How to Make Steamed Chinese Bao

Serving: 2

Preparation time: 30 minute

Execution time: 10 minute

Chinese Baos or steam buns have been taking the food scene by storm in recent year and and it's easy to make yourself at home. But before you go you may want to know few things.

MAKE THE BAO WHITE OR NOT?

If you go and pick up a bag of four from Woolworth or Coles we would have a standard flour which its colour is yellow not white. To make them white you will need to use a bleached flour. You can buy these flour online however these flour have been treated so it may loose some of nutrition and vitamin which important to our body.

You can use cake flour instead of the combination of all-purpose and cornstarch. The bleached cake flour gives whiter steamed buns while the unbleached cake flour gives slightly yellowish buns, but they are equally delicious.

 

How to Make Steamed Chinese Bao

Ingredients

Methods

China

How To Make Chilli Oil At Home

Whether you prefer smoky chillies or spicy Thai, Mexican, Vietnamese or Indian styled chilli oils, you can make a kicky finishing oil for dumplings, Asian stir fried noodles, Italian risottos, pastas and Mediterranean seafood. This is great recipe for you to make from the chilli you may get from your garden.

 

WHAT IS CHILLI OIL

Chilli oil is made from dried chilies in oil. It adds a delightful kick to whatever dish you’re using it in. Commonly used in Chinese dumplings, Southern China dishes, Vietnamese soups, Thai stir fry or finishing oil for risottos, pastas and seafood, it’s also a great oil for any stir fry or sauté.

HOW TO MAKE CHILLI OIL

Chilli oils can be made from fresh chillies, however this will be relatively mild at first. Make sure you cover the oil in chilli as they may form moulds. Once the oil is stored, the chilies will continue to release heat. Taste chilli oil before using and you might find a little goes a long way.

Chilli oils can be made from mixture of dried chillies as the key to making chilli oil is to expose the chilies to enough heat that they begin to release their flavour. We would toast the chillies. Choose your chilli wisely as they will give a smoky Ancho or spicy Thai bird eyes.

The oil you use to make chilli oil will get the taste too. Neutral oils are recommended so you can have more use of them later on. However, if you think you’ll be using it more as a finishing oil or garnish, you may want to look a good quality olive oil. 

See the recipe below 

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Making Dumpling

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The dumpling party

 

LIME/LEMON PASSION FRUIT AND MINT REFRESHER

 

INGREDIENTS

  • 4 medium limes - juice only and 4 thin slices for garnish
  • 1 passion fruit - scape the seeds and juice
  • 4 table spoon of sugarice cubes
  • Fresh mint to garnish

 

METHODS

 

  • Fill the highball or tumbler glasses with 1/3 of water
  • Add a table spoon of sugar in each glass - mix well so the sugar can disolve
  • Divide the mixture of (lime juice and passion fruit) equally
  • Fill the glass with ice cubes
  • Garnish with a slice of lime and mint

 

DUMPLING PASTRY

INGREDIENTS

  • 1 cup of flour 
  • some flour for dusting and adjusting
  • 100ml of water
  • 1 tsp canola oil optional
  • salt optional
  • food colour or numeric or egg yolk instead of water optional

METHODS

  • Place a cup of flour in a salad bowl and make a well in the middle.
  • Pour 100 ml of room temperature water then slowly incorporating all the water and flour together.
  • Kneed well for 2-3 minutes
  • Rest in the fridge or on the bench for 10min (class room) or 30 min (home)
  • Now you can make the mixture with the recipe below
  • Roll the pastry into a thumb size sausage and cut them into 1 dollar coin.
  • Use a rolling pin to roll them out.

 

STEAMED DUMPLINGS

Prep 10 mins Making 30 mins Cooking 10 mins (Eat 25 min?)

INGREDIENTS

  • 150g chicken mince, pork mince or beef mince 
  • 2 leaf of wongbok
  • 1 spring onion, some chives
  • 2cm piece ginger, peeled, grated 
  • 1 chilli optional
  • 2 garlic cloves, crushed
  • 1 shiitake mushroom and/or couple of oyster mushroom
  • 2 tablespoons soy sauce
  • 1 teaspoons Chinese rice wine
  • 1 tablespoon canola oil
  • meats - can substitute for fish and seafood or 1 cup of crush frozen mixed vegetable and tofu

METHODS

  • Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and wongbok or cabbage in a bowl. Mix well so the meat will be tendered later on.
  • Use the pastry to make a small ball of 1dollar coin. Use the rolling pin to flatten them into 10cm diameter. 
  • Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Fold wrappers over to enclose filling.Pleat edges together to seal.
  • Keep doing them until you have done with the meats of pastry.
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