Cumin Beef & Spring Onion (Scallion) Fried Baos

Name: Cumin Beef & Spring Onion (Scallion) Fried Baos (小茴香牛肉蔥炸包)
Yield: Serves 6–8
Cuisine: Chinese
Ingredients: 5 sprigs of fresh coriander (cilantro); 200 g (7 oz) beef mince; 3 spring onions (scallions); 1 portion of bao dough, ready to make 20–25 baos; 1 clove of garlic; ½ a thumb-size piece of ginger; 2 tablespoons vegetable oil; 50 g (1¾ oz) water chestnuts; 1 tablespoon cumin seeds; 1 tablespoon oyster sauce; ½ teaspoon Chiu Chow chilli oil; 1 egg yolk; ½ teaspoon sugar; ¼ teaspoon salt; 1 teaspoon pure sesame oil

小茴香牛肉蔥炸包

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

1 portion of bao dough, ready to make 20–25 baos
2 tablespoons

Method

Finely chop the water chestnuts, garlic, ginger, coriander (cilantro) and 2 of the spring onions (scallions) and place in a large mixing bowl. Add the minced beef and egg yolk and mix well.

In a pan over a medium high heat, toast the cumin seeds until fragrant (30 seconds to 1 minute), then tip them into a mortar and gently crush, using a pestle. Add the crushed seeds to the filling mix