Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

pat_00

Baozi recipes...

Recommended Posts

pat_00   

So, after a few months or so travelling around china, my housemates and I have a serious baozi addiction.

Problem is, after returning to Melbourne, we cannot find them anywhere. I've asked everyone, even my chinese lecturer, who told me that he hadn't found anywhere locally that does them properly, and i should make my own.

Now, the baozi I am talking about are the common street seller ones from shanghai, beijing, etc. The steamed chewy doughy balls with fillings like pork and gravy, green garlicky vegetable, pickled carrot, tofu and spinach.

Locally I can find the cantonese and vietnamese style baozi, but these have a sweet dough that is fluffy and crumbly, i suspect the difference is that they use rice flour as opposed the wheat flour.

Does anyone have recipes for this chewy delicious type of baozi?

PS. I have done a search and came up with nothing.

Share this post


Link to post
Share on other sites
Dejah   

The Cantonese baos are made with wheat flour, steamed, doughy, chewy goodness filled with pork, or chicken, or a multitude of different fillings. Mostly, it is with saucy char siu. :wub: There is a baked version too, but they are also made with wheat flour.

I'm sure there's a thread on char siu baos. Maybe one of our techie posters can find it for you. You can perhaps adapt it to the ones you're familiar with.

Share this post


Link to post
Share on other sites

Do you have any pictures of the specific type you're looking for? I'm having trouble imagining how the bao you're describing is any different from the bao I know of (which is not so uncommon).

Share this post


Link to post
Share on other sites
pat_00   

Unfortunately i don't have pics.

They look similar to char siu bao, only they are not as brilliant white and usually have a twisted pleat on top (similar to xiao leng bao).

The texture is definitely different. Char siu bao(at least what i've had locally and in HK) is crumbly and has more of a fluffy texture. The baozi i'm talking about are an off-white colour and are chewy.

maybe it's the wheat used for the dough? or baking soda vs yeast?

I'll give it a go with a char siu bao dough recipe, and see how close it is

Share this post


Link to post
Share on other sites
aprilmei   
Yes, the chewier ones have yeast. The Cantonese styles ones don't.

I think the baked ones have yeast, the steamed ones don't.

Share this post


Link to post
Share on other sites

Steamed ones can have yeast, too. At least I've seen recipes for steamed ones with yeast, baking powder, or yeast and baking powder.

I use junehl's recipe, and I love it. It uses baking powder, but I don't find it to be crumbly at all, but rather chewy. The chewiness might come from my crappy steaming job, though.

As for colour, the amount of whiteness probably has more to do with the type of flour (bleached vs unbleached) than anything else.

Share this post


Link to post
Share on other sites
sheetz   

That's right. The steamed yeast ones use both yeast and baking powder and aren't as sweet as the Cantonese style ones.


Edited by sheetz (log)

Share this post


Link to post
Share on other sites
aprilmei   

I always thought the steamed ones were Cantonese? Or are we talking about different things?

I need to go home and look in Florence Lin's book.

Share this post


Link to post
Share on other sites
Fengyi   

Pat-00

I know what you mean - they form the basis of the cheapest lunch available to me at the office (Walmart sells them for 90RMB cents (about 13 cents US) each).

They are the main food staple north of the Yellow River - seeing bicycles with the HUGE steamers on the back is the Herald of the Lunchtime! :smile:

The dough is VERY different to the cantonese chasiubao! I agree!

There is usually both yeast AND baking powder in the recipes that I've found and also oil in the dough (some recommend bean oil specifically).

If you can google in chinese, there are several sites on how to make it. MAke sure you are googling Mainland china sites though - to make sure you get them right recipe because every bun/dumpling plus its dog is called baozi 包子

It is the same dough as that used for Huajua 花卷 (flower roll-bread) if you have a recipe for that.

The fillings can be what you make them - but I can recommend the Walmart Celery and Egg one (and I don't even like celery!).

Share this post


Link to post
Share on other sites
stephenc   

The type of"bao zi" the original poster is referring to is commonly known as a shui jian bao (水煎包). They are are partially steamed and partially skillet fried, very similar to how a guo tie (鍋貼) or potsticker dumpling is cooked. Along the same lines, if it is simply steamed rather than skillet fried/steamed, they are simply called "bao zi" (包子). Shui jian bao are usually filled with chives or cabbage, though pork varieties are also popular.

82007715165421.jpg

For more information and tons of pictures, just google or google image search 水煎包.

Share this post


Link to post
Share on other sites
The type of"bao zi" the original poster is referring to is commonly known as a shui jian bao (水煎包).  They are are partially steamed and partially skillet fried, very similar to how a guo tie (鍋貼) or potsticker dumpling is cooked.

Does anybody else make these (shui jian bao) at home?

I successfully made a batch of bao zi yesterday and want to try pan frying some. Do I just steam them for the same amount of time before pan frying? Is steam (water) ever introduced when pan frying these buns--as in pot stickers?


Edited by sanrensho (log)

Share this post


Link to post
Share on other sites
Fengyi   

I don't think that shuijianbao (or shengjianbao) can be made just by frying up regular baozi.

They are very different and the dough, in particular, is different so the results wouldn't be shuijianbao-like. However, they might still be delicious - so give it a try!

I still reckon that the orignal poster was talking about regular baozi - just becuase regular baozi are just SO much more commonly seen in Northern China than any other kind. Most places that I know that sell sheng/shui jianbao sell out pretty darn quickly because they are a more 'specialist' type of baozi. The regular boazi, though, are the most common food eaten while travelling around.

Plastic bag of baozi, squirt of hand sanitizer if needed and squat down munching.... oh the times I've done that when on a student budget here! :biggrin:

Share this post


Link to post
Share on other sites
I don't think that shuijianbao (or shengjianbao) can be made just by frying up regular baozi.

They are very different and the dough, in particular, is different so the results wouldn't be shuijianbao-like. However, they might still be delicious - so give it a try!

Thanks, I have been looking up recipes for shuijianbao and it appears to be even easier than baozi--fewer concerns about sticking and less room needed for steaming.

I think I will be trying it soon. The baozi dough recipe I tried uses equal amounts of baking powder and yeast. I liked the chewiness but the yeast flavor was a bit strong.


Edited by sanrensho (log)

Share this post


Link to post
Share on other sites
Ben Hong   

Sounds to me like the large dai bao that we are used to. The Vietnamese bao is very similar. Steamed yeasty dough.

Share this post


Link to post
Share on other sites
Unfortunately i don't have pics.

Here are a couple pics of what I think you're referring to: gallery_10617_130_1095908288.jpg and gallery_10617_130_1095908359.jpg

These are some baozi I snapped when I had them for breakfast every morning on a trip to Beijing a few years back.

I've meant to try to make them at home but have never gotten around to it. Here's a recipe I think might get you close.

Finally, if you're ever in Footscray, have a look at 1+1 Dumplings & Noodles. They have them listed on their menu board, but have been out the couple times I've tried to order them. That shop seems very "real" chinese, so would be a good bet to make real baozi.

Share this post


Link to post
Share on other sites
pat_00   
Unfortunately i don't have pics.

Here are a couple pics of what I think you're referring to: gallery_10617_130_1095908288.jpg and gallery_10617_130_1095908359.jpg

These are some baozi I snapped when I had them for breakfast every morning on a trip to Beijing a few years back.

I've meant to try to make them at home but have never gotten around to it. Here's a recipe I think might get you close.

Finally, if you're ever in Footscray, have a look at 1+1 Dumplings & Noodles. They have them listed on their menu board, but have been out the couple times I've tried to order them. That shop seems very "real" chinese, so would be a good bet to make real baozi.

They look like the ones, but smaller maybe. The filling looks like the standard pork filing that's really common.

I actually go to uni in footscray. I've heard friends rave about 1+1, but haven't been yet.

The Da Bao i've had have a similar dough to the cantonese style baozi, shuijianbao are different to what i want as well, but looks like i'll have to try making them too.

Thanks for the info everyone, i'll try some of the recipes posted.


Edited by pat_00 (log)

Share this post


Link to post
Share on other sites
nakji   

Can we talk fillings? I pass by some baozi vendors on my way to work each morning. 4 yuan buys a half dozen, on days when I have time to stop. Which is pretty much never, these days.

The casings are chewy and wheaty, much like the ones pictured above. Not fluffy, like char siu bao or convenience store baozi.

I love the standard pork filling that I can get from them. But....they also have chicken and pine nut; smoked tofu and garlic chive; black sesame and peanut. I've also had a spectacular wind-dried pork, cabbage and chili oil one from a stand in Wu Yuan.

Right now, I don't need to know how to make them, but the day will eventually come when I won't be living here anymore. Are there any tricks to a successful dumpling filling? Or can you just make any kind of mix up, as long as it's relatively dry, and successfully stuff it in a baozi wrapper?

I'm tempted to experiment.

Share this post


Link to post
Share on other sites
annachan   

This thread is making me miss my grandma....she used to make them for us as afterschool snacks. I wish she's here to teach me how to make them. :sad:

Anyway, baozi was the one thing I rarely got to see her made. I am pretty sure that she did not use yeast in her dough as I would've had to get them for her at the supermarket and I didn't. Baking powder or baking soda is a possibility.

As for fillings, it's usually vegetable and beef or pork.

Share this post


Link to post
Share on other sites
nakji   

So the vegetable filling...was it just a selection of vegetables sauteed together? I was thinking finishing them in some rich chicken stock would make a cabbage stuffing more savoury.

The other thing is, all the pork dumplings here seem to have a teaspoon or so of rich broth that is exuded from the filling when they're steamed. I'm wondering if that happens naturally, or if it's the result of gelatin stock like in xiaolong bao.

Share this post


Link to post
Share on other sites
annachan   

For vegetables, Chinese chive is always popular. Preserved vegetables are also used. My grandma usually add a little meat in the filling for flavor and texture. There's a filling she used in a large steamed dumpling that may work for baozi as well. She stir fry together cabbage, carrot, garlic, pork and bean thread.

I remember the fillings were always moist, but didn't have juice like XLB. I think the baozi dough may get too wet if there are liquid inside. You can always try out a batch and see how that goes.

Share this post


Link to post
Share on other sites
nakji   

You're right of course, the only way to know is to try. I'm going to dig around for a recipe to use as a base for the dough. Baozi can successfully be cooked from frozen, right? Steamed once, and then frozen after cooled, you can heat them up again, I think.

Share this post


Link to post
Share on other sites
Dejah   

Yes. Baozi can be steamed then frozen. I used to make dozens at one time, froze, re-steamed and served as luncheon platters when I had the restaurant. Dim sum was not our regular fare but made to fulfill some special requests by regular customers.

Share this post


Link to post
Share on other sites
nakji   

That's useful info. The problem with making baozi is that it's one of those things where you pretty much have to make a large batch, but with only two of us in the house, we'd never be able to eat our way through one in time.

I think the first filling I'll try to make is the cabbage, wind-dried pork, chili and yellow bean I tried in Anhui.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×