Malaysian Curry Steamed Baos

Malaysian Curry Steamed Pork Bao

Servings: 6
Prep Time: ~ 2 hours
Cook Time: 20 min

Ingredients:

For the fillings:

For the dough: 

  • 200g of pre-mix flour such as this one

Instructions:

For the fillings:

  • Rehydrate Delta Lemongrass and Coastal Purple Shallot in a small bowl with warm water. Drain and roughly chop.
  • In another bowl, rehydrate the dried woodear mushrooms with warm water. Drain and chop finely.
  • In a medium bowl, combine the ground pork, curry paste, lemongrass, shallots, mushrooms, fish sauce, and black pepper (if using). Mix thoroughly. Cover and let marinate in the refrigerator for 1 hour.

For the dough: 

  • Follow the instructions on the pre-mix flour package, using 200g of flour instead of 400g.

Prepare the steamed buns:

  • Divide the marinated pork filling into 6 equal portions (about 50g each). Shape into balls.
  • Divide the prepared dough into 6 equal portions (about 60g each). Roll each portion into a flat circle.
  • Place a pork ball in the center of each dough circle. Wrap the dough around the filling, pinching tightly to seal.

Steam the buns: 

  • Prepare your steamer and bring the water to a boil.
  • Place the buns in the steamer, leaving space between each to allow for expansion.
  • Steam over medium-high heat for 20 minutes. Remove the buns from the steamer and enjoy them warm!