Bao Buns – filled and steamed Asian dumplings
The recipe "Steamed Dumplings" or "Bao Buns" comes from @habeichselbstgemacht and was prepared with the help of the Ceratal® Comfort Frying Pan and the Vitavit® Premium Pressure Cooker.
1 h
Total Time
20 min
Cooking Time
40 min
Preperation Time
Ingredients
| Steamed Dumplings | |
| 170 g | milk (lukewarm) |
| 20 g | yeast (1/2 cube fresh yeast or 7g dry yeast) |
| 50 g | coconut milk |
| 20 g | sugar |
| 400 g | wheat flour |
| ¼ tsp. | salt |
| meat | |
| 350 g | sirloin steak (Sirloin Steak, Ox cuts, thinly sliced) |
| 1 | egg (size S-M) |
| 2 tbsp. | cornstarch |
| salt, pepper (to taste) | |
| oil (for frying) | |
| 1 | onion |
| 1 | chili pepper (red) |
| 2 | cloves garlic |
| 2 cm | ginger |
| 2 tbsp. | rice vinegar |
| 4 tbsp. | soy sauce |
| 3 tbsp. | tomato paste |
| 3 tbsp. | sweet chili sauce |
| For Serving | |
| 1 | handful coriander (fresh) |
| 3 tbsp. | sesame seeds |
| ½ | chili pepper (red, mild or hot to taste) |
| 1 | large carrot |
| 2 | spring onions |
Instructions
Boa Buns Part 1
Step 1 of 14:
Warm the milk until lukewarm and dissolve the yeast in it. Leave to rise for 10 minutes.
Step 2 of 14:
Add the coconut milk, sugar, flour, and salt and knead with a stand mixer and dough hook for 5-10 minutes until smooth.
Step 3 of 14:
Shape the dough into a ball, cover with a damp tea towel, and leave to rise in a warm place for approx. 30-40 minutes.
Step 4 of 14:
Cut the carrot into fine strips (e.g. with a julienne slicer), slice the chilli and spring onions into rings, and pluck the coriander leaves from the stems. Set aside until topping.
Step 5 of 14:
While the bao buns are resting, prepare the meat: first peel the onion, cut it in half and slice into rings, peel and finely chop the ginger and garlic, and wash and slice the chilli into rings. Set aside until frying.
Step 6 of 14:
Cut the meat into fine strips and mix with the beaten egg. Add the cornflour, salt, and pepper and mix well.
Step 7 of 14:
Heat oil in a large Frying Pan and sear the meat well on all sides. Only turn it once the underside is nicely crisp so no meat juices escape and the meat stays juicy. The Frying Pan should be large enough; otherwise fry in 2 batches.
Step 8 of 14:
Remove the meat from the Frying Pan and let it drain slightly on a plate lined with kitchen paper.
Step 9 of 14:
Reduce the heat slightly and fry the sliced onion in a little oil for about 2 minutes. Add the chopped chilli, ginger, and garlic and fry for another minute.
Add the soy sauce, rice vinegar, tomato purée, and sweet chilli sauce and heat briefly. Remove from the hob, and shortly before the bao buns are ready in the next step, return the meat to the Frying Pan and heat through.
Bao Buns Part 2
Step 10 of 14:
After resting, divide the dough into 8 equal pieces and roll each one out on a lightly floured work surface into an oblong flatbread. Cover the flatbreads again with a damp tea towel and leave to rise for 15 minutes.
Step 11 of 14:
Cut baking paper slightly larger than half of the flatbreads, place it on one half of the dough, and fold over. Also place a piece of baking paper between the folded flatbreads. This makes it easier to open the bao bun after steaming.
Step 12 of 14:
Fill the Pressure Cooker with water up to the minimum mark, place the trivet and 2 bao buns inside with a little space between them, and set the cooking crown to steam for 5 minutes.
Step 13 of 14:
Cook the dough pieces one after another in 4 batches (2 buns per batch).
Step 14 of 14:
After cooking, fill the bao buns with the meat filling, carrots, chillies,
spring onion, and coriander, then sprinkle with a little sesame.
