These dumplings are popular throughout China and far beyond.
The Baozi are steamed and available in two sizes (5 cm = Xiǎobāo and 8 cm = Dàbāo ). The dough is a yeast dough. The filling can be the same as Jiǎozi, but there are also a lot other variations.
750 g flour
approx. 400 ml warm water
1 packet dry yeast
250 g minced meat (pork)
250 g Chinese cabbage
1 spring onion
3 tablespoons soy sauce
2 teaspoons Szetchuan pepper
1 slice ginger finely chopped
1 clove of garlic finely chopped
1 tablespoon wheat flour
2 tablespoons oil
1 teaspoon sesame oil
Knead the ingredients to a dough and leave to rest for half hour. In the meantime, prepare the filling.
Divide the dough into equal balls, then roll out thinly into circles (approx. 8 cm diameter). Place a tablespoon full of filling on top of the dough and then twist together at the top.
Steam cook for 20 minutes. They are traditionally eaten (dipped) with spicy/sweet sauce, chin. Vinegar or soy sauce with some sesame oil.
*You can find how to fold Baozi here: