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!
