Gyoza-Style German Bao
A creative fusion of German and Japanese flavors in a crispy bao. Inspired by the pan-fried dumplings of Japan, these bao are filled with a savory mix of pork, vegetables, and topped with a creamy and cold slaw.
Ingredients
- ●250g Pork mince
- ●1 Cabbageshredded
- ●2 Carrotspeeled, grated
- ●2cm Gingergrated
- ●4-6 Bao doughhomemade or store-bought
- ●2tbsp Sesame oil
- ●1tbsp Soy sauce
Instructions
- 1
Preheat a non-stick pan over medium heat.
- 2
In a mixing bowl, combine the pork mince, shredded cabbage, grated carrots, and grated ginger. Mix well.
- 3
Roll out the bao dough to a thickness of 1-2cm.
- 4
Place a tablespoon of the pork mixture onto one half of the dough, leaving a 1cm border around the edges.
- 5
Fold the other half of the dough over the filling and press the edges together to seal the bao.
- 6
Heat 1tbsp of sesame oil in a non-stick pan over medium heat.
- 7
Pan-fry the bao until golden brown on both sides.
- 8
Serve hot with a side of cold slaw made from shredded cabbage and carrots, dressed with soy sauce.
- 9
Optional: top with a drizzle of creamy slaw (see below) and chopped green onions.
- 10
To make the creamy slaw, mix together 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 1tbsp of chopped green onions.
- 11
Dress with soy sauce to taste.
- 12
Refrigerate for at least 30 minutes before serving.