Bao, Noodles and Dim Sum Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Bao – soft fluffy steamed buns with a spiced chicken filling
- Homemade Noodles – think, soft udon style noodles in a lime caramel sauce
- Siu Mai – traditional chinese dumplings filled with pork and prawnÂ
Bao Buns
This recipe makes eight buns
Servings: 2 people
Ingredients
- 260 g Plain flour plus extra for dusting
- 5 g Caster sugar 1 tsp
- ½ tsp Fast action dried yeast
- 25 ml Milk
- ½ tbsp Vegetable oil plus extra for brushing
- ½ tbsp Black vinegar Or Rice wine vinegar
- ½ tsp Baking powder
- 100 ml Water warm
- ½ tsp Sea salt
Method
- Combine the plain flour, caster sugar and sea salt in a large bowl.
- Dissolve the yeast and a pinch of caster sugar in 1 tbsp warm water.
- Add the yeast mixture to the flour along with the milk, sunflower oil, rice vinegar and remaining warm water.
- Mix into a dough, adding a little extra water if needed.
- Transfer to a lightly floured surface and knead for 10–15 minutes until smooth.
- Place into a lightly oiled bowl, cover and leave to rise for 2 hours until doubled in size.
- Tip the dough onto a clean surface and knock back gently.
- Sprinkle over the baking powder and knead for 5 minutes until fully incorporated.
- Roll the dough into a long sausage shape around 3 cm thick, then cut into 8 equal pieces.
- Roll each piece into a ball and leave to rest for 2–3 minutes.
- Roll each ball into an oval roughly 3–4 mm thick.
- Lightly brush the surface with sunflower oil. Place a lightly oiled chopstick across the centre, fold the dough over, then carefully remove the chopstick.
- Place each bun onto a square of baking parchment.
- Cover with a clean tea towel and leave to prove for 1 hour 30 minutes until doubled in size.
- Steam over a medium-high heat for 8 minutes until puffed and cooked through.
- Fill and serve warm.
Spiced Chicken for Bao
For a vegan/vegetarian option use King Oyster Mushrooms
Servings: 2 people
Ingredients
For the Marinade
- 1/2 tsp Ground five spice
- ½ tsp Soy sauce
- 1 clove Garlic minced or grated
- 1 tsp Fresh ginger grated
- 1 tsp Honey
- 1 tsp Sesame oil
- Sea salt to taste
- 1/4 tsp Chilli flakes or to taste
For the Dish
- 300 g Chicken thighs skinless and boneless or 400g King Oyster Mushrooms
- ½ Red onion sliced
- 1 clove Garlic crushed
- ½ Red pepper sliced
- ½ Red chilli sliced
- 2 tbsp Vegetable oil for cooking
To Finish
- 1 tsp Sesame seeds
- 1 tsp Fresh cornader chopped
Method
If using Chicken
- In a bowl, mix together the ingredients fot the chicken marinade.
- Coat the chicken thighs in the marinade and refrigerate for at least 2 hours, ideally overnight.
- Put a pan on a medium-high heat with a little oil. Add the chicken and cook for 4-5 minutes before turning. Lower the heat and keep cooking for ten minutes.
- Add the red onion, garlic, chilli, and red pepper. Sit the chicken on top and keep cooking until the chicken is tender.
- Shred the chicken and sprinkle with sesame seeds and coriandere.
If Using Mushrooms
- Use a fork to scrape firmly down the length of the stems so they shred into strands. Tear the caps into thin strips.
- In a bowl, mix together the ground cumin, ground coriander, garlic, ginger, sriracha, vegetable oil, sea salt and cracked black pepper.
- Place a dry pan over medium-high heat with no oil. Add the shredded mushrooms and a pinch of salt. Fry for 5–7 minutes until they release their water and turn golden. Remove from the pan.
- Heat the 2 tablespoons of vegetable oil in a pan over medium heat. Add the sliced red onion, crushed garlic, red pepper, and red chilli. Cook for 3–4 minutes until they begin to soften.
- Stir the dry-fried mushrooms and the marinade in the pan with the vegetables. Toss thoroughly for 2 minutes until fully coated and fragrant.
Homemade Noodles
Servings: 2 people
Ingredients
- 150 g Bread flour
- â…› tsp Sea salt
- 75 ml Water
Method
- Add the bread flour and sea salt to a mixing bowl or stand mixer fitted with a dough hook.
- Gradually add the water in two stages, mixing continuously until a shaggy dough forms.
- Knead for 10 minutes in the mixer or 15 minutes by hand until the dough becomes firm and elastic.
- Cover with an overturned bowl or cling film and leave to rest for 30 minutes.
- Knead briefly again to remove any air bubbles, then cut the dough in half.
- On a floured surface, roll one half of the dough into a thin sheet roughly 2 mm thick.
- Dust generously with flour on both sides.
- Fold the dough into layers, then slice into noodles using a sharp knife.
- Separate the noodles gently with your hands and toss lightly in flour to prevent sticking.
- Repeat with the remaining dough.
- Bring a large pan of water to the boil and cook the noodles for 1–3 minutes depending on thickness.
- Drain and serve immediately in soup or with sauce.
Vietnamese Lime Caramel Sauce
Servings: 2 people
Ingredients
- 40 g Palm sugar
- 1 tbsp Water
- 200 ml Coconut milk
- 1½ tbsp Light soy sauce
- 1½ tbsp Rice vinegar
- 1 clove Garlic minced
- 1 Banana shallot finely sliced
- White pepper pinch to taste
Optional Garnishes
- 1 Spring onion sliced
- 1 Red chilli finely sliced
- 5 g Fresh Coriander 1 tbsp chopped
- 1 Lime zest and juice
Method
- Add the palm sugar and water to a pan over a medium heat.
- Stir until the sugar dissolves and begins to bubble into a light caramel.
- Add the coconut milk, light soy sauce, rice vinegar, garlic, banana shallot and white pepper.
- Stir well and simmer gently until slightly thickened.
- Toss cooked noodles and vegetables through the sauce until evenly coated and warmed through.
- Finish with spring onion, red chilli, fresh coriander and lime zest and juice if using.
Siu Mai - Dim Sum
If you don't eat pork, you can substitute with chicken mince; or dried shitake mushrooms, diced
Servings: 1 people
Ingredients
For the Filling
- 90 g Pork mince Substitute with chicken mince; or x5 shitake mushrooms, diced
- 35 g King prawns x3 King Prawns
- 1.5 Dried shiitake mushrooms (dried) soaked & minced
- Sea salt a pinch to taste
- White pepper a pinch to taste
- 1/2 tsp Shaoxing rice wine
- 1/2 tsp Soy sauce
- 1/4 Spring onion finely chopped
- 1/4 tsp Chicken stock powder or MSG or Cornflour
Wrappers
- 5 Wonton pastry wrappers round or square
- 1 tbsp Water approx, in a bowl
Method
- Pre soak shiitake mushrooms in hot water until soft, 5-10mins and dice finely.
- Dice pork and prawns, slice spring onions.
- Mix the pork and prawns, salt, pepper in a bowl, then add the rice wine and soy sauce, chicken powder, sugar and spring onions
- Set aside.
- Cup the wrapper in your hand and fill - keep compressing with a spoon or butter knife. Then seal by pinching the money bag together. The should be full but not overflowing.
- Steam in Bamboo steamer for 8 minutes
Dipping Sauce for Dumplings
This was pre made for you by chef.
Servings: 2 People
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 tsp Black vinegar
- 1 tsp Water
- 1 tbsp Honey
- 1 clove Garlic Mashed or Grated
- 1 tsp Fresh ginger Grated
For Korean Dipping Sauce
- 1/2 tsp Gochugaru Korean chilli flakes
To Garnish
- 1 tbsp Spring onion sliced, optional
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
We hope you enjoyed the class!
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