Garlic Chives Baozi (Jiu Cai Bao)

Instructions

1. 1Mix flour, sugar and yeast in the warm water, knead 12 minutes, then rise 70 minutes.

   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 clean from the bowl

   You know it's right when: 沾粉手指按出的凹坑静止3秒A floured finger dent holds for 3 seconds

2. 2Beat the eggs with a pinch of salt and scramble over medium heat until just set but still glossy and moist, then break up and cool completely.

   炒蛋碎

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 蛋碎柔软淡黄，无焦边，也不渗水Curd pieces are soft pale yellow with no browned edges and no liquid weeping out

   You know it's right when: 在锅里看起来略欠火候——放凉过程中会继续凝固They look slightly underdone in the pan — they finish setting as they cool

3. 3Dry-fry the tofu dice over medium-high 4 minutes until gilded, add the dried shrimp and fry 30 seconds more. Cool.

   煎豆腐虾皮

   🔍 Look for Medium-high 5 分钟 · 5 minutes

   Visual: 豆腐结出干爽金壳，虾皮转为透亮的粉红并散发出浓烈海鲜香Tofu has a dry golden crust and the shrimp have turned translucent-pink and smell strongly of the sea

   You know it's right when: 虾皮在锅中哗啦作响，锅底不粘Shrimp rattle in the pan and nothing sticks to the base

4. 4Wash the chives, spread them out until completely dry, then cut into 1 cm lengths.

   晾干切段

   🔍 Look for 晾30分钟 · 30 minutes drying

   Visual: 韭菜段呈深实绿色、挺括不瘫软，切口处没有水珠Cut chives are a deep flat green, crisp rather than limp, with no beads of water on the cut ends

   You know it's right when: 抓一把按在厨房纸上不留湿痕A handful pressed in a paper towel leaves no damp patch

   This is the step people skip. Wet chives plus salt equals a bowl of green soup.

5. 5Combine chives, egg, tofu and shrimp. Add sesame oil, soy sauce and white pepper, toss, and add the salt only right before you start wrapping.

   拌馅

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 馅料松散哑光，绿、黄、粉三色分明——碗底没有积汁Filling is loose and matte with the green, yellow and pink components still distinct — no pooled liquid in the bowl

   You know it's right when: 碗倾斜时没有汁水往低处流Tilt the bowl and nothing runs to the low side

   Salt last, and wrap immediately. Chives start releasing water within about five minutes of salting.

6. 6Divide the dough into 12, wrap 2 tbsp filling each, pleat closed, proof 25 minutes, then steam over vigorously boiling water 13 minutes and rest 5 minutes.

   包制与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸13分钟 + 焖5分钟 · 25 minutes proof + 13 minutes steam + 5 minutes rest

   Visual: 包子饱满色浅，里面的韭菜变成更深更柔的绿但依然鲜亮Buns are plump and pale and the chives inside have gone a deeper, softer green without dulling

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