Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To steam-fry
Dip
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Mix in the yeast. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 45 mins.
Filling
Peel and crush the garlic, finely grate the ginger, mix both with the oil, dandelion spread, soy sauce and chilli flakes. Roughly chop the mushrooms, mix in. Heat the oil in a non-stick frying pan. Stir fry the mushrooms for approx. 5 mins. Reduce the heat, finely chop the leek, add to the pan along with the sesame, continue to cook for approx. 4 mins., season with salt, leave to cool.
To shape
On a lightly floured surface, roll out the dough to approx. 4 mm thick, cut out approx. 16 circles (each approx. 8 cm in diameter) using a cutter.
Flatten the edges of the circles a little, spread 1 tbsp of filling in the middle of each piece of dough. Pull the edges over the filling and press together firmly. Cover the buns and leave to rise for approx. 15 mins.
To steam-fry
Heat the oil in a wide non-stick frying pan. Fry the buns for approx. 2 mins., pour in the water, cover and steam for approx. 5 mins. Sprinkle with the sesame seeds, turn the buns, cook (uncovered) for approx. 2 mins.
Dip
Finely chop the spring onion and ginger. Crush the garlic, mix everything together with the soy sauce, water and lime juice. Serve the dip with the bao buns.
MyFooby Login
You must log in to your MyFooby account to save recipes. Still no account? Register now!
Log in with Supercard IDNo Supercard ID yet?
The Supercard ID is the unique login for all of Coop’s digital services.
Register for Supercard IDMyFooby Login
You must log in to your Supercard ID account to save recipes. Still no account? Register now!
Log in with Supercard ID
Choose a cookbook
Like this recipe?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Do you want to remove this recipe?
Do you want to delete the recipe permanently and remove it from all cookbooks?
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Successfully saved!
Saving failed!
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
Like this recipe?
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Remove recipe?
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?
Successfully saved!
Like this recipe?
Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.