包包子如何收口

There are a few different ways to close a baozi (包子) or a steamed bun, depending on the shape and filling of the bun. Here are some common methods:

1. Pinch-and-twist method: After placing the filling in the center of the dough disc, use thumb and index finger to pinch the edge of the dough together and twist it upwards, then pinch and twist the next section along the edge, until the whole edge is sealed. This creates a pleated, round shape with a little tip at the top.

2. Pleat-and-fold method: This is similar to the pinch-and-twist method, but instead of twisting the dough, you fold the dough over and pleat it shut. With the filling in the center, use both hands to pinch and fold a small section of dough along the edge, then repeat around the circumference until the bun is fully sealed.

3. Pinch-and-pull method: This method works best for buns with a longer shape, like char siu bao (叉烧包). After placing the filling on the edge of the dough rectangle, use thumb and index finger to pinch the dough together, then use the other hand to pull the bottom edge of the dough up and over the filling, tucking it in tightly. Continue rolling and pinching the dough upward, until the bun is fully enclosed.

4. Tied-bundle method: This method works well for loose fillings, like xiaolongbao (小笼包). Place the filling in the center of the dough disc, then gather the edges of the dough around the filling, making a pouch. Use kitchen twine or a thin strip of soaked paper to tie the bundle shut, making sure the filling is tightly sealed inside.

No matter which method you use, be sure to leave some space around the filling to allow for expansion during steaming. And practice makes perfect! With a little practice, you'll be able to create beautifully sealed, delicious baozi every time.