Three-Umami Baozi

三鲜包

Three-Umami Baozi — Steamed BunJiangsu home cooking.

Ingredients

• all-purpose flour
• ground pork shoulder (coarsely minced)
• fresh shrimp, peeled and finely chopped
• napa cabbage
• light soy sauce
• white pepper
• scallion

Instructions

1. Prepare cabbage: Shred napa cabbage finely. Blanch in boiling water 30 seconds. Drain, cool, then squeeze firmly in clean towel until no water drips. (Cabbage shreds look pale green and feel stiff, not limp)
2. Make filling: In bowl, combine pork, shrimp, light soy sauce, white pepper, scallions, and 5 g sugar. Stir 2 minutes clockwise until tacky. (Mixture clings to spoon in thick ribbons)
3. Fold in cabbage: Gently fold squeezed cabbage into filling just until evenly distributed—do not overmix. Chill 15 minutes. (Cabbage bits remain distinct and vibrant green)
4. Roll dough: Use same fermented dough as fresh pork baozi. Divide into 12 pieces (≈75 g each), roll into circles 10 cm wide. (Edge is translucent; center is opaque and slightly thicker)
5. Fill and pleat: Place 45 g filling in center. Lift edge and pleat toward center, rotating—18 folds total. Pinch top closed firmly. Rest seam-down 20 minutes. (Top shows faint pink from shrimp; base expands slightly)
6. Steam: Steam over boiling water on high heat 13 minutes. Turn off heat—wait 4 minutes before opening lid. (Buns look plump and slightly glossy; steam rises steadily)