German-Style Pork Belly Baozi
A twist on traditional Chinese baozi, this German-inspired version features slow-cooked pork belly in a sweet and spicy sauce.
Ingredients
- ●1 pound pork belly
- ●2 tablespoons sriracha
- ●1/2 cup warm water
- ●2 cups flour
- ●1 teaspoon yeast
- ●1 teaspoon salt
- ●1 tablespoon sugar
- ●1 teaspoon chinese five-spice powder
- ●2 tablespoons ginger
Instructions
- 1
Combine flour, yeast, salt, sugar, and five-spice powder in a large mixing bowl.
- 2
Gradually add warm water to the dry ingredients and mix until a shaggy dough forms.
- 3
Knead the dough for 10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
- 5
Meanwhile, cook the pork belly in a large pot of boiling water until tender, about 2 hours.
- 6
Drain the pork belly and let cool to room temperature.
- 7
Combine sriracha and ginger in a small bowl.
- 8
Split the risen dough into 8 equal pieces and roll out each piece into a thin circle.
- 9
Place a piece of pork belly in the center of each dough circle, brush the edges with egg wash, and fold the dough over to form a half-moon shape.
- 10
Bake the baozi in a preheated oven at 375°F (190°C) for 20 minutes, or until golden brown.