chinese meat filled buns baozi
baozi is a traditional chinese dish consisting of steamed buns with a variety of filling options . these baozi are filled with a savory pork filling featuring soy sauce, ginger, and garlic . you will need a steamer for these tasty buns . make sure you also leave yourself plenty of time for preparation as both the filling and dough need time to rest . ensuring enough time for the yeast to work before steaming is vital for light fluffy buns.
ground pork, spring onions, shiitake mushrooms, fresh ginger, garlic, soy sauce, oyster sauce, rice wine, sugar, sesame oil, pork lard, warm water, flour, baking powder, yeast, sugar, salt, cold water
- 300.0 gram ground pork
 - 2.0 spring onions
 - 3.0 shiitake mushrooms
 - 1.0 teaspoon fresh ginger
 - 3.0 clove garlic
 - 2.0 tablespoon soy sauce
 - 1.0 tablespoon oyster sauce
 - 1.0 tablespoon rice wine
 - 1.0 teaspoon sugar
 - 0.5 teaspoon sesame oil
 - 3.0 tablespoon pork lard
 - 190.0 milliliter warm water
 - 400.0 gram flour
 - 1.5 teaspoon baking powder
 - 2.0 teaspoon yeast
 - 3.0 tablespoon sugar
 - 1.0 teaspoon salt
 - 50.0 milliliter cold water

- mix together all the ingredients for the filling and leave to rest in the refrigerator for 1 hour.
 - place in a large bowl or food mixer 375 grams flour, baking powder, yeast, sugar, and salt.
 - add the warm water and melted lard, and mix into a dough.
 - add the cold water all at once and continue to mix for 8 minutes until the dough is smooth and elastic.
 - add more flour as necessary, a little at a time, if the dough is too sticky.
 - shape into a dough ball and leave to rest for 30 minutes.
 - knead the dough to allow the air to escape.
 - take small portions of dough and shape into balls of approximately 40 grams.
 - press into small circles of 10 cm.
 - place a tbsp.
 - of filling into the center of the dough and close up into a parcel.
 - pinch the edges together to ensure a complete seal.
 - repeat with the remaining dough and filling.
 - on a floured surface, leave the buns to rise for 20 minutes, covered with a clean towel.
 - heat the water in the steamer and place each bun on a sheet of greaseproof paper, alternatively on banana leaves, to ensure the buns do not stick to the steamer.
 - take care to place the buns separately so they do not stick together during cooking.
 - steam for 15 20 minutes or until the surface is firm and shiny, and they appear to break up like bread rolls.
 - serve immediately with soy sauce.
 - leftovers may be frozen and reheated in the microwave on medium heat.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 300.0 gram ground pork
- 2.0 spring onions
- 3.0 shiitake mushrooms
- 1.0 teaspoon fresh ginger
- 3.0 clove garlic
- 2.0 tablespoon soy sauce
- 1.0 tablespoon oyster sauce
- 1.0 tablespoon rice wine
- 1.0 teaspoon sugar
- 0.5 teaspoon sesame oil
- 3.0 tablespoon pork lard
- 190.0 milliliter warm water
- 400.0 gram flour
- 1.5 teaspoon baking powder
- 2.0 teaspoon yeast
- 3.0 tablespoon sugar
- 1.0 teaspoon salt
- 50.0 milliliter cold water

 ### Assistant: The ingredients you'll need are:
- 300.0 gram ground pork
- 2.0 spring onions
- 3.0 shiitake mushrooms
- 1.0 teaspoon fresh ginger
- 3.0 clove garlic
- 2.0 tablespoon soy sauce
- 1.0 tablespoon oyster sauce
- 1.0 tablespoon rice wine
- 1.0 teaspoon sugar
- 0.5 teaspoon sesame oil
- 3.0 tablespoon pork lard
- 190.0 milliliter warm water
- 400.0 gram flour
- 1.5 teaspoon baking powder
- 2.0 teaspoon yeast
- 3.0 tablespoon sugar
- 1.0 teaspoon salt
- 50.0 milliliter cold water


You can follows these steps to make the recipe:
- mix together all the ingredients for the filling and leave to rest in the refrigerator for 1 hour.
- place in a large bowl or food mixer 375 grams flour, baking powder, yeast, sugar, and salt.
- add the warm water and melted lard, and mix into a dough.
- add the cold water all at once and continue to mix for 8 minutes until the dough is smooth and elastic.
- add more flour as necessary, a little at a time, if the dough is too sticky.
- shape into a dough ball and leave to rest for 30 minutes.
- knead the dough to allow the air to escape.
- take small portions of dough and shape into balls of approximately 40 grams.
- press into small circles of 10 cm.
- place a tbsp.
- of filling into the center of the dough and close up into a parcel.
- pinch the edges together to ensure a complete seal.
- repeat with the remaining dough and filling.
- on a floured surface, leave the buns to rise for 20 minutes, covered with a clean towel.
- heat the water in the steamer and place each bun on a sheet of greaseproof paper, alternatively on banana leaves, to ensure the buns do not stick to the steamer.
- take care to place the buns separately so they do not stick together during cooking.
- steam for 15 20 minutes or until the surface is firm and shiny, and they appear to break up like bread rolls.
- serve immediately with soy sauce.
- leftovers may be frozen and reheated in the microwave on medium heat.
- .

