Fried Bao Bun Sandwich

In this recipe we are making a big version of bao buns to use for sandwiches. We also fried the buns for some extra flavor. For the filling we prepared three different sauces to go with three different meats. And they turned out amazing!

https://youtu.be/W0bchNb-KB8

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Fried Bao Bun Sandwich

Yield: 6

Author: Traditional, but not

Prep time: 45 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 30 M

Ingredients

Yeast Dough Bao Bun Recipe

• 500 g AP flour
• 20 g (1/2 cube) fresh yeast
• 20 g sugar
• 200 ml lukewarm water
• 50 ml coconut milk
• 20 ml neutral vegetable oil, plus a little more for brushing
• 1/2 tsp salt
• Bamboo steamer
• Baking paper

Spicy and Sweet Korean Chogochujang Sauce - for Beef

• 5 Tbsp gochujang (Korean chili pepper paste)
• 1 Tbsp sugar
• 2 Tbsp Agave syrup honey
• 3 Tbsp rice wine vinegar
• 2 tsp minced garlic
• 1 tsp sesame oil
• salt

Satay Sauce - for Chicken

• ½ lime, juiced
• 1 tsp Agave syrup honey
• 1 tbsp soy sauce
• 3 tbsp smooth peanut butter (unsweetened and unsalted)
• 165ml can coconut milk
• salt

Sweet and Sour Sauce - for pork

• 3 Tbsp dark soy sauce
• 2 tbsp sweet soy sauce
• 2 Tbsp black Chinese vinegar
• 3 Tbsp tomato ketchup
• 1 tsp sugar
• salt

Mayonnaise

• 1 egg
• 1 tsp mustard
• ½ lime, juiced
• 250 ml neutral oil
• salt
• 125 g Crème fraîche

Meat

• 300 g Beef - Flank Steak
• 300 g Chicken Tenders
• 300 g Pork Neck
• Corn starch for coating
• salt
• 0,5 - 1 L frying oil

Garnish

• pickled Daikon
• carrots
• cabbage
• Coriander
• Chilies

Instructions

1. For the bao bun dough, put flour in a bowl. Form a well in the center and crumble the yeast into it. Add 1 tsp of the sugar and some of the water and whisk well until the yeast is incorporated. Cover and let sit for about 15 minutes. Add the remaining water, sugar, coconut milk, oil and salt and knead by hand or with the dough hook of a mixer for at least 10 minutes until the dough is smooth and elastic. Shape into a ball, return to the bowl and let rise, covered, in a warm, draft-free place for about 1 hour, until at least doubled in volume.
2. Tip: If you want to use a different type of flour, you should adjust the amount of water and kneading time
3. Remove the risen dough from the bowl and knead briefly on a lightly floured work surface and let it relax for a few minutes. Divide the dough into equal-sized pieces, form into balls, allow to relax briefly and roll out into oval shapes with a rolling pin, about half a centimeter thick. Cut baking paper to size and place doughs on them.
4. Brush the dough ovals thinly with oil on one side and fold them over to create small pockets. Cover and let rest on a floured board or work surface for another 20 minutes or so.
5. To cook in bamboo steamer place dough in bamboo steamer, spacing them slightly apart. Bring water to a boil in a pot or wok, put bamboo steamer on top and steam buns with lid closed for 10-15 minutes depending on size. We recommend to wrap a kitchen towel over the lid so no condensation drips on your buns. Do not open the lid during steaming. Depending on the size of the steamer insert, steam the buns in several portions. After 15 minutes set aside and open after another 10 minutes.
6. If you want to fry your buns heat oil in a pot to 170-180°C and fry buns on each side for 1-2 minutes or till golden. Removes an let cool slightly on a paper towel lined plate.
7. For the spicy and sweet Korean Ghogochujang sauce mix all of the ingredients in a bowl — gochujang, sugar, honey, rice wine vinegar, minced garlic, sesame oil, salt — until well-blended.
8. For the satay sauce mix the lime juice, honey, soy sauce, salt and peanut butter in a small bowl. Add a splash of coconut milk if it’s too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.
9. For the Sweet and Sour Sauce combine dark soy sauce, sweet soy sauce, black Chinese vinegar, tomato ketchup, sugar & salt. For a thicker consistency cook over medium heat till it thickens to your liking and adjust seasoning.
10. For the mayonnaise add egg, dijon, salt, lime juice and oil in a tall sided container. Stick in the immersion blender and while on high speed slowly pull up until everything has emulsified. Transfer to a bowl, add Crème fraîche and combine well.
11. To prepare the meat cut beef, chicken and pork into small thin strips (like for stir fry). The salt the meat and cover thoroughly in starch. Heat frying oil to 180°C and fry meat on batches. It will only take 2-3 minutes depending on how hot your oil is. Drain on a paper towel lined tray.
12. Assemble sandwiches by first spreading sauce, then add meat, garnish and lastly the mayo.
13. ENOJOY!