“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
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.
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.
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.
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.
How To Serve
Bon Appetite!
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