Carrot Ginger Pork Buns

CARROT GINGER PORK BUNS

Baozi, or buns, are a quick and easy way to get a significant number of tasty and healthy buns on the table in under two hours. Baozi buns can be made ahead of time, frozen, and then reheated whenever the urge arises.

When it comes to pork bun fillings, this ginger carrot pork filling ranks as one of the greatest we’ve ever had, and it’s even better than Sheng jian bao’s.

The combination of pork and ginger with the sweetness of the carrots is simply divine. Assembling a pizza crust is just as easy as making the dough. Here’s a tip: We once knew a woman from China who used Pillsbury biscuit dough to make baozi.

As a result, your baozi will have an unusually rich and buttery flavor. We like to prepare our own baozi dough, but if you’re in a rush, you may use the Pillsbury method.

In other news, our blog has now been online for a year! Our journey into food blogging began exactly one year ago today, and we couldn’t be happier. In the spirit of a happy anniversary, I give you these carrot ginger pork buns. Make the most of your spare time!

INGREDIENTS:

DOUGH:

• 5 g of instant dry yeast
• 4 cups of all-purpose flour
• 1 ½ cup of lukewarm water
• 1 teaspoon of sugar

FILLING

• 3 tablespoons of oil
• 1 cup of ground pork
• 1 tablespoon of light soy sauce
• 1 teaspoon of sesame oil
• ¼ teaspoon of white pepper
• ¼ teaspoon of salt
• 3 finely grated large carrots
• 3 tablespoons of oil
• 2 teaspoons of grated ginger
• 1 cup of finely chopped scallions
• 1 teaspoon of sesame oil
• 1 teaspoon of shaoxing wine
• 1 teaspoon of salt

FOR PAN FRYING:

• 2 tablespoons of oil
• 2 teaspoons of toasted sesame seeds
• ¼ cup of water
• finely chopped scallion

INSTRUCTIONS:

FOR THE DOUGH

1. 5 grams of instant dry yeast, 1 teaspoon of sugar, 1 and a half cups of warm water, and 4 cups of all-purpose flour are all you’ll need for this step, plus a little extra to roll it out.
2. The yeast and sugar should be completely dissolved in the lukewarm water in a large mixing basin or mixer with a dough hook attachment. Approximately 15 minutes later, stir in the flour and continue to knead the dough. It’s best if the dough is between soft and medium in texture. Add a bit of additional water if it feels dry. Take a moist kitchen towel and place it over the mixing bowl. Allow it to proof for an hour. The filling can be made while it is proofing:

FILLING:

1. Set aside the following ingredients after mixing for a few minutes to form a fine paste out of the meat: one cup of ground pork, 1 tbsp. each of sesame oil and lightly sweetened soy sauce (or honey), 3 Tbsp. each of oil and fresh garlic (or fresh ginger), 1/4 tsp. each of ground white pepper and salt.
2. In a medium-sized saucepan, heat a few teaspoons of olive oil over medium heat. Add the grated carrots (4 cups) and simmer for a few minutes, stirring frequently, until they begin to get a golden brown hue. Cook until they no longer taste raw. Allow for thorough cooling.
3. Cooked carrots and the following ingredients should be added to the pork mixture. Using 1 cup chopped scallion, 2 teaspoons of grated ginger, 1 teaspoon of salt, 1 teaspoon of sesame oil, and 1 teaspoon of Shaoxing wine, The mixture should be paste-like after a few minutes of mixing.

ASSEMBLE THE BAOZI:

1. After the dough has proofed, turn it out onto a floured surface. Remove any air pockets by kneading for two minutes. Make individual dough balls by ripping off bits of dough from a long tube and rolling each one into a ball. A golf ball-sized bun is ideal for larger buns, while tiny buns should be around half the size of the golf ball.
2. Roll each dough ball from the outside to the center using a rolling pin, but do not roll the center. Making a spherical circle with thin edges and thicker centers is the purpose of flattening the dough. There should be a thickness disparity of roughly 1:3. The larger buns should have around 1 1/2 tablespoons of filling, while the smaller ones should have about 2 teaspoons of filling.
3. You might start with less filling until you get the hang of the folding technique. Folding an accordion style, the buns are pleated by pressing the dough disks’ edges together with one hand while simultaneously holding the skin and filling. The object of folding is to go around the circle as many times as possible until the top of the envelope is sealed. Ten to fifteen folds will be made at this point. While putting the buns together, place them on a floured surface. After assembling, let the buns proof for an additional 15 minutes before frying or freezing them.
4. Frozen rolls should be laid out on a parchment-lined baking sheet and then frozen as well. Frozen hamburger buns can be stored for up to two months in a Ziploc bag with the air pressed out (they’ll survive even longer than that). To cook, just follow the steps below as if you were cooking them fresh. It will only take a bit longer to cook!

STEAM:

1. I used a two-tiered bamboo steamer. However, keep in mind that you can use whatever steaming apparatus you regularly do. During steaming, boiling water should not come into direct contact with the buns. Brushing oil on the area the bun is resting on or laying down a natural nonstick surface can help prevent the bun from sticking. We made do with maize husks in this instance. Thin napa cabbage leaves can also be used in this recipe. To prevent the buns from sticking to the sides of a bamboo steamer, brush the sides with oil before steaming. The buns should not be placed on a flat surface, such as a plate. As a result, the buns will become mushy due to the moisture being trapped. Some aeration should be occurring. Keep the steam in by making sure the lid is tightly closed.
2. Begin by filling your steamer with cold water, and then place the buns in it. Make sure your oven is on medium heat. Use this method to make a batch of buns that will take between 12-15 minutes and 15-20 minutes to cook. Press the buns lightly with your finger to see if they’re cooked. They’re done when the dough’s surface springs back to its original position. Be on the lookout for them. Buns will collapse if they are overcooked; therefore, cooking time is crucial.
3. Allow the buns to “rest” for about 2 minutes after turning off the heat and keeping the lid on.

PAN-FRY:

1. The pan should be preheated to medium-high heat before using. Sprinkle on some olive oil and swirl the pan around to provide an even coating. Cook the buns for a few minutes until they are golden brown on the bottom in a hot skillet until the tops are toasted. Immediately cover the pan with a lid after the oil has turned golden. The buns should be steamed for 7-10 minutes until all the water has evaporated, with the heat set to medium low. Toss the buns with onion and sesame seeds after removing the lid. Done!