Ingredients
9 total- 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
5 stepsStep 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.