Pan Fried Vegetable Baozi
Ingredients:
Dough:
1: 5 cups all purpose flour and 4 teaspoons baking powder mix well; 1 tablespoon corn oil.
2: 2.5 cups luck warm water, 1 tablespoon sugar, 3 teaspoons fast rising instant yeast, 1 tablespoon all purpose flour, mix well and let it stand for 10 minutes.
Filling:
3: 250 grams Bok Choy, clean and rinse well, and then boil in boiling water for 1-2 minutes, rinse with cold water, mince them and remove extract water with hands.
4: Chinese preserved cabbage 1 can, 200 grams, soaking in water for 30 minutes, then rinse well, mince them and remove extract water with hands.
5: 10 Chinese dried mushrooms, soaking in water until tender, then clean and rinse well, cut them into small pieces.
6: 15 pieces Chinese dried black fugues, soaking in water until tender, then clean and rinse well and then shred them into small pieces.
7: 25 pieces Chinese dried lily flowers, soaking in water until tender, then clean and rinse well and then shred them into small pieces.
8: 2 frozen bamboo roots, 80 grams, boil in boiling water for 1-2 minutes, rinse with cold water and mince them.
9: 3 pieces Tofu, 425 grams, rinse with water and slice into 1 cm thick slices.
10: 3 Large eggs, add 1/3 teaspoon salt and 1 tablespoon water, mix well and set aside.
11: 3 tablespoons dried shrimps, soaking in water until tender, then rinse well and mince them.
12: 2 small size Zucchini, 200 grams, peel off the skin, rinse with water and mince them.
13: 2 1/4 teaspoons salt, 1/4 teaspoon white pepper powder, 2 tablespoons Jinglan soy sauce paste, 1/4 teaspoon thirteen spice powder (you can use five spice powder instead).
14: 4 tablespoons canola oil, 2 teaspoons minced ginger, 3 tablespoon minced green onion.
15: 2 tablespoons corn starch, 3 tablespoons water, 1 teaspoon chicken broth mix, 3 tablespoon sesame oil, mix well.
16: Canola oil and water as needed.
Cooking directions：
Dough:
In a large bowl, mix 5 cups flour and 4 teaspoons baking powder, pour all ingredient 2 into the bowl and form a large sticky dough, after add 15 ml corn oil, knead into smooth dough, cover and let it stand for about 1-2 hours until volume is double.
Filling:
Non stick frying pan on medium to high heat，add 1 tablespoon canola oil to the pan, fry sliced tofu until both sides light brown, cool and cut into small pieces. Similarly cook the eggs (ingredient 10), after cooling, shred the cooked eggs into small pieces. Same frying pan on medium to high heat, add 2 tablespoons canola oil in, add the rest of ingredient 14, sauté for 30 seconds and then add ingredients 11，5, 6 and 7 sauté for a minute，then add all ingredient 13, mix well. Put cooked and shredded tofu and eggs back in, stir well, pour in ingredient 15, mix well, set aside to cool as filling.
Baozi (Buns):
On flour surfaced big clean board or counter, divide the dough in half and shape each into 3 cm long roll and cut into 20 small pieces each. With a rolling pin, roll out each piece into 0.4 cm thick wrap, put 2 tablespoons filling in the center, pinch firmly together of the wrap edges to seal. Put the baozi on baking sheet lined with paper towel. Repeat with the remaining filling and wrappers. Put the baking sheet with baozi in a oven (with the oven light on in the winter) and let it stand for 30-60 minutes until the volume of the baozi increase 50 %.
Non stick frying pan on high heat, arrange Baozi in, add 1.5 tablespoon Canola oil and ¾ cup water cover and bring to boil. Cook on medium to high heat until the water is near dry (you can hear sizzling sound), then cook on medium heat (3-4) for 3 minutes, then minimum heat for 2 minutes, off the heat and wait 2 minutes before open the cover.
