Imagine the joy of lifting a lid, unveiling delicate, savory carrot-ginger pork baozi, crafted by your own hands. The pride in that moment is unparalleled. These Chinese pork buns, whether pan-fried or steamed, showcase your culinary skill. Let’s embark on creating these delights, perfect to enjoy immediately or to freeze for later indulgence.
Carrot Ginger Pork Buns set themselves apart. While reminiscent of the Sheng jian bao, the harmonious blend of carrot and ginger with pork creates an unforgettable taste. And if you’re looking for a hack, a dear Chinese friend once shared her secret of using store-bought biscuit dough. It’s non-traditional but adds an unexpected buttery delight.
On a side note, we’re raising a toast to our blog’s first birthday with this recipe. It’s been an exciting journey of sharing and learning. If you’ve got a couple of hours on your hands, it’s time to celebrate with these buns!
Ingredients:
For the Dough:
- 5 grams instant dry yeast
- 1 teaspoon sugar
- 1 ½ cups lukewarm water
- 4 cups all-purpose flour (plus extra for shaping)
Pork Filling:
- 1 cup ground pork
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 3 tablespoons oil
- ¼ teaspoon white pepper
- ¼ teaspoon salt
Additional Filling Ingredients:
- 3 large carrots (finely grated)
- 3 tablespoons oil
- 1 cup scallions (finely chopped)
- 2 teaspoons ginger (grated)
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon shaoxing wine
For Pan-frying:
- 2 tablespoons oil
- ¼ cup water
- Chopped scallion (optional)
- 2 teaspoons toasted sesame seeds (optional)
Cooking Instructions:
1. Preparing the Dough:
- Combine yeast, sugar, and lukewarm water until dissolved in a large bowl or mixer with dough attachment. Mix in the flour and knead for about 15 minutes until the dough becomes soft. If it’s too dry, sprinkle in more water. Cover with a moist cloth and let it rise for an hour. Meanwhile, start on the filling.
2. Crafting the Filling:
- For the pork mixture: Blend ground pork, sesame oil, light soy sauce, oil, white pepper, and salt until it’s smooth and paste-like.
- Sauté grated carrots in a pan with oil for a few minutes till they’re slightly softened. Cool this.
- Combine the cooled carrots with the pork mixture, adding in scallions, ginger, salt, sesame oil, and shaoxing wine. Stir until it resembles a fine paste.
3. Shaping the Baozi:
- Post rising, knead the dough briefly to release any trapped air. Shape it into a long log and pinch out dough segments. Depending on your preference, you can go for larger or smaller buns.
- Roll each dough piece, maintaining a thicker center. Spoon your filling onto this. The art of sealing requires one hand to pleat the dough’s edge like a fan, circling till it’s sealed on top. Once shaped, allow them to rest covered for an additional 15 minutes.
- To store for later, place buns on a parchment-lined tray in the freezer. When they’re frozen solid, transfer them to a Ziploc and store for up to two months.
4. The Final Cooking:
Steaming:
- Use a bamboo or any steamer ensuring the boiling water doesn’t touch the buns. To prevent sticking, either brush oil or place a non-stick natural layer like corn husks. Steam the buns for 12-15 minutes (smaller ones) or 15-20 minutes (larger ones). When lightly touched, they should spring back. Post-steaming, let them sit for two minutes.
Pan-frying:
Preheat a seasoned pan and coat with oil. Brown the buns’ bottoms, add water, and immediately cover. On medium-low heat, steam them for 7-10 minutes. Add a sprinkle of scallions and sesame seeds for the final touch!
Quick Tips:
Yields 15 larger or 30 petite buns. Enjoy your homemade baozi experience!