Baozi

1. Dough Preparation

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of instant yeast.

Slowly add 1 cup of warm water while stirring the mixture until it starts to come together.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

2. Filling Preparation

In a bowl, combine 250g of ground pork, 1/2 cup of finely chopped cabbage, 1/4 cup of chopped scallions, and 1 tablespoon of soy sauce.

Add 1 teaspoon of sesame oil, 1 teaspoon of grated ginger, and salt and pepper to taste.

Mix the filling until well combined and set aside.

3. Assembling Baozi

Once the dough has risen, punch it down and knead briefly.

Divide the dough into 10 equal pieces and shape each into a small ball.

Roll out each ball into a circle about 4 inches in diameter.

Place a spoonful of filling in the center of each circle.

Gather the edges of the dough around the filling and pinch to seal tightly.

4. Steaming

Prepare a steamer by lining it with parchment paper or a clean kitchen cloth to prevent sticking.

Place the baozi in the steamer, leaving space between them to allow for expansion.

Cover and steam over boiling water for 15-20 minutes until the buns are fluffy and cooked through.