Kimchi Beef Bao For the dough: 4 – 5 c. flour, may need more for dusting 1/2 ts…

Kimchi Beef Bao

For the dough:
4 – 5 c. flour, may need more for dusting
1/2 tsp salt
2 1/2 tsp active dry yeast
1/3 c. powdered sugar
3 tsp baking powder
3 1/2 Tbsp milk, warm
1 c. warm water (98-105 degrees)
1 1/2Tbsp vegetable oil
—— sift dry ingredients into a mixing bowl attached with a dough hook. Mix the wet ingredients and slowly add to the flour mixture while the hook is spinning on medium low speed. Once the mixture starts to form raise the mixer to medium speed and dust with pinches of flour if the dough feels too sticky. After about 5-8 minutes of kneading, the dough should feel soft but tacky and form a nice ball.
——Rub a little vegetable oil all over the dough ball, place in a bowl, cover with plastic wrap and place in a warm area, like a proofing or warm oven. Let rise until doubled,45-90 minutes. Begin making the meat to allow for cooling time.
** you must let the dough knead until there are no longer stretches or tears forming in the dough. This time can vary so if it still doesn’t seem smooth, let it knead a little longer. It takes me about 8-10 minutes.
—— once dough has risen, punch down to get the air out. Pinch off about 3 oz of dough and roll into a ball. Continue to do this with the rest of the dough. Starting with the first ball of dough (it should have puffed up a little), flatten into a 3-4 inch circle.

The Filling:
1.5 – 2 pounds of beef or your choice of protein, shredded or diced
2-3 cloves of garlic, minced
2 tsp ginger, minced or powdered
2 spring onions, minced
1/2 – 3/4 c. Glass noodles, chopped
—— in a hot wok, add a drizzle of vegetable oil, meat, garlic, ginger, spring onion, and glass noodles. Toss until well combined.

2 Tbsp kimchi base paste
2 Tbsp soy sauce
1 tsp chili paste
A drizzle of sesame oil
Chili flakes for added heat, optional
—— mix together until well combined and pour over the meat mixture to coat entirely. Remove from heat.

Assembly:
——Take filling and put a tablespoon on the dough. Pinch the side like you’re folding an accordion and turn slightly each fold until the bun is closed. Place buns on parchment paper, line steamer, and steam 10-12min.