BAOZI

We call it POW in Trinidad, so when I looked it up, there was nothing to be found.
I asked Nikki (The Trinidad Gourmet) and she is writing it all out for me and promised to have it on her site by midnight. I have only ever eaten ONE BAOZI ever in life. I love it but nver wanted to buy it very often because it looked a little bit unappetizing.
It is so white that it looks like uncooked dough from afar.
Nothing could be further from the truth.
It is like a steamed bread with a filling which can be meat or vegetables or anything you could possibly want really.
I want to try to make it.
I am still low carbing so I may not eat much but I stilll want to try it.
The Trini way is different of course.
The POW/BAO/BAOZI looks like bread, not dumplings. More like the second picture.


THANKS NIKKI!!!!!!!

Pow
1 pkg dry yeast
1 cup warm water
1/2 cup sugar
2 tbsp vegetable oil
1 tsp salt
about 3 1/4 cup all purpose flour unsifted
melted margarine

Filling
1 1/2 lbs meat cut into 1/4 - 1/2 inch cubes, season with 2 cloves crushed garlic, 1/2 tsp minced fresh ginger, 2 tbsp sugar and 2 tbsp soy sauce.
Fry meat and seasoning in 1 tbsp oil over high heat (about 8 minutes), add 1 chopped onion and cook 2 minutes. Stir in Cornstarch mixture (see below) and cook stirring until sauce thickens.

Cornstarch Mixture
Combine 2 tsp sugar, 1 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp sherry or 1/2 old oak rum and 1/2 water and 1/4 up water

Method
1. In a large bowl, dissolve yeast in water
2. Blend in sugar, oil and salt
3. Let stand in warm place until bubbly (15 min.)
4. Add flour and mix until dough holds together
5. Place on lightly floured board and knead until smooth and elastic (8-10 min.)
6. Place in greased bowl, cover and let rise until doubled in size (about 1 hour or more)
7. Meanwhile prepare filling
8. When risen, turn dough on a lightly floured board and knead for 1 minute
9. Divide into 12 equal pieces
10. Roll each in 4 1/2 diameter, with outer edges slightly thinner
11. Place 2 tbsp filling in centre of each circle. Pull edges around and twist to seal
12. Place each bun on a piece of foil. Cover and let rise until puffy (30 min)
13. Cover and steam for 12-15 minutes. If a steamer is unavailable use a colander over boiling water.
Serve warm or cold.
Freeze if desired.