Teff Bao with Spicy Ethiopian Filling
A twist on traditional bao, filled with spicy Ethiopian chili peppers, onions, and ground meat.
Ingredients
- ●2 cups Teff flour
- ●1 cup Warm water
- ●1 teaspoon Active dry yeast
- ●1 teaspoon Salt
- ●1 pound Ground beef
- ●2-3 Ethiopian chili pepperssuch as berbere or mitmita
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 package Bao dough
- ●2 tablespoons Rich sesame oil
Instructions
- 1
Combine teff flour, yeast, and salt in a large mixing bowl.
- 2
Gradually add warm water to the dry ingredients and mix until a dough forms.
- 3
Knead the dough for 10-15 minutes until it becomes smooth and elastic.
- 4
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
- 5
While the dough is rising, prepare the filling by finely chopping the onion and garlic.
- 6
Heat 1 tablespoon of sesame oil in a pan over medium heat and sauté the onion and garlic until softened.
- 7
Add the ground beef to the pan and cook until browned, breaking it up into small pieces as it cooks.
- 8
Add the Ethiopian chili peppers to the pan and stir to combine. Cook for an additional 2-3 minutes.
- 9
Preheat a steamer or a large skillet with a small amount of water to cook the bao.
- 10
Divide the risen dough into 8-10 equal pieces and shape each piece into a ball.
- 11
Roll out each ball of dough into a thin circle and place a tablespoon of the spicy filling in the center of each circle.
- 12
Fold the dough over the filling to form a bun and press the edges together to seal.
- 13
Steam or cook the bao in the skillet for 10-15 minutes, or until they are golden brown and fluffy.