Enjoy a steamed meat bao with preserved vegetables recipe from Ann Low.
By Ann Low
After steaming the meat baos, I had two in a go… hahaa, really like the filling, and the dough is also not bad but a little dry upon cooling down. Maybe I didn’t knead the dough long enough. Anyway we finished the buns in one day sharing with friends.
- 60g Preserved (salty) vegetables
- 50g Preserved (sweet) vegetables
- 300-320g Minced pork
- 1 tbsp Light soya sauce
- ½ tbsp Sugar
- ½ tbsp Cooking wine
- a dash of pepper
- ½ tbsp Corn flour
- 2 tbsp Cooking oil
- 1 tbsp Sesame seeds (toasted)
- 135g Plain water
- 1 tsp Instant dry yeast
- 250g Plain flour (I used Hong Kong flour)
- 15g Caster sugar
- 1 tsp Oil
- Rinse preserved salted and sweet vegetables several times. Then soak them in a bowl of water for 45 minutes. Rinse and squeeze dry, chop to pieces.
- Heat wok with oil and fry the preserved salted and sweet vegetables for a while and add mince pork into and fry till meat separated. Add in all the seasoning and stir fry till meat is cooked. Lastly add toasted seseme seeds, stir well. Dish up and side aside for later use.
- Mix all bao dough ingredients together (as shown in the video) and knead to smooth, dust some flour if you find the dough sticky (I kneaded the dough for about 10 minutes). Cover and rest the dough for 5 minutes.
- Roll the dough into cylinder shape and cut into 15 pieces, about 35g each.
- Flatten each dough into a small flat disc with a rolling pin, make the edges thinner and centre portion thicker.
- Wrap the dough with filling, sprinkle with some toasted sesame seeds on top and place on a small square of parchment paper. Then place the dough bao into the steamer with water below (not boiled yet), cover and proof for 15 minutes.
- Bring water to boil and steam the buns for 12 minutes.
- Off heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.