Baozi: the lovely pork dumpling

Feb. 18, 2014, 3:02 p.m. | by Adriano Petrich | Categories: baozi chinese dumpling | comments

Baozi: the lovely pork dumpling

The human constant: Protein surrounded by carbs

Empanada, pierogi, ravioli, tortellini, sausage rolls, pigs in a blanket, oniguiri, even hamburgers and hotdogs. You name the civilization and you have protein packed in carbs. That’s what it means to be human we kill animals and put them inside ground plants mixed with water. That and mispronouncing names from other languages.

Born of those two principles comes the Paoza that I used to eat from my favorite chinese restaurant in São Paulo. The name paoza comes from a inability to pronounce baozi. Since moving to Dundee I’ve been searching for another one of those delicious buns.

I got this recipe from no recipes which I must say it is delicious.


Why this recipe works so well

The cornstach and the egg white in the filling soaks up all the delicious juices from the meat giving an impressive taste and moistness. I did some changes, though, namely changing the dry shitake for black mushroom just because I had it handy and was looking for a good use to that.

For the dressing it was only Zhenjiang vinegar (chinese black rice vinegar), shoyu and the green part of the spring onions that I’ve used for the Baozi.

 
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