Pink Baozi

Next level

105

minutes

For

2

servings

 To the cook

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

This goes in

  • 500 g flour
  • 250 ml beetroot juice
  • ½ tsp salt  
  • ½ tsp sugar  
  • 7 g dry yeast  
  • Sesame oil

Filling

Ingredients

  • 2 tsp sesame oil  
  • 250 g planted.pulled Nature
  • 3 stalks spring onion 
  • 200 g mushrooms, finely chopped
  • 1 carrot, finely chopped
  • 10 g ginger, finely chopped
  • 1 clove of garlic, pressed
  • 3 tablespoons soy sauce  

Sauce

Ingredients

  • 2 tablespoons peanut butter
  • 1 tsp water  
  • 2 tablespoons soya sauce  
  • 1 clove garlic
  • 1 tsp agave syrup  
  • 1 tsp sesame seeds  
  • Juice of a lime  

Preparation

  1. Mix the flour with the salt in a large bowl, warm the beetroot juice to lukewarm, stir in the sugar and yeast and leave to rise for 5 minutes. Then slowly add the juice to the flour while kneading continuously. To ensure that the yeast dough rises well, knead the mixture for a few minutes with your hands or a food processor. Place the dough in a bowl greased with sesame oil, cover with a damp cloth and leave to rise in a warm place for about 1 hour until the dough has doubled in volume.
  2. The waiting time is great for preparing the filling. First, roughly pull apart the planted.pulled with 2 forks, then fry hot with a tablespoon of sesame oil. After about 3 minutes, deglaze with a tablespoon of soy sauce and set aside. Peel the ginger. Chop the carrot, garlic, mushrooms and the ginger as small as possible and then fry with the remaining oil. Add the soy sauce and continue to sauté until no more liquid comes out. Mix the planted.pulled with the remaining filling and let it cool down well.
  3. For the sauce, press or chop the garlic as small as possible and then mix with the other ingredients until a homogeneous mass is formed. Add more water if necessary.
  4. Once the dough has doubled in size, you can remove it from the bowl and knead it well again on a floured surface. Then cut it into about 10-12 equal parts and form into balls. The balls are rolled out in a circle, whereby the edges should be slightly thinner than the middle area of the dough circles (see photos). The dough circles should be about 10 cm in diameter. If the dough gets small cracks due to the additional flour, this is not a big deal, as these will disappear again during steaming.
  5. You need about 2 heaped tablespoons of filling per baozi. Place it in the centre of the dough circle, then close each baozi with your index finger and thumb (see photos). Pull the dough up slightly, make a fold and press together. While keeping the thumb in the same position, keep pulling and pressing individual folds of dough until finally the entire baozi is sealed. Allow the finished baozi to rest for a further 20 minutes so that they rise well once again.

  1. Preparation Option 1: If you have a steamer or a bamboo cooker, the next step is easy. Place the baozi on the steamer tray (preferably with baking paper underneath so they don't stick) Bring about 5cm of water to the boil in the steamer or pot and steam the baozi for about 12 minutes. Keep the lid closed for another 3 minutes, otherwise the baozi will collapse.
  2. Option 2: If you don't have a steamer, that's not a problem. You can also take a colander, line it with baking paper, hang it in a pot and place the lid over it. However, you should make sure that the baozi are not too close together, otherwise they will stick together. The preparation time remains the same.
  3. Option 3: A little unconventional, but very tasty: Place the Baozi in a greased, coated pan. Then pour in about 1-2 cm of water and steam with the lid on until the baozi have absorbed the water and are lightly crisped on the bottom. Remove the pan from the heat and leave the lid on for another 3 minutes.
  4. Sprinkle the finished baozi with sesame seeds and spring onions, if desired.

Other recipes

Beginner

30

minutes

Mezze platter with planted.kebab skewer

Moderate

45

minutes

planted.kebab Pide with spoon salad

Moderate

40

minutes

Lentil curry

Beginner

30

minutes

planted.chicken in pita bread

Beginner

40

minutes

Mexican Bowl

Beginner

20

minutes

Club sandwich with chive hummus

Next level

30

minutes

Planted Tajine

Moderate

30

minutes

Chimichurri cauliflower

Expert

120

minutes

Gua Bao Buns

Moderate

45

minutes

Chimichurri Summer Tarte

Quick & easy

45

minutes

Chimichurri Poké Bowl

Quick & easy

30

minutes

Chimichurri Peperoncini

Quick & easy

30

minutes

Chimichurri grilled asparagus

30

minutes

Mexican Bowl

Next level

60

minutes

Nenad Burger