How to Make Delicious Cabbage and Pork Baozi: A Step-by-Step Guide

Q: Can I freeze the baozi for later use?
A: Yes, after shaping the baozi, you can freeze them. When ready to eat, steam them directly from frozen for about 15 minutes.

Q: Is it necessary to add flour water when pan-frying the baozi?
A: Yes, adding a flour-water mixture (ratio approximately 1:20) helps to create a crispy crust on the baozi while pan-frying.

Cabbage and Pork Baozi

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Notes

Ingredients:

• Pork filling: 1000g hind leg pork, 1 small piece of ginger, 2 spoonfuls of salt, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, a pinch of white pepper, 2 tbsp sesame oil, 200g scallion and ginger peppercorn water, 10 scallions
• 650g cabbage (about 1 head), 1 spoonful of salt (for marinating cabbage)
• Dough: 1000g all-purpose flour, 5g yeast, 25g sugar, 540g water, 20g cooking oil
• Pan-frying: Cooking oil as needed, flour water (mix of flour and water), scallions, and sesame seeds for garnishing

Instructions:

1. Prepare the dough: Mix flour, sugar, yeast, and water (reserve about 20g water to adjust the dough's moisture). Stir until it forms large flakes, add cooking oil, knead into a rough ball, cover, and let it rest for 10 minutes. Knead again and let it ferment in a warm place until doubled in size.
2. Prepare the filling: Chop the scallions, soak the scallion-ginger-peppercorn in boiling water and let it cool. Clean and chop the cabbage, mix with a spoonful of salt, marinate for about 10 minutes to draw out moisture, then squeeze out the excess water.
3. Prepare the pork filling: Clean and cut the pork into chunks, blend in a meat grinder with a small piece of ginger until granular.
4. Mix the filling: Combine salt, light soy sauce, dark soy sauce, white pepper, and sesame oil. Stir the pork mixture for 3-5 minutes until it becomes sticky. Gradually add the scallion-ginger-peppercorn water (after removing solids), stirring well after each addition. Then mix in the scallions.
5. Add the cabbage to the pork mixture and mix well.
6. Once the dough has doubled, roll it out on a floured surface, expel the gas by kneading for about 6 minutes. Form into a long log, divide, roll out the wrappers, fill with the pork mixture, and let them ferment again for about 20 minutes.
7. If not eating immediately, freeze the shaped baozi. To cook, steam directly from frozen for about 15 minutes.
8. For pan-fried baozi, heat oil in a pan, add the baozi, and fry until the bottom is golden brown. Add the flour-water mixture (about 2/3 of the height of the baozi), cover, and cook until the water is almost evaporated. Garnish with scallions and sesame seeds.
9. The baozi are ready when the steamed ones are soft and fluffy, and the pan-fried ones have a crispy bottom and rich flavor.

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Nutrition:

• Rich in protein from pork.
• Carbohydrates from the dough.
• Fiber and vitamins from cabbage.