We love creating smoked salmon recipes using traditional East Asian, and you don’t get much more authentic than Bao – a Chinese steamed bun, with origins dating back to the 3rd Century AD!
Makes 12 buns
- 2 packets of RR. Spink & Sons Kiln Roast Salmon (240g), flaked
- 5 spring onions, finely chopped
- 1 clove of garlic, minced
- 50ml of oyster sauce
- 3 dashes of light soy sauce
- ½ lime, juice only
To make the buns:
- 120g warm water
- ½ pack active dry yeast
- 240g plain flour
- 90g sugar
- 10g oil
- 60g water
- 5g salt
“Bao are incredibly popular as both a breakfast food and snack China; likewise, this is a great smoked salmon recipe to begin your day, or nibble on when you’re peckish!” – Scott Fraser, RR Spink & Sons Chef
- In a large bowl, stir together the of 120g warm water with the yeast; leave aside for about 10 minutes to allow the yeast to prove
- Stir the 60g of the flour into the yeast mixture until smooth. Cover with plastic wrap and set in a warm place to rise for approx. 1 hour
- While the batter is rising, add the sugar, oil and additional 60g of water to a small saucepan; bring to the boil over medium flame, stirring to dissolve the sugar. Remove from heat and set aside to cool.
- Stir the cooled sugar water into the batter mixture, then add the remaining 180g of flour and stir to combine.
- Remove the batter mix to a lightly floured work surface and knead to form soft, smooth dough. Place the dough into a large, greased bowl, cover, and let it rise until doubled in size (this will take 1-2 hours).
- When the dough’s ready, punch it down with your fists and knead gently another 1-2 minutes.
- Divide the dough into two equal halves. Roll each half into a log and cut each one into 10 or 12 pieces. Roll each piece into a round about 3 inches wide.
- Mix together all of the ingredients for the filling in a large bowl.
- Place 2 tablespoons of filling in the centre of each round of dough; pull the edges up around the filling and twist to seal the top. Repeat until all the rounds are filled.
- Place the filled rounds onto a tray lined with baking parchment or wax paper, cover with a towel, and let rise again until they are doubled in size (about 45 minutes).
- Set up a Chinese bamboo steamer over a wok or pot filled with 1-2 inches of water. Steam the buns in batches for about 10 to 12 minutes per batch; serve warm.