what kate ate

what you’ll need

for the dough

• 200g flour (the OG recipe calls for self-raising, but my food lion brand all purpose seemed to work just fine)
• 180g greek yogurt

for the filling

• 400g ground beef
• 1 lemongrass stalk, bashed and finely chopped
• 1 red onion, finely chopped
• 2 garlic cloves, minced
• handful of basil, finely chopped
• 2 tbsp low sodium soy sauce

things i left out of this recipe for various reasons that you could add if you so desire: 1 tbsp sesame oil (will die), 2 tsp sugar (didn’t want to add sugar), 1/2 tsp black pepper (forgot)

instructions

1. Combine the dough ingredients in a large bowl using a wooden spoon. Knead for 5 mins until a soft dough is formed. Put back in the bowl and cover for 10 mins.
   • they are not kidding about 5 minutes- trust the process! i did not but manny kneaded tf out of that shit and it was perfect
2. While that is resting, combine all the filling ingredients in another bowl and mix well.
3. Split the dough into 12 even pieces (I split the ball into quarters, then each quarter into 3rds), and roll each piece into a circle about 1/2 cm thick.
4. Put a spoonful of the filling in the center of the circle and close the bun.
   • for closing techniques, look up a video and pray. ugly baos are baos too!!!
5. Steam the buns for 10-15 minutes, then move them to a pan lightly drizzled with oil on medium heat to crisp up the bottoms.
6. Enjoy!!

macros (estimate) & notes

tip/notes: if not all of your meat fits in the buns, enjoy some on the side with some rice!! we also complimented our bao buns with some cucumber kimchi salad YUMMMM