Spelt Baozi

Activate the yeast by adding it to the warm water with the sugar and let it stand for 10 minutes.

Once activated, add the salt and flour and mix well to form the dough, which is left to rest for one hour.

Now we can steam them for 9-10 minutes.

And now to enjoy!

Meanwhile, bring the broth to a boil with three slices of ginger, some chives and the diced ham. We leave it for about 20 minutes over medium-low heat.

We will have put the gelatin sheets to hydrate in very cold water. When we turn off the fire of the broth we strain it and add the hydrated gelatin and stir it to break it up and put it in a tupper that we will put in the refrigerator (so the gelatin that goes inside the sachets will be formed).

In a bowl we grate ginger and chop chives.

Add salt, white pepper, rice vinegar, soy sauce and minced pork and stir well until well blended.

When the hour has passed, we cut pieces of dough and give it a round shape.

We put a little bit of meat and then a little bit of gelatin cut into small pieces (not shown in the picture because I did not take it out 😂).

Then we close the bags by making folds.

Leave them on parchment paper so that they do not stick.