Cheat’s Pork and Cabbage Bao
By OcadoLife
Published on 20 November 2023
Everyone loves a quick food hack – and these Cheat’s Pork and Cabbage Bao from recipe developer Zena Kamgaing are a surefire winner. The dough for the juicy dumplings is a simple, time-saving mix of self-raising flour and yoghurt – no lengthy proving time required! And you can rustle up the flavour-packed pork filling in minutes – making this a new contender for midweek menus. The recipe makes 16 dumplings. Looking for more chinese recipes? Look no further.Time and servings
35 minsTotal time
16Servings
25 minsPrep time
10 minsCooking time
Ingredients
- 600g self-raising flour, plus extra for dusting
- 450g natural yoghurt
- ½ chinese leaf, finely chopped
- 125g pork mince
- 2 salad onions, finely sliced, plus extra to finish
- 2 tsp finely grated ginger
- 2 tbsp hoisin sauce
- 2 tbsp vegetable oil
- 3 tbsp chilli oil, for dipping
Method
Step 1
In a bowl, mix the flour with the yoghurt and a little salt until a shaggy dough forms. Turn out onto a floured surface and knead for 2 mins, until smooth but sticky; cover and leave to rest.Step 2
For the filling, put the chopped chinese leaf in a sieve, add a big pinch of salt and toss; leave for 15 mins, then twist in a clean tea towel to wring out excess moisture.Step 3
Put the chopped leaf in a mixing bowl with the pork mince, salad onion, ginger and hoisin sauce; mix well.Step 4
Divide the dough into 16 and roll each piece into a 12 cm circle. Put 1 heaped tbsp of filling in the centre of each, fold up the edges, then pinch and smooth the top to seal.Step 5
Heat the vegetable oil in a frying pan; fry the bao for 2-3 mins on each side, until golden. Add a splash of water, then cover and steam for 2-3 mins until cooked through. Scatter with the extra salad onion and serve with the chilli oil.