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Meat Bakpao . I live far from the comfort of home-food… so if I want somethin…

2 min read

Meat Bakpao
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I live far from the comfort of home-food… so if I want something, I gotta learn to make it.
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Ingredients:
Dough
🥟 2.6 cup all purpose flour, sieved
🥟 1 cup lukewarm water
🥟 1.5 tsp yeast
🥟 1 tbsp sugar

Filling:
🥟 500 gr minced meat (80/20)
🥟 1 stalk large green onion, chopped
🥟 1+1/3 tsp minced/grated ginger
🥟 1.5 tbsp soy sauce
🥟 1.5 tbsp sweet soy sauce
🥟 1.5 tbsp oyster sauce
🥟 1/4 tsp salt
🥟 1/2 tsp pepper
🥟 1/4 tsb sugar
🥟 1.5 tbsp cooking wine
🥟 3 tsp corn starch
🥟 2 tbsp sesame oil/olive oil
🥟 1/4 cup water

Filling: mix everything together, then divide into 4 parts. Each part is for 4 dumplings.

Dough:
1. Dilute sugar in water, then add the yeast and allow to sit for 10-15 minutes until it forms bubbles.
2. Add yeast water to the flour, stir.
3. Knead the dough until it becomes smooth, then place in a container and store in a warm place for 60-90 minutes or until it doubles.
4. Remove from the pot, splash some flour, fold to remove the air pockets, and knead a little longer.
5. Divide the dough in quarters, then divide each quarter into 4 balls (this recipe yields 16 buns). Store the not-yet-used dough in a covered container to prevent it from drying up.
6. Take a ball, flatten a bit, then flatten the sides (see attached video). Add 1 tbsp of meat and fold. Place the buns on baking paper and place in a closed container (I placed it in the steamer). Let sit for about 20 minutes to allow it to rise further.
7. Steam for 20 minutes, turn the fire off, and leave for another 5 minutes before opening the lid. If you are not using a wooden steamer, cover the underlid with a cloth to absorb the steam so that the buns stay dry.
8. Enjoy warm.

Recipe inspired from: https://www.youtube.com/watch?v=qvOBLYVWPYY
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