Baozi with aromatic mushroom filling (vegetarian)

Preparation dough:

1. Dissolve the sugar in the lukewarm water, add the yeast and place the mixture in a warm place for about 10 minutes until it foams slightly.
2. Then gradually add the yeast mixture to the flour and knead into a smooth, elastic dough.
3. Let the dough rise in a covered bowl at room temperature for 1-2 hours until the volume has increased significantly.

Preparation of mushroom filling:

1. Blanch the Pak Choi in boiling water for 2-3 minutes, then rinse in cold water. Mix in 2 tablespoons of salt and let stand briefly.
2. Cut the mushrooms (e.g. mushrooms, shiitake or alice on herbs) or alternatively tofu into small cubes and fry vigorously in a little oil until they develop roasted aromas.
3. Squeeze the liquid from the Pak Choi well, chop finely and add to the mushrooms in the pan.
4. Mix with the remaining ingredients and season the mushroom filling.

Knead the dough again, cut in half and divide into small portions. Roll them out into thin, round pastry sheets with a diameter of about 10 cm – the edge should be a little thinner than the middle. Put some mushroom filling in the middle and close the baozi by squeezing the edges together. This is how the typical Baozi shape is created.

Let the finished baozi rest for about 10 minutes, then put it in the steamer and steam gently for about 15 minutes until they are fluffy and juicy.

Tip: Serve the baozi with soy sauce, sweet and sour sauce or a homemade mushroom dip sauce.