Fera Executive Chef Simon Petutschnig brings together heat and passion of Mediterranean with the soul of Asia.
Before joining Fera, the Carinthian from the village of Eberstein in Austria has worked with several star chefs . Amongst others, he worked for “Paco Pèrez” in the “Miramar” Restaurant (**), as well as in the “Alkimia” with Jordi Vilà . (*)
Bánh Bao: yeast dumpling with a delicious filling
Ingredients (for 20 small baos):
For the filling:
350 g minced pork
Salt, pepper
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 piece of ginger
15 g chives
15 g spring onions (only the green)
15 g coriander
For the yeast dough:
250 g of water
20 g yeast
500g flour
20 g of sugar
20 g of olive oil
50 g milk or coconut milk
Garnish:
Figatella sausage, Shimeji mushrooms, sesame seeds and herbs to taste
 Preparation:
Put the mince in a bowl, season with salt and pepper. Add soy and hoisin sauce and sesame oil. Grate ginger and add it to the bowl. Chop the chives and the green of the spring onions coarsely, then the coriander and mix everything well. Cover and let it steep in the refrigerator.
For the dough: Put lukewarm water in a bowl, crumble the yeast into it and stir well with a whisk. Let it settle until bubbles appear. Put the flour and sugar into a mixing bowl. Then make a hole in the middle, adding olive oil and milk and the yeast to the mixture. Knead with a dough hook on medium setting for about 10 minutes until a smooth dough is formed. Grease another bowl with a little oil. Add the dough, cover it with foil or a clean cloth and let it rise for 1 hour at room temperature. Then sprinkle the workboard with flour and roll out the dough 5 mm thick. Cut out circles of dough with a round cutter, 8 cm diameter. Cover with a kitchen towel to prevent the dough from drying out. Take the mince out of the fridge and use an ice cream scoop to form meatballs. This is easier if you briefly dip the scoop into a bowl of hot water each time. If you don’t have a scoop, roll the mince with your hands. Place the circle of dough in the lightly floured palm of your hand, place the meatballs on top, pull the dough over the filling. Lightly knead the ends of the dough together, cut off the ends with the scissors. Shape the balls into a nice, round ball between your hands. Heat the water in a steamer or pot with a bamboo basket. Line the steamer or bamboo basket with baking paper and poke holes in it. Place the baos on the baking paper with enough space. The small Baos have to be cooked for 5 minutes. Open the steam cooker and immediately place a thin Figatella sausage slice on each of the damp Baos, and also a mushroom. If you like, you can also sprinkle toasted sesame seeds or dried herbs on top. They will stick very well to the damp dough!
BU:
Baos with a refined mince filling. Figatella sausage and Shimeji mushrooms are a delicious garnish!
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