It's the 'First Fresh' from the Sea – Spring Buns with Thin Skin and Plenty of Juice
It's the 'first fresh' by the sea. Spring is the best time to use it for baozi (steamed buns), with thin skin and plenty of juice, and it's almost always finished within one pot. As a staple food, steamed buns and dumplings are our family's favorites. We steam a pot the night before and eat it for breakfast the next day, paired with a little porridge – it's incredibly convenient. Northern people make baozi in two ways: one is made with yeast dough, and the other is made with cold water dough. Cold water dough baozi doesn't require fermentation, saving time and effort, and the whole family loves it.
Today's baozi filling uses white cabbage, carrots, and fresh scallop (shredded scallops). Currently, scallop prices are high, so clever scallop farmers are processing scallops, removing the scallop to sell. Scallop is rich in protein, carbohydrates, riboflavin, calcium, phosphorus, and iron, with a tender texture and delicious flavor, a precious seafood. Scallop can be cooked in various ways – fried, stir-fried, simmered, or deep-fried; adding it to baozi and dumplings makes them exceptionally flavorful, far surpassing the flavor of MSG.Scallop Baozi
IngredientsWhite cabbage 200g, carrots 1/2, scallop half a bowl, scallions 1 bunch, salt 1 teaspoon, oyster sauce to taste, light soy sauce 1 tablespoon, edible oil 2 tablespoons.Instructions1Slice the carrots and blanch them in salted water. 2Squeeze out the water and set aside. 3Wash the scallop with salted water to remove impurities. 4Chop the white cabbage, carrots, and scallions and put them in a bowl. 5Add the scallop and pork belly pieces to the bowl. 6Pour in the appropriate amount of edible oil. 7Add salt, oyster sauce, and light soy sauce. 8Mix well and set aside. 9Pinch them into wheat stalk shapes. 10Steam for 20 minutes.
Small tips: 1When making cold water dough baozi, use warm water instead of cold water to ensure a better texture for the steamed bun skin. 2For the best flavor, choose fatty pork belly to fill the baozi. You like this delicious scallop baozi? Thin skin, big filling, and incredibly flavorful. I'm Huang Huang, a food enthusiast. Let's chat about food!
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