Mix the flour with the salt in a large bowl, heat the beetroot juice to lukewarm, stir in the sugar and yeast and let it rise for 5 minutes. Then slowly add the juice to the flour while kneading constantly. In order for the yeast dough to rise well, the mixture must now be kneaded for a few minutes with your hands or a food processor. Place the dough in a bowl greased with sesame oil, cover with a damp cloth and let rise in a warm place for about 1 hour until the dough has doubled in volume.

The waiting time is great for preparing the filling. First, roughly tear the planted.pulled apart with 2 forks, then fry it with a tablespoon of sesame oil. After about 3 minutes, deglaze with a tablespoon of soy sauce and set aside. Peel the ginger. Chop the carrot, garlic, mushrooms and ginger as small as possible and then fry them in the remaining oil. Add the soy sauce and continue frying until no more liquid comes out. Mix the planted.pulled with the remaining filling and allow to cool thoroughly.

For the sauce, press the garlic or chop it as small as possible and then mix it with the other ingredients until a uniform mass is formed. Add more water if necessary.

As soon as the dough has doubled in size, you can take it out of the bowl and knead it well again on a floured surface. It is then cut into approx. 10-12 equally sized pieces and formed into balls. The balls are rolled out in a circle, whereby the edges should be slightly thinner than the middle area of ​​the dough circles (see photos). The dough circles should have a diameter of approx. 10 cm. If the dough develops small cracks due to the additional flour, it's no big deal as these will disappear when steamed.

You need about 2 heaped tablespoons of filling per baozi. Place these in the middle of the dough circle, then close the individual baozis with your index finger and thumb (see photos). Pull the dough up slightly, make a fold and press it together. While your thumb remains in the same position, repeatedly pull and press individual folds of dough until the entire baozi is finally sealed. Let the finished baozi rest for another 20 minutes so that they rise well again.

Preparation Option 1: If you have a steamer or a bamboo oven, the next step is easy. Place the baozi on the steamer insert (preferably with baking paper underneath so that they don't stick). Bring about 5 cm of water to the boil in the steamer or pot and let the baozi steam for about 12 minutes. Then keep the lid closed for another 3 minutes, otherwise the baozi will collapse.

Option 2: If you don't have a damper, that's no problem at all. Instead, you can take a sieve, line it with baking paper, hang it in a pot and place the lid over it. However, you should make sure that the Baozi are not too close together, otherwise they will stick together. The preparation time remains the same.

Option 3: A little unconventional, but very tasty: Place the baozi in a greased, coated pan. Then add about 1-2 cm of water and steam with the lid closed until the baozi have absorbed the water and are slightly crispy at the bottom. Remove the pan from the heat and leave the lid on for another 3 minutes.

If necessary, sprinkle the finished baozi with sesame seeds and spring onions.