These oversized, Chinese dumplings take a bit of effort but are well worth it. We’ve gone for a classic surf and turf filling, butthey would also be delicious stuffed with pulled pork and BBQ sauce.Best served hot from the steamer, but also delicious at room temperature.
What will you be cooking to celebrate this Olympic Games, being held in Paris this summer from 26 Jul – Sun, 11 Aug? Here's a recipe from China that might get you in the mood!
Step 1For the dough, in a small pan heat the milk until warm. Remove from heat and
mix in the oil and 50ml cold water. In
a large bowl, mix the flour, sugar, yeast,
baking powder and 1/2tsp fine salt. Make
a well in the centre, pour in the milk
mixture and mix with a wooden spoon until the dough comes together, then
knead for 1-2min. Cover and leave to
rise in a warm place for 2hr, or until
noticeably puffed.
Step 2Meanwhile, make the filling. Finely
chop the prawns and put into a large
bowl. Add remaining filling ingredients
and some seasoning, and mix well.
Cover and chill until needed.
Step 3Tip the dough on to a work surface
and knead for 10min, until smooth and
bouncy. Divide and shape into 8 neat
balls (weigh for best results). Cover
dough balls.
Step 4Working 1 piece of dough at a time
(keep the rest covered), roll out to
a 12cm circle, making the edges a bit
thinner than the centre. Repeat with the
remaining dough pieces, stacking them
on top of each other with squares of
baking parchment in between.
Step 5Place a dough circle in the palm of
your hand, spoon 1/8 of the filling into the
centre, gather edges up above filling
and pinch and twist to seal. Repeat with
the remaining dough and filling, placing
each baozi back on its square of
parchment when sealed.
Step 6Cook the baozi on the parchment
squares in a layered steamer basket
(see GH TIP), spacing apart (do this in
batches if you only have 1 basket). Cover
with the steamer lid and sit the basket
over a large pan 1/2-filled with boiling
water. Steam over medium hob heat
for 15min, until light and puffy. Garnish
with chives/spring onion greens, if using,
and serve with crispy chilli oil, if you like.
GH TIP
If you don’t have a steamer basket, heat 1tbsp oil in a large, deep frying pan (that has a lid) over low heat. Add the baozi and fry for 5min, or until a crust has formed on the bases. Add 50ml water to the pan, immediately cover with the lid and cook for 10min more.
GET AHEAD:
Prepare to end of step 4
up to 3hr ahead; cover loosely with
greased clingfilm (oil-side down)
and chill. Allow to come to room
temperature for 10min before
completing recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
