Cumin Brisket Bao MAKES AROUND 20 BUNS • PREP 35 MINS
For the filling
5 tbsp neutral oil
500g (1lb 2oz) beef brisket, cut into 5cm (2in) pieces
5 garlic cloves, finely chopped
2.5cm (lin) piece of fresh root ginger, peeled and grated
1 medium-sized red onion, sliced
4 tsp cumin seeds, toasted (see page 9)
2 tsp coriander seeds, toasted (see page
9) and ground
½ tsp freshly ground black pepper
½ tsp freshly ground Sichuan peppercorns
3 tbsp Shaoxing rice wine
3 tbsp light soy sauce
2 tbso light (soft) brown sun:I medium -sized red onion, sliced 4tsp eumin seeds, toasted (see page 9) and ground
Once the bao are cooked, take the pan off the heat and leave it to cool with the lid on for a couple of minutes before serving.
Heat 2 tablespoons of the oil in a large frying pan (skillet) over a high hey, and thoroughly brown the brisket on all sides. Place in a deep roasting tray ipe In the same pan over a medium heat, fry the garlic and ginger in anothe tablespoon of oil for about 30 seconds. Add the red onion and saute for 2 minutes until softened. Add the ground cumin and coriander and both types of pepper. Combine well with the onions and fry for a further minute Pour in the rice wine and allow to bubble away before adding the soy sauce sugar and vinegar and 300ml (1¼ cups) of water and bringing to a simmer
Pour the mixture over the brisket pieces. They should be three-quarters submerged in the liquid; add more water if needed. Wrap the tray in a double layer of foil and cook in the oven for 4 hours, turning the meat after 2 hoursOnce cooked, the meat should be meltingly soft. Transfer to a mixing bowl with about 100ml (½ cup) of the poaching liquid and shred the pork with two forks. Allow to cool and then place the bowl in the fridge,Knock the air out of the fa mian dough by kneading it. Divide the dough into 20 equal-sized pieces (each weighing about 35g/1oz) and roll these into balls, then cover with a clean tea (dish) towel to stop them drying out.Following the instructions on page 25, flatten a dough ball into a cookie shape and roll it into a wrapper around 10cm (4in) in diameter. Place 1 tablespoon of brisket filling in the centre and pleat or pinch the edges of the wrapper together. Place the bun on a piece of baking paper and repeat with the other pieces of dough. Leave the buns to rise for at least 15 minutes.To cook your bao, add the remaining oil to a non-stick frying pan (skillet).
Add the bao, pleat side up. Fry over a medium heat for 3-4 minutes until they are crispy on the bottom. Fill the pan with boiling water up to halfway, then cover the pan, lower the heat and gently simmer for 6-8 minutes.After this time, the water should have evaporated, and you will begin to hear the bao toasting away as they make contact with the bottom of the pan again. This is when you know they are ready!