Bao Buns – filled and steamed Asian dumplings
The recipe “Steamed Dumplings” or “Bao Buns” comes from @habeichselbstgemacht and was prepared using the Ceratal® Comfort 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 7 g dry yeast) |
| 50 g | Coconut milk |
| 20 g | sugar |
| 400 g | Wheat flour |
| ¼ tsp | salt |
| Meat | |
| 350 g | Sirloin steak (sirloin steak, thinly sliced beef) |
| 1 | Egg (Size SM) |
| 2 tbsp | cornstarch |
| Salt, pepper (to taste) | |
| Oil (for frying) | |
| 1 | Onion |
| 1 | Chili (red) |
| 2 cloves of 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 of fresh coriander |
| 3 tbsp | Sesame seeds |
| ½ | Chili (red, mild or hot to taste) |
| 1 | large carrot |
| 2 | Spring onions |
Instructions
Boa Buns Part 1
Step 1 of 14:
Warm the milk slightly and dissolve the yeast in it. Let it rise for 10 minutes.
Step 2 of 14:
Add coconut milk, sugar, flour, and salt, and knead with a stand mixer using a dough hook for 5-10 minutes until a smooth dough forms.
Step 3 of 14:
Shape the dough into a ball, cover with a damp kitchen towel, and let it 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 peeler), slice the chili and spring onions into rings, and pluck the coriander leaves from the stems. Set aside until needed for topping.
Step 5 of 14:
While the Bao Buns are resting, prepare the meat: First, peel and halve the onion and cut into rings, peel and finely chop the ginger and garlic, and wash and slice the chili into rings. Set aside until frying.
Step 6 of 14:
Cut the meat into fine strips and mix with the beaten egg. Add cornstarch, salt, and pepper and mix well.
Step 7 of 14:
Heat a large pan with oil and fry the meat well on all sides. Only turn when the meat is crisply fried on the bottom, so that no meat juices escape and the meat. The pan should be large enough, otherwise fry in 2 batches.
Step 8 of 14:
Remove the meat from the pan and let it drain slightly on a plate lined with paper towels.
Step 9 of 14:
Reduce the heat slightly and fry the sliced onion in a little oil for about 2 minutes. Add the chopped chili, ginger, and garlic and fry for another minute.
Add soy sauce, rice vinegar, tomato paste, and the sweet chili sauce and heat briefly. Remove from heat and only when the Bao Buns are almost ready in the next step, return the meat to the pan and heat.
Bao Buns Part 2
Step 10 of 14:
After resting, divide the dough into 8 equal pieces and roll each into an oblong flatbread on a lightly floured surface. Cover the flatbreads again with a damp kitchen towel and let them rise for 15 minutes.
Step 11 of 14:
Cut parchment paper slightly larger than half of the flatbreads, place it on one half of the dough and fold it over. Place a piece of parchment paper between the folded flatbreads as well. This makes it easier to open the Bao Bun after steaming.
Step 12 of 14:
Fill the pressure cooker with water up to the min. mark, place the trivet and 2 Bao Buns with some space between them inside, and set the cooking crown to steam for 5 minutes.
Step 13 of 14:
Cook the dough pieces in 4 rounds one after another (2 buns per round).
Step 14 of 14:
After steaming, top the Bao Buns with the meat filling, carrots, chilies,
spring onions, and coriander, and sprinkle with some sesame seeds.
