Pan Fried Bao Buns With Leeks And White Cabbage Recipes

PAN-FRIED BAO BUNS WITH LEEKS AND WHITE CABBAGE

Steps:

• Instructions For the bao dough: Mix the yeast and sugar into the lukewarm water. Cover with a clean cloth and let stand for 10 minutes. The yeast should start to bubble. If it doesn't, the yeast is probably no longer active, and it is better to start again. In the bowl of a food processor (or in a bowl), place the flour, yeast mixture, salt and 1 tablespoon of oil and knead for 5 minutes on medium speed, then 5 minutes on high speed (if kneading by hand, count 12 to 15 minutes). The dough should form a smooth, elastic ball. Brush the sides of the bowl with the remaining oil, cover with the cloth and let the dough stand for 2 hours in a warm, dry place (or in the oven if it can be set at 30-40°C). For the stuffing: Peel and chop the garlic cloves and ginger. Clean and chop the leek. Mince the cabbage leaves. Grate the carrot. Heat a pot over medium-high heat, pour in the oil and sauté the garlic and ginger for 2 to 3 minutes. Add the vegetables and sauté for another 15 minutes, until the leek is tender. Turn off the heat and add the soy sauce and rice vinegar. Mix well and set aside. For the sauce: Mix all the ingredients and set aside. For the brioche buns: Knead the dough for 1 minute. Form a ball and separate it into 6 equal parts. Lightly flour the kitchen counter and roll the first ball out using the palm or fingers. Then, flatten it with a rolling pin to form a disk of about 10 cm in diameter. Place 1 heaping tablespoon of stuffing in the center, then fold over the edges of the disk and seal them. Roll the ball in the hands to give it a nice shape, then gently flatten it with the palm. Place it on a floured surface or a baking mat. Repeat the process with the remaining 5 balls. Heat a tablespoon of oil in a cooking pot over medium-high heat. Place the buns in the pan, making sure they don't touch each other. Let them brown for 2 to 3 minutes on each side, then add the water and cover immediately so that the steam remains in the pot. Cook for another 10 to 12 minutes to let the buns rise. Place the buns in the MB Original bento box and enjoy with the sauce, a salad and fresh seasonal fruit for dessert.

STEAM-FRIED BAO BUNS (SHENG JIAN BAO)

Steps:

• In a large bowl, mix the flour, sugar, yeast and 1/ 4 tsp salt with 180ml lukewarm water. Knead the mixture for 10 mins or until elastic. Put in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove until it has doubled in size, about 1 1/ 2 hrs.
• Meanwhile, in a small bowl, mix the seasoning ingredients and 1/ 4 tsp salt. In a separate small bowl, mix the cornflour with 2 tbsp cold water and set aside.
• In a wok over a medium heat, fry the ginger with 1 tbsp rapeseed oil for 30 secs. Add the mushrooms and the seasoning mixture and stir-fry for 1 min. Pour the cornflour paste into the wok and stir-fry for 1 min more, or until the sauce thickens.
• Add the Chinese cabbage and fry briefly, then remove the wok from the heat. Add the noodles, tofu, spring onions, sweetcorn and sesame oil. Gently fold everything together so that the filling is evenly mixed, then leave to cool.
• Punch the air out of the dough and divide into 20 small balls about the size of a golf ball, each weighing roughly 25g. Put them in a roasting tin and re-cover with the tea towel. Leave in a warm place to prove for a further 20 mins.
• Flatten the dough balls with your hands. Use the tip of a rolling pin to roll around the edge of the dough ball a few times to flatten it, then gently work around the edges using your fingertips. The aim is to achieve a round sheet of dough with a thicker bump in the middle on which you can place the filling. Repeat until all of the balls have been rolled. Cover them again with the damp tea towel as you go so they don't dry out.
• Taking a dough sheet in the palm of your hand, put 2 tsp of the filling in the middle. Cup your palm so the filling remains in the middle, then gently gather up the edges into the middle and twist to seal. Continue until all the buns are filled. Put them back in the roasting tin and re-cover with the tea towel again
• Add 1 tbsp rapeseed oil to a frying pan over a medium heat. Arrange half the buns in the pan, leaving 1/ 2 cm between them so they have enough room to rise during cooking. Fry for 1-2 mins, sprinkling with a little water, then pour 100ml water into the pan and cover with a tight-fitting lid.
• Cook for 2-3 mins until all the water has evaporated and the buns have doubled in size. They should become very white and the bottom should be crispy and golden brown. Repeat the process with the remaining 1 tbsp oil and the rest of the buns. Mix the sriracha and oyster sauce together in a small dish and serve with the buns.