Pork and Cabbage Baozi

Method

1. 1

   Mix the dough

   At room temperature, about 5 minutes: stir the yeast and sugar into the warm water and leave for 5 minutes, until lightly foamy. Add the flour and mix to a shaggy dough.

2. 2

   Knead and rise

   At room temperature, knead for 8 minutes until smooth and elastic. Cover and leave for 60 minutes, until doubled in size.

3. 3

   Prepare the filling

   At room temperature, about 8 minutes: mix the pork, cabbage, spring onions, ginger, soy sauce, sesame oil and cornflour until evenly combined. Keep chilled while shaping.

4. 4

   Shape the buns

   At room temperature, about 12 minutes: divide the dough into 8 pieces and roll each into a circle about 10 cm wide, leaving the centre slightly thicker than the edges. Put a portion of filling in the centre.

5. 5

   Seal the buns

   Pleat the edge around the filling and pinch firmly closed.

6. 6

   Proof the buns

   At room temperature, 20 minutes: place the buns seam-side up on small pieces of baking paper. Cover loosely and leave until slightly puffy.

7. 7

   Heat the steamer

   Bring water to a steady simmer over high heat, about 5 minutes. Set the buns in a steamer with space between them.

8. 8

   Steam the buns

   Cover and steam over medium heat for 15 minutes, until the dough is fluffy and the pork reaches 71°C in the centre.

9. 9

   Rest and serve

   Turn off the heat and leave the lid slightly ajar for 3 minutes. Lift out the buns.

Tips

• Keep the dough covered whenever it is not being handled so it does not dry out.
• Leave the centre of each dough circle thicker to support the filling.
• Do not crowd the steamer, and keep the lid closed while steaming to avoid a sudden temperature drop.

Swaps

• Use green cabbage instead of white cabbage.
• Use dark soy sauce instead of light soy sauce, reducing it slightly if you prefer a milder flavour.

Storing

Refrigerate leftover buns in an airtight container for up to 3 days and reheat by steaming until piping hot.