Braised Pork Baozi (Jiang Rou Bao)

Instructions

1. 1Mix flour, sugar and yeast dissolved in the warm water, knead 12 minutes until smooth, then rise 70 minutes while you make the filling.

   和面一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团光滑象牙白、缎面哑光，能干净脱离碗壁Dough is smooth, ivory and satin-matt, pulling cleanly off the bowl

   You know it's right when: 抻薄成透光薄膜；指印静止3秒Stretched thin it forms a translucent windowpane; a finger dent holds 3 seconds

2. 2Blanch the pork dice in boiling water 2 minutes, drain and pat dry.

   焯水去腥

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 水面浮起灰色浮沫，肉丁收紧变为不透明Grey scum floats on the water and the dice have tightened and turned opaque

   You know it's right when: 切开肉丁中心无粉色，闻起来清爽无腥No pink remains in the centre of a cut cube and the meat smells clean

3. 3Dry-fry the pork in a hot wok over medium heat 5 minutes, stirring, until the fat renders.

   煸出油脂

   🔍 Look for Medium heat 5 分钟 · 5 minutes

   Visual: 锅中积起清亮的油，肉丁边缘焦黄、肥肉部分变半透明Clear fat pools in the wok and the dice have gilded edges with translucent fat centres

   You know it's right when: 滋滋声变沉，油脂流动自如不再粘锅The sizzle deepens and the fat runs freely rather than sticking

4. 4Add ginger and half the scallions, then the sweet bean sauce; fry 1 minute until fragrant. Add both soy sauces, rock sugar and 150 ml water, bring to a simmer and cook 25 minutes.

   炒酱与红烧

   🔍 Look for Low heat 25 分钟 · 25 minutes

   Visual: 汤汁收成深红褐色的亮芡包住肉丁，油脂发亮不析离Sauce has reduced to a dark mahogany glaze that coats the dice and the fat is glossy, not separated

   You know it's right when: 勺子刮过锅底留下缓慢合拢的沟A spoon dragged across the pan base leaves a channel that fills in slowly

   Fry the sweet bean sauce for a full minute. Raw tianmianjiang tastes flat and slightly metallic.

5. 5Slurry the cornstarch with 2 tbsp cold water, stir in and cook 1 minute until the sauce clings. Turn off, fold in the remaining scallions, then chill 40 minutes until firm.

   勾芡定型

   🔍 Look for 冷藏40分钟 · 40 minutes chill

   Visual: 馅料能整勺成形，芡汁在肉丁间呈果冻状，没有流动的汤水Filling holds a scoop shape, the sauce is set and jelly-like around the dice, with no free liquid

   You know it's right when: 碗倒扣过来也不会滴出汤汁Turn the bowl upside down and nothing drips out

   Chilling is not optional. Warm filling will slide out of the pleats and puddle in the steamer.

6. 6Divide the dough into 12, flatten each to a 10 cm disc with a thinner rim, wrap 2 tbsp filling, pleat and pinch closed. Proof 25 minutes, then steam over vigorously boiling water 15 minutes; rest 5 minutes before opening.

   包制与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸15分钟 + 焖5分钟 · 25 minutes proof + 15 minutes steam + 5 minutes rest

   Visual: 包子饱满呈浅象牙白，顶部褶口闭合，接缝处没有渗汁Buns are plump and pale ivory with closed pleats on top and no sauce seeping from the seam

   You know it's right when: 开盖蒸汽喷涌，包子底部能干净撕离纸Steam bursts out on opening and the bun base peels cleanly off the parchment