Crispy Chinese Pan-Fried Chili Cheese Baozi

So much better than takeout, these pan-fried buns are crispy and golden on the outside, yet fluffy, airy and chewy on the inside with a savoury and juicy filling inside. Serve this popular Chinese snack at home with a homemade dipping sauce. You will really love making the dough from scratch – I find it so relaxing! The combination of that super fluffy bun and the sweet filling is one of life’s true pleasures.

Recipe:

PREP TIME: 60 – 70 minutes (plus resting)

COOK TIME: 20 minutes

SERVES: Makes 12 medium baozi

Ingredients:

Dough:

·       1 cup all-purpose flour

·       ¼ cup cornflour

·       70g white sugar

·       2 ½ teaspoons baking powder

·       1 ¾ teaspoon instant yeast or 1 sachet (7 grams)

·       150 ml lukewarm water

·       2 tablespoon vegetable oil

Filling:

·       2-3 tablespoon oil

·       2 medium onions, finely chopped

·       1 tablespoon finely chopped garlic

·       4-5 green chilies, finely chopped

·       ½ cup carro,  finely diced

·       1 cup mushroom, finely diced (you can also use cabbage instead)

·       ½ cup chilli sauce / Schezwan sauce

·       1 cup cheese, grated/ shredded

·       Salt to taste

For cooking the buns:

·       Oil for cooking

·       Walter for steaming

Method:

Dough:

·       For the dough, mix together the dry ingredients.

·       Pour in the water and the oil.

·       Mix with a wooden spoon/ silicon spatula until a dough starts to form.

·       Then use your hands to knead the dough for 10 minutes

·       Knead until the dough is smooth and springy to the touch.

·       Place the dough in a large bowl and cover.

·       Allow to rest for 30 minutes.

Filling:

·       For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.

·       Add the onion chili and garlic.

·       Cook for 3-4 minutes or until softened.

·       Then add the carrots and mushrooms.

·       Mix well and simmer until the carrots are almost cooked.

·       Add chilli sauce / Schezwan sauce and sauté

·       Remove from heat and let it cool to room temp

·       Add in the grated cheese and mix well

Cooking the buns:

·       Take the dough and on a floured surface, roll into out, then fold the dough in half and roll out again. Repeat another 2 times.

·       Then roll up into a cylinder and cut the dough into 12 pieces

·       Flatten a piece of dough with your palm.

·       Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper).

·       Repeat with the remaining dough pieces.

·       Take a disc of dough and place the filling in the centre.

·       Pleat the dough edges up and around the filling to completely enclose.

·       Place the bun on a tray lined with baking paper.

·       Repeat with the remaining dough and filling.

·       Cover with a damp tea towel and rest for 1 hour in a warm place

·       In a large skillet, heat oil over medium high heat for 2 minutes.

·       Place buns with the bottom facing down.

·       Place buns approximately ½ inch apart to prevent them from sticking together.

·       Cook in batches if your skillet is not large enough.

·       Cook until the bottom turns golden brown and crispy (2-3 minutes)

·       Add cold water into the pan. The water should cover about half of the buns’ height.

·       Water should start sizzling and bubbling immediately.

·       Cover with the lid and continue to cook for 10 minutes until almost all the water is evaporated.

·       Remove the lid and lower the heat to medium. Cook for another 2 minutes until all water has been absorbed and the bottom is crispy brown.

·       Sprinkle sesame seeds and green garnish on top.

·       Transfer the buns onto a plate and repeat the same.

·       Serve hot with a dipping sauce.