Super simple. Very tasty! Enjoy this not so traditional bapao recipe. The soft buns and the savory and fatty mackerel compliment each other perfectly! Try it out and taste it yourself’
500 gr bapao flour
275 ml lukewarm water
7 gr yeast
1 tbsp sugar
300 gr Chinese cabbage
3 cans mackerel in oil
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp fish powder
½ tbsp 5 spice powder
1 ½ tsp sesame oil
6 stems scallions
2 cm ginger
1 tsp rice wine vinegar
to a bowl add flour, sugar, yeast and water
Combine with a spoon and knead with your hands for a few minutes.
Cover the dough and let it rise for 1 hour, in a bowl with oil.
Chop the cabbage and add to a bowl with 1-2 tbsp of salt, stir well.
Cut the scallion into thin rings and mince the ginger.
Put the cabbage in a cloth and squeeze all the liquid out of it.
To a bowl add all the Ingredients, spices and drained mackerel. Combine but make sure the mackerel still has some structure.
Knead the dough and divide it into 15-20 pieces.
Take a piece of dough, shape it into a ball and press. Then roll out the outer edges of the dough (make sure that the place where the filling will go remains slightly thicker). Take the required amount of filling (depending on the number of balls of dough) and place it in the center of the piece of rolled out dough.
Now close the bapao's it doesn't matter which way you do it. You can either fold them closed like a kind of dumpling (take a small piece of dough and press it against a piece of dough next to it, repeat this until it is completely closed. Now grab the top and turn around (so that the top is also completely closed). Or Fold the edges over the mixture and press firmly to seal. the side you press closed is the bottom.
Let the buns rise for another 30-60 minutes.
Steam the buns for 10-15 minutes or fry them in oil for 3-4 minutes per side.