Dongbei Dabaozi
Northeast big steamed buns are enormous, fluffy yeast buns filled with generous portions of savory meat and vegetables. A Dongbei breakfast classic.
Ingredients
- Flour 500 g
- Yeast 5 g
- Pork filling 400 g
- Napa cabbage 200 g
- Scallions and ginger to taste
- Soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Sesame oil 1 tbsp
- Salt to taste
Instructions
- 1. Add warm water to the flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
- 2. Prepare the stuffing: mince the meat, add seasonings and mix well, chop the vegetables, add salt and water and squeeze them dry.
- 3. Roll the dough into a long strip, divide it into equal portions, and roll it into a round dough with a thick middle and thin edges.
- 4. Take an appropriate amount of filling and place it in the center of the dough, fold it and wrap it up
- 5. Add water to the steamer and bring to a boil, add the wrapped dough, and steam over high heat for 15-20 minutes until cooked.
- 6. Remove from the pan, plate and enjoy
Cultural Notes
Dongbei baozi are famously large — each bun can be the size of an adult fist, filled with an almost ridiculous amount of meat and vegetables. This reflects the Dongbei character: generous, hearty, and unpretentious. The baozi are a breakfast staple, sold in steaming bamboo baskets at every neighborhood shop. While the pork and cabbage filling is the most traditional, Dongbei baozi come in many varieties including mushroom, pumpkin, and red bean. The key to great baozi is the dough — it should be white, fluffy, and slightly sweet.