Sichuan chili oil baozi (pork buns with chili oil filling)
Chinese Cooking Demystified · ♥ 2.9K likes · 78.4K views · 9 min video
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Timestamp
Ingredients
Method
Techniques
- 40 g lard
Heat the wok piping hot, take off the heat, add the lard and swirl.
- 10 g ginger slices
- 10 g scallion white
- 1 tsp dou ban jiang Sichuan chili bean paste
Add the chili bean paste and fry on low about 2 minutes until it slightly dries.
- 2 tsp red fragrant chili powder
- ¼ tsp Sichuan peppercorn powder
- 5 spice powder
Add the chili powder, Sichuan peppercorn powder and five spice; fry until the oil bubbles, then take off the heat and cool.
Chili bean paste and spices into the oil
- 140 g ground pork shoulder
- 1 tsp Sichuan chili bean paste
- 7 g minced ginger
- 7 g minced scallion white
On a chopping board mince the ground pork with the second teaspoon of chili bean paste, minced ginger and minced scallion white, folding as you go.
After a minute or two fish the bigger chili pieces out of the oil and mince them in until the pork is pasty and evenly red.
- 2 tsp soy sauce
- 2 tsp liaojiu (Shaoxing wine)
- ½ tsp sugar
- ¼ tsp MSG
- 2 tsp water
Transfer to a bowl; mix in soy sauce, Shaoxing wine, sugar and MSG, then all the chili oil, then the water.
Taste: spread about a teaspoon of filling on a small plate, cover and leave 30 seconds, then check whether salt is needed.
- 20 g lao mian Chinese sourdough
- 45 g water
- 100 g AP flour
Dissolve the lao mian in the water, add the flour and stir into small bits; form a rough ball, cover and let double, 4 hours at 28C.
- 1 g baking soda
- 5 g water
- 1 g salt
- 8 g sugar
Dissolve the baking soda in the 5 g water; fold the salt and sugar into the dough, then smear and fold in the soda solution bit by bit, kneading until smooth and white.
Shape into a ball, poke a hole to make a donut, break and divide into 6 even pieces of about 30 g.
Press each into a disc and roll from the inside out, thinner at the edge, into a 10 cm (4 inch) wrapper.
Stir the filling, place about 20 g on a wrapper and pleat closed, twisting and pinching shut.
Set on a steaming mat or parchment in the steamer and proof over 30C water 1 to 1.5 hours, until a poke springs back slowly in 2-3 seconds.
Steam on high over boiling water 10 minutes, heat off, rest a minute or two.
- 100 g AP flour
- 1 g yeast
- 1 g salt
- 8 g sugar
- 50 g water
Variation, yeast dough: put flour with yeast on one side and salt and sugar on the other; drizzle in the water to form small bits.
The yeast version
Variation: press together and knead by pressing out and folding back until white and smooth; cover and let double, about 1 to 1.5 hours.
Variation: portion into 5 pieces of 31-35 g, fill with 20 g each and pleat as before.