Baozi

Method

1. Dissolve dry yeast in water in a stand mixer bowl.
2. Add flour and sugar. Mix at low speed for 5-6 minutes until a smooth dough forms.
3. Turn out dough, shape into a ball, place in a bowl, cover with plastic wrap, and let rest for 40 minutes.
4. Meanwhile, prepare the filling: finely chop Chinese cabbage (discard white stems and core).
5. Finely chop scallion and ginger.
6. Grind pork belly (remove skin) or have it ground by your butcher.
7. Combine ground pork, cabbage, scallion, ginger, salt, sugar, black pepper, sesame oil, and soy sauce in a mixer. Mix at speed 1 for about 5 minutes until well combined.
8. After resting, divide the dough into 35 g pieces. Flatten each piece slightly.
9. Dust a work surface with flour. Roll each dough piece into a circle, keeping the center thicker and the edges thinner.
10. Place 25 g of filling in the center of each circle.
11. Seal the baozi by pleating the edges: hold the dough with one hand and use the other thumb to keep the filling down while the index finger pinches and folds the dough. Rotate and continue pleating until closed.
12. Place each baozi on a small square of parchment paper. Let rise for another 40 minutes, covered with plastic wrap.
13. Steam the baozi in a bamboo steamer over boiling water for 12-13 minutes. Turn off the heat and let rest for 2 minutes before serving.