Fried Bāozǐ – Bacon Flavor

 Most foreign people know about what dumping is. But, fried bāozǐ, bigger version, are not so well-known. Actually, it is also popular in Taiwan. The dough of fried bāozǐ is different like dumpling’s one. Fried bāozǐ’s dough adds yeast to grow up the dough. Dumpling’s one doesn’t need it. So, the taste is different. I like fried bāozǐ more than dumpling. I like the softer bun and filling chewed in the mouth.

When doing this people in Taiwan, people use pork mince. But, I like to do something differently. I use smoky bacon and reduced seasoning to the less. Some seasoning is not so easily to purchase in the UK. Why not just use the basic one?

 

Recipe: 18 ea

 

Steps of Dough

(1) Weight all ingredients

(2) Add flour, sugar and salt into the bowl. Mix well
(3) Add yeast into the bowl. Mix it well

(Selena’s Kitchen Talk: Different instant yeast manufacturers have different instructions. Please check it.)

(4) Add water into the bowl. Knead into a chunk.

(5) Drizzle oil on the top of the dough. Knead it around 2~5 minutes until it is not sticky.

(Selena’s Kitchen Talk: Yes, this kind of dough doesn’t need to knead like breads.)

(6) Brush water on the top of the dough. Set aside and wait until the dough has doubled in size. Around 60~90 minutes.

 

Steps of filling

(1) Soak Chinese mushrooms in the water around 30 ~ 40 minutes.

(2) Chop sweet cabbage and onion into small pieces, less than 1 cm by 1 cm. The size doesn’t need to be exactly the same size.

(3) Add 1 tea spoon salt into the chopped sweet cabbage and onion. Wait around 30 minutes. And then, wash out the salt, and dry it
(Selena’s Kitchen Talk: They are water-content of vegetables. Doing it can dehydrate them. And make it easier to wrap in the dough.)
(4) Chop Chinese mushroom and bacon into small pieces, less than 1 cm by 1 cm. Mix it with sweet cabbage and onion. Add 3 tea spoon salt and 1/2 white pepper in. Mix it well.

Steps of Assembly

(1) Knead the air out the dough. Divide it into 18 small balls. Each ball is around 30~35 g

(2) Roll a ball into a round shape, around 15 cm diameter. Hold it on your hand

(3) Put 2 table spoons of filling in the middle of the dough. And then wrap it. Please reference https://www.youtube.com/watch?v=sCoMPULp5LM  for more detail instructions.
(4) Repeat step (2) and (3) until using out all dough balls
(Selena’s Kitchen Talk: If there is any filling left, don’t throw away. You can do the fried rice, fried egg or fried noodle with those filling. )

 

Steps of Cooking Fried Bāozǐ

(1) Add oil into the fried pan. Make sure oil is covered around the pan. Put bāozǐ into the pan and switch to medium heat.

(2) Pour water into the fried pan. The amount of water should be over 1/2 of bāozǐ’s height. Cover the lid. Switch to high heat to bring the water to a boil at 2 minutes. And then, switch back to medium heat and keep boiling around 10 ~15 minutes

(3) Uncover the lid. If there is still some water in the fried pan, let water keeps boiling.

(4) When water is almost gone, turning to small heat. Turn off the heat turn light brown.

(Selena’s Kitchen Talk: Move forward and back of fried pan, and then you can easily get the fried bāozǐ out. If using a spatula to get the fried bāozǐ at the beginning, it will be easily fallen apart.)

 

I know it is difficult for people at the beginning. But, I remember how difficult it is when I cooked or baked at the first time. Just practice more, then you get used to it. If it is too much to eat once, using putting it in a freezer bag. You can save it around 3 months.

It is very YUM, especially eating immediately. But, be careful!! Don’t burn your lip and mouth. Enjoy it!