Bao Buns with crispy duck and kimchi

Bao Buns with duck. Since my kitchen is currently being transformed into a workshop of Asian cuisine and hours of cooking marathons have become commonplace, occasional questions arise such as: “What are you doing with all the food?”.

Luckily, a hard line has been found of friends and family lurking on daily emails and messages about finished dishes, holding their heads and taste buds (and sometimes sacrificing) to test and constructively evaluate the latest creations. Even if it has to taste in the end, I prefer to be told straight about what has been and has not been appealed to a dish.

Every now and then there are also very nice side effects, which make it possible to work across topics. Recently, it was one of those days when the Chinese classic “Chinese Duck and Egg Noodles” and “Kimchi Production” became a great combination.

Best of the rest

Since I cooked a deep and strong fund from the almost whole bird and am not a friend of the disposal of meaty carcasses, it was obvious that I made the meat of the clubs and the rest of the bird my own and carefully plucked it.

The counterpart of the duck should come from the department “Kimchi Manufacture”. A glass of red cabbage kimchi was used and sacrificed to steer its part to the delicious Bao Buns burger.

Even if these two ingredients first sound like a wintry streed foodsymphony, I can’t say that I didn’t like it when I bitten in one of the fluffy Bao Bun burgers at spring-like 25°. On the contrary.

The fine acidity of the kimchi, combined with the spicy hoisin sauce, which particularly supports the crispy duck in the deep flavor nuances, was perfectly absorbed by the mild ginger cream. A welcome street food snack for every season.

Ingredients for Bao Buns with crispy duck and kimchi:

That’s how it’s done. Bao Buns with crispy duck and kimchi:

1. For the buns, heat the milk lightly with the sugar and water and add the yeast. Then mix the flour with the baking powder and salt and knead with the yeast milk to a dough. Cover with a damp cloth and leave to walk in a warm place for 2 hours.

2. For the kimchi, cut the red cabbage into fine strips. Mix a litre of water with 100g salt and let the red cabbage in it for 4 hours. Meanwhile, bring 200 ml of water to the boil with 15 g of rice flour and thicken. Then mix the onion, garlic, ginger, chilli, five spices of powder, sugar, salt and the juice of an orange with the thickened mass and puree to a fine marinade. Also mix the abrasion of the orange. Then remove the red cabbage from the water, rinse with clear water and pat dry. Mix with the marinade and fill in airtight glasses. Ferment at room temperature for at least 5 days.

3. For the cream, mix all the ingredients together and season with a little salt.

4. For the plum sauce, mix together the hoisin and soy sauce and add the chopped plums.

5. Pluck the meat from the duck legs. Mix the flour and 5 spice powder and flour the plucked meat with it.

6. Now form small balls from the dough and press them into small, 1-2 cm thick flats. Cover half of the flatbreads with baking paper and fold the other side over it. to create a kind of bag. Steam the bao buns for 6-7 minutes under boiling water, steam in a basket or put them in the oven when steamed.

7. Meanwhile, bake the duck meat in a pan with hot oil.

8. Open a Bao-Bun to arrange. Sprinkle one side with the ginger cream and the other side with the hoisin plum sauce. Put some kimchi on it and add the crispy duck meat. Sprinkle a little poppy over it.

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