Baozi, small steamed buns filled with pork

Directions

1. Sift the flour and mix it with the water and dry yeast. ≈ 4 min
2. Cover with cling film and let rise in a warm place for about 50 minutes, or until the dough has doubled in volume. It should be soft, not too sticky or too firm. ⏱ 50 min
3. Wash the leek, peel the ginger, and finely chop both. ≈ 8 min
4. Use a fork to crush the ground pork in a mixing bowl. ≈ 4 min
5. The farce should have the consistency of quenelle farce. ≈ 3 min
6. Add the two soy sauces, sesame oil, rice wine, egg, sugar, and rice vinegar to the meat, and mix well. ≈ 4 min
7. The mixture should become gelatinous. If necessary, add a little sunflower oil. ≈ 3 min
8. Add the ginger and leek to the filling. ≈ 4 min
9. After the rising time, knead the dough again, then roll it out on a floured surface into a long sausage shape. ⏱ ≈ 1 hr
10. Cut the sausage into small portions, about 20 pieces each. ≈ 8 min
11. Flatten each piece with the palm of your hand, then lightly dust them with flour to prevent them from sticking together. ≈ 3 min
12. Roll one of the discs into a small circle. The center should be thicker than the edges. ≈ 4 min
13. Repeat the process for all the discs. ≈ 3 min
14. Hold a disc in your palm, and place a generous spoonful of filling in the center. ≈ 3 min
15. Gently press down on the back of the hand so that the filling stays in a cavity. ≈ 3 min
16. With the other hand, fold the edges all around to close the bread. Pinch them carefully. ≈ 3 min
17. Repeat for all the baozi. ≈ 3 min
18. Make sure the bread is properly sealed, otherwise the juice will escape and it will become dry. ≈ 3 min
19. Cut a piece of parchment paper to fit the size of the steamer basket and place it at the bottom. ≈ 3 min
20. Arrange the baozi, leaving some space between them, as they will continue to expand. ≈ 3 min
21. Heat up a little water in a wok or saucepan. ⏱ ≈ 10 min
22. Place the steaming basket on top of the wok and close it with the lid. ⏱ ≈ 10 min
23. Make sure the bread doesn’t soak in the water; it should only be cooked using steam. ⏱ ≈ 10 min
24. Also, make sure the water doesn’t completely evaporate. ≈ 3 min
25. After approximately 18 minutes of steaming, the baozi are ready. ⏱ 18 min