Bao, Noodle & Steam Buns Cookery Class 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’s with Spiced Chicken and Asian Slaw
- Homemade Noodles with Lime Caramel Sauce
- Steam Buns with Savoury Filling
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 Chinese 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 Coriander 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.
Citrus Slaw
Servings: 2 People
Ingredients
- 1 Lime or lemon zest and juice
- 3 tbsp Olive oil
- 5 g Fresh Coriander 1 tbsp, chopped
- ¼ Red cabbage shredded
- ¼ White cabbage or Chinese leaf shredded
- 1 Carrot grated
- 1 Banana Shallot sliced
- 1 Green chillies sliced
- 1 tbsp Kewpie mayonnaise optional
Method
- Whisk the lime/lemon zest, juice, sugar, olive oil, and optional mayo in a bowl to create the dressing. Combine the shredded red cabbage, white cabbage, grated carrot, sliced shallot, chilli, and chopped coriander in a large bowl. Toss the salad with the dressing, seasoning with salt to taste
Homemade Noodles
Servings: 2 people
Ingredients
- 150 g Strong white bread flour
- ⅛ 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.
Steamed Buns Dough
A sweet-filled steamed bun has the folds underneath, and a savoury filling traditionally has the folds at the top.
Ingredients
- 5 g Fast action dried yeast
- 5 g Caster sugar 1 tsp
- 165 ml Water warm
- 290 g Plain flour
- 1/2 tsp Baking powder
Method
- Add lukewarm water to a small bowl, just a bit above body temperature. Add the sugar and active dry yeast. Let it sit for 5 minutes so the yeast will activate.
- While the yeast activates, add the flour and baking powder into your mixer bowl.
- Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix, until the dry ingredients just absorb the liquid.
- Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
- Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
- Lightly grease a large bowl with butter or oil. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room until the size triples, about 2 hours.
Savoury Filling for Steamed Buns
Makes 5 steam buns for one person
Servings: 1 People
Ingredients
- 100 g Chicken mince
- 1 tbsp Water
- 1 tsp Sesame oil
- 1 tsp Fresh ginger grated
- 1/2 Onion or banana shallot, diced
- 1 Spring onion sliced
- 1 tsp Shaoxing rice wine
- 1 tsp Dark soy sauce
- 1 tsp Hoisin sauce
- 1/2 tsp Granulated sugar
- 1/2 tsp Cornflour
Method
- Preheat the wok or a cast-iron pan until it starts to smoke lightly. Add in sunflower oil, along with the minced ginger and diced onion. Cook over medium heat until the onions soften. Add in the ground pork and turn up the heat, stirring to break up any large chunks. Cook until all the pork turns pale and opaque–there is no need to brown or crisp the meat.
- Add wine, dark soy sauce, hoisin, sugar and sesame oil. With the heat on high, stir everything together until well-combined. Taste the filling and adjust the seasoning if needed.
- Cook for a couple of more minutes to cook off any remaining liquid. Stir in the cornflour and water mixture, allowing everything to bubble together for 30 seconds to a minute. Turn off the heat and let the filling cool uncovered. After the filling has cooled, mix in the chopped spring onions.
Steam Buns - Assembling & Cooking
Method
Prepare & Fill the Dough
- Cut some parchment paper into 3” (7 cm) squares to hold the buns.
- Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 10 even pieces. Each piece of dough should weigh 30 grams. Use your hands to roll and shape the dough pieces into dough balls.
- Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3” (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.
- Place about a tablespoon of filling (custard or chicken) in the centre of the wrapper. Press the filling into the dough to release any air bubbles inside. Use your other hand to gather the wrapper onto the top of the filling. The dough sheet will start to form pleats and retain its round shape.
- Once done, place the buns onto one of the cut parchment squares, pleated-side down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.
- Set a stopwatch (or timer) after wrapping the first bun to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.
Steaming
- Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.
- Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.
- Cook the rest of the buns and serve
- Steamed buns taste best when they are still warm, but you can serve them at room temperature, as well.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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