Cheat’s Pork and Cabbage Bao
Ingredients
600g self-raising flour, plus extra for dusting
450g natural yoghurt
½ chinese leaf, finely chopped
125g pork mince
2 salad onions, finely sliced, plus extra to finish
2 tsp finely grated ginger
2 tbsp hoisin sauce
2 tbsp vegetable oil
3 tbsp chilli oil, for dipping
16 servings (1 bao each)
Calories~228 kcal
Protein~7 g
Carbs~35 g
Fat~6 g
Fiber~1 g
Sugar~1 g
Total recipe
Calories~3,650 kcal
Protein~118 g
Carbs~565 g
Fat~102 g
Fiber~18 g
Sugar~24 g
Directions
Step 1
In a bowl, mix the flour with the yoghurt and a little salt until a shaggy dough forms. Turn out onto a floured surface and knead for 2 mins, until smooth but sticky; cover and leave to rest.
Step 2
For the filling, put the chopped chinese leaf in a sieve, add a big pinch of salt and toss; leave for 15 mins, then twist in a clean tea towel to wring out excess moisture.
Step 3
Put the chopped leaf in a mixing bowl with the pork mince, salad onion, ginger and hoisin sauce; mix well.
Step 4
Divide the dough into 16 and roll each piece into a 12 cm circle. Put 1 heaped tbsp of filling in the centre of each, fold up the edges, then pinch and smooth the top to seal.
Step 5
Heat the vegetable oil in a frying pan; fry the bao for 2-3 mins on each side, until golden. Add a splash of water, then cover and steam for 2-3 mins until cooked through. Scatter with the extra salad onion and serve with the chilli oil.
