Steamed Dim Sum & Bao Buns

Ingredientes

• 300 g flour (for bao buns)
• 1 tsp instant yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 160 ml lukewarm water
• 20 gyoza wrappers (ready-made or homemade)
• 250 g minced pork
• 3 tbsp soy sauce (plus extra for dipping sauce)
• 2 tbsp sesame oil (plus extra for brushing)
• 1 tsp freshly grated ginger (plus extra for the dipping sauce)
• 2 spring onions, finely sliced (plus extra for garnish)
• 1 clove garlic, pressed
• Pinch of white pepper
• 1 tbsp rice vinegar
• Chili oil to taste
• Sesame seeds for garnish
• Parchment paper

Preparación

1. 1

   Make the bao bun dough: mix 300 g flour with 1 tsp instant yeast, 1 tbsp sugar, 1/2 tsp salt and 160 ml lukewarm water. Knead for 8 to 10 minutes until you have a smooth dough. Cover with a damp cloth and let rise for 45 minutes in a warm place.Meanwhile make the filling for the dim sum: mix 250 g minced pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 finely sliced spring onions, 1 clove garlic (pressed) and a pinch of white pepper. Stir well until everything is evenly combined.Take 20 gyoza wrappers (ready-made or homemade from 200 g flour mixed with hot water) and roll them into thin rounds about 8 cm in diameter. Place a teaspoon of filling in the centre, fold the wrapper in half and pinch the edge closed with small pleats.Divide the risen bao bun dough into 8 equal balls. Roll each ball into an oval about 10 cm long. Brush a thin layer of sesame oil over half of the oval, fold it in half and place each bao bun on a piece of parchment paper.Bring water to a boil in a wok or wide pan. Place the bao buns in the top tier of the steamer and the dim sum dumplings in the lower tier. Make sure the pieces don't touch so steam can circulate properly around them.Set the steamer over the pan once the water is boiling. Steam the bao buns and dumplings for 12 to 15 minutes over medium–high heat with the lid on the basket. Check halfway through to make sure there's still enough water in the pan.Make the dipping sauce: mix 3 tbsp soy sauce with 1 tbsp rice vinegar, 1 tsp sesame oil, a small piece of grated ginger and optionally a splash of chili oil for some heat.Remove the steamer from the heat and serve the dim sum and bao buns straight from the basket at the table. Serve the dipping sauce alongside and garnish with finely sliced spring onion and sesame seeds. This is how you eat dim sum: together, fresh and simply delicious.