Recipes
Ingredients
For the dough
- 2/3 cup water, tepid
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 tablespoon neutral oil (canola, avocado, grapeseed or sunflower)
- 1 3/4 cups bread flour, extra for kneading and rolling dough
- 1 teaspoon coarse salt
- 1/4 teaspoon baking soda
For the filling
- 1 tablespoon sesame oil
- 2 cloves garlic, peeled and minced
- 1/2 inch ginger, peeled and minced
- 8 ounces pork, ground or diced
- 1/2 teaspoon white pepper
- 1 teaspoon chili oil or chili flakes
- 2 tablespoons soy sauce, tamari or coconut aminos
- 1 teaspoon cornstarch
- 1/2 tablespoon sugar
- 1 tablespoon hoisin or oyster sauce
- 1/2 cup scallions, chopped
To prepare the dough
- Place the water in a small bowl and whisk in the yeast and sugar until the yeast is dissolved. Let the yeast proof for about 5 minutes, or until foamy. Stir in the oil and set aside.
- Measure the dry ingredients into a separate bowl and combine thoroughly.
- Add the yeast mixture and stir with a spatula to form a dough. Turn the dough out onto a lightly floured work surface. Dough will be slightly sticky.
- Knead, sprinkling on extra flour as needed until the dough is smooth and elastic. Form the dough into a ball. Place a drop of oil in the palm of your hands and rub the surface of the dough. Cover and place in a warm spot until doubled, about 1 – 2 hours.
- Shape the dough into a rope and cut the dough into 12 equal pieces. Roll pieces into balls and cover with a clean cloth. Let rise for 5 minutes.
To prepare the filling
- Heat oil in large skillet over medium heat. Add garlic, ginger and pork. Cook, stirring, until browned. Add white pepper and chili oil and stir.
- In a small bowl, mix the soy sauce with the cornstarch and sugar, then add to the pan, stirring until the meat is coated and the sauce thickens.
- Add hoisin sauce and chopped scallions and stir to combine. Remove from heat, cool completely prior to filling the bao.
To shape, fill & cook
- Flatten each ball and pat or roll out into a disk 4 inches in diameter. Place about one tablespoon of the filling in the center of the disk. Gather the edges of the dough up and around the filling and give it a twist to close. Cover filled bao with a damp kitchen towel to keep them from drying out as you assemble the bao.
- Line a steam basket with parchment paper and place bao in the basket. Steam for 7-9 minutes or until they are dry to the touch and the dough bounces back when pressed lightly.
Chef's Narrative
An easy-to-handle dough making the shaping of the bao a snap. When steamed, it is transformed into a light and fluffy foil for this robustly flavored filling.
Recipe Substitutions
This filling works nicely with beef, mushrooms, tofu and shrimp.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 15g, Saturated: 4g, Trans Fat: 0g, Sodium: 740mg, Potassium: 194mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 13g
Allergens:
Soy, Wheat
|
To prepare the dough
To prepare the filling
To shape, fill & cook
Chef's Narrative
An easy-to-handle dough making the shaping of the bao a snap. When steamed, it is transformed into a light and fluffy foil for this robustly flavored filling.
Recipe Substitutions
This filling works nicely with beef, mushrooms, tofu and shrimp.
Nutrition Facts:
Total Calories Per Serving: 330, Total Fat: 15g, Saturated: 4g, Trans Fat: 0g, Sodium: 740mg, Potassium: 194mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 13g
Allergens:
Soy, Wheat
|
Ingredients
For the dough
For the filling
|
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