Although this baozi is called whole wheat baozi, they are actually made with whole wheat flour and all purpose flour. This ratio ensures baozi has a palatable texture.
To make whole wheat products more enticing to kids, the amount of whole wheat flour is only 30% of total flour weight in this recipe. Please note that there are whole wheat bread flour, whole wheat all purpose flour, and whole wheat cake flour on the market. This recipe uses whole wheat bread flour and larger amount of water is needed. If whole wheat all purpose flour is preferred, please decrease the amount of water by 10 – 20 g.
Traditionally, baozi is made with all purpose flour. Along with the amount of water, sugar, oil, fermentation in the dough, baozi made with bread flour can have a chewier texture. To get a fluffier texture, use cake flour. It is your preference.
The vegetarian filling can include any kind of vegetables you like. Usually cabbage is the most popular option. Carrots, Chinese cabbage, or bok choy are other choices. The vegetables don’t have to be salted first to dehydrate then squeezed dried. Just cut them into small dices, add the sesame seed oil followed by salt. The filling should stay relatively dry if you are familiar with stuffing the dough with the filling. If you are new at this, the filling will get watery if it has been sitting for a long time. Just use the sieve to remove the excess water and continue making baozi.
It is true that it is more difficult to stuff the baozi with vegetarian filling because all the ingredients are loose. They tend to fall out of the dough while you are trying to close the top nicely. To avoid this problem, practice making baozi with a meat filling first.
The temperature for the first rise (fermentation) of the dough needs to be around 28°C (80 - 85°F). The temperature for the second rise should be around 38°C (~100°F). It can be difficult to control the temperature precisely at home, so use your fingers to feel the texture of the dough after each rise. Is it soft or firm while pressed lightly? You will learn from experience whether the dough has fermented enough to give you the satisfying mouth feel when you bite into a freshly made baozi.
Please refer to previous baozi and steamed roll recipes on how to use metal steamers.
Whole Wheat Vegetarian Steamed Baozi make 14
Water 200 g
Instant dry yeast 2 teaspoons
All purpose flour 250 g
Whole wheat bread flour 100 g
sugar 2 tablespoons
Salt 1/4 teaspoon
Vegetable Oil 1 tablespoon
Filling (Dried Shitake Mushroom & Bean Curd sheet):
Dried shitake mushrooms 5
Beancurd sheet 180 g
Combination of vegetables 500 g
(e.g. cabbage, carrots)
Sesame seed oil 2 tablespoons
Sweetened soybean paste 1 tablespoon
Salt 1 teaspoon
MSG (if desired) 1 teaspoon
Black or white pepper to taste
1. Put dough ingredients (except oil) into a bowl and mix with a pair of chopstick or using the stand mixer with dough hook attachment until the ingredients come together into a ball. Add the oil and knead the dough until the surface is shiny and smooth.
2. Let the dough rest and rise in the bowl for 20 minutes to an hour. Make sure the bowl is covered. The dough is fermenting during this time and allows the gluten to relax which produces a better tasting dough and easier to handle later on. If the room temperature is low, fermentation time will increase to achieve the desired effect.
3. While the dough is resting, soak the dry mushroom. Once the mushrooms are softened and cleaned then squeeze them dry to remove excess water. Cut the mushrooms, bean curd sheet, and vegetables into small dices.
4. Add the sesame seed oil, sweetened soybean paste, salt, MSG (if desired) and pepper to the vegetable mix. Mix well. This will be the filling for the steamed baozi.
5. Once the dough is well rested and risen in size, take it out of the bowl and cut into 14 equal sized portions. Each portion will weigh around 42 g.
6. Lightly shape each small dough into rounds. Roll each one out. If the dough sticks, sprinkle some flour on the working surface. Make sure to press down the edge of the rolled out dough so it is thinner than the center of the dough.
7. Place the rolled out dough in the palm of the hand and stuff it with a spoonful of the filling (~ 55 g). Close the top of the dough (please refer to http://homeeconomics.pixnet.net/blog/post/66280669).
8. Place the baozis in the steaming baskets lined with steaming lining paper (to prevent the buns from sticking to the bottom of the steaming basket). Allow adequate room between each baozi to prevent from sticking to each other while steaming.
9. Put the lids on the steaming baskets and let sit in a warm place for 20~40 minutes to rise again. If the room temperature is low, fermentation time will increase to achieve the desired effect.
10. After rising, put the steaming baskets on the steamer filled with cold water. Start steaming with medium low heat. After the water started to boil, check the amount of steam coming out of the steaming baskets. If there is no steam, the heat is too low or there are too many layers of the steaming baskets. If the steam rushes out very quickly, the heat is too high.
11. Check the baozis about 12 minutes after the water started boiling. If the surface is shiny, it is done!
12. Let them cool a little before eating. The steamed dough is fluffy and elastic if the dough fermented properly. If the dough is hard, it did not ferment enough. If the dough is sticky after steaming, it is not done because the steam was low. Put them back and steam for additional time.
Filling 2 (Spicy Chinese Toon Sprouts):
Dried shitake mushrooms 3
Chinese toon sprouts 40 g
Five spice dry bean curd 180 g
Combination of vegetables 500 g
(e.g. cabbage, carrots)
Sesame seed oil 3 tablespoons
Salt, MSG (if desired), sugar 1 teaspoon each
Hot pepper oil 1 teaspoon
1. Soak the dry mushrooms. Cut into small dices after they have softened, cleaned, and squeezed dry.
2. If the stems of the Chinese toon sprouts are too fibrous, remove them.
3. Cut the Chinese toon sprouts, five spice bean curds, and vegetables into small dices. Add the mushrooms, sesame seed oil, salt, MSG (if desired), sugar, and hot pepper oil into the mix. Mix well.
4. Ready to be used as filling in the steamed bun.