‘Baoyond Obsessed’ Prt IV

Oh! How much I love these Baozi Jamaican patties. The fusion of Asian and Caribbean ingredients was a success! So good my handy taste testers scored them a smashing 9/10!

If you were wondering what was inside of them. There were three different types, one had flaky saltfish and jerk seasoned veg, the other had spicy minced beef in a rich jerk and scotch bonnet sauce, and the last was vegan! It had hearty Black beans and sour kimchi.

I recommend everyone to try it!

So here’s the recipe!

ENJOY!

(Cooking/prep time: 4-5hrs)

(Makes 30 – 40 patties)

INGREDIENTS:

(Baozi dough) 

Makes 30/40 patties or half the ingredients to make 20

  • 740g plain flour
  • Two teaspoons of baking powder
  • Three teaspoons of instant dry yeast
  • Four tablespoons of brown sugar¬†or¬†coconut sugar
  • Four tablespoons of veg oil¬†or¬†olive oil
  • A pinch of salt
  • 200ml of hot water
  • 200ml of oat milk¬†or¬†cows’ milk etc
  • Three tablespoons of ground turmeric
  • One teaspoon of liquid yellow food colouring
  • Two tablespoons of mild curry powder
  • One teaspoon of paprika

(Beef filling)

  • One packet of lean minced beef¬†(If you’re in the UK M&S one works best, but any will do)¬†
  • Half of a red onion
  • One entire spring onion stalk
  • Half¬†or¬†a quarter of a scotch bonnet¬†(deseeded)
  • Five large garlic cloves
  • One teaspoon of paprika
  • Two tablespoons of¬†Tropical Sun Jerk Seasoning
  • One tablespoon of brown sugar
  • One tablespoon of¬†Tropical Sun All Purpose Seasoning
  • Four tablespoons of dry breadcrumbs
  • A pinch of nutmeg
  • A pinch of cinnamon
  • One tablespoon of ketchup
  • One tablespoon of squeezy mustard
  • One tablespoon of vinegar
  • One teaspoon of¬†Bisto Gravy granules¬†¬†dissolved in 50ml of hot water

(Saltfish filling)

  • One packet of saltfish
  • Half¬†or¬†a quarter of a scotch bonnet¬†(deseeded)
  • Half of a sweet yellow pepper
  • One entire spring onion stalk
  • Five large garlic cloves
  • Juice of half of a lemon
  • Two celery stalks
  • One medium-sized carrot
  • Half of a red onion
  • Two tablespoons of¬†Tropical Sun Jerk Seasoning
  • One tablespoon vinegar
  • One cooked medium-sized potato
  • A small handful of cooked green peas¬†(optional)
  • A small handful of cooked sweet corn¬†(optional)
  • One tablespoon of cornflour mixed into 30ml of water

(Vegan black bean and kimchi) 

  • One whole tin of black beans drained from its water
  • Half a sweet red pepper
  • Half¬†or¬†a quarter of a scotch bonnet¬†(deseeded)
  • One entire spring onion stalk
  • Two tablespoons of¬†Tropical Sun Jerk Seasoning
  • 60g of cut kimchi¬†(recipe will be out soon)
  • One teaspoon of paprika
  • One teaspoon of vinegar
  • One teaspoon of sugar
  • Four garlic cloves
  • Juice of a quarter lemon
  • A quarter of a red onion

INSTRUCTIONS:

  1. Firstly, soak the saltfish in water four hours before preparation.
  2. Then, prepare the Baozi dough by adding salt, flour, baking powder, turmeric, paprika, curry powder and yeast to a large bowl and make a small well for the wet ingredients. Please do not put the salt on top of the yeast as it can deactivate it.Processed with VSCO with al1 preset
  3. In a separate bowl, mix the wet ingredients, the oil, milk, sugar, yellow food colouring and water. And slowly pour it into the well of dry ingredients. Mix it all in until you have a moist dough.
  4. Add a generous amount of flour to a clean surface and begin to knead the dough. Be sure to add enough flour so that the dough is soft but not sticky or wet.
  5. Knead the dough for 7 minutes, take breaks if you must because it can get tiring!Processed with VSCO with al5 preset
  6. Place the dough into a bowl and cover it with a piece of cling film and a tea towel and keep it in a warm environment to proof.Processed with VSCO with al5 preset
  7. While the dough is proofing prepare the fillings, which you could do a day before to speed up the process. For the beef filling, blend the red onion, scotch bonnet and garlic into a smooth paste.
  8. In a pan, cook the minced meat on medium heat, with the paste, paprika, jerk seasoning, all-purpose seasoning, sugar, nutmeg, cinnamon, ketchup, mustard, vinegar, dry breadcrumbs, chopped spring onion and gravy granules dissolved in water. Mix until the minced meat has fully cooked and the sauce is thick.Processed with VSCO with u5 preset
  9. Leave the beef filling to cool a little, then add it to a food processor and blitz it depending on how smooth you prefer the beef filling to be.
  10. Once that has done, pour the beef filling into a bowl and leave it to cool until ready to use.Processed with VSCO with u5 preset
  11. Next is the saltfish filling. Drain and rinse the saltfish with water and repeat three times.
  12. Then, boil the saltfish with a cup of water on medium heat for 5 minutes. Once cooked, drain the water and leave it to one side.
  13. Blend the scotch bonnet, garlic cloves, potato and red onion into a smooth paste.
  14. After, lightly blitz the yellow pepper, celery, spring onion and carrot into small pieces.
  15. Heat the pan with the saltfish and add both the paste and blitz veg to the pan.
  16. Season the saltfish with jerk seasoning, lemon juice and vinegar. As you mix the seasoning thoroughly, gently flake the fish into smaller pieces depending on how you like it.Processed with VSCO with ss1 preset
  17. Lastly, add in the green peas, sweetcorn and cornflour mixed in water. Mix the saltfish filling until it has thickened, then turn off the heat and let it cool to one side for later.
  18. For the vegan filling, blend the scotch bonnet, garlic cloves and red onion into a smooth paste.
  19. Then, in a food processor lightly, blitz the black beans, spring onion and red pepper into small pieces but do not over blend.
  20. Add both the paste and black beans with red pepper into a pan and cook on low heat. Season with paprika, vinegar, sugar, jerk seasoning and lemon juice and mix in thoroughly.Processed with VSCO with ss1 preset
  21. Turn off the heat and let it cool. Once it’s cooled, add in some chopped kimchi and fold it into the black bean filling.Processed with VSCO with ss1 preset
  22. When the dough has doubled. Take it all out of the bowl and knead on a lightly floured surface, for another 7 minutes.Processed with VSCO with l4 preset
  23. Roll the dough into a flat circle and use an 11-12cm wide cookie cutter or cup to cut six even circles. Be sure to keep the remaining dough in a large covered bowl to avoid it drying out.Processed with VSCO with l4 preset
  24. Cover the six pieces of dough with some cling film.Processed with VSCO with l4 preset
  25. Take one piece of dough and roll it till it’s extra thin. Again, take the cookie cutter and cut out another circle.Processed with VSCO with l4 preset
  26. Place the remaining dough into the “large covered bowl”, to keep it moist.
  27. Then, roll out the circle so that it is thinner and add a tablespoon of filling into the centre of the dough.Processed with VSCO with l4 preset
  28.  Slowly, fold the dough in half and gently press down on the edges.Processed with VSCO with l4 preset
  29. Using a fork firmly seal the edges of the patty.Processed with VSCO with l4 preset
  30. To neaten the edges, use the large cookie cutter or pizza cutter to cut away the uneven pieces.
  31. Put the patty in a large and wide container on a lightly greased piece of parchment paper and cover the container with a lid (to avoid the dough from drying out).
  32. Repeat steps 25 Р31 until all six pieces are used.
  33. With the remaining dough in the “large¬†covered¬†bowl”, repeat steps 23 – 31.
  34. Do this until all the dough has been used.Processed with VSCO with l4 preset
  35. There will be some filling left, which you can freeze for another time.
  36. Assemble a bamboo steamer or a regular steamer with hot water and parchment paper ready for steaming.
  37. Steam the baozi patties. At least four at a time depending on how big the patties and steamer are.
  38. Steam on high heat for 6 minutes.
  39. When the baozi patties have done steaming. Immediately put them in a large container on dry parchment paper and cover.
  40. Use the parchment paper to divide the saltfish, beef and vegan patties from one another. And do not put the patties too close to each other as they can stick together.

And it’s complete!IMG_1115 2

Keep these yummy patties in the fridge and reheat them in a steamer on high heat for 1 Р2 minutes or reheat in the microwave for 30 seconds.

I hope you enjoy them as much as my family did!

Thank you so much for tuning in to part IV of “Baoyond obsessed”, and I can’t wait to reveal part V soon!

Lots of love,

Shanice Harris x

 

 

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