Sweet Bread Dumplings / Ba-Pao
In the dreary winter time like this, I just love to have my breakfast warm, from crepes, pannekoek, french toast to the breakfast from far east: Ba-pao.
Ba-pao is simply a sweet bread dumpling fillled with soya sauted meat or chicken.
In the Netherlands, Ba-pao is also an all time of the day snack introduce by the Vietnamese immigrants along side with loempia, there you can find them everywhere, from the street vendors to the frozen isle in the supermarket.
In the middle east as far as I know they are no where to be found but in my kitchen 😉 .
I’m sending this to “waiter there’s something in my… hot puds” host by the passionate cook.
Beef Ba-Pao Recipe
- 250 gr minced beef
- 1 small red onion, finely chopped
- 1 big clove garlic, finely chopped
- 1 tbsp vegetable oil
- 1 tbsp sweet soy sauce
- Heat oil, saute the onion and garlic until they turn their colours
- Add the meat and and the soya sauce, stir, cover the pan and cook for +/- 8 mins
- Remove from the heat and set aside
- 500 gr bread flour
- 2,5 tsp dry instant yeast
- 250 ml cold water
- 50 gr butter, softened
- 125 gr fine sugar
- parchment paper, cut into square with 5 cm diameter.
- Mix flour, sugar and yeast in a food processor, add water little by little while it’s still mixing, add the butter in, mix again until it form a big ball.
- Knead for -/+ 10 mins until the dough become soft and shiny
- Divide the dough into small balls, roll it out and put the filling in the middle, close the dough and form it into a ball again.
- Place the dough on to the ready cut parchment paper, let it rest for +/- 15 mins
- Steam the dough for 10 mins
- Serve it warm