Crispy Scrapple Bao Buns

Ingredients

Bao Buns

● 250 g all-purpose flour

● 2 tsp instant yeast

● 2 tsp baking powder

● 1 tsp salt

● 3 tbsp sesame oil

● 2 tbsp neutral oil

● 180 g lukewarm water

Cabbage Slaw

● ¼ head cabbage, shredded

● ½ cucumber, sliced

● 1 carrot, sliced

● 3 scallions, sliced

● 1 tbsp sesame seeds

● 1 tsp salt

● 2 tbsp rice vinegar

● ¼ tsp sesame oil

● ¼ tsp fish sauce

Gochujang Honey Sauce

● 1 tbsp gochujang

● 2 cloves garlic, minced

● ¼ cup honey

Scrapple

● Medium slices scrapple

● Cornstarch (for dredging)

● Flour (for dredging)

Directions

● Mix the dough. In a large bowl, combine 350 g (2⅓ cups) all-purpose flour, instant yeast, baking powder, and salt. Add neutral oil and lukewarm water. Stir with a large spoon until a rough, shaggy dough forms. Use your hands to bring the dough together into a ball.

● Knead briefly in the bowl to incorporate any remaining flour. Turn the dough out onto a

lightly floured surface and continue kneading until smooth and elastic.

● Knead the dough. Using the heel of your hand, push the dough away from you, then fold it back over itself. Give the dough a quarter turn and repeat. Continue kneading for about 5 minutes, until the dough becomes smooth and supple. If using a stand mixer, knead with the dough hook until the same texture is reached.

● Prepare the steamer. Cut 12 small squares of parchment paper about 5 cm each, or line the steamer basket with a circular parchment liner with small holes for steam to pass through. Place the liner inside the steamer.

● Shape the bao buns. Roll the dough into a log about 12 inches long and divide into 12 equal pieces (about 50 g each). Working one piece at a time and keeping the rest covered, shape into a ball. Flatten into a small oval and roll to about 3 inches long. Brush lightly with sesame oil, fold in half, and place on a parchment square. Arrange in the steamer with about 1 inch between each bun. Repeat with remaining dough.

● Rest the bao. Let the shaped buns rest for about 30 minutes, until slightly puffy.

● Steam the bao. Bring a pot of water to a boil. Place the steamer over the pot and steam for 12 minutes, until the buns are puffed and glossy. Remove and set aside for filling.

For cabbage slaw:

● Prepare the cabbage slaw. Slice and shred all vegetables as listed. Place

everything in a bowl, add remaining slaw ingredients, and mix well to combine.

Refrigerate until ready to use.

For scrapple:

● Prepare the scrapple. Slice the scrapple into medium pieces. In a bowl, mix flour and cornstarch. Dredge each slice in the mixture, coating evenly. Fry in a fryer at 375°F until the pieces float and develop a brown, crispy crust. Assemble the bao. Open each steamed bao bun. Brush the bottom of the bun lightly with the gochujang honey sauce. Add fried scrapple and cabbage slaw. Brush the top of the bun with more sauce and garnish with sesame seeds. Serve immediately