Bapao

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9 Servings
Beef Chinese
bapao mince lunch beef snack dough Beef Chinese

Dough:
500 grams all-purpose flower
200 mililiter water
1 sack dry st
1 a pinch of t
1 a pinc of ar
2 s
Meat filling:
200 grams ce meat
1 on (chopped)
1 rot (optional)
1 piece of lic
1 tablespoon bal
1 sauce
1 t
1 djahe powder

Let the dry yeast rest in a bowl of 200ml room temperature water. Mix the flower with the yeast water. Add the 2 eggs, salt, sugar and knead until you have a firm dough. Place the dough in a large bowl and let it rest for 1-2 hours. Chop the onions (and optional carrot) very finely. Heat some oil or butter in a frying pan and fry the carrot. Add the meat shortly after together with the garlic, soy sauce and salt, make sure the meat doesn''t stick together! Finally after the meat has been cooked thoroughly add the onions, add the tablespoon of sambal and some djahe powder. Make 9 equally sized dough balls from the dough on a workspace that is covered in flower, and flatten them using your hand. You don''t want to press all the air out of it! Place the meat filling in the middle, fold up, using a bit of water make sure the dough closes properly. Turn over and voila! Fill a pan with water, and let it boil. Use whatever you have available to place the ''bapao'' directly over the steam coming from the boiling water. 25 to 30 minutes should be enough. Do keep in mind that when being steamed the bapao''s will double in size.


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