A delicious Scald-Dough Pork and Suancai (Pickled Cabbage) Baozi recipe.
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Scald-Dough Pork and Suancai (Pickled Cabbage) Baozi
Other★ Easy32min
IngredientsWhat you'll need for Scald-Dough Pork and Suancai (Pickled Cabbage) Baozi
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Suancai (Chinese pickled cabbage) | 450 | ||
| Pork | 720 | ||
| Cabbage | 300 | ||
| Garlic powder | 3/4 | ||
| Ginger powder | 3/4 | ||
| Five-spice powder | 3/4 | ||
| Onion powder | 3/4 | ||
| Salt | 1 | ||
| All-purpose flour | 240 | ||
| Whole wheat flour | 120 | ||
| Boiling water (for dough) | 120 | ||
| Room temperature water (for dough) | 55 |
Cooking StepsHow to cook Scald-Dough Pork and Suancai (Pickled Cabbage) Baozi step by step
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Step 1 Detail
Make the dough: Combine all-purpose flour and whole wheat flour in a bowl. Pour in boiling water and stir vigorously, then add room temperature water and knead into a smooth, soft dough. Cover and let rest for 20 minutes.
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Step 2 Detail
Make the filling: Combine finely chopped suancai (pickled cabbage), shredded cabbage, and ground pork in a large bowl. Add garlic powder, ginger powder, five-spice powder, onion powder, and salt. Mix thoroughly until well combined.
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Step 3 Detail
Shape the baozi: Divide the dough into equal portions. Roll each piece into a round wrapper about 4 inches in diameter. Place a generous spoonful of filling in the center, pleat the edges, and seal the top tightly.
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Step 4 Detail
Steam: Arrange the baozi in a steamer basket lined with parchment paper, leaving space between each. Steam over high heat for 15-20 minutes until fully cooked. Serve hot.
