Cut the green onions into rings, and grate the ginger.
Let's prepare the minced meat for filling the pies: put the minced pork in a container of a suitable volume, add grated ginger, ground white (or black) pepper, light and dark soy sauces, Shaoxing wine to it. Mix well, add sesame oil, mix again. If the stuffing is thick, then you need to add a little water (2-3 tablespoons) and mix again. Then add green onions and mix again.
Roll the dough into a sausage and divide into 6 pieces. Roll out one piece into a rectangular cake 2-3 mm thick.
Put a piece of minced meat on the cake and level it in such a way that a small space without filling remains on each edge of the cake (so that the dough can be fastened together).
Visually divide the rectangle with the filling horizontally into three parts. Put the lower third of the rectangle on the middle part and cover with the upper part. From the ends, press the edges until the dough is fastened. You will get a rectangular pie, or, if you like, a pancake. Quite similar to our spring rolls.
Preheat a frying pan, grease it with peanut butter, reduce the heat to low and fry the patties on both sides until golden brown (turning the pancakes, grease the top side with peanut butter). When the pancakes are browned enough, carefully add a little water to the pan, cover with a lid and sweat the pies under the lid for 3-4 minutes until cooked. Remove the lid and let the crust dry.
Xian Roubao, or Steam pie with meat, - traditional chinese treat. Popular throughout China, and, of course, these pies are also loved in other countries of the region - Japan, Korea, Singapore, Thailand, Vietnam, etc. Xian Zhoubao is a typical Baozi, i.e. a stuffed pie, most often (even almost always) made from yeast dough and steamed.
This Chinese treat traces its history back to the ancient national type of bread made from steamed yeast dough - Mantou. Mantou- it's a bun without filling, Baozi- a bun with a filling. Moreover, the filling may not necessarily be meat, but also vegetable, for example, from cabbage with onions and an egg (isn't it a familiar filling for lovers of Russian pies?) Or even sweet, from bean paste from Anko (Azuki) beans. Xian Roubao pies have other "brothers" made of dough and steamed - Mantou (steam donuts)
, steam dumplings
, Huajuan curlicues
, Pampushka "Lotus Flower" Lian Huajuan
, lotus leaf donut, Zhengbing steamed puff pastry, Zhuzai Bing piggy bank pie, etc.
For those who have mastered chinese yeast dough recipe
these pies are not difficult, and if your family loves pies and Chinese cuisine, then this recipe Chinese steam patties will replenish your piggy bank of your favorite homemade snacks.
INGREDIENTS (for 24 pies):
yeast dough- 800 g,
minced pork - 200 g,
shrimp - 12 pcs.,
ginger - a piece the size of a walnut,
green onions - 3-4 arrows,
black mushrooms muer
- 3-4 mushrooms,
light soy sauce
- 1 tbsp.,
Sesame oil- 1 tsp,
Sichuan huajiao pepper
- 10-15 grains,
salt - ½ tsp
Any pie consists of a shell of dough and filling.
Since Baozi pies (and our pies are just a variety of Baozi) use yeast dough, first you need to take care of the dough. How to cook it can be found in the recipe "Yeast dough».
While the dough is rising, you can work on the filling.
To begin with, let's prepare "pepper water" - a very curious way to give the right degree of moisture to minced meat and at the same time flavor it.
Pour the Sichuan pepper grains with boiling water and let the liquid brew and cool.
Soak muer mushrooms for 30 minutes in warm water.
Rinse the arrows of the bow.Onion cut into rings.
Peel and grate the ginger.
Mushrooms cut (or chop) medium-sized pieces.
Peel the shrimp from the shell, remove the dorsal and abdominal veins, making cuts along the back and abdomen, and chop coarsely.
Combine minced meat, shrimp, green onions, mushrooms, ginger, light soy sauce, sesame oil, and salt in a bowl that fits together. Mix until smooth. Add pepper water in parts, for example, a tablespoon, until the minced meat is moistened enough, but it does not become thin.
Divide the dough into 24 parts, roll each part into a ball, fold on the table and cover with a damp towel.
Take one part and roll it into a round cake, 2-3 mm thick and about 12 cm in diameter.
I use cutout for this. Roll out the dough and cut out a circle from it, gather the rest of the dough into a ball.
Put 1 tbsp in the middle of the cake. fillings.
Form a pie by connecting the edges of the workpiece and folding them in folds around the circumference.
Crimp the top of the pie with your fingers, sealing the neck.
Lightly flatten the resulting pie.
From the remaining dough and filling form pies, put on the table and cover with a damp towel.
Prepare the steamer for work.
Cut parchment paper into squares so that one pie is placed on each square. So during heat treatment for a couple of pies, they will not stick to the bottom of the double boiler. Pieces of parchment should be larger than the pies around the perimeter, as the pies will increase in size during cooking, and this must be taken into account.
Put the pies in a double boiler so that there is space between them, as they will almost double in size after settling and heat treatment.
Cover the steamer with a lid and leave the pies to settle for 15 minutes.
After that, turn on the double boiler or put it on fire (if your double boiler is not electric).
If the water in the double boiler is already boiling, then cook the pies for a couple of 10 minutes, if the water has not yet warmed up, then 15 minutes.
After steaming the patties, do not immediately remove the lid of the steamer and do not remove them from the steamer for 5 minutes.
Then remove the finished pies from the double boiler and separate the pieces of parchment from them (while they are warm).
In every Chinese town there is some special, purely local dish, which you can try only in the homeland of this delicacy.
For example, in the southern Chinese town of Kibao, a small settlement surrounded by water, on the street you can buy very original bundles under the intriguing name: "Beggar's Chicken". Each of these bundles is a carcass of a whole chicken, not too big, however, baked in a package of silt. To enjoy the dish, just break this shell.
There are also appetizers. For a European, they are more likely to exacerbate the feeling of hunger than contribute to saturation. These are goose offal skewers, balls of tofu, seaweed and mushrooms that are dipped in a scalding hot spicy soup and eaten from paper bags.
Salted quail eggs. The device for their preparation is an oven made from a single block of salt with a large recess, in which hundreds of tiny quail eggs are placed. Thus, this Chinese dish is salted and baked at the same time.
For those who can afford meat, they sell real meat skewers, accompanied by french fries. Next to the meat skewers are tofu skewers, which the people of southern China simply adore. They call it fragrant, although some Europeans may find this product simply smelly. Fragrant is a cube of fermented tofu, fried in oil until the desired condition - when the crust becomes crispy, and the inside remains tender. 
For those who cannot afford meat, they sell skewers with lamb, beef, goose giblets and fried chicken, as well as fake duck rolls - all made from rolled tofu sheets. As a rule, all these products are then deep-fried. Delicious and very fatty!
A healthier snack option is steamed sweet rice "bags," which are small baskets of steamed rice, pieces of prunes and raisins.
You can drink this rice with Chinese punch - drinks made from herbal and citrus jelly, grapes, melon and crushed coconut. Some of them are loaded with lemon juice.
For dessert, you can indulge in hot glutinous rice cookies. Its variety is quite large - purple with the taste of red beans, yellow with the taste of a local exotic fruit called durian, and green with Chinese medicinal herbs.
Shanghai is famous for its huge variety of street food.
Shanghai crab cakes, for example. Crabs in Shanghai are a very affordable delicacy, because in the vicinity of the city they are caught all year round, which is why these neat oval crab cakes, baked to a golden color in a clay oven, have become so popular. They usually add a wide variety of fillings - both sweetish and spicy.
Stuffed rice balls are one of the most popular Chinese breakfasts. The traditional filling is pork with marinated vegetables, and recently a mixture of eggs and ham has also become widespread. This dish tastes best while it is still hot. In restaurants, they are served with meat sauce, in a more formal version.
One of the simplest Chinese dishes that you can buy on every corner in Shanghai is called "TSUNG WAN BING". It is a greenish vegetarian pancake. Usually such pancakes are baked by elderly people who received a simple recipe from their grandmother and now keep it in the strictest confidence. Green onions are usually added to such pancakes, which is why it acquires a light green hue.
There are also such pancake stalls - more civilized, so to speak. The most popular filling for pancakes is green onions with hard-boiled eggs.
Shanghainese's favorite snack is small, lightly sweetened bean patties. The taste of these pies is light, not cloying at all. For this Shanghai dish, sometimes even queues line up.
Tang gao rice donuts are made with glutinous rice flour and then sprinkled with sugar.
Shanghai dumplings are a favorite delicacy of almost every Chinese of a conscious age. They are usually served fresh, lightly fried. They can be steamed, then served in a fatty and hot soup. In general, they say that there are as many types and ways of serving dumplings in China as there are lovers of delicious food, so you can eat only dumplings for a whole year without ever stumbling upon the same taste or cooking option.
Baked sweet potato is a legendary street food in Shanghai. It is the cheapest, but at the same time almost the most delicious and nutritious street delicacy. In hutons and poor areas, sweet potatoes are baked directly on the coals. This is a highly digestible food, which, thanks to the starch contained in the tubers, fills the eater for a good half of the day, combining the tenderness of a baked potato and the sweetish flavor of a pumpkin. Street sellers of sweet potatoes prepare them on barrels equipped with coals and attached to a bicycle in the form of a trailer. Bike cooking smells nice of baked potatoes, but it's seasonal food. It is in demand mainly in winter, in summer and spring you will not see such sellers. 
Speaking of street food, it's hard not to mention the Doupi rice cake, which is made exclusively in China's Hubei province. Dopees are usually eaten for breakfast. In the capital of the province, the city of Wuhan, many small shops or just stalls open in the morning where this dish is prepared. Residents of the province usually have this dish in the morning, on the go, so it can be considered a quick and hot traditional breakfast. The main ingredient of the dish is rice, the pie is well digested, which ensured its high popularity. 
To prepare the pie, a large brazier is taken, on which a pre-cooked soy cake is laid out. Either a layer of rice with spices, or a mixture of rice with mushrooms, meat, onions and sauce is laid out on a flat cake. The resulting cake is fried on both sides, then cut into small pieces of 5-10 cm. In establishments where Dopey is sold, two braziers are usually used in parallel - they keep warm on one dish, and a new batch is prepared on the second.
Dopey is usually sold in a small bucket. One such bucket costs 4 yuan - about 20 rubles. Sticks are included in the price.
It has a pleasant taste, neutral enough for European tourists, in addition, large pieces of the pie are convenient to eat with chopsticks, even for those who have never tried it.
The most useful Chinese pie from the category of street snacks can be safely called Bao Tzu - they are not fried or baked, but steamed - in special huge double boilers. The dough of these pies is weightless, not sweet and not salty, airy, tender,
cooked without oil and spices, but the filling can be very diverse - sweet (jam, jam, dried fruits), salty (young garlic sprouts with tofu, cabbage of all kinds, meat, offal).
In China, you can also eat fresh fruits, most of which are imported here from Thailand. There are tiny melons, the size of a fist.
Pineapples will be cleaned right in front of the buyer, with a sharp knife.
If the customer prefers nuts and dried fruits, then they are also here, along with small specific pies, the filling of which consists of nuts, dried fruits and RED BEANS, which the Chinese love to add to desserts.
The north of China has its own special delicacy - tanhulu, or candied fruits.
Candied fruits on a stick are especially popular in the autumn-winter period, which is when they appear on the shelves. To make this delicacy, small fruits are used - the fruits of the Chinese hawthorn, paradise apples, tangerine slices, strawberries, kiwi, grapes, pineapple pieces, even water chestnut and sweet potato.
Before cooking, they are washed, strung on thin bamboo sticks, dipped in a sling of granulated sugar. When the fruits harden, the dish is ready. The number of fruits usually does not exceed 6-7 pieces, the length of the stick is about 10-15 centimeters.
According to legend, this colorful delicacy appeared during the Song Dynasty, in 1190. The wife of Emperor Guang Zong became very ill, she could not eat anything and was on the verge of death. Only one doctor managed to cure her. He advised her to eat 5-10 hawthorn berries in caramel every day before going to bed. Hawthorn, known for its healing properties, did a great job.
Authentic hawthorn tanhulu:
