Sesame Baozi
Open Sesame (Dumplings)
The Origin of Sesame Baozi
Sesame baozi reached their height of popularity in the 1980's, which was a time when restaurants and eateries were popping up everywhere thanks to a booming economy. Restaurants needed new types of dim sum to expand their menus. At the time, sweet-tasting bun (baozi) dishes were relatively rare. This combined with the tradition of introducing a new dish every week allowed the sesame baozi – which had long been a traditional recipe – to resurface as a dim sum favorite.
Master Chef's Corner
After heating the flour, it will harden and small chunks will form. So first press it thin and sift out chunks.
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Ingredients
- 1.98 pounds (900 grams) char siu bao dough
Filling
- 7.93 ounces (225 grams) white sesame
- 4.05 ounces (115 gams) condensed milk
- 1 ⅓ cups (150 grams) flour
- 1.65 pounds (750 grams) peanut butter
- 7.93 ounces (225 grams) castor sugar
- 1.34 ounces (38 grams) lard
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
Preparations
- Fry white sesame until aromatic. Place in blender and blend. Fry flour until aromatic. Press thin and then sift, discarding chunks. Combine all ingredients. Refrigerate and let harden.
- Divide filling ingredients into 30 pieces. Roll into balls and set aside.
How to make sesame baozi skins
- Divide dough into 30 pieces approximately 1.12 ounces (32 grams) each. Flatten each piece with rolling pin so that each piece is approximately 2 ⅓ inches (6 centimeters) in diameter and approximately 1/5 inch (2/3 centimeter) thick. The edges should be thinner than the center.
Put it all together
- Add filling to dough. Wrap up and seal openings. Lay down parchment paper. Let proof (let the dough rise) for 1 hour. During the whole process the dough must be covered to protect the surface from hardening. Then place in steamer basket and steam over high heat for 6 minutes.