Baozi Bliss Reloaded 家常鲜肉包子

This time, I made them myself. And, what can I say, they were not that bad, if I say so myself.

Not sure whether a Chinese mother-in-law would accept them just yet, but they’re getting better (even if my 包子包法definitely needs further perfecting…)

baozi 1

So, here goes:


For the dough you need:

250 g flour
1 sachet of active dry yeast
250ml of warm water (add more if needed)
2 tbs of sugar
1 tsp of baking powder
1 tsp of salt

Prepare yeast dough by hand or in a stand mixer, first letting the yeast and the warm water proof for a few minutes. Then sift in the other ingredients and start kneading. If neccessary, add more water to make the dough smooth. After at least 5 minutes of kneading and when dough is elastic and ready, place in well-oiled bowl, cover with a cloth and store for at least two hours in a dark, warm place- it should at least double in size.

For the 馅儿(filling)

250g minced pork
about two handfuls of Chinese cabbage or any other green vegetable, chopped finely
1 bunch of finely chopped garlic chives (alternatively, scallions are also nice)
1 tbs sesame oil
2tbs soy sauce
1 tbs Shaoxing Wine
1/2 stock cube
a few tbs of cold water

baozi 2

Mix the meat and all other ingredients except water in large bowl. Then add one spoonful of cold water at a time and beat in carefully。 This is called 打水and is supposed to avoid the meat turning into a hard lump whilst steaming.

When the dough has risen, cut it into 20-25 pieces. Sprinkle worktop with flour,  roll each piece into a ball and then press it into a flat round shape, approx.10-12cm in diameter. The centre should be thicker than the edges, as to avoid the dough being too thick at the top.

Place a tsp of filling onto the round pieces of dough, then pull the edges up and fold nicely. A demonstration can be found here: I find it rather hard to fold them properly, it is important to avoid having a big knob of dough at the top but still ensure they’re properly sealed.

Place the baozi on  previously cut squares of lightly oiled wax or parchment paper. Let buns sit for about half an hour.

To cook, place buns into steamer baskets or steamer racks, make sure there is enough space between the buns as they will increase in size. Cover with lid and steam for about 15 mins, then switch the fire off and let them sit for another 5 minutes. Remove lid and serve immediately, either on their own or with a dip of soy sauce and vinegar.

baozi 3



“Selig” no longer induces culinary Seligkeit

Last Monday, I had lunch at Chinese restaurant “Selig” on Kantstraße in Wilmersdorf and was disappointed for the second time.

This place, once renowned for yummy 拉面 noodles has changed for the worse. The interior is rather dark and musty, the tables smell of unwashed dishcloth. The menus are short of falling apart. Upon ordering noodles, I was advised against it by one of the waitresses. I know why now.The 炸酱面,a typical Beijing noodle dish, requires thick, wheat-based noodles, a rich, salty sauce made with minced pork and soybean paste and some fresh vegetables such as cucumber. What I got were spicy rice noodles. Not bad as such but kinda missing the point.

The noodles with pork and sour pickle on the other hand tasted rather odd and nothing like similar dishes I was fortunate enough to sample in China. To my joy, the 小龙报dumplings sort of lived up to their promise. Juicy, tasty, a light reconciliation at least.

With new Asian eateries mushrooming along Kantstraße, I’ll definitely try elsewhere next time though. “Dodeli” just opposite for example offers authentic, tasty and affordable Chinese cuisine, review to follow, hopefully soon.


Google Translate calls this dish Minced Meat Fried Beans but oh, it is so much more…


300g string beans (deep frozen or fresh)

50g minced pork (if you’re lazy, take ready mince, I prefer chopping fresh meat)

50g red peppers

salt, chopped ginger and garlic and other necessities ad libitum

Defrost or blanch beans, then chop beans and pepper into small chunks (less than 0.5cm).

Heat oil, add meat and stir-fry until lightly browned and fragrant, ad garlic, ginger, peppers and beans.

Add dried chilies if you prefer the hot version.

Deglaze with soy sauce and a bit of vegetable broth.

Serve with rice.


Pictures to follow

Taiwanese Beef Noodles – a first attempt

Übermannt von der Sehnsucht nach Taiwan habe ich bereits ein paar Tage nach unserer Rückkehr den nächsten Asien-Supermarkt geplündert und mich ans Kochen gemacht, hier das Ergebnis:


Und so geht’s:



Suppenfleisch und -knochen, Pak Choi, Udon Nudeln, Ingwer, Knoblauch, Wasser, Salz, Sternanis, Zimtstangen, chinesische Bohnenpaste


Wichtigste Zutaten sind natürlich Suppenfleisch (sehnig) und Rinderknochen.

Ich habe 500g Fleisch und 1kg Knochen auf ca. 2,5l Wasser verkocht, für noch intensiveren Geschmack der Suppe hätten es ruhig noch mehr Knochen sein dürfen.

Zu Beginn wird beides kurz (ca. 1 Minute) in einen Topf mit kochendem Wasser gegeben, um Blutreste und andere Verschmutzungen abzulösen. Danach Wasser wegschütten, Fleisch und Knochen beiseite stellen und frisches, kaltes Wasser in den Topf geben. Das Wasser wird erneut zum Kochen gebracht, dann kommen folgende Gewürze dazu:

Sternanis, Zimtstange(n), Knoblauch, frischer Ingwer (Menge nach Belieben), Salz, Sojasoße, Zucker und Bohnenpaste (豆瓣醬). Statt einzelner Gewürze kann man auch einen kräftigen Schuss asiatisches Fünf-Gewürze-Pulver (五香粉) nehmen.

Fleisch und Knochen wieder hinzufügen und das Ganze mindestens 2 Stunden köcheln lassen. Den Deckel habe ich nur schräg aufgelegt, damit Flüssigkeit verdampfen und die Suppe schön reduziert werden konnte.

Wenn das Fleisch weichgekocht ist, kann man in einem weiteren Topf die Nudeln und den Pak Choi kochen. Abtropfen und in eine vorgewärmte Schüssel geben, dann mit Brühe und Fleisch auffüllen. Das Ganze kann nach Wunsch noch mit eingelegtem Gemüse oder gehackten Frühlingszwiebeln garniert werden.

Nachtrag vom zweiten Versuch: noch geschmacksintensiver wird die Suppe, wenn man gewürfelte Fleischtomaten mitkocht= 红烧牛肉麵 .