Baozi (Steamed Pork Buns)PORKSAVOR® All-In-One Seasoning Mix
- 1 cup (250g) Pork, ground
- 1/2 cup (32g) Shiitake Mushrooms, thinly sliced
- 1/4 cup (10g) Spring Onions, minced
- 1 tablespoon (15ml) Soy Sauce
- 1 teaspoon (5ml) Sesame Oil
- 2 tablespoons (30ml) SARSAYA® Oyster Sauce
- 2 teaspoons (10ml) Vinegar
- 1 teaspoon (5 g) Sugar
- 1/2 teaspoon (1.25g) White Pepper, powder
- 1 teaspoon (2.5g) Cornstarch
- 1/3 cup (80 ml) Water
- 1 pack (8g) PORKSAVOR® All-In-One Seasoning Mix
- 1/2 teaspoon (2.5g) Salt
- 1 1/2 teaspoons (4.5g)Yeast
- 1 cup (240ml) water
- 2 1/2 cups (300g) All – Purpose Flour
- MIX. To prepare the filling, combine ground pork, mushrooms, spring onion, soy sauce, sesame oil, SARSAYA® Oyster Sauce, vinegar, sugar, white pepper, cornstarch, water, and PORKSAVOR® All-In-One Seasoning Mix in a bowl. Mix well and chill for at least 30 minutes. Set aside.
- MIX & KNEAD. To prepare the dough, combine salt, yeast , water and all – purpose flour in a bowl. Transfer dough to a clean work surface then knead for 15-20 minutes and rest for at least 1 1/2 hours. Cut into 9 equal pieces and cover with cloth. Press down sliced dough with your palm. Using a rolling pin, roll the dough into a round thin wrapper.
- WRAP. Wrap the filling by folding the edge of dough counterclockwise until the bun is completely sealed. Place the buns on a steamer brushed with oil to prevent from sticking.
- STEAM. In a steamer, steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover yet. Let the steam set in the buns for another 5 minutes before you take them out.
- SERVE. Transfer to a serving plate. Serve and enjoy!
When rolling dough, make sure the center of the wrapper is thicker than the edge for easy folding. Don’t open your steamer after turning off the fire, let the steam sit in for another few minutes for the buns to be soft and fluffy.
Good to Know Nutrition Facts
Steamed food maintains more of its nutritional value and nutrients than food that is baked or boiled. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Also, steaming reduces vitamin C by 15%, and boiling reduces it by 25% Reference: https://amisyvivian.wordpress.com/2013/09/14/benefits-of-steamed-food/