Recipes

Three Treasure Buns

Risen Wrapper

• 500 g ap flour
• 4 g yeast
• 220 ml lukewarm water

Non-risen wrapper

• 400 g ap flour
• 180 ml water

Filling

• 600 g pork
• 300 g head-on shrimp (or shell-less)
• 400 g chives
• 1 egg
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp sesame oil
• 20 g salt
• 30 g ginger

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Prepare the dough

1. Mix up the dough for risen wrapper and let sit until twice as large. When mixing, add most of the water, and then a little at a time.
2. Mix up the dough for non-risen wrapper

Mix the filling

1. Mince the pork
2. Peel shrimp, devain, and cut into small pieces
3. Finely chop ginger (as finely as possible)
4. Finely chop chives (1/10 inch pieces)
5. Put chopped chives, pork, shrimp, chopped ginger together with a raw egg. Add the light soy sauce, Shaoxing wine and salt. Do not stir yet.
6. Heat the sesame oil until hot. Pour onto the filling and stir.

Shape the buns

1. Knead dough slightly
2. Separate the dough into 50 g pieces
3. Roll out
4. Fill and pleat
5. Let rest 30 mins

Steam

1. Put collard leaves in steamer
2. Put baozi in steamer, a little bit apart
3. Steam for 15 mins and let sit for 5
4. Repeat the process until all baozi are steamed

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References:

• https://www.xiachufang.com/recipe/102141639/
• https://www.xiachufang.com/recipe/104156803/
• https://thewoksoflife.com/steamed-pork-buns-baozi/
• https://redhousespice.com/steamed-bao-buns/