Meat and Cabbage Baozi

Name: Meat and Cabbage Baozi - Carolina G.
Ingredients: For the filling: 200 g cabbage; 200 g minced meat; 5 g salt; 45 ml water; 15 ml soy sauce; 3 g grated ginger; 1 g sugar; 1 g white pepper; 15 ml sesame oil; a small piece of leek; 15 ml oil. For the dough sheet: 135 g water; 3 g baking powder; 250 g flour; 10 g sugar; 5 ml oil.

Diverse - Meat and Cabbage Baozi by Carolina G. - Recipia

To create a delicious and authentic stuffed bun recipe, the following steps are essential to achieve the best results. We start with ground meat, to which we add salt and mix well. It is important to integrate the salt evenly into the meat to ensure a consistent taste. After that, we gradually add water to the meat, stirring in one direction. Pay attention to this step, as the first portion of water must be completely absorbed before adding the next. At the end of this stage, the meat will have a lighter hue and a more viscous texture, essential for our buns. We continue by adding soy sauce, grated ginger, sugar, white pepper, and sesame oil. We mix again in the same direction to ensure perfect homogenization of the flavors. Once the mixture is well combined, we place the meat in the refrigerator to cool and marinate. In another container, we dissolve the yeast in warm water. After the yeast has activated, we add sugar and oil, mixing well. This mixture will be poured into the flour from another bowl. We mix the flour with the water until we obtain a homogeneous dough. It is important to let the dough rest for at least five minutes at room temperature to become more elastic and easier to handle. Now we move on to the ingredients. We finely chop the leek and add it to the meat mixture, ensuring it integrates well. Next is the cabbage, which we chop and add to the mix. Once all the vegetables are incorporated, we add oil and mix again, ensuring the filling is uniform and flavorful. We begin to shape the dough into evenly thick sticks. We divide it into eight equal pieces, rounding and flattening them to create the basic shapes for our buns. Using the correct technique, we roll each piece of dough into a round sheet, making sure the center is slightly thicker to support the filling. To fill the buns, we place an appropriate amount of filling on each sheet of dough, gently pressing with our thumb to secure the filling. We lift the edges of the dough and form pleats, ensuring they are of the same size to achieve a uniform appearance. After we finish shaping the buns, we place them on a damp cloth in a steamer pot for the final fermentation. Fermentation lasts between 15 and 25 minutes, and a sign of completion is that the buns become slightly larger. After fermentation, we bring water to a boil, and once it is boiling, we adjust the heat to medium-high. The buns will be cooked for about 12 minutes, but it is essential to let them cool slightly in the pot after cooking is finished, lifting the lid to avoid deformation caused by sudden temperature changes. This way, you will achieve fluffy and delicious stuffed buns, perfect for enjoying with loved ones.