Grilled baozi with meat and eggplant
Baozi (包子) is a steamed stuffed bun typical of Chinese cuisine, eaten for both breakfast and lunch. It is also prepared in different variations (meat and/or vegetables) and can also have different sizes.
The recipe that I propose is the grilled baozi with meat and aubergines. INGREDIENTS FOR THE DOUGH - 160 gr flour
- 125 g water
- 1 packet of dry yeast
- 1 teaspoon sugar
INGREDIENTS FOR THE FILLING - 100 gr minced pork
- 2 sliced Chinese eggplant (or 1 regular eggplant)
- 1 crushed garlic clove
- 1 piece grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground pepper
- 1 Chinese wine spoon for cooking
- vegetable oil
- 1 finely chopped spring onion
- sesame seeds (optional)
PREPARATION - Mix flour, yeast, sugar and water in a bowl. Form a ball, cover with a cloth and leave to rest at room temperature for 1 1/2 hours.
- Heat the oil in a pan, fry the garlic and pour in the aubergines and spring onion. Deglaze with Chinese wine.
- Pour the aubergines and spring onion into a bowl. Combine pork, sugar, salt, pepper, soy sauce, ginger and mix.
- Dust the work surface with flour, fold the dough back on itself. Cut the dough into chunks and roll out discs with a rolling pin.
- Place the disk in the center of the palm of your hand and place a spoonful of filling in the centre. Proceed to close. The baozi is placed upside down, with the smooth side up.
- Pour some oil into a flat pan and brown the base of the baozi. Pour water up to 1/3 of the pan and cover with a lid. Cook over medium heat for about 6 minutes, until the water has been absorbed.
- Serve hot, sprinkling as desired with sesame seeds and chopped green onion.
