for 4 people

Dough

350 g	white flour
½ tsp	salt
1 tbsp	sugar
1 parcel	dry yeast (10 g)
2 dl	water
½ dl	sesame oil

Filling

300 g	mince (chicken)
1	spring onion incl. green part, cut into thin rings
2 stick	lemongrass, core finely chopped
2	garlic cloves, squeezed
1 tbsp	ginger, finely grated
1	red chilli, deseeded, finely chopped
1 ½ tbsp	soy sauce

Steam

1 ½ dl

water

Sauce

1 tbsp	Maizena cornflour
½ dl	soy sauce
1 dl	water
1 tbsp	ground cane sugar

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Combine the water and oil, pour in, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.

Filling

In a bowl, mix the mince with all the other ingredients up to and including the soy sauce.

Shape

Cut the dough into 8 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 15 cm in diameter), leaving the dough a little thicker in the middle. Keep the dough covered at all times to prevent it from drying out. Place 2 tbsp of filling in the middle of each circle, gently pleat and twist the edges of the dough over the filling.

Steam

Pour half of the water into a non-stick frying pan. Add half of the baozi, cover, bring the water to the boil. Cover and steam for approx. 8 mins. Remove, repeat the process with the remaining baozi.

Sauce

Combine the cornflour, soy sauce and water, pour into the same pan, bring to the boil. Add the sugar, reduce for approx. 2 mins. while swirling the pan. Brush the baozi with a little of the sauce, serve with the remainder of the sauce.

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