Introduction to the History of Baozi
The humble baozi, a staple in Northern Chinese cuisine, traces its roots back to the Warring States period in China, over two millennia ago. Legend attributes the invention of baozi to the military strategist Zhuge Liang, who needed a convenient food for his troops. Originally called “mantou,” which means “flour-head,” these buns evolved over centuries, with fillings introduced during the Song Dynasty to transform them into what we now recognize as baozi.
Baozi became an integral part of Chinese culinary culture due to their simplicity, versatility, and the comfort they provide. They symbolize prosperity and are often eaten during festivals, particularly the Chinese New Year, as they resemble money pouches, symbolizing wealth.
Exploring the Flavors of Northern Chinese Baozi
In Northern China, where wheat is more commonly grown than rice, baozi are a breakfast staple, a quick lunch, or a comforting snack. The typical Northern Chinese baozi features a hearty filling, with pork and cabbage being a beloved combination. This filling not only provides a delightful contrast in textures but also blends the savory pork with the subtle sweetness of cabbage, encased in a soft, fluffy dough.
The Art of Making Baozi
Crafting the perfect baozi involves two main components: the dough and the filling. The dough must be light yet sturdy enough to hold the filling without tearing. The filling, meanwhile, requires a balance of flavors, often enhanced with ginger, soy sauce, and sometimes a hint of sesame oil for depth.
Here’s How You Can Make Steamed Pork and Cabbage Buns at Home
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1.5 cup warm water
- 2 tbsp Canola oil
- 1 tbsp dry yeast
- 2 tbsp sugar
- 1 tsp salt
- For the Filling:
- 1.5 lbs ground pork
- 1 -1.5 lbs napa cabbage
- 1 egg
- 1 tsp salt
- 1.5 tbsp soy sauce
- 1/2 tsp ground or grated ginger
- 1/2 tsp black or white pepper
- 1/2 tsp chili powder (optional)
Instructions:
- Prepare the Dough:
- Add sugar and dry yeast into a large bowl, then add warm water. Warm water should be at about our body temperature (100 F). Let it proof for 5 minutes until the solution looks foamy.
- Add flour into the bowl with solution and mix well briefly.
- Add oil and salt into the dough, mix and then knead the dough until smooth. This may take a few minutes.
- Cover and let rise for 1 hour or until doubled in size.
- Make the Filling:
- Wash the cabbage leaves and remove water as much as possible. Then chop them into fine pieces. Put finely chopped cabbage into a dry bowl. Add vegetable in and mix well. The oil will prevent water escape from the chopped cabbage.
- Put ground pork into another large bowl. Add salt, one egg, ginger powder (or grated ginger), black or white pepper, soy sauce and chili pepper (optional if you want a little spicier taste). Mix well.
- Pour the vegetable into the ground pork bowl, and mix well.
- Assembling the Baozi:
- sprinkle some flour onto a large chopping board (or a smooth surface where you assemble).
- Punch down the dough and knead briefly. Divide into 3 or 4 equal chunks. Then knead each chunks into a long roll. Then cut into small bitesize equal pieces.
- Roll each piece into a circle, thicker in the center, thinner at the edges. If the dough piece gets sticky, add a touch of flour to become smooth again.
- Place a spoonful of filling in the center, gather the edges, and pinch to seal at the top.
- Put each assembled baozi onto a huge piece of parchment paper (or a non-stick surface). Let it rest for 20-45 minutes for a second rise depending on room temperature.
- Steaming:
- Put enough water into the steamer so it won’t boil to empty. Not too much water to soak the bottom layer when boiling. Lay cheesecloth onto the layer before put on baozi (buns). Alternatively place each baozi on a small square of parchment paper if you don’t use cheesecloth. Do not overcrowd the steamer as they will grow in size.
- Steam over high heat. When steam starts to come out of the steamer, keep them on high heat for 20 to 25 minutes. for about 15 minutes.
- Remove the steamer from the heat, and rest untouched for 5 minutes before taking out Baozi (buns). This rest will prevent Baozi shrink when taking out of the steamer.
- Serve:
- Serve hot with soy sauce, black vinegar and some chili oil for dipping.
This traditional recipe not only brings a taste of Northern China to your kitchen but also connects you with centuries of culinary history. Enjoy crafting and savoring these delightful baozi!