Malaysian Bao with Dill Pickles
A twist on traditional bao with the added crunch and flavor of dill pickles. Perfect for a light lunch or dinner.
Ingredients
- ●4 Bao
- ●8 Dill Pickle Sliceshomemade or store-bought
- ●1 head Romantic Lettuceuse any mixed greens
- ●1/4 cup Dillchopped fresh dill
- ●1 packet (2 1/4 teaspoons) Yeastactive dry yeast
Instructions
- 1
Preheat a steamer or a pot of boiling water with a steamer basket.
- 2
In a small bowl, mix yeast with 1/2 cup warm water and let it sit for 5 minutes.
- 3
In a large bowl, combine the yeast mixture, 2 cups of flour, and 1/4 cup of sugar. Mix until a shaggy dough forms.
- 4
Knead the dough for 10 minutes until it becomes smooth and elastic.
- 5
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- 6
Punch down the dough and divide it into 4 equal parts.
- 7
Shape each part into a ball and then flatten it slightly into a disk.
- 8
Steam the bao for 10-12 minutes, or until cooked through.
- 9
Meanwhile, slice the dill pickles into thin rounds.
- 10
To assemble, place a bao on a plate, top with a lettuce leaf, a few slices of pickle, and some chopped fresh dill.
- 11
Serve immediately and enjoy!