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Baozi/ Bao (Chinese Steamed Buns)

 

 

Being a member of foodie group gives varied exposure to a lot of cuisines. I get inspired to try out certain new dishes that I see. One such dish that caught my fancy was Baozi/ Bao, also known as Chinese Steamed Buns. What really attracted me was the way it was presented.Three little piggies on a steamer. They looked so adorable that I wanted to replicate them right away. After a bit of browsing, I zeroed in on the recipe of Chinese steamed buns by Flavours of Asia.

As I had the piggies in mind, I took out a little bit of the dough, added some colour and then shaped them into tiny ears and nose and stuck on the dumpling. I can’t tell how anxious I was to see the final product. On serving them, my boys said “They look too cute to be eaten.” As for the filling, I decided to do an Orange Chicken Filling. You can go ahead and make any filling of your choice, Vegetarian or Non- Vegetarian.

Baozi/ Bao (Chinese Steamed Buns)

Being a member of foodie group gives varied exposure to a lot of cuisines. I get inspired to try out certain new dishes that I see. One such dish that caught my fancy was Baozi/ Bao, also known as Chinese Steamed Buns. What really attracted me was the way it was presented.Three little piggies on a s
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Chinese
Servings 12 portion

Ingredients
  

  • 370 grams Flour
  • 1 Cup Water Warm
  • 2 tablespoons Sugar
  • 1 - 1/2 teaspoons Yeast
  • 1 - 1/2 teaspoons Baking powder
  • 1 tablespoon Vegetable oil
  • Sesame oil , for brushing

Instructions
 

  • Take warm water in a bowl.
  • Add the sugar and yeast and let rest for 10 minutes or till frothy.
  • Take the flour and baking powder into a large bowl and mix well.
  • Pour in the yeast mixture and vegetable oil.
  • Knead the dough till smooth and elastic.
  • Place the dough in a lightly oiled bowl.
  • Cover the bowl with a piece of cling film and set aside in a warm place until the dough has doubled in bulk.
  • Place the dough on a floured board.
  • Divide it into 2 portions; gently roll each piece into logs.
  • Cut each into 5 to 6 pieces or more.
  • Repeat the process with the other portion of dough.
  • Roll each portion to a ball.
  • Cover with a damp cloth and allow to rest for 10 minutes.
  • Flatten each piece of dough with your palm, and then use a rolling pin to roll it out into 4 xbd to 5 inches inch circle.
  • Brush the surface with sesame oil.
  • Fold the dough in half.
  • Place the dough on a parchment paper and let rest for 20 to 30 minutes.
  • Place a steamer with water on heat.
  • Immediately place all the Baos for steaming.
  • Steam for 10-15 minutes or till you get the smell of cooked Baos.
  • Switch off heat. Do NOT open the lid right away.
  • After cooling, remove the lid and take out the Bao.
  • Serve with any filling of your choice.
  • You may place them in a casserole and serve them later.
  • If it is cold, arrange them in a microwave proof plate, cover with a damp cloth and heat for 30 seconds.
  • This is done to ensure that the Bao remains soft and fluffy.
  • Those who are wondering how to make the piggies,here is how you do it.
  • Once you have kneaded the dough, take a tiny portion and add some colour. Knead well.
  • After proofing, take a portion of the ball in your palm and flatten in to form a 2" circle.
  • Put in a spoonful of the filling and cover the filling, to form a ball.
  • Take the coloured portion and shape ears and nose and stick to the ball with some water.
  • For the eyes, I used Nigella seeds. Stick them with water.
  • Steam them till cooked through.
  • Voila !! Your cuties are all set to be served 🙂

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