Stuffed Bao Buns

Pasos8

1. 1

   Paso 1. Mix and knead dough

   22m 30s

   Mix the maida, yeast, sugar, salt and oil, add the lukewarm water gradually and knead for 20–25 minutes until soft.

   Kneading well is important for soft, fluffy bao.

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2. 2

   Paso 2. Rest the dough

   2 h

   Cover the dough and rest it in a greased bowl for 2 hours in a warm, dry place.

3. 3

   Paso 3. Divide the dough

   Punch down the dough and divide it into 7 portions.

4. 4

   Paso 4. Sauté the filling

   Sauté the garlic, onion and capsicum in oil and butter, add the mushroom, then add all the spices and sauces and cook briefly. Add the paneer and coriander and mix well.

   The filling is completely customisable: use your choice of veggies, spices and sauces.

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5. 5

   Paso 5. Assemble the bao

   Roll each dough portion, add the filling and seal like an aloo paratha, applying a little water on the edges if needed.

   If the bao doesn't seal properly, apply a little water with your fingertip along the edges and seal. Leave enough space between the bao, as they will expand while cooking.

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6. 6

   Paso 6. Pan-fry the bao

   Place the bao in an oiled pan with enough space between them and cook on low flame until the bottom is golden.

7. 7

   Paso 7. Steam the bao

   6 min

   Add ¼ cup water, cover and cook for 5–7 minutes until fluffy.

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8. 8

   Paso 8. Garnish and serve

   Garnish with chilli oil, sesame seeds and coriander, and serve hot.

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