Pink baozi
(vegan)

Pastry

1. Mix the flour, salt and dry yeast in a bowl. Form a hollow.

2. Mix the water and beetroot juice and pour into the hollow. Knead into a smooth dough for 8-10 minutes using a food processor or hand mixer.

3. Shape the dough into a ball, place back in the bowl, cover with a damp kitchen towel and leave to rise in a warm place for about 1.5-2 hours.

filling

1. Heat the oil in a frying pan. Sauté the spring onions over a medium heat for 2-3 minutes.

2. Add the garlic, carrots, peas and spinach, stir. Add the miso paste and water, bring to the boil. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.

3. Add the planted pulled and fry briefly. Remove from the heat and leave to cool slightly.

4. Roughly mix the filling in a food processor until a uniform mixture is obtained. There may still be some chunks.

Forms

1. Divide the dough into approx. 12 equal pieces. Flatten the pieces of dough slightly on a little cornflour and roll out thinly to a diameter of approx. 8-10 cm. If necessary, cover the dough pieces with a damp kitchen towel to prevent them from drying out during processing.

2. Place a heaped tablespoon of filling in the centre of each piece of dough and seal the top of the baozi.

3. Place the baozi on a piece of baking paper measuring approx. 4x4cm and place in the steamer. Place a maximum of 3-4 baozi next to each other.

4. Steam in the steamer attachment for approx. 8-10 minutes. Continue until all the baozis have been steamed.

Pastry

1. Mix the flour, salt and dry yeast in a bowl. Form a hollow.

2. Mix the water and beetroot juice and pour into the hollow. Knead into a smooth dough for 8-10 minutes using a food processor or hand mixer.

3. Shape the dough into a ball, place back in the bowl, cover with a damp kitchen towel and leave to rise in a warm place for about 1.5-2 hours.

filling

1. Heat the oil in the DUROMATIC. Sauté the spring onions over a medium heat for 2-3 minutes.

2. Add the garlic, carrots, peas and spinach, stir. Add the miso paste and water. Close the lid and cook at pressure level 1 for 4 minutes until the vegetables are tender.

3. Then release steam normally in release steam mode. Press lightly on the pressure indicator stem until no more steam escapes.

4. Add the planted pulled and fry briefly. Remove from the heat and leave to cool slightly.

5. Roughly mix the filling in a food processor until a uniform mixture is obtained. There may still be some chunks.

6. Rinse the DUROMATIC briefly and prepare it for further use (steaming).

Forms

1. Divide the dough into approx. 12 equal pieces. Flatten the pieces of dough slightly on a little cornflour and roll out thinly to a diameter of approx. 8-10 cm. If necessary, cover the dough pieces with a damp kitchen towel to prevent them from drying out during processing.

2. Place a heaped tablespoon of filling in the centre of each piece of dough and seal the top of the baozi.

3. Then pour 0.5 litres of water into the DUROMATIC and place the sieve insert inside. Place a piece of baking paper cut to a round shape on the sieve insert (this prevents the Baozis from sticking). Place a maximum of 5 Baozis in the DUROMATIC at the same time.

4. Cook under pressure on setting 1 for 3 minutes.

5. Release the steam by pressing lightly on the pressure indicator until no more steam escapes. Proceed in the same way with the remaining Baozi. Check the water level each time and add 0.5dl if necessary.