Kao Yangrou Bao (烤羊肉包)
China
A dish with aromatic spices and tender lamb filling, baked to a golden crust. Perfect for a family dinner or festive table.
Ingredients
- 150 g lamb
- 1.5 tsp cumin
- 0.5 tsp dark soy sauce
- 0.5 tsp sesame oil
- 0.25 tsp salt
- 1 tsp corn starch
- 3 tbsp water
- 30 g lamb fat
- 2 pcs onion
- 1 tsp cumin seeds
- 1 tsp ground chili
- 1 pcs carrot
- 250 g wheat flour
- 1 tsp dry yeast
- 0.75 tsp baking powder
- 1 tsp sugar
- 0.5 tbsp vegetable oil
- to taste sesame seeds
Steps
-
Place the sliced lamb in a bowl, add cumin, dark soy sauce, sesame oil, salt, corn starch and 3 tablespoons of water. Mix until the liquid disappears.
-
Fry the lamb fat in a wok over low heat until the fat renders and the pieces brown. Remove the fat, leaving the oil.
-
In the remaining oil, sauté the onion until lightly golden.
-
Add the cumin seeds, ground chili and grated carrot, fry for about a minute.
-
Transfer the mixture to a plate, let it cool, then combine it with the marinated lamb.
-
In a bowl combine wheat flour, dry yeast, baking powder, sugar and 130 ml warm water. Knead the dough until smooth (about 8 minutes).
-
Cover the dough and let it rest for 10 minutes, then knead again until very smooth.
-
Divide the dough into 12 equal pieces and roll each into a round flatbread.
-
Place a tablespoon of filling in the center of each flatbread and shape the bao.
-
Arrange the formed bao on a baking sheet greased with vegetable oil or lined with parchment paper.
-
Let the bao rest for 30 minutes to rise slightly.
-
Brush the bao with a thin layer of vegetable oil and sprinkle with sesame seeds.
-
Preheat the oven to 210 °C and bake the bao for 18 minutes.
-
Increase the temperature to 250 °C and bake for another 3‑5 minutes until golden brown.