Chinese pastries - Baozi (包子). Japanese sweet rice cakes Chinese Dalian cakes with cabbage
Xian Roubao, or Steamed meat pie, - traditional Chinese treat. Popular throughout China, and, of course, these pies are also loved in other countries in the region - Japan, Korea, Singapore, Thailand, Vietnam, etc. Xian Roubao is a typical Baozi, i.e. a filled pie, most often (even almost always) made from yeast dough and steamed.
This Chinese treat traces its history back to the ancient national type of bread made from steamed yeast dough - Mantou. Mantou- this is a bun without filling, Baozi- bun with filling. Moreover, the filling may not necessarily be meat, but also vegetable, for example, from cabbage with onions and eggs (isn’t that a familiar filling to lovers of Russian pies?) or even sweet, from bean paste made from Anko (Adzuki) beans. Xian Roubao pies have other “brothers” made from dough and steamed - Mantou (steam dumplings)
, steamed dumplings
, Huajuan curlicue donuts
, Donut “Lotus Flower” Lian Huajuan
, Lotus Leaf donut, Zhengbing steamed puff pastry, Zhuzai Bing piggy bank pie, etc.
For those who have mastered Chinese yeast dough recipe
these pies are not difficult, and if your family loves pies and Chinese cuisine, then this recipe Chinese steamed cakes will add to your repository of your favorite homemade snacks.
INGREDIENTS (for 24 pies):
yeast dough- 800 g,
minced pork - 200 g,
shrimp - 12 pcs.,
ginger - a piece the size of a walnut,
green onions - 3-4 arrows,
black muer mushrooms
- 3-4 mushrooms,
light soy sauce
- 1 tbsp,
Sesame oil- 1 tsp,
Sichuan huajiao pepper
- 10-15 grains,
salt - ½ tsp.
Any pie consists of a dough shell and filling.
Since Baozi pies (and our pies are just a variety of Baozi) use yeast dough, you first need to take care of the dough. You can read how to prepare it in the recipe "Yeast dough».
While the dough is rising, you can start filling.
First, let's prepare “pepper water” - a very interesting way to add the desired degree of moisture to minced meat and at the same time flavor it.
Pour boiling water over the Sichuan pepper grains and let the liquid brew and cool.
Soak muer mushrooms for 30 minutes in warm water.
Rinse the onion arrows.Cut the onion into rings.
Peel and grate the ginger.
Cut (or chop) the mushrooms into small pieces.
Peel the shrimp from the shell, remove the dorsal and abdominal veins, making cuts along the back and abdomen, and chop coarsely.
Mix the ground meat, shrimp, green onions, mushrooms, ginger, light soy sauce, sesame oil and salt in a suitable sized bowl. Stir until smooth. Add pepper water in parts, for example, a tablespoon at a time, until the minced meat is sufficiently moistened, but does not become liquid.
Divide the dough into 24 parts, roll each part into a ball, fold it on the table and cover with a damp towel.
Take one part and roll it into a round cake, 2-3 mm thick and about 12 cm in diameter.
I use cutting for this. Roll out the dough and cut out a circle from it, collect the remaining dough into a ball.
Place 1 tbsp in the middle of the cake. fillings.
Form a pie by connecting the edges of the workpiece and folding them in folds around the circumference.
Crimp the top of the pie with your fingers, sealing the neck.
Lightly flatten the resulting pie.
Form pies from the remaining dough and filling, place on the table and cover with a damp towel.
Prepare the steamer for use.
Cut parchment paper into squares, placing one pie on each square. This way, when cooking a couple of pies, they will not stick to the bottom of the steamer. The pieces of parchment should be larger around the perimeter than the pies, since the pies will increase in size during cooking, and this must be taken into account.
Place the pies in a steamer so that there is space between them, since they will almost double in size after settling and heat treatment.
Cover the steamer with a lid and leave the pies to settle for 15 minutes.
After this, turn on the steamer or put it on fire (if your steamer is not electric).
If the water in the steamer is already boiling, then steam the pies for 10 minutes; if the water has not yet warmed up, then 15 minutes.
After steaming the pies, do not remove the lid of the steamer immediately and do not remove them from the steamer for 5 minutes.
Then remove the finished pies from the steamer and separate the pieces of parchment from them (while they are warm).
A delicious snack or a full meal for breakfast or lunch - you can combine all this by preparing delicious steamed pies. Their peculiarity is that the finished product contains fewer calories than its counterpart baked in oil or oven. A variety of recipes make the pies not just flavorful, but also healthy.
Korean steamed minced pies “Pigodi”
| Ingredients | Quantity |
|---|---|
| water - | 1.5 cups |
| flour - | 4.2 cups |
| salt - | taste |
| sugar - | 10 g |
| vegetable oil - | 20 ml |
| yeast - | 1 briquette per 40 g |
| minced meat - | ¼ kg |
| fresh cabbage - | 300-400 g |
| onion - | 1 PC |
| garlic - | 4 things. |
| vegetable oil - | 60 ml |
| spicy and hot spices - | taste |
| soy sauce - | 3 tbsp |
| fresh herbs (cilantro or parsley) - | taste |
| Cooking time: 45 minutes | Calorie content per 100 grams: 174 Kcal |
A complex but interesting option for making pies.
Step-by-step recipe for making “Pigodi”:
- Dissolve yeast in warm water;
- Add sugar;
- Wait until the liquid begins to bubble a little (about 10 minutes);
- Then carefully, stirring constantly, add flour;
- Add salt and vegetable oil;
- Stir and leave the dough to rise for 15-20 minutes (sometimes you need to increase the dough preparation time to 60 minutes);
- Shred fresh cabbage;
- Peel and finely chop the onion;
- Crush the garlic cloves;
- Stew the vegetable mixture in vegetable oil;
- Add spices and salt to the minced meat;
- Fry it in a separate pan;
- Mix all ingredients for filling;
- After the dough has risen, it needs to be divided into portions;
- Roll out each of them and fill with filling;
- The preparations are placed in a double boiler for 30 minutes;
- To prepare the sauce, you need to chop fresh herbs and garlic;
- Mix them with soy sauce;
- After this, add spices and mix well.
“Pigodi” can be served with either prepared sauce or spicy pickled carrots.
Korean yeast dough pies with steamed vegetables
A healthy dietary or vegetarian dish that is steamed is Korean pies with vegetables. In order to immerse yourself in the atmosphere of the country, you need to purchase:
- ready-made yeast dough – 1-2 kg;
- fresh cabbage – 300-400 g;
- salad onion – 1 piece;
- bell pepper -1-2 pcs;
- garlic cloves (fresh) – 2 pcs;
- a set of spices (both spicy and hot ones should be included).
Cooking time – 45 minutes.
The calorie content of pies per 100 g is 172 kcal.
Cooking process step by step:
- The cabbage should be chopped as thin and small as possible;
- It is necessary to put it in a separate bowl and let it stand for a few minutes so that excess liquid is removed (if juice is formed, it must be drained);
- Peel the onion and also chop finely;
- Grind the sweet pepper;
- Pass the garlic cloves through a press;
- Mix all the vegetables, add salt and spices;
- Divide the dough into small pieces, then roll each one out;
- Form pies by filling the dough with fresh vegetables;
- Pour water into the steamer and wait until it boils;
- Place the pies in the container and start the cooking program for 30 minutes.
You can serve steamed pies with fresh vegetables as a filling with any sauce, fresh herbs, or savory appetizers.
Chinese steamed patties "Baozi" with meat
This culinary recipe is difficult to prepare and requires the housewife to have baking and steaming skills. It is important to note that, like most Chinese delicacies, Baozi Chinese steamed cakes include a lot of ingredients. That is why it is necessary to prepare thoroughly before reproducing them in your kitchen. The list of ingredients includes:
- flour – 20 tbsp;
- dry yeast -20 g;
- warm water – 30 ml;
- warm milk – 200 ml;
- baking powder – 5 g;
- baking soda – 1 g;
- salt - to taste;
- sugar – 40 g;
- pork – ½ kg;
- ginger - to taste;
- green onion – 30 g;
- white wine – 3 tbsp;
- garlic – 20 g;
- salt - to taste (for filling);
- black pepper (for filling) - to taste;
- soy sauce – 80 ml;
- starch - 1 tbsp;
- water – 65 ml (for filling);
- vegetable oil – 40 ml;
- sugar (for filling) – 5 g.
The time it takes to prepare is 4.5 hours.
The calorie content of steamed “Baozi” is 278 kcal/100 g.
Process step by step:
- In order to prepare the dough, you will need to dilute 20 g of sugar in warm water;
- Add yeast to the resulting liquid base and stir;
- Leave for 10 minutes;
- Sift the flour, then form a hole in its center and pour in warm milk, add 20 g of sugar, add salt, soda, baking powder;
- Mix the dry part of the dough with the yeast liquid base, leave to rise (this will take about 2 hours);
- You also need to add vegetable oil to the dough (after 20 minutes have passed since the start of cooking);
- Milk is added to make the dough elastic and tender;
- After adding butter and milk, knead the dough (15 minutes), then cover with a lid and a towel on top;
- Rinse the pork, mince it to form minced meat;
- Grate the ginger and fry in vegetable oil for 2-3 seconds;
- Then add the meat to the frying pan and pour in water (65 ml), also white wine and soy sauce;
- Add salt, a little sugar and spices to the filling, mix;
- Simmer the contents of the pan until the liquid (water and wine) evaporates;
- A few minutes before it’s ready, add chopped garlic to the pan;
- Dilute the starch in a small amount of water and pour into the filling, continue simmering until the liquid thickens;
- Cool the finished filling before further use;
- Divide the total amount of dough into equal 4 parts;
- Roll out each of them and form a rope;
- Then cut each rope into portions, and then roll out the cakes. Feature - the center of the workpiece must be thick, and its edges must be made thin;
- Finely chopped green onions are added to the cooled filling;
- The filling is laid out in each flatbread, then the dough is wrapped to form a square (the edges should be pinched so that a dough bag is formed);
- Before putting the pieces into the steamer, you need to cut out a parchment base for each pie;
- “Baozi” should be left for 1 hour - this way they can additionally rise and soak in the filling;
- Steaming will take about 20 minutes.
Baozi is served as a separate dish.
Recipe for Japanese nikuman pies
This version of steamed pies combines the flavors of meat filling and the richness of baked goods, but at the same time, the reduction in calories is achieved by cooking in a steamer. In order to serve “Nikuman”, you will need:
- onion – 1 piece;
- green onions - 5-6 feathers;
- sesame oil – 1 tbsp;
- pork (cut into strips) – 300 g;
- minced pork – 100 g;
- mushrooms (in the original – dried and soaked shiitake mushrooms) – 3 pcs.;
- chopped ginger root - 1 tbsp;
- oyster sauce – 20 ml;
- soy sauce – 10 ml;
- sake – 10 ml;
- sugar – 20 g;
- black pepper - to taste;
- starch (corn and potato) - 2 tbsp. in equal parts;
- egg white – 1 pc.
You can purchase ready-made dough (1-2 kg) to save time on making pies. Additionally - parchment paper.
Time to make “Nikuman” is about 2 hours.
Calorie content – 265 kcal per 100 g.
Cooking steps:
- Fry green and onions in sesame oil;
- Mix chopped pork with minced meat, add mushrooms (also finely chop or mince them), ginger root, sauces, sake, sugar, starch, egg white, season with ground black pepper, mix;
- Add fried onions to the filling;
- Divide the dough into 8 portions;
- Cut out parchment for each piece and place dough on it;
- Roll out and fill with filling;
- Pinch the edges, forming a rope on top;
- Place the pieces in a steamer (not tightly);
- Cook for 15 minutes.
“Nikumany” should be served hot with spicy mustard or any hot sauce. You can even sprinkle them with table vinegar. Bon appetit!
Mochi or mochi is a small Japanese flatbread. It is made from glutinous rice, crushed into a paste (or rice flour), which is subsequently given a certain shape. The process of creating flatbreads is called mochitsuki and is traditional not only in Japan, but also in Hawaii, Cambodia and Thailand, the Republic of China and South Korea.
Traditionally, mochi is prepared by hand. The process called mochitsuki includes the following steps:
- Polished glutinous rice is soaked overnight and boiled;
- Boiled rice is pounded using a wooden hammer in a traditional mortar called usu. This process requires the presence of two people who alternate between each other. One of them crushes the mochi with a hammer, and the other wets the mochi with water and stirs it. Actions must be performed in a clear rhythm, otherwise injury cannot be avoided.
- After the mass is ready, it is given a certain shape (usually cubic or spherical).
- 1-1/2 cups mochiko (glutinous rice flour)
- 1 cup white sugar
- 1-1/2 cups water
- 2 drops of vinegar.
If you wish, you can add a few drops of food coloring to the mochi during the cooking process to create interesting color schemes. Also, for those who have a sweet tooth, you can add melted chocolate to the dough during its preparation.
If you want mochi with filling, bean paste, chocolate, yogurt with various fillings, etc. are best suited for this. To prepare filled mochi, take the prepared dough (how to prepare mochi dough is described above), roll it into a sausage shape, then cut the sausage into equal pieces. Use your fingers to shape each piece into a pancake (but not very thin) and place the desired filling in the center. Then seal the edges. After spreading the filling over the pastries, microwave them for 4 minutes. Cool and serve.
Another option
1. The rice was boiled to a pulp, then it was beaten for a long time with a rolling pin or hammer, until it became a thick, homogeneous mass, adding a little syrup for color and taste.
2. Sweet beans were also boiled and beaten.
3. Wrapped the beans in rice pulp and placed them in steam water. All this took several hours. Then they sprinkled it with soy. rice flour or powder. I somehow didn’t see what they would do with flour, but I was interested in it
As a rule, sweetened pastes from red beans, peanuts, sesame, chestnuts are used as a filling... the filling in the shape of a ball is covered with rice mass, then these balls are boiled and served in broth... such a delicacy for children and their parents)
The Japanese, along with traditional ones, offer fillings with flavors that are more familiar to us - cherry, peach, strawberry, etc. The prepared dish is frozen and thawed before serving, or stored in the refrigerator and served cold during the day.
This is what mochi from a candy store looks like:
with different flavors - sakura, caramel, honey with lemon, blueberry, mango, tiramisu...
I'll show you a recipe with chocolate.
Ingredients:
Rice mass (mochi):
50gr. rice flour (with gluten)
150ml. water
100gr. Sahara
corn starch
Quantity: 10-12 pieces
Filling:
75ml. cream (35%)
100gr. chocolate (preferably dark)
(I didn’t have all the filling)
We start cooking with the filling:
Pour the cream into a saucepan and put on fire. As soon as the cream boils, add chocolate pieces to it.
Mix until smooth
Set aside to let the chocolate cool, then put in the refrigerator or freezer (the mass should hold its shape).
Stir and put on fire
The mass will quickly begin to thicken
It may clump, but that's okay - lift the pan over the heat and continue stirring vigorously... the result will be a white, dense, sticky mass:
Sprinkle the table with starch and pour the mixture onto it.
Let it cool and before starting modeling, also sprinkle starch on top (starch can be sprinkled in excess, all excess is shaken off well):
Next, I worked with my hands, constantly immersing them in starch. I cut off a piece from the total mass with a knife and formed circles about 3 mm thick with my fingertips. I took out the frozen filling and placed it in the middle.
We lift the edges of the rice mass and pinch it on top,
We carefully take it in our hands and roll it up, or throw it from palm to palm until the gluing area is more or less smoothed out. Place the resulting balls on wax paper or a plate sprinkled with starch...
All!
Well, this is the home-made result:
Baozi are steamed Chinese pastries with a variety of fillings. Like most Chinese dishes, this dish has a centuries-old history.
According to legend, the dish was invented by a Chinese military leader back in the 2nd-3rd century AD. According to one version of the legend, while on a military campaign in southern China, the military commander’s army suffered greatly from illness. The sages decided that only a human sacrifice, offered as a gift to the gods, can save from this scourge. But the military leader decided to act mercifully and ordered a pie made from dough with meat filling, which was offered to the gods instead of his people.
Prepare your ingredients. Baozi can be prepared with different fillings, but today we will prepare the classic meat filling of pork and green onions.
Cut the meat into small pieces and chop. For the filling you can use either ready-made minced meat or chopped meat.
Grate the ginger root. Heat some vegetable oil in a frying pan and add grated ginger.
After a few seconds, add the minced meat to the pan.
Mix ginger with minced meat and add a little water to the pan. Water is needed so that the minced meat separates faster and better.
Add soy sauce, mirin (or sherry, white wine), salt, pepper to the pan. If using dry white wine, add an additional 1-2 pinches of sugar.
Simmer the meat over the fire until it is softened and the liquid has almost evaporated.
Chop 1-2 cloves of garlic. Dissolve starch in 1 tbsp. cold water. Add starch and garlic to the filling and mix well.
Once the remaining seasonings and juices have thickened and been absorbed, turn off the heat and leave the filling to cool. Taste the meat and add seasonings and spices to taste if necessary. In China they add a flavor enhancer, but I preferred to add 1 tbsp. Worcestershire sauce.
While the filling is cooling, let's make the dough. To make Baozi pies airy and light, they are used for steaming, the recipe for which is on our website.
Knead the dough prepared according to the basic recipe and divide it into 4 parts.
Roll each part into small sausages with a diameter of 2-3 centimeters and divide into 6 parts.
Roll out each piece of dough, holding it in the center with your fingers, into a circle with a diameter of 12–15 cm so that the middle of the circle is thicker than the edges.
Add chopped green onions to the cooled meat. It is important that the meat is cool enough before you add the onions and start shaping the baozi. If the filling is too hot, the onions will release juice and the dough may become soggy.
Place 1 tbsp. filling into the center of the rolled out circle and, pinching, connect the edges of the dough, and give the pie a “bag” shape. I won’t lie: only a chef experienced in working with dough can give baozi a traditional shape, which, unfortunately, I am not yet. Fortunately, no matter whether you get a traditional Chinese or a simpler “pouch”, this will not negatively affect the taste of the dish.
Cut the parchment paper into small squares.
Place the formed pies on pieces of parchment paper and place in a steaming pan. Leave some space between the pies as they will increase in size during cooking.
Do not rush to put the pies into the steamer; let the dough rise again, leaving the baozi to stand for 20 to 60 minutes. Here, as long as you have enough patience, the better the baozi rises, the more porous the dough will be and the airier the pies will be.
Steam the Baozi cakes for 15 minutes and then leave for another 5 minutes with the lid closed.
Chinese Baozi cakes are ready. You can serve.
