- 1
- 60 mins
- 85 mins
Ingredients
- 1 tablespoon cooking oil for brushing
- 300 g all-purpose flour
- 1 packet instant yeast = 2 1/4 teaspoons
- 160 g water
- 1 box of regular tofu
- 1 tablespoon chopped spring onions
- 1 teaspoon doubanjiang
- 1 garlic clove chopped
- 1 inch ginger chopped
- 1 teaspoon cooking oil
- 1 teaspoon salt
- 1 teaspoon light soy sauce
Preparation
Step 1
Stir fry
The difference between baozi (包子)and dumplings（饺子）lies in the final shape and the dough.
Besides, baozi is usually around while dumplings are of different shapes. I have write a general post introducing
Making the dough for baozi is similar with the dough for mantou (馒头), meat baozi usually is called Chinese steamed pork buns. However a little bit more water is added compared with the dough for making Chinese Mantou.
Scatter some flour on your board and cut the log to small sections around 1 inch long.
Place the wrapper in your left hand. Place 1 ~2 tablespoon of the filling in the center of your wrapper (depending on the size of the wrapper).
The filling used for today’s vegan baozi is stir-fried tofu with the similar taste of mapo tofu. I love it so much!
Serve:
Prepare warm water around 35 °C. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
Scatter some flour on your board and cut the log to small sections around 1 inch long.
Heat up cooking oil in pan. Stir fry ginger, garlic and doubanjiang firstly until you can sell the aroma.
Add scrambled tofu in with salt and light soy sauce. Mix well.
Remove the pan from the fire and mix chopped spring onions in. Then we have the fillings.
Brush some oil on the bottom of each baozi and put into the steamer.
Heat up water in wok and begin to steam. Count at least 15 minutes after the water in wok begins to boil.
When lift the cover of the steamer, please be quick and do not let any water drop on the surface of the baozi.
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