Sichuan Baozi Series

Name: Sichuan Baozi Series
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Ingredients: 400 g flour; 150 g fermented dough starter; 300 g pork (fat and lean); 100 g fresh shrimp; 10 g minced ginger and minced scallion, each; 15 g cooking wine and soy sauce, each; 3 g fine salt and baking soda, each; 2 g MSG; 1 g white pepper; 40 g sugar; 150 g stock; 20 g rendered pork lard

Ingredients and preparation methods for the Sichuan Baozi series.

1h 50m

Easy

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Ingredients

flour 400 g

fermented dough starter 150 g

pork (fat and lean) 300 g

fresh shrimp 100 g

minced ginger and minced scallion, each 10 g

cooking wine and soy sauce, each 15 g

fine salt and baking soda, each 3 g

MSG 2 g

white pepper 1 g

sugar 40 g

stock 150 g

rendered pork lard 20 g

Instructions

Step 1

Place the fermented dough starter in a container, add 200 g warm water to dissolve, then pour it into the container holding the flour and mix into a dough. Cover tightly with a damp clean cloth and set in a warm place to ferment.

Step 2

Wash the pork (fat and lean), drain well, and chop finely into mince. Rinse the fresh shrimp, drain, and cut into small granules.

Step 3

Place the pork mince in a container, add the shrimp granules, fine salt, white pepper, and MSG and mix well. Then add the cooking wine, soy sauce, and stock and stir in one direction until fully combined and bouncy. Add the minced ginger, minced scallion, and 10 g of the sugar and mix well to form the filling.

Step 4

Add the baking soda, the remaining sugar, and the rendered pork lard to the fermented dough, knead until smooth, let rest briefly, roll into a log, and divide into 30 even portions. Take one portion, press it flat, roll it into a round wrapper, place some filling in the center, pleat the edges and seal to form a round raw bun. Once all buns are formed, arrange them in a steamer basket and steam until fully cooked through. Remove, arrange on a plate, and serve. Tip: place the raw buns into the steamer only when the water is at a rolling boil, and steam over high heat.