These steamed bapao’s are super fun to make yourself. Because of their beautiful golden yellow color, we suggest that you serve them on New Year’s Eve. Because how deliciously festive are they?
For 12 pieces:
- 300 grams pulled oats or vegetarian mince
- Piece of ginger of 5 centimeters, peeled
- 2 cloves of garlic
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 2 teaspoons sesame oil
- 2 tablespoons turmeric
- 4 spring onions, thinly sliced
- 15 grams coriander
- sunflower oil
For the dough:
- 1 can of light coconut milk (400 ml)
- 500 grams self-raising flour + extra
- pinch of salt
- sesame seeds
Tip: do you have some of the minced meat mixture left after folding the buns? That is also very tasty as a topping on instant ramen, through the fried rice or on a portion of noodles.
> Also tasty: bao buns with crispy shrimp and chili mayo (katsu burgers)
Finely chop the coriander stalks. Fry the onion, garlic, ginger, the white parts of the spring onion and the coriander stems in a little oil in a pan over a low heat for about 5 minutes, until they are soft. Add the pulled oats or vegetable mince and fry for 4 minutes.
Add the soy sauce, oyster sauce, rice vinegar and sugar to the mixture, stir and cook for another minute. Then spoon the mixture into a bowl, mix in the sesame oil and let it cool.
Meanwhile, make the dough for the steamed buns. To do this, briefly mix the self-raising flour, coconut milk, a pinch of salt and the turmeric (for the golden yellow color) in a food processor or with a mixer.
Sprinkle some self-raising flour on a clean work surface and on your hands and roll the dough into a long sausage. Divide it into 12 pieces, roll them into balls and flatten them with your hands.
Spoon a heaping tablespoon of the minced meat mixture onto each dough heap. Fold the sides of the dough over the filling, pinching the edges together. Turn the buns over and place them in a steamer basket lined with baking paper. Sprinkle them with the sesame seeds.
Place the steamer basket on a large pan or wok with boiling water and steam the bapao’s for about 12 minutes. Serve immediately (you have to eat them really nice and warm) with the rest of the spring onions and coriander sprinkled on top.
Also delicious with a dipping sauce, such as hoisin sauce or chili sauce.
Source: Culy by culy.nl
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