Pan-Fried Pizza Baos
Derek Chen
Rated 5.0 stars by 1 users
Cuisine
Chinese
Servings
35
Prep Time
90 minutes
Cook Time
60 minutes
Will It Dumpling? Recreate Derek Chen's Pan-Fried Pizza Baos.
Ingredients
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1 cup room temp water
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1 tsp yeast
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1 tsp sugar
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1 7/8 cups flour
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½ tsp salt
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¼ cup olive oil
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4 cloves garlic, sliced
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3 sprigs of basil
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½ onion
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28 ounces crushed tomatoes
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Salt to taste
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1 tsp tomato sauce
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2 pieces of diced pepperoni
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1-2 pieces full fat low moisture mozzarella
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3 tbsp olive oil
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¼ cup water
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Parmesan cheese, grated
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Basil
Dough
Sauce
Bao + Cooking
Directions
Dough
Combine water, yeast and sugar. Whisk together flour and salt. Once you see bubbles created from the yeast, add that to the flour and mix until a shaggy dough comes together.
Knead for 10 minutes until smooth. Cover and let rest for 1 hour until doubled in size.
Sauce
In a heavy bottom pot, heat olive oil on medium low heat. Add garlic and basil and simmer for 5 minutes to infuse the oil making sure not to burn the garlic.
Add onion, and crushed tomatoes.
Simmer for 30 minutes and season with salt. Let cool down to room temperature.
Bao + Cooking
Cut dough in half and roll into a rope. Cut the dough into 20-25 gram pieces. Make sure to use flour so the pieces don’t stick together
Flatten and roll the dough into a thin disk. Place a tsp of tomato sauce and your choice of toppings.
Arrange baos in a pan with olive oil and turn heat to medium.
Once it starts to sizzle add water and cover with a lid.
Steam for 8-10 minutes then remove the lid and let the water evaporate to crisp up the bottom.
Grate parmesan on top and garnish with basil.
