Cantonese Dai Bao
Ingredients: Dried Shiitake Mushrooms, Hard-boiled eggs, Chinese sausage (Lap Cheong), Chicken thigh, Salt · 180 min cook time · 600kcal · $7.13
Ingredients
2ea Dried Shiitake Mushrooms, 2ea Hard-boiled eggs, 0.5ea Chinese sausage (Lap Cheong), 0.5ea Chicken thigh, 0.25tsp Salt, 0.25tsp Sugar, 0.25tsp White pepper, 0.5tsp Cornstarch, 0.5tsp Soy sauce, 0.5tsp Oyster sauce, 0.5tsp Shaoxing wine, 0.5tsp Toasted sesame oil, 150g Pork leg, 8tsp Salt (for pork), 0.25tsp Sugar (for pork), 1tsp Soy sauce (for pork), 1tsp White pepper powder (for pork), 0.5tsp Cornstarch (for pork), 0.25tsp Shaoxing wine (for pork), 1tbsp Mushroom soaking liquid, 0.5tsp Oil, 1g Instant yeast, 48g Water, 100g Cake flour, 1g Instant yeast (for main dough), 18g Water (for yeast), 24g Sugar (for main dough), 30g Water (for sugar), 1tsp Baking powder, 100g Cake flour (for main dough), 10g Lard, 3ea Parchment paper
Instructions
1. Reconstitute two dried shiitake mushrooms in a bowl with hot boiling water. Hard boil two eggs (seven-minute eggs recommended). Cut half of a Chinese lap cheong sausage into chunks.
2. Cut half a chicken thigh into one-inch chunks. Marinate with 1/4 teaspoon each of salt, sugar, and white pepper, and 1/2 teaspoon each of cornstarch, soy sauce, oyster sauce, and Shaoxing wine. Mix well, then add a drizzle of toasted sesame oil.
3. Dice the reconstituted shiitake mushrooms, reserving the soaking liquid. Mix the diced mushrooms with the chicken and set aside.
4. Hand mince 150 grams of pork leg. Separate the fat, dice it finely, and set aside. Mince the lean pork until it forms a uniform paste.
5. Toss the lean pork into a bowl and add 8 teaspoons salt, 1/4 teaspoon sugar, 1 teaspoon soy sauce, 1 teaspoon white pepper powder, 1/2 teaspoon cornstarch, and 1/4 teaspoon Shaoxing wine. Mix well.
6. Add 1 tablespoon of the reserved mushroom soaking liquid to the pork mixture and stir thoroughly. Toss in the diced fat together with about 1/2 teaspoon of oil and mix well. The fillings are now ready.
7. To make the levain, dissolve 1 gram of instant yeast into 48 grams of water. Add this to 100 grams of cake flour. Press together to form a ball, place in a Ziploc bag, and let it sit for about 3 hours to bulk ferment.
8. In one bowl, mix 1 gram of instant yeast with 18 grams of water. In a separate bowl, dissolve 24 grams of sugar into 30 grams of water. In a third bowl, mix 1 teaspoon of baking powder with 100 grams of cake flour.
9. Add the flour mix into your beehive levain, give it a quick mix, then add in the yeast water. After another quick mix, add the sugar water and form it into a dough.
10. Knead the dough for about six minutes until it reaches a smooth, almost play-doh-like consistency.
11. Add 10 grams of lard to the dough and knead for another two minutes. Toss the dough in a bowl, cover, and let it relax for 30 minutes.
12. Pass the dough through a pasta maker on the widest setting. Fold it in half and pass it through again, repeating seven times total. This compresses out air bubbles for a smooth final dough.
13. Roll the dough tightly into a log and cut it into three sections, aiming for about 110 grams each.
14. Shape each section into a ball by pressing it flat and folding the edges into the center. Place on your work surface crinkly side down and twist it to roll it into a smooth ball. Set aside for 5 minutes to relax.
15. To make wrappers, roll each ball flat a couple of times in each direction. Gently grab and roll up the sides a bit thinner using the edge of the rolling pin. Wrappers should be about 20 centimeters wide.
16. Place the wrapper in a bowl to assist with filling. Add three tablespoons of pork filling, spread it evenly, nest on a third of the lap cheong, three tablespoons of chicken filling, and an egg (half or whole).
17. Grab the edge and start working around, pleating the baozi. The more pleats you can fit, the nicer it will look. Pinch it up at the very center to seal.
18. Place the baozi over parchment paper and proof over 35-degree Celsius water for 15 minutes.
19. After proofing, place your steamer over heavily bubbling water and steam over high heat for 20 minutes.
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