Pan-Seared Bao Dumplings with Irish Sauce
A twist on traditional bao, filled with dum and served with a velvety Irish-inspired sauce.
Ingredients
- ●12-16 pieces Bao wrappers (dried)available at Asian markets
- ●1 package Vegetable dum fillingstore-bought or homemade
- ●1 cup Mushroomsbutton or cremini
- ●1/2 cup Onionfinely chopped
- ●3 cloves Garlicminced
- ●1/4 cup Irish stoutGuinness or other stout
- ●2 tablespoons Heavy creamor substitute with non-dairy milk
- ●1 tablespoon Brown sugaror to taste
- ●2 tablespoons Soy sauceor to taste
- ●1/4 cup Scallionsfinely chopped
Instructions
- 1
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- 2
2. Add the mushrooms and cook until browned, about 3-4 minutes.
- 3
3. Add the onion and garlic and cook until softened, about 2-3 minutes.
- 4
4. Add the vegetable dum filling and cook until heated through.
- 5
5. Meanwhile, prepare the Irish sauce by combining the stout, heavy cream, brown sugar, soy sauce, and scallions in a small saucepan.
- 6
6. Bring the sauce to a simmer over medium heat and cook until thickened, about 5-7 minutes.
- 7
7. To assemble the bao dumplings, lay a bao wrapper on a flat surface and place a tablespoon of the dum filling in the center.
- 8
8. Fold the wrapper into a triangle and press the edges together to seal the dumpling.
- 9
9. Repeat with the remaining wrappers and filling.
- 10
10. In a large skillet or wok, heat a tablespoon of oil over medium-high heat.
- 11
11. Add the bao dumplings and cook until golden brown on the bottom, about 2-3 minutes.
- 12
12. Flip the dumplings and cook until the other side is also golden brown, about 1-2 minutes.