📝 About This Recipe
A sophisticated twist on the traditional Chinese sweet bun, these baozi feature a vibrant, silky filling made from fresh green garden peas and a hint of vanilla. The contrast between the cloud-like, pillowy yeast dough and the earthy, naturally sweet legume paste creates a dessert or snack that is both nostalgic and modern. Perfect for those who appreciate the delicate balance of floral sweetness and the wholesome richness of pulses.
🥗 Ingredients
Sweet Pea Paste Filling
- 500 grams Fresh or Frozen Green Peas (shelled and blanched)
- 100 grams Granulated Sugar (adjust to taste)
- 50 grams Unsalted Butter (cubed)
- 1 tablespoon Honey (for floral depth)
- 1 teaspoon Vanilla Extract
- 1 pinch Fine Sea Salt
Bao Dough
- 400 grams All-Purpose Flour (plus extra for dusting)
- 210 ml Warm Water (approximately 100°F/38°C)
- 1.5 teaspoons Instant Yeast
- 30 grams Granulated Sugar (to feed the yeast)
- 1 tablespoon Vegetable Oil (neutral flavor)
- 1/2 teaspoon Baking Powder (for extra fluffiness)
👨🍳 Instructions
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1
Prepare the pea paste: Blanch the peas in boiling water for 3-5 minutes until very tender. Drain and immediately plunge into ice water to preserve the bright green color.
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2
Puree the peas in a high-speed blender or food processor until completely smooth. If necessary, pass the puree through a fine-mesh sieve to remove any skins for a professional 'velvet' texture.
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3
Transfer the pea puree to a non-stick skillet over medium-low heat. Add the sugar, butter, honey, and salt. Stir constantly for 10-15 minutes until the moisture evaporates and the paste thickens to a consistency that holds its shape.
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4
Stir in the vanilla extract, remove from heat, and let the paste cool completely. Once cool, divide into 12 equal portions, roll them into balls, and refrigerate while you make the dough.
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5
In a large bowl, whisk together the flour, sugar, and baking powder. In a separate small jug, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
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6
Gradually pour the yeast mixture and vegetable oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
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7
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth, elastic, and no longer sticks to your hands. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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8
Punch down the risen dough and knead for 2 minutes to remove air bubbles. Divide the dough into 12 equal pieces (approx. 50g each).
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9
Roll each piece of dough into a smooth ball. Using a rolling pin, flatten each ball into a 4-inch circle, ensuring the edges are slightly thinner than the center (this ensures the bottom doesn't break).
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10
Place one chilled pea paste ball in the center of a dough circle. Pleat the edges of the dough upward and pinch them together at the top to seal the bun tightly.
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11
Place each finished bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between each bun. Cover and let proof for a second time for 20 minutes.
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12
Bring a pot of water to a boil, then reduce to medium heat. Place the steamer over the water and steam for 12-15 minutes. Turn off the heat but do not open the lid for 5 minutes to prevent the buns from collapsing.
💡 Chef's Tips
For the smoothest paste, use a high-powered blender and don't skip the sieving process. If using frozen peas, ensure they are fully thawed and patted dry before pureeing to control moisture levels. To prevent the dough from becoming yellowish, you can substitute 1 tablespoon of flour with 1 tablespoon of cornstarch. Ensure your yeast is fresh; if the water doesn't foam in step 5, start over with new yeast. When pleating, keep your 'pinching' hand dry and flour-free to ensure a tight seal that won't leak.
🍽️ Serving Suggestions
Serve warm with a cup of Jasmine or Oolong tea to complement the floral notes of the pea paste. Drizzle with a little extra honey or a dusting of matcha powder for a beautiful presentation. Pair with sliced fresh Asian pears or lychees for a refreshing fruit side. For a decadent touch, serve with a side of sweetened condensed milk for dipping. These are excellent for breakfast alongside a warm bowl of savory congee.