Thursday, April 5, 2018

Baozi | Veg Baozi | Chinese Steamed Bun | Breakfast recipe

Baozi , a soft and delicious stuffed steamed bun from china. It's usually served as breakfast and also it's quite popular as street food in china. While browsing through the Instagram, this baozi pictures from symmetry breakfast really caught my attention and immediately i noted down the dish name in my todo list. Later when i chose to make breakfast around the world as theme for first week in this mega marathon, i thought this could be ideal breakfast to give it a try.
Really i was skeptical of making steamed bun with yeasted dough since i hadn't tried anything steamed with yeasted dough and also hadn't tasted this baozi  before, so  wondered how it would taste. Out of curiosity, i had given a try on this steamed bun and it turned out so delicious and pillow soft. While making the dough itself, i knew that it's gonna be delicious, all because of the flavor from the sesame oil. Never used sesame oil with APF before, i knew that this oil would go well with rice flour, but i never guessed that it could give such a amazing flavor to the APF. Honestly the flavor from ginger, soy sauce and sesame oil together is really out of the world, now i knew why this dish is so popular !!!
By looking at the ingredient list and the procedure, you may think that this dish is similar to momos, but it's not. It has unique texture because of the yeasted dough and also it taste good even when it's cooled unlike momos (it became chewy when it's cooled down). I had few leftover from the morning and in the evening microwaved it for 30- 40 secs and had it, taste as good as in the morning. Before check out the recipe, if you like to know what i have shared on the past 3 days under International Breakfast, here they are 
Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka
Day 3 - Mofo Gasy from Madagascar


Baozi(Chinese Steamed Bun)

Preparation Time : 40 mins | Cooking Time : 20 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Chinese
Ingredients
For Bun
All purpose flour - 1 cup
Instant Yeast - 1/2 tsp
Baking Powder - 1/2 tsp
Sugar - 1 tbsp
Salt - 1/8 tsp
Sesame Oil - 1/2 tbsp
Luke warm Water - 1/4 cup
For Filling
Cabbage - 1/2 (small size)
Spring onion - 2
Ginger - 1 inch piece
Sugar - 1 tsp
Salt - 1/4 tsp
Soy Sauce - 1 tsp
Sesame oil - 1 tsp

Procedure
First let's make dough for the bun.In a bowl, add flour, yeast,baking powder,sugar & salt. Mix it well. Then add the oil and mix it with your hand until the oil incorporated into flour well. Add the lukewarm water.Make a soft and pliable dough. Cover it with cling wrap and keep it in warm place for 40  minutes to 1 hr. Now for the filling ,shred the cabbage finely.Heat the water in the steamer and bring into boil, place the cabbage in the steamer basket and cook it for just 1 to 1&1/2 mins.In the mean time, chop the green onions and finely shred the ginger and keep it ready. After 1&1/2 mins, remove the cabbage from heat and let it cool a bit and then squeeze the water from the cabbage as much as you can.Place it in a bowl and then add the green onions & ginger. Add the soy sauce.Next add the oil, sugar & salt and give a good mix.After the dough is doubled, gently punch it down and take the dough from the bowl & place it on the working surface. Cut the dough into 4 equal pieces.Take a piece of dough and roll into 4 inch thick disc with the rolling pin(if needed use the flour for dusting). Place 1/4 of the filling in the center.Start pleating the dough on the edges as shown in the pic below and seal the end together. Place it on the parchment lined steamer basket.Steam cook the bun for 10-12 mins on medium flame. Gently remove the buns from the parchment paper  and it's ready to serve.Serve hot along with soy sauce.
Notes:
  • While rolling the dough, make sure that the center is thicker than the edges, it really helps to pleat the edges easily.
  • The main reason for steam cooking the cabbage ahead is to remove the excess water from the cabbage. Otherwise the bun would be soggy.
  • Once the bun is steamed, it's very soft to handle immediately. Give it a rest for few mins before removing from the steamer basket.
  • Highly recommend to use sesame oil in the dough and filling. It gives great flavor to the bun.
  • This buns would be doubled after steamed, so leave enough space in the steamer basket.
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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

28 comments:

  1. wow sandhiya you rock !! what an amazing breakfast buns there. I am loving the cabbage filling inside , Looks so soft and perfect for breakfast.. What an wonderful choice for breakfast.. I love how you explain the recipes so well !! It needs lots of efforts and patience to do a clear step by step explanation .. You nail it every time dear !!

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    1. Thanks Manjula for your kind words and it's really motivating.

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  2. Very interesting steamed buns. I have seen them on the web but never attempted steamed buns. Good pick.

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  3. I have a very close Chinese friend who makes these and I’ve enjoyed them couple of times. Not that we have moved, I probably have to make them myself. Your recipe sounds like a good place to start. Great looking steamed buns.

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    1. Thanks,It's good to have friends from different cultures right? Pavani.

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  4. Yes , this is a popular Chinese street food and one of my favorite too! We used to buy this by the dozen and have it even for lunch! Good choice for theme!

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    1. Even i don't mind to have them as lunch, it's so good to have on anytime of the day,PJ

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  5. Reminds me of momos.. They look super cute and the stuffing is really awesome!!

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    1. It looks like momos, but totally different in taste & texture,Sharmila

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  6. Learning new recipes via this marathon Sandhiya. Never heard about this and kudos for taking all the effort for trying and sharing the same. Looks yummy and it am sure it would have tasted yummy as well.

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    1. Thanks Srividhya !!! Yes, i'm also learning lot of new recipes from others !!

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  7. I tried this Baozi long back but with meaty filling, this vegetable version sounds extremely delicious and just prefect to start a day with. This steamed buns rocks.

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    1. It's my todo list to make meat filling also, Priya. Thanks.

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  8. They look so yumm
    But why did u add baking powder and yeast??

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    1. Thanks Akanksha, Since it's a new recipe to me, i followed the recipe from a book in which it has both yeast and bp. Even i thought to try without BP on next time, will update you how it will turn out with BP

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  9. Wow..what pretty looking breakfast buns. The filling sounds awesome and such a pretty shape..love the way you have styled it.

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  10. I remember making these baos with paneer filling and loved them so much. You have shaped them beautifully and they look amazing..

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    1. With paneer, it would be delicious. Thanks for the idea,Gayathri.

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  11. Your step by step pictures are so neatly done and helps a lot, this surely is a fantastic dish!

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  12. My husband bookmarked these steamed buns and I was the one who took it out of the list. After looking at your pictures, I am really kicking myself for not making it. Looks absolutely delicious and I am bookmarking your recipe to try soon.

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    1. Give it a try and i'm sure that you will like it,Sandhya.

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  13. I once tasted the vegetarian steamed buns from a Chinese friend and totally loved it. Your buns looks exactly like I tasted. Love the use of cabbage filling.

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  14. I love steamed buns! Made them quite a few times, but never tried stuffed buns! That filling looks interesting!! Perfect !

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  15. Delicious and perfect baozi Sandhiya. I've had some at a restaurant but haven't made them at home as yet.

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