Step by step photo recipe. Chinese steamed yeast buns (Baozi) (Chinese Steamed Buns). Step by step photo recipe Lenten recipes Chinese steamed pies

09.01.2022

Baozi are the so-called boiled pies in China. Baozi is prepared with a variety of fillings, but the most favorite is pork, or pork with vegetables, in particular cabbage. Baozi dough is yeasty, unlike manti. Extraordinarily tasty and healthy!

We suggest making Chinese baoji pies from steamed yeast dough.

For test:
- instant dry yeast - 7 g
- warm water - 200 ml
- wheat flour - 1.5 cups
- corn flour - 1 incomplete glass (100 g)
- salt - 1 teaspoon
- butter - 50 g
- sesame - for sprinkling

For filling:
- minced pork or chicken - 200 g
- garlic - 1 clove
- dried ginger - ¼ teaspoon
- chili powder - ¼ teaspoon
- green onion - a few feathers
- green cilantro - 1 sprig
- lemon - ½ pc. (zest and juice)
- soy sauce - 1 tbsp. a spoon

Cooking baozi - Chinese pies

1. First prepare the minced meat. To do this, chop the greens, add all the other ingredients and mix well.

2. For the dough, warm half the water a little and dissolve the yeast in it.

3. When swollen, add the rest of the water, salt.

4. Melt the butter and refrigerate until warm.

5. Add melted butter to water with yeast.

6. Sift flour of different types and mix well.

7. Make a well in the middle of the flour hill, pour in the yeast mixture and knead the dough.

8. Put in a warm place to approach for 1-1.5 hours, covered with a napkin or towel. The dough should roughly double in size.

9. Punch down the dough, knead it on a floured surface and divide into 10 balls.

10. Roll the balls into cakes, put the filling inside each, pinch the edges at the top, giving the pies a round shape.

11. Cook in a double boiler for a couple of 30-35 minutes (you can pre-sprinkle with sesame seeds).

Bon appetit and delicious pies!

Interesting to know
Baozi is a traditional Chinese dish. Baozi are small pies that are steamed. The fillings of Chinese steamed pies can be very diverse (doufu, cabbage, mushrooms, pumpkin), but most often bao people are cooked with meat (the most popular filling is minced meat with cabbage). In China, baozi is especially common for breakfast.

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Chinese steamed yeast buns (Baozi) (Chinese Steamed Buns). Step by step photo recipe.

Baozi is a type of dim sum (light breakfast food). These are Chinese pies that are made from yeast dough and they don’t look like manti at all)). As a filling, you can use meat, mushrooms, tofu, beans, cabbage, pumpkin and other products in various combinations. You can cook such pies both in a double boiler and in a frying pan.
We will prepare baozi from homemade yeast dough with pork and green beans.
The pies are fluffy and very, very delicate in taste.

Calculation of products for 2-3 servings (10-12 pcs.)

We will need:

Flour - 2-2.5 tbsp.
Yeast (fresh) - 30 gr.
Milk (or water) - 3 tablespoons
Water - 0.5 tbsp.
Sugar - 2-3 tablespoons
Salt - to taste
Minced pork - 200 gr.
String beans - 150 gr.
Onion (bulb) - 1/2 pc.
Soy sauce - 2-3 tbsp.
Sesame oil - 2-3 tablespoons

Let's prepare the dough first. Pour the yeast into a glass, knead with a spoon, add WARM milk, mix well, add 1 tbsp. a spoonful of sugar. We put for 10-15 minutes in a warm place. The volume of the mixture should increase by 2-3 times.
Pour flour and salt into a large bowl.

Add yeast, water and some sugar. Knead the dough. Leave in a warm place for 25-30 minutes.

The dough should increase in volume by 2-3 times.
In a saucepan, boil the green beans (with salt) until tender and rinse in cold water.

Finely chop with a knife.
Then chop the onion.

In a large bowl, combine minced pork, beans, onions, soy sauce, oil, salt. Mix thoroughly.
We leave for 10-15 minutes.

We roll out the finished dough with a “sausage” and cut it into pieces, and form balls (3-6 cm in diameter, depending on the desired size of the finished pies). We roll out each circle with a rolling pin, leaving a thicker layer of dough in the center.

We shift the dough into the palm of our hand, add the filling in the middle and close it with folds, twisting a little, clockwise.

When all the pies are ready, put the pan on the fire.
Pour a little oil and spread the pies at a distance of a few cm from each other.

Fill with water to about half (pouring directly on the pies) and cook under the lid for 20 minutes. All water should evaporate.
When the pies are ready, turn them upside down using a plate and let cool slightly.
And that's it, bon appetit!

Baozi are practically manti of the second or third generation (I haven’t figured it out yet, but I continue to research)) And if we take modern manti, those that I prepared in previous posts, then this is already the 15-20th generation. Manti of the first generation, from which the name of manti came from, is Chinese mantou (饅頭 literal translation is “stuffed head”, they have their own legend, I will write next time, I’ll just tell you how to cook modern mantou). I was really struck by this passion - I want to understand mantas, get to the bottom of the origins, trace the evolutionary path of mantas from antiquity to the present day!

The Chinese eat baozi at any time of the day, but prefer it for breakfast, cooked with sweet fillings.

Today I will cook baozi with minced pork with cabbage, adding spinach to the dough - it is useful and will give the dough an interesting color. The dough for ba ozi is yeast-based, and this, of course, is their most important difference from manti.

For test:

100 g spinach puree
350 g flour
4 g dry yeast
100 g water
1/2 tsp Sahara
salt

For filling:

100 g minced pork
30 g carrots
200 g white cabbage
30 g onion
10 g (small piece) ginger
1/2 tsp salt
1/2 tsp Sahara

1 tbsp soy sauce
Ground white pepper on the tip of a knife
1 tbsp sunflower oil

We start by preparing the dough. We boil the spinach, then we make a homogeneous puree from it in any convenient way for you - even with a crush, even in a blender:

We dissolve dry yeast in water with sugar and pour it into mashed spinach. Mix, then add flour. Thoroughly knead the dough!

Let the dough rest for 20-30 minutes and knead again. After the dough starts to rise, we start cooking ourbaozi. Well, now - the filling:

We cut the cabbage into small squares (not like we cut into borscht))). Salt it and leave it for 10-15 minutes to give juice. Then lay out on a napkin or towel to dry.

Finely chopped onions, carrots, ginger fry in sunflower oil:

Then add minced pork, white pepper and soy sauce:

Fry until the minced meat turns white, remove from heat, add cabbage and sugar, a little salt.

Everything - the filling and the dough are ready.

Now let's get down to the actual building process.baozi.

We start by removing the bubbles from the dough, otherwise we will not be able to form baozi of the shape we need from the dough -in the process of cooking, they will lose their shape and look ugly. To avoid this, roll out the dough with a rolling pin like dumplings. Perhaps it is more like even making puff pastry... We roll out the dough, fold it, then roll it out again and fold it again. We repeat the operation ten times - our dough acquires a homogeneous structure without bubbles. Now we can make our beautiful baozi from this beautiful dough))

Then everything is the same as with ordinary manti - we cut off a piece of dough and form a ball out of it, which we roll into a cake:

We put the filling in the center.

And pinch the edges at the top.

A tasty snack or a full meal for breakfast or lunch - all this can be combined by preparing delicious steamed pies. Their peculiarity lies in the fact that the finished product contains fewer calories than an analogue baked in butter or oven. A variety of recipes make pies not only fragrant, but also healthy.

Korean pies with minced meat for a couple "Pigodi"

Ingredients	Quantity
water -	1.5 cups
flour -	4.2 glasses
salt -	taste
sugar -	10 g
vegetable oil -	20 ml
yeast -	1 briquette per 40 g
minced meat -	¼ kg
fresh cabbage -	300-400 g
onion -	1 PC
garlic -	4 things.
vegetable oils -	60 ml
spicy and hot spices -	taste
soy sauce -	3 tbsp
fresh herbs (cilantro or parsley) -	taste
Cooking time: 45 minutes	Calories per 100 grams: 174 kcal

Difficult but interesting way to cook pies.

Step-by-step recipe for making "Pigodi":

Dilute yeast in warm water;
Add sugar;
Wait until the liquid begins to bubble a little (it will take about 10 minutes);
Then gently, stirring constantly, pour in the flour;
Salt and pour in vegetable oil;
Mix and leave the dough to rise for 15-20 minutes (sometimes you need to increase the dough preparation time to 60 minutes);
Chop fresh cabbage;
Peel and finely chop the onion;
Crush the garlic cloves;
Stew the vegetable mixture in vegetable oil;
Add spices and salt to minced meat;
Fry it in a separate pan;
Mix all the ingredients for the filling;
After the dough has risen, it must be divided into portions;
Roll out each of them and fill with stuffing;
The blanks are placed in a double boiler for 30 minutes;
To prepare the sauce, you need to chop fresh herbs and garlic;
Mix them with soy sauce;
Then add spices and mix well.

Pigodi can be served both with cooked sauce and spicy pickled carrots.

Korean yeast dough pies with steamed vegetables

A healthy diet or vegetarian dish that is steamed is Korean pies with vegetables. In order to immerse yourself in the atmosphere of the country, you need to purchase:

ready-made yeast dough - 1-2 kg;
fresh cabbage - 300-400 g;
onion salad - 1 pc;
bell pepper -1-2 pcs;
garlic cloves (fresh) - 2 pcs;
a set of spices (both spicy and spicy should be included).

Cooking time - 45 minutes.

Calorie pies per 100 g - 172 kcal.

Cooking process step by step:

Cabbage should be chopped as thin and small as possible;
It is necessary to put it in a separate bowl and let it stand for several minutes so that the excess liquid leaves (if juice forms, then it must be drained);
Peel the onion and also cut finely;
Grind and sweet pepper;
Pass garlic cloves through a press;
Mix all vegetables, salt, add spices;
Divide the dough into small pieces, then roll each one out;
Form pies by putting fresh vegetable filling inside the dough;
Pour water into the double boiler, wait until it boils;
Put the pies in the container and start the cooking program for 30 minutes.

You can serve steam pies with fresh vegetables as a filling with any sauce, fresh herbs, spicy snacks.

Chinese steam pies "Baozi" with meat

This culinary recipe is difficult to prepare and requires skills in baking and steaming dishes from the hostess. It is important to note that, like most Chinese delights, Baozi Chinese steamed pies include a lot of products. That is why you need to thoroughly prepare before reproducing them in your kitchen. The list of ingredients includes:

flour - 20 tbsp;
dry yeast -20 g;
warm water - 30 ml;
warm milk - 200 ml;
baking powder - 5 g;
baking soda - 1 g;
salt - to taste;
sugar - 40 g;
pork - ½ kg;
ginger - to taste;
green onion - 30 g;
white wine - 3 tbsp;
garlic - 20 g;
salt - to taste (for the filling);
black pepper (for filling) - to taste;
soy sauce - 80 ml;
starch - 1 tbsp;
water - 65 ml (for filling);
vegetable oil - 40 ml;
sugar (for filling) - 5 g.

The time that will have to be spent on cooking is 4.5 hours.

Caloric content of steam "Baozi" - 278 kcal / 100 g.

Process step by step:

In order to prepare the dough, you need to dilute 20 g of sugar in warm water;
Add yeast to the resulting liquid base, stir;
Leave for 10 minutes;
Sift the flour, then form a recess in its center and pour in warm milk, add 20 g of sugar, add salt, soda, baking powder;
Mix the dry part of the dough with the yeast liquid base, leave to approach (it will take about 2 hours);
Vegetable oil must also be added to the dough (after 20 minutes have passed since the start of cooking);
Milk is added to make the dough elastic and tender;
After adding butter and milk, knead the dough (15 minutes), then cover with a lid and top with a towel;
Rinse the pork, scroll to get minced meat;
Grate ginger, fry in vegetable oil for 2-3 seconds;
Then add the meat to the pan and pour in water (65 ml), also white wine and soy sauce;
Add salt, a little sugar and spices to the filling, mix;
Simmer the contents of the pan until the liquid (water and wine) evaporates;
A few minutes before cooking, you need to add chopped garlic to the pan;
Dilute starch in a small amount of water and pour into the filling, continue stewing until the liquid thickens;
Cool the finished filling before further use;
Divide the total amount of dough into equal 4 parts;
Roll out each of them and form a tourniquet;
Then cut each tourniquet into portions, then roll out the cakes. Feature - the center of the workpiece must be thick, and its edges must be made thin;
Finely chopped green onions are added to the cooled filling;
The filling is laid out in each cake, then the dough is wrapped so that a square is obtained (the edges must be pinched so that a bag of dough is formed);
Before putting the blanks in the double boiler, you need to cut out the parchment base for each pie;
“Baozi” should be left for 1 hour - so they can additionally come up and soak in the filling;
Steam cooking will take about 20 minutes.

Baozi is served as a separate dish.

Recipe for Japanese pies "Nikuman"

This variant of steamed patties combines the flavors of a meat filling and the satiety of a pastry, but at the same time, the calorie reduction is achieved by cooking in a double boiler. In order to serve "Nikuman" on the table, you will need:

onion - 1 pc;
green onions - 5-6 feathers;
sesame oil - 1 tbsp;
pork (cut into strips) - 300 g;
minced pork - 100 g;
mushrooms (in the original - dried and soaked shiitake) - 3 pcs;
chopped ginger root - 1 tbsp;
oyster sauce - 20 ml;
soy sauce - 10 ml;
sake - 10 ml;
sugar - 20 g;
black pepper - to taste;
starch (corn and potato) - 2 tbsp. in equal parts;
egg white - 1 pc.

The dough can be purchased ready-made (1-2 kg) to save time on making pies. Optional: parchment paper.

Time to make "Nikuman" - about 2 hours.

Calorie content - 265 kcal per 100 g.

Cooking steps:

Fry green onions and onions in sesame oil;
Mix chopped pork with minced meat, add mushrooms (they are also finely chopped or cranked), ginger root, sauces, sake, sugar, starch, egg white, season with black ground pepper, mix;
Add fried onions to the filling;
Divide the dough into 8 portion pieces;
Cut out parchment for each piece, put the dough on it;
Roll out and fill with stuffing;
Pinch the edges, forming a tourniquet on top;
Put the blanks in a double boiler (not tightly);
Cook for 15 minutes.

Nikumany should be served hot with spicy mustard or any hot sauce. You can even sprinkle them with table vinegar. Bon Appetit!