(Makes 16 buns)
Growing up around Chinese families, dim sum has been a part of or so-called “diet”. We would have dim sum as a meal or a snack. There was this popular dim sum place known for their meatball steamed bun. It was called “Bola Bola Pao” or “Baozi” They even have a variation that had sausage and hard boiled egg.
My version is made with ground turkey and I added some vegetables to make it a bit healthy.
500 grams Glutenous Flour or Bread Flour
1 ¼ cup warm water
2 teaspoons dry yeast
3 tablespoons brown sugar
2 tablespoons vegetable oil
1 ½ teaspoon baking powder
1/4 head cabbage
1 lb ground turkey
4 oz minced mini Portobello mushrooms
1- 3-inch ginger, grated
2 green onion, chopped
1 garlic clove minced
2 teaspoons sherry wine or Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon Himalayan salt or regular salt
½ teaspoon white pepper
2 teaspoons sesame oil
2 teaspoons cornstarch
Add yeast and sugar to the lukewarm water. Stir until sugar and yeast dissolve. Wait until it foams. Set aside.
Sift flour in a bowl. Add the yeast mixture and mix until everything sticks together.
Brush kneading surface with oil and knead mixture for 10 minutes or until the dough is soft and smooth. If the dough is too wet, add flour little by little so that the dough does not stick on your hands or on the kneading surface. Form the dough into a ball and brush the bowl and the dough with oil. Cover and let it rest in a warm area.
Blanch the cabbage leaves in a pot of boiling water until pliable. Drain and cool. Wipe extra water with paper towels. Finely chop cabbage.
Mix together cabbage, ground turkey, mushrooms, grated ginger, green onion, minced garlic, sherry wine, soy sauce, salt and pepper, sesame oil and cornstarch.
Check if the dough has doubled in volume. Punch the dough two times. Make indentations with your fingers. Sift baking powder onto the holes. Fold the dough and pinch the edges to contain the baking powder.
Knead the dough for five minutes or until the baking powder is thoroughly mixed with the dough. Make a ball with the dough and let it rest for 10 minutes.
Divide the dough into four equal parts. Roll one portion into a rope that is around 1 ½ inch in diameter. Cut the dough into four equal parts. Roll each cut into a ball and place it on a tray and cover. Let the dough rest for 15 to 30 minutes until it doubles in size.
Prepare the steamer.
To make the bun, flatten on of the dough with your fingers. Keep it as round a possible. Place two tablespoons of the filling. Make sure there is at least a half inch of border around the filling.
Begin pleating the edges of the dough. Continue pinching as you rotate the dough and until the dough closes. Pinch all the pleats together and twist the edges together to close it.
Place each bun on a two by two-inch parchment paper or wax paper. Place buns in a steamer making sure that it is not too close to each other.
Steam buns for around 15 minutes.
Tip: Take a spoonful of your filling and pan fry it to test it for flavor. Adjust seasoning according to your taste.