Salmon Bao Buns
30-60 Min
Light dish
201-500 Kcal

“I loved cooking since I was a child and I enjoyed playing with products, but I have no professional education in this field. However, I believe that everything depends on experience and diligence. Nowadays, you can learn almost everything through the internet and online courses and overcome all obstacles, if you want to.

The idea of ​​ Wokhouse was born a few months ago and was soon implemented. We wanted to show our version of many familiar dishes in the city and also add something new, different and amazingly delicious. It was around this idea that Wokhouse was created and inspired meals, which is completely customer-oriented and created with the highest quality product, everything is made by us, starting with atrium and ending with sauces”- Kotiko Apakidze, the founder of Wokhouse. 

250 250 gr. high quality flour
3 3 gr. yeast
4 4 rising agents
200 200 gr. carrots
200 200 gr. cucumber
150 150 gr. apple vinegar
150 150 gr. soy sauce
30 30 gr. vinegar
90 90 gr. sugar
20 20 gr. Worcestershire sauce
40 40 gr. lemon juice
10 10 gr. lemon zest
3 3 gr. cinnamon
3 3 gr. star anise
1 1 gr. coarsely ground peppers
13 13 gr. garlic
8 8 gr. ginger
15 15 gr. corn starch
200 200 gr. smoked salmon
50 50 gr. nut
50 50 gr. peanut
10 10 gr. sesame seeds
20 20 gr. green onion
10 10 gr. Coriander
step 1
To prepare the dough you will need: 250 grams of high quality flour, 3 grams of yeast, 4 grams of rising agents, 15 grams of sugar, 135 grams of water (warm, room temperature). Mix the dry ingredients, pour warm water and knead the dough until it becomes smooth (it should come out when you press it with your finger), give it a round shape and cover it with plastic wrap. Leave at room temperature for an hour or until it has doubled in size. After 1 hour, roll out the dough and roll it to a thickness of about 1 cm, cut the rings with the help of a cup, apply oil thinly on the inside so that the two sides of the dough do not stick together.
step 2
Fold it, give it a crescent shape, take it carefully and place it on a baking paper, let it rest for another 25 minutes. After 25 minutes, transfer to a bamboo steamer and stand in a pot filled with boiled water. The preparation takes 14-15 minutes, after which the fluffy baos are ready. With this amount of dough you will get 20 buns.
step 3
To prepare the pickle, cut the cucumber and carrot into thin, long slices and place in the given marinade: 150 g. apple cider vinegar, 300 g. water, 3 g. Ginger, 3 g. ginger, 25 g. sugar.
step 4
To prepare the sauce, mix 150 grams of soy, 160 grams of water, 30 grams of vinegar, 50 grams of sugar, 20 grams of Worcestershire sauce, 40 grams of lemon juice, 10 grams of lemon zest, 3 grams of cinnamon, 3 grams of star anise, 1 gram of coarsely ground pepper (when desired), 10 g of garlic, 5 g of ginger. Place all the ingredients in a pot and place on fire. After boiling, add 15 grams of corn starch dissolved in cold water to thicken the sauce.
step 5
To serve, pour a little sauce on the bottom of the bao, put rolled smoked salmon (100 g in each bun), pour a little sauce on top, add the vegetable marinade prepared by us, add the crushed, roasted Georgian nuts and peanuts. Sprinkle with finely chopped green onions and roasted sesame seeds, finally a few coriander leaves and bao buns are ready.

How To Serve

Bon Appetite!