My uncle works in the restaurant business and every time they get an overstock of a certain ingredient, you bet that he can take some of that home.
*Crack* Finally back into blogging for a bit, life has been busy you know?
Anyway, he brought us some dough for making baozi from the restaurant and my mom quickly whipped up a filling to get these buns steamed off. Kind of crazy? Not in my home.
We’re a family of food fanatics and fresh food shall be dealt with even at midnight.
So here’s a quick recipe of how we make our baozi fillings. There are many other variations that we use but this is the one that many people were asking for. If you’re looking for a recipe to make the baozi dough, refer to my basic baozi dough recipe here.
- 3 to 4 lbs of chicken thigh and drumsticks deboned, skinned and cubed.
- 10-12 dried shitake mushroom rehydrated and cubed.
- 4 stalks of fresh coriander finely chopped
- 1 ½ cups of frozen peas (can be substituted with frozen corn)
- ⅔ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoon light soy sauce
- ½ teaspoon roasted sesame oil
- 1 ½ tablespoon tapioca starch
- ¾ teaspoon Chicken Bouillon Powder
- 6 large eggs hard boiled and quartered
- Combine all ingredients except the eggs in a mixing bowl and mix well then set aside.
- Prepare your favorite baozi dough recipe then section into 85-100g pieces.
- Flatten each piece into 6” diameter discs and start filling with the filling and egg to make each baozi
- Line the bottom of each baozi with square parchment paper pieces or muffin liners.
- Steam the baozi in a steamer for at least 25 minutes to 30 minutes.
-The Piquey Eater