Salmon Bao Buns

“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.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Recipe author

Kotiko Apakidze

Ingredients

Portions :

highest quality flour

125 gram

Yeast

1.5 gram

Baking powder

2 gram

carrot

100 gram

Cucumber

100 gram

apple vinegar

75 gram

Soy sauce

75 gram

vinegar

15 gram

Sugar

45 gram

Worcester sauce

10 gram

lemon juice

20 gram

Lemon zest

5 gram

cinnamon

1.5 gram

anise star

1.5 gram

chopped pepper

0.5 gram

Garlic

6.5 gram

Ginger

4 gram

corn starch

7.5 gram

smoked salmon

100 gram

Nuts

25 gram

groundnut

25 gram

Sesame seeds

5 gram

Green onion

10 gram

Coriander

5 gram

step

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

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

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

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.
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.

Serve

Bon Appetite!

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