Bapao buns with minced meat

People eat bread in Asia too: bapao. In Broodbijbel, master baker Hiljo Hillebrand teaches you how to make these steamed buns filled with vegetables or meat yourself.

Method
1. First, make the filling: finely chop the shallot together with the garlic, sambal trassi, djahe, and salt and pepper in a food processor. Mix into the minced meat and leave in the refrigerator for at least 30 minutes.

2. Fry the seasoned minced meat until crumbly. Mix the ketjap with the honey and water. Add to the minced meat together with the ginger syrup and fry until some of the liquid has evaporated. Spoon the filling into a bowl and set aside.

3. Knead all the dough ingredients into a well-kneaded dough. Let the dough undergo a first rise for 10 minutes.

4. Divide the dough into 8 balls and carefully shape them into smooth balls. Let rise for 10 minutes.

5. Bring a pan of water to the boil in which you can later place or over which you can position the steamer basket.

6. Roll each ball into a round sheet 5 millimeters thick and 12 to 14 centimeters in diameter. Spoon 1.5 tablespoons of filling onto the sheet and fold it into quarters so that the filling is completely enclosed. Then place each one on a small piece of silicone paper. Repeat with the remaining dough balls. Let the buns rise for 50 minutes.

7. Place the buns in a steamer basket and steam for 2 to 3 minutes over boiling water. Turn off the heat and leave them in the basket for another 15 minutes. Bring the water back to the boil and steam for another 10 minutes. Serve the bapao with chili sauce.

Title: Broodbijbel
Author: Hiljo Hillebrand
Publisher: Carrera Culinair
Price: €29,99

Image: Simone van den Berg