pan-fried chinese baozi

Ingredients

• 12 baozi, steamed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• Pinch of white pepper

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the steamed baozi, cut into 2-inch pieces. Flatten each piece slightly with a spatula.
4. Stir-fry for 3-5 minutes, until the bottoms are golden brown and slightly crispy. Flip carefully to cook the other sides.
5. Stir in chopped green onions, soy sauce, sesame oil, sugar, and white pepper. Cook for 1 minute, stirring constantly, until evenly coated.
6. Serve hot.

Notes

• For extra crispy baozi, you can add a tablespoon of cornstarch to the pan with the oil before adding the baozi.
• Be careful when flipping the baozi to avoid breaking them. Use a wide spatula.
• Store leftover baozi in an airtight container at room temperature for up to 2 days. Reheat in a skillet with a little oil to restore crispness.
• To prevent sticking, lightly brush the cut surface of the baozi with oil before pan-frying.