Baozi steamed Chinese pies

Step-by-step cooking

1. Step 1:

   

   Pork is washed under cold water, dried with paper towels and cut into small pieces. We put them in a blender for grinding or turn the pieces of meat through a meat grinder.

2. Step 2:

   

   Peel the ginger root and rub it. Put the grated ginger in a preheated frying pan with a small amount of vegetable oil and lightly fry it, literally for a few seconds.

3. Step 3:

   

   Next, add minced meat, a little filtered water (about 50 ml.) to the pan and mix everything well. Then pour in soy sauce, mirin, season everything with salt and ground black pepper. We continue to stew the meat filling for future pies until almost all the water evaporates, but the minced meat will be juicy and soft.

4. Step 4:

   

   Potato starch is soluble in a small amount of water (1 tbsp.l.). Garlic is crushed with a garlic press. Add these ingredients to the meat filling and mix thoroughly. As soon as the water evaporates and the filling thickens, turn off the heat and remove the pan from the heat, add a little Worcestershire sauce, mix. If desired, you can add other spices. Now we cool the filling.

5. Step 5:

   

   Next, we divide a piece of dough into 4 equal parts, each of which we roll into a sausage, the diameter should not be more than 3 cm. We divide each sausage into 6 parts. We take the first piece and holding it in the center, roll it out so that it is 12-15 cm in diameter, but at the same time in the middle the dough should be thicker than from the edges. We do this procedure with the remaining pieces of dough.

7. Step 6:

   

   Transfer the cooled meat filling into a deep container. Cut the green onions into small pieces and add them to the meat container. Mix the ingredients.

8. Step 7:

   

   Now we spread the meat filling (about 1 tbsp.l.) on the already rolled circles from the dough and pinch the edges of the circles, form a pie in the form of a "bag".

9. Step 8:

   

   Take parchment paper and cut it into small pieces. Pieces of parchment paper are laid out in a steamed cooking mold, we install Chinese "bags" of baozi on them. We put the Baozi at a distance from each other, since they will increase in volume during cooking. Now we set aside the form with the "bags" for 1 hour so that the pies come up again and rise.

10. Step 9:

    

    After this time, we send the baozi to cook without a lid for a couple for 15 minutes, then cover the mold with a lid and cook for another 5 minutes. Ready-made pies are transferred to a dish, decorated at will and served to the table.