Wednesday, October 27, 2010
Baozi (Chinese steamed buns)
You create the buns much the same way as the dumplings, except that the dough is sort of pleated up around the filling. You want to put as much filling as possible into each bun, so as not to end up with a thick glob of dough at the top (or bottom, depending on how you cook them):
Once you've got the buns made, place them on a piece or pieces of waxed paper or parchment paper in a steamer, and let them rise for 20 minutes. I've poked holes in my parchment paper to allow the steam to come through:
Then you just steam them for 15 minutes. Here's what mine looked like right out of the steamer:
Again, like the dumplings, though the texture was great and they were definitely cooked, they don't look like the fluffy white buns you see in the markets. Why not? It's a mystery to me at least, but if you know, please comment and enlighten me.
Anyway, apart from the appearance I was quite pleased with them and would make them again.
They were served here with a coconut-milk-based soup from Chat Mingkwan's Thai Vegetarian Cooking and some more rice vinegar/grated ginger dipping sauce for the dumplings. Mmmm...