Steamed bun

Our Bao Buns find their perfect counterpart in Bechtheim Riesling. The fluffy steamed buns encase a delicious filling and are excellently complemented by the Riesling.

Ingredients

Bao Bun

Chicken and Marinade

4 chicken breasts cut into bite-sized pieces | 240 ml buttermilk | 1/2 tsp salt | 1/4 tsp white pepper and garlic salt each

Breading

180g flour | 1 tsp salt, black pepper, dried thyme, paprika, chili flakes each | 1/2 tsp garlic salt, celery salt each | Vegetable oil for deep-frying, at least 1 liter

For serving

2 tbsp Gochujang paste and honey each | 4 brown sugar and soy sauce each | 2 garlic cloves, chopped | 2 tsp ginger, chopped | 1 tbsp vegetable oil and sesame oil each

Korean Sauce

1 spring onion, thinly sliced | 1/4 cucumber, cut into small pieces | 1 bunch fresh cilantro, coarsely chopped | 2 tsp black and white sesame seeds

IN THE MAKING

STEP ONE

Combine flour, sugar, salt, and yeast in a bowl. Whisk together milk, warm water, and butter until butter melts. Stir the liquid mixture into the flour mixture, first with a spoon, then with your hands. Knead the dough on a floured surface or in a stand mixer for 10 minutes. Then place the dough in an oiled bowl, cover with plastic wrap or a damp tea towel, and let rise until doubled in size (about 90 minutes to 2 hours).

For the Korean chicken, place the meat in a bowl. Add buttermilk, salt, pepper, and garlic salt. Mix everything, cover, and let marinate in the refrigerator for at least 1 hour.

Roll out each ball into an oval – about 6 x 9 cm – on baking paper or a floured surface using a rolling pin. Brush the ovals with olive oil and fold each oval in half down the middle with a chopstick, leaving some space in the fold. Remove the chopstick and place each bun on a small piece of baking paper, then on a baking sheet. Cover the sheet with plastic wrap or a damp kitchen towel and let rise for another hour until the dough puffs up.

STEP TWO

Combine the breading ingredients in a small bowl. Remove the chicken pieces from the buttermilk in batches and let them drain, then roll them in the breading, making sure they are fully coated. Heat 1 liter of vegetable oil in a large pot until very hot. Once the oil is hot enough, add 10-12 chicken pieces. Fry for 3-5 minutes until golden brown and cooked through in the center. Repeat with all the chicken. Keep warm on a baking sheet in the oven.

Meanwhile, bring a large steamer pot or steam cooker to a boil. Steam the buns in batches for 10 minutes. While the Bao buns are cooking, prepare the sauce: Add gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil to a saucepan and stir. Bring to a boil and simmer for 5 minutes until the sauce thickens. Transfer all the cooked chicken to a bowl and pour the sauce over it, stirring to coat.

Carefully open the steamed Bao buns and fill them with the Korean chicken. Before serving, sprinkle with sliced spring onions, cucumber, fresh cilantro, and sesame seeds.