As a part of our food education, Aunt Yang taught us how to use your our harvests to make food that we often eat but never know how it is made. This time we learnt to make the Chinese steamed, filled bun-baozi.
First, we shaped the dough into small balls and let them rested for five minutes. Aunt Yang reminded us to make sure that the dough get enough rest. The surfaces of the dough should be smooth and bright, so that they will have a fluffy texture.
Cutting the dough into small ball
Second, we used a rolling pin to shaped the dough into a small piece of circle. Then we further spread the outer part of the circle wider, leaving the center being thicker. The center has to be thicker, so the juice will not flow out.
Rolling the dough into a flat circle
Third, we put the fillings (made out of pickled white radish leaves, green bean noodles, and spices) on the round dough and then wrapped the baozi by folding the edge of the dough until the dough is completely sealed.
Last, we put the baozi on parchment paper and into the steamer. Steam it for 15 minutes and the tasty baozis were ready to be served!
Eating the yummy baozi!
<Pictures taken by Grass Hope Taiwan Foundation and Earth's Children>