Baozi with Mushroom and Bok Choy

Baozi with Mushroom and Bok Choy is a simple-to-make and easy-to-learn traditional Chinese dish.

Prep Time 20

Cook Time 10

Servings

Calories 42kcal

First, heat water to boiling, and then add 1/4 teaspoon of vegetable oil and a very small pinch of salt. Blanch the bok choy for 7-8 seconds. Transfer to soak in cold water, drain, and set aside.

Dice the mushrooms and carrots. Chop the cooled bok choy and squeeze the water.
Add two tablespoons of vegetable oil to the pan, add the diced mushrooms and carrots, and fry them until cooked. After cooling, add the chopped bok choy.
Now we can season the filling. Add 2 tsp. salt, 1/4 tsp. white pepper, 1 tsp. sesame oil, 1 tbsp. light soy sauce and oyster sauce. Mix them well.

Add sugar, baking powder, yeast, and warm water to the flour, stirring with chopsticks until it forms a dough. Knead it for a few minutes until smooth. You can also use a stand mixer and knead slowly for 8 or 10 minutes.
Then, transfer the dough to the operating board and shape it into a round ball. Cover and set aside for 10 minutes so the gluten can be relaxed well.

When the dough is ready, cut it in half, roll one half into a strip about 20 cm long, and then cut it into 5-6 pieces of small dough. With this amount, we can make 12 bok choy baozi.
Flatten each small dough first with the palm of your hand, then use a rolling pin to roll it out into a thin crust. Then add a spoonful of fried filling and then fold the crust over to wrap the filling perfectly. A baozi is done. Please use the same method for the other half of the dough to make it into a crust and then add the filling.

Line a steamer basket with paper, and place the assembled baozi. To prevent the baozi from sticking together, do not place them too close together.
Cover and let it sit at room temperature for about 20 minutes.

Then, start the fire and steam for about 10 minutes.
When the steaming is finished, let is stand for around 5 minutes before opening the lid. Enjoy the buns when it is still warm.