Minced Lamb and Ginger Baozi (Steamed Buns)
Minced Lamb and Ginger Baozi, a modern twist on a classic Chinese steamed bun, marries robust flavors of lamb with the zesty freshness of ginger, offering a deliciously fragrant and savory bite.
Ingredients
Baozi Dough
2 cups all purpose flour (plain flour Australia and UK) - ensure it's fresh for the best dough texture
1 tsp sugar - white granulated sugar- 1 tsp instant yeast - ensure it’s fresh and active
0.5 cup water - lukewarm, 30-35°C / 86-95°F
2 tbsp vegetable oil - neutral-flavored oil like canola
Filling
500 grams ground lamb (minced lamb) - preferably from the shoulder for a richer flavor
1 tbsp ginger - fresh, finely grated
3 cloves garlic - minced
2 tbsp soy sauce - light soy sauce
1 tsp sesame oil - adds a nutty fragrance
3 sprigs spring onions - finely chopped
1 tbsp cornstarch - helps bind the filling
0.5 tsp white pepper - freshly ground for best flavor
Instructions
- Prepare the dough: In a large bowl, combine the flour, sugar, and yeast. Gradually add the lukewarm water and 1 tablespoon of vegetable oil, mixing to form a soft dough. Knead for about 5-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled in size.
- Prepare the filling: In a medium bowl, mix the minced lamb, ginger, garlic, soy sauce, sesame oil, spring onions, cornstarch, and white pepper. Stir until thoroughly combined and sticky. Let it marinate while the dough rises.
- Shape the baozi: Once the dough has risen, punch it down and divide into 12 equal pieces. Roll each piece into a ball and flatten into a disc with a slight thickness at the edges. Place a spoonful of filling in the center, then pleat and gather the edges to the center, sealing the top.
- Steam the baozi: Arrange the buns on parchment paper in a steamer. Cover and steam over boiling water for 10-15 minutes until the buns are fluffy and the filling is cooked through.
Notes
Ensure all ingredients for the filling are finely chopped or grated for even distribution. If desired, substitute lamb with chicken for a milder taste, or use a plant-based mince for a vegetarian option.
Nutrition
Calories: 677kcalCarbohydrates: 53gProtein: 29gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 91mgSodium: 582mgPotassium: 412mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 3mgCalcium: 44mgIron: 5mg
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