How to make delicious baojie

Baozi is a traditional Chinese delicacy, and there are many ways to make it. The key to making delicious baozi lies in the filling and the dough. For example, you can make baozi with cabbage and pork filling, which is the most common type of meat-filled baozi and tastes delicious. The most representative vegetarian baozi is the one with leek and egg filling, which also has a good effect on nourishing the body. Let's learn about it.

Cabbage and meat stuffed buns

Introduction I am really tired of eating bread and desserts, so I recently thought of making dumplings. It is actually very simple. Pick up a place with your hand and keep pinching it clockwise. Some people like to leave a gap, while others like to close it completely. It is fine. Eating a few dumplings with a bowl of porridge at night is a good choice in summer. This picture shows the semi-finished product that has not been steamed yet. If the skin is rolled thin, it will be transparent after steaming, which is particularly beautiful.

Ingredients: half a head of Chinese cabbage, half a pound of minced meat, two tablespoons of soy sauce, one tablespoon of oil, some salt, some pepper powder, four cups of flour, one teaspoon of yeast. Method: 1. Add yeast to the flour, add warm water and knead the dough. After kneading, put it in a pot, cover the pot and let it rise in a warm place for one hour until it doubles in size. 2. Chop the Chinese cabbage, add salt and stir evenly. Let it sit for 15 minutes and drain the water. 3. Add minced meat, soy sauce, oil, salt and pepper powder to 2. 4. Roll the dough into a size slightly larger than your palm. The buns are about 6-8cm in diameter. 5. Steam them in the pot after boiling for ten minutes. Tips: 1. Make sure to drain the water from the cabbage so that the minced meat is chewy. 2. When rolling the dough, make it slightly thicker in the middle and thinner at the edges.

Chive stuffed buns

Ingredients: 200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt. Method: 1. Dissolve 200 grams of flour and 2 grams of dry yeast in warm water. 2. Pour the dissolved yeast water into the flour and knead it into dough. 3. Put the dough in the bowl, cover it with a lid, and leave it at about 30° for two hours. 4. Pick the leeks, wash them, and drain the water. 5. Add oil to the pan, heat it, and fry the eggs. 6. Mix the leeks and eggs, and add a little salt. 7. When the dough rises to 2-3 times its original size, it means that the dough has risen. 8. Take out the dough and continue to knead it. Roll the dough into long strips and pinch it into equal-sized pieces. 9. Roll the dough into thin slices, wrap the fillings, fold along the edges with your fingers, and pinch the mouth to close. I also made a few weird-looking steamed buns, haha. 10. Steam them in a pot for ten minutes, and the plump white and white leek-stuffed buns are ready!

<<: Are fried tomato meatballs delicious?

>>: How to fry lamb chops deliciously and easily