I am well aware I have shared a Bao Bun recipe before, but I simply couldn't help myself, they are perfect and exceptional for making sandwiches with an Asian flair. Basically, they’re flattened dough folded into a half-circle shape.
After steaming, they’re opened up to wrap a variety of fillings. Therefore if you missed it, this can be of benefit to you. Traditionally they’re made with such simple ingredients. We choose to make ours even more simple and fool proof with two ingredient Nutriday Dough. We have made this dough so many times in our home that I am more than comfortable with letting my boys do the mixing of the flour and yoghurt while I put my feet up. Once they are done, the dough is put aside to rest.
Fillings will always vary. Sometimes we fill up with the vegetables available, usually cabbage and carrots, while other times there are a bunch more options which include cucumber and bell peppers.
At this time it is also a good time for you to prepare the three bowls needed for the chicken. In this specific order; flour, egg then crushed cornflakes seasoned with salt, pepper and smoked paprika which adds great flavour and some good colour. I advise you use a fork or chopsticks for this step as it can get a bit messy and irritatingly sticky using your hands.
The light, fluffy texture of the Bao Buns comes from steaming them (very similar to the native madombi). I create a water bath to steam them using a pot and colander. If you have a bamboo basket, use it and serve in it. It’s an amazing aesthetic and for our next Friends-giving, we will have Bao Buns on the menu. Making the perfect Bao Bun does require a bit of patience and some practice.
But the results are unimaginably rewarding. Once you make them, you’ll find countless ways to put them to use. Turn them into sandwiches with leftover meat from dinner and fresh veggies and take them for lunch or add them to the kid’s school lunches (#Mopako101). Depending on whether you plan to serve them as a dainty canapé or as a more substantial meal, shape the buns as big or as small as you like. I like to use chicken fillets, by cutting them into strips large enough to fit into the buns, but size is as per your preference. Since they’re made from such simple ingredients, you should already have everything you need in your kitchen. However, despite the simplicity of the ingredients, keep in mind, the process of making steamed Bao Buns is a technical one.
INGREDIENTS:
2 cups flour
1 ½ tsp baking powder
2 ½ cups Nutriday plain yoghurt
Chicken breasts
Cornflakes
Cabbage
Carrots
Cucumber
Bell peppers
Parsley
Mayonnaise
Hot sauce
INSTRUCTIONS:
Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide. In the palm of your hand, roll each piece of dough into a ball. Use a rolling pin to roll out each ball, one by one, into an oval shape. Rub the surface of the dough ovals with oil and fold the dough over. Cut squares of baking parchment and put a bun on each. Heat a large steamer over a medium-high heat. Steam the buns for 7/8 mins until puffed up (you’ll need to do this in batches). Heat oil in a shallow wide pan. Cut your chicken into strips and pass them through the mixture of flour, eggs, then through the crushed cornflakes and fry the chicken until golden. Remove from the oil and allow to rest on napkin to remove excess oil.
Fill each bun with chicken strips and other fillings, using your sauce of preference and enjoy while they’re still warm.
Tips The buns can be steamed, then frozen. Once defrosted, simply reheat in a steamer.
