Makes +/- 12

Ingredients:

Bao Dough

• 80ml warm water
• 125ml milk
• 1 tbsp active dry yeast
• 5 tbsp castor sugar
• 2 tbsp vegetable oil
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

Beef Short Rib

• 800g beef short rib
• 1 large onion
• 4 cloves minced garlic
• 1 tbsp grated ginger
• 1 chili
• 80ml soya sauce
• 80ml teriyaki sauce
• 80ml dumpling sauce (create your own by substituting for sesame seed oil and mirin + more soya sauce)
• 25ml rice wine vinegar
• 50ml honey
• 2 tbsp Chinese 5 spice
• 500ml water or beef stock

Pickled Carrot & Cucumber

• ¼ English cucumber
• 1 large carrot
• 60ml rice wine vinegar
• 2 tbsp castor sugar
• 1 tsp salt

Garnish

• Toasted Sesame seeds
• Diced Spring onion
• Coriander

Steps:

Bao Dough

Add the warm water, milk, yeast 2 tbsp of castor sugar, and oil. Whisk so the sugar and yeast are dissolved and let it sit for about 8 minutes for the yeast to activate.

Meanwhile, combine the flour, baking powder, remaining castor sugar, give it a mix.

Add the wet yeast mix to the dry mix. Start mixing slowly to incorporate everything then mix on a medium speed for about 5 minutes if you’re using a mixer, if you don’t have a mixer – I would recommend using a silicone spatula as the dough won’t stick to it as it would to your fingers.

Continue mixing until the dough becomes elastic in texture and isn’t sticking to the bowl.

Cover the bowl with plastic wrap and place the dough in a warm place to rise. Let it rise for at least 2 hours, it should have doubled in size.

Place the risen dough on a silicon mat and roll it out to about ½ cm thick. Cut our circles and lightly brush them with vegetable oil. Once all have been brushed, fold each one half. Let these sit for a further 20 minutes.

Line the bamboo steamer with parchment paper and place the baos in them. Tie a dishcloth around the lid of the bamboo steamer, this will ensure the water from the steam doesn’t drip on the baos. Put water in a pan, once it has come to a gradual boil, add the bamboo steamer to the water. Make sure the water doesn’t get into the bottom bamboo tray. Also make sure the water hasn’t evaporated completely otherwise the bamboo steamer will burn, so keep adding just enough water as you go, if necessary.

After 10 minutes, remove the steamed bao.

Beef Short Rib

Blend the garlic, ginger, and chili together. Add it to a bowl along with all the sauces, honey, vinegar, and spice.

Add a finely diced large onion to a casserole dish. Sear the beef short ribs in a pan on medium to high heat until they are brown on either side. Add it on top of the onions in the casserole dish.

Add over the sauce mixture and the water. Place foil over and then the casserole lid.

Place in the oven at 200-250 degrees for 2 hours so it can slow cook.

Remove once the beef is soft and coming off the bones.

Remove the bones and any excess oil, add the meat with the sauce and mix everything to coat well.

Carrot & Cucumber Pickle

Finely julienne the cucumber and carrot, add to a bowl along with the vinegar, sugar, and salt.

Mix everything well and let it sit for a minimum of 2 hours.

Putting it together

Take a steamed bao bun, place the beef short rib inside, sprinkle with toasted sesame seeds, add the pickled carrot and cucumber on top and finish with a sprinkle of spring onion and coriander.

Enjoy!