for 4 people

Dough

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

Filling

1 ½ tbsp	soy sauce
2 tbsp	maple syrup
250 g	tofu, finely chopped
50 g	baby spinach, finely chopped
1	garlic clove, squeezed
1 tbsp	ginger, finely grated
1	red chilli, deseeded, finely chopped

Fry

1 tbsp	sesame oil
1 ½ dl	water
4 tbsp	soy sauce

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

Pour the soy sauce and syrup into a bowl, mix. Add the tofu and all the other ingredients up to and including the chilli, mix.

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.

Fry

Heat half of the oil in a wide, non-stick frying pan. Fry half of the baozi over a medium heat for approx. 2 mins. Pour in half of the water, reduce the heat, cover and steam for approx. 8 mins.; do not lift the lid. Remove the lid, plate up the baozi. Repeat the process with the remaining baozi. Serve with the soy sauce.

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