Chinese Food

Introduction

Chinese cabbage buns, also known as Baicai Baozi, are a traditional Chinese dish that combines the delicate flavors of steamed bread with the crispiness and juiciness of fresh Chinese cabbage. These buns are a staple in many Chinese households, especially during festivals and special occasions. They are not only delicious but also easy to make once you get the hang of the process. In this article, we will guide you through every step of making Chinese cabbage buns, from preparing the dough to filling and steaming the buns. By the end, you’ll be able to enjoy homemade Baicai Baozi that rival those found in the best Chinese bakeries.

Section 1: Preparing the Dough

Making the dough is the foundation of any good bun. For Chinese cabbage buns, you’ll need a soft and slightly sticky dough that can hold the filling well. Here’s how to do it:

Ingredients:

• 400 grams (14 ounces) of all-purpose flour
• 200 milliliters (6.8 ounces) of warm water
• 1 tablespoon of active dry yeast
• 1 tablespoon of granulated sugar
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil (optional, for a softer dough)

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently until the sugar and yeast are dissolved. Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready to use.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until well combined.

3. Combine Ingredients: Make a well in the center of the flour mixture and pour in the yeast water. Begin mixing with a wooden spoon or your hands until a shaggy dough forms. If the dough is too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a bit more flour.

4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If you’re using vegetable oil, add it in during the kneading process to make the dough softer and more pliable.

5. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.

Section 2: Preparing the Filling

While the dough is rising, you can prepare the filling. Chinese cabbage buns are known for their fresh and slightly sweet filling, which is a perfect complement to the soft dough.

Ingredients:

• 1 large head of Chinese cabbage (about 1.5 kilograms or 3.3 pounds), finely shredded
• 2 tablespoons of vegetable oil
• 300 grams (10.6 ounces) of ground pork or pork shoulder (optional, for a meatier filling)
• 3 cloves of garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of Shaoxing wine (optional, for a traditional flavor)
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1/4 teaspoon of five-spice powder (optional, for added depth)
• 2 tablespoons of chopped green onions

Instructions:

1. Prepare the Cabbage: Shred the Chinese cabbage finely. You can use a knife or a food processor with a shredding attachment. Place the shredded cabbage in a large bowl and sprinkle with a generous pinch of salt. Toss well to coat the cabbage with salt. Let it sit for about 15-20 minutes to draw out excess moisture.

2. Squeeze Out Moisture: After the cabbage has sat, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. This is crucial to prevent the buns from becoming soggy.

3. Cook the Filling (if using meat): Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, stirring occasionally, until it’s browned and cooked through. If you’re not using meat, skip this step and start with the garlic and ginger.

4. Add Aromatics: Add the minced garlic and ginger to the skillet and cook for about 30 seconds until fragrant.

   

5. Season the Filling: Stir in the soy sauce, sesame oil, Shaoxing wine (if using), salt, white pepper, and five-spice powder (if using). Cook for another 1-2 minutes until the flavors meld together.

6. Combine Ingredients: Remove the skillet from heat and let it cool slightly. Add the squeezed cabbage and chopped green onions to the skillet, mixing well to combine. Taste and adjust the seasoning as needed.

Section 3: Shaping the Buns

Once the dough has risen and the filling is ready, it’s time to shape the buns.

Instructions:

1. Punch Down the Dough: Punch down the risen dough to release any air bubbles. Transfer it to a lightly floured surface and divide it into two equal portions.

2. Roll Out the Dough: Working with one portion at a time, roll the dough into a log about 1.5 inches in diameter. Cut the log into small pieces, each about 2 inches long. You should get about 12-15 pieces per portion, depending on the size of your buns.

   

3. Shape the Dough: Flatten each dough piece with your palm and then use a rolling pin to roll it into a circle about 4 inches in diameter.

4. Add the Filling: Place a generous tablespoon of filling in the center of each dough circle.

5. Seal the Buns: Pleat the edges of the dough circle together to form a small pouch, enclosing the filling completely. Pinch the top to seal tightly. Repeat with the remaining dough and filling.

6. Second Rise: Place the shaped buns on a parchment-lined baking sheet, spacing them about 1 inch apart. Cover them with a damp cloth or plastic wrap and let them rise again in a warm, draft-free place for about 30-45 minutes, or until they have puffed up slightly.

Section 4: Steaming the Buns

Steaming is the final step in making Chinese cabbage buns. It’s crucial to use a proper steaming setup to ensure that the buns cook evenly and stay moist.

Instructions:

1. Prepare the Steamer: Fill a large pot or wok with about 2 inches of water and bring it to a boil over high heat. Place a steaming rack or bamboo steamer inside the pot, making sure it doesn’t touch the boiling water.

2. Steam the Buns: Carefully transfer the risen buns to the steaming rack, spacing them slightly apart to prevent sticking. Cover the pot and steam the buns for about 15-20 minutes, or until they are cooked through and have a slight glow.

3. Check for Doneness: To check if the buns are done, carefully lift one bun with a pair of chopsticks or tongs. It should feel light and springy to the touch.

4. Remove and Cool: Turn off the heat and let the buns sit in the steamer for about 5 minutes to prevent them from collapsing. Then, carefully remove them from the steamer and place them on a wire rack to cool slightly before serving.

Conclusion

Making Chinese cabbage buns may seem like a daunting task, but with the right ingredients and step-by-step instructions, you can achieve delicious, homemade buns that are sure to impress. From the soft and fluffy dough to the fresh and flavorful filling, every bite of these buns is a delightful experience. Whether you’re serving them for a family dinner or a special occasion, Chinese cabbage buns are a wonderful addition to your culinary repertoire. Enjoy the process of making them and savor the delicious results!