Pork Baozi

Dough:

500g AP flour

1.5 tsp instant yeast

50ml lukewarm water

230ml warm water

1 tsp baking powder

3g salt

40g sugar

2 tbsp cooking oil

Combine flour, yeast, and 50ml water, let sit 5 minutes. Add dry ingredients to mixer. Slowly add yeast mixture and remaining water, followed by the cooking oil. Knead 10-15 minutes until soft and sticky. Cover and let rise for 45-60 minutes or until doubled in size.

Filling:

1/4 of a napa cabbage

1.5lb ground pork

5-8 scallions, finely sliced

2 tbsp soy sauce

1.5 tbsp shaoxing wine

1 tsp sugar

1 tbsp sesame oil

2-3 tsp cornstarch

Finely chop cabbage and add 1tbsp salt. Let sit 20 minutes. Rinse and squeeze, then add to rest of filling.

To assemble:

Divide dough into 4. Roll each into a log 1.5" in diameter. Cut into 6 equal pieces and shape into balls.

Roll the balls to 4" in diameter - center should be slightly thicker. Add 1-2 tbsp filling, then pleat closed. Place buns in steamer on parchment squares. Let sit 30-45 before steaming.

Steam for 15 minutes on high heat. Turn off heat, let sit for 5 minutes.

Repeat until all buns are cooked.

Tourtiere

230g onions, small dice

12.5g garlic, minced

1 tbsp canola oil

1lb ground beef

1lb ground pork

1/2 tsp Tourtiere spice mix

salt and pepper to taste

350g potatoes, peeled and small dice

6.5 tbsp water

Tourtiere spice mix:

1.125 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

Soften the onions and garlic in the oil until translucent but no colour. Add in meats and spice mix, cook stirring often to break up the meat. Keep cooking until the meat is cooked but not browned. Season with salt and pepper.

Add in the water and potatoes, continue cooking stirring often until the potatoes are tender, about 45 minutes.

Cool, and adjust seasonings as needed.

To assemble:

Roll out 2 doughs, placing one in pie pan, leaving the bottoms a bit longer draping over the edges. Shape the top to just to the size of the top of the pie pan.

Portion 4 cups meat filling into the shell. Place the pastry top over the filling, roll the pastry bottom up to seal.

Using a knife or bread lame, carve designs into top of shell to release steam when baking.

To bake, preheat oven to 375F, bake for 45-60 minutes until crust is golden brown.