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Baozi chinese steamed pies
24 servings2 hours
Yeast dough - 500 gr, Pork - 400 gr, Ginger - to taste, Garlic - 2 teeth, Green onions - 50 gr, Salt - to taste, Ground black pepper - to taste, Soy sauce - 3 tbl, Wine - 2 tbl, Starch - 1 tbl, Water - 50 ml, Vegetable oil - 2 tbl, Worcester sauce - 1 tbl.
Rinse pork under cold water, dry with paper towels and cut into small pieces. We put them in a blender for grinding or turn the pieces of meat through a meat grinder. 
We will peel the ginger root and rub it. Put the grated ginger in a preheated pan with a little vegetable oil and fry it slightly, just a few seconds. 
Next, add minced meat, a little filtered water (about 50 ml) to the pan and mix everything well. Then pour in the soy sauce, mirin, season everything with salt and black ground pepper. We continue to simmer the meat filling for future pies until almost all the water evaporates, but the minced meat will be juicy and soft. 
Potato starch is soluble in a small amount of water (1 tbsp). Grind the garlic using a garlic digester. Add these ingredients to the meat filling and mix thoroughly. As soon as the water evaporates and the filling heats up, turn off the heat and remove the pan from the heat, add a little Worcestershire sauce, mix. Other spices can be added if desired. Now cool the filling. 
Further, a piece of dough is divided into 4 equal parts, each of which is rolled into a sausage, the diameter should not be more than 3 cm. Each sausage is divided into 6 parts. We take the first piece and holding it in the center, roll it out so that it is 12-15 cm in diameter, but at the same time in the middle the dough should be thicker than from the edges. We do this procedure with the rest of the dough pieces. 
Transfer the cooled meat filling to a deep container. Cut the spring onions small and add to the container to the meat. Mix the ingredients. 
Now we put the meat filling (about 1 tbsp) on the already rolled dough mugs and pinch the edges of the mugs, form a pie in the form of a "bag. "
We take parchment paper and cut it into small pieces. We put pieces of parchment paper in a steaming tin, install Chinese "bags" of baozi on them. We put baozi at a distance from each other, since when cooking they will increase in volume. Now the form with "bags" is set aside for 1 hour so that the pies come up again and rise. 
After this time, we send baozi to steam without a lid for 15 minutes, then cover the mold with a lid and cook for another 5 minutes. We shift the finished pies onto a dish, decorate them at will and serve them to the table. 