Hoisin Turkey Bao Buns with Sriracha Mayo
A tasty and fun way to use leftover turkey these bao buns are a perfect crowd pleaser. Originating from China and popular all over Asia for centuries, bao buns can be open (like these Japanese style hirata buns) or closed and filled with sweet or savoury fillings. The dough takes a little time to prepare but bao buns are surprisingly simple to make and these fluffy pillows are filled with a sweet, sticky and slightly spicy filling with a festive twist. Any spare bao buns can be frozen after steaming.
In a large bowl mix together the flour, yeast, sugar, baking powder and salt.
Mix the milk, water and oil together in a jug. Make a well in the centre of the dry ingredients and then gradually pour in the liquid, incorporating as you go. Mix into a dough, adding a little extra water if needed, until you have a smooth yet slightly tacky dough. Tip the dough onto a lightly floured work surface and knead for 4-5 minutes or until smooth. (Alternatively mix in an electric mixer with a dough hook until combined and then on high for a couple of minutes until the dough is smooth).
Shape the dough into a rough ball, place in a lightly oiled bowl and lightly coat the dough with a little oil. Cover with a damp cloth and leave aside in a warm place for 1.5-2 hours or until doubled in size.
Tip the dough onto a clean work surface and loosely roll into a sausage shape. Tear or cut into 14-16 sections. Roll each piece into a ball, pinching and twisting as you go to form a smooth outer surface then set aside and leave to rest for a couple of minutes.
Roll each piece into an oval shape of about 4mm thickness. Lightly brush over the top of each pastry with a little oil, then gently fold over in half from the top of the oval into a taco shape (if you like you can place a piece of greaseproof paper into the fold to further prevent sticking). Place onto grease proofed paper, cover with a damp cloth and set aside to rest for a further 20 minutes.
Meanwhile put the hoisin, oyster sauce, soy, honey, orange juice, sesame oil and ginger into a wok or saucepan over a medium heat. Cook for 2-3 minutes until well combined and sticky. Add the shredded turkey and stir to coat. Cook for a few minutes until the turkey is heated through. Keep warm.
Heat a steamer over a medium-high heat. Place the buns on grease proof paper or a silicone mat and steam in batches for 8 minutes.
To serve, prise open each bun (removing the greaseproof paper if using) and add a couple of slices of cucumber. Fill with the hoisin turkey and top with spring onion, chilli slices and coriander. Finish with crispy onions and sesame seeds for a crunchy topping and drizzle with sriracha mayo.
- 530g Chinese bao flour or plain flour
- 7g fast action dried yeast
- 40g caster sugar
- ½ tsp salt
- 1 tbsp baking powder
- 50ml milk
- 200ml warm water (you may need more)
- 25ml vegetable oil
- 4 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- juice of ½ orange
- ½ tsp sesame oil
- 3 cm ginger root, grated
- 400g leftover cooked turkey meat, shredded
- 2-3 spring onions, trimmed and julienned
- ½ cucumber, sliced
- small handful of coriander leaves, chopped
- 2 red chillies, deseeded and sliced into rings
- sriracha mayonnaise, for drizzling (or a mix of mayo and sriracha)
- shop-bought crispy onions, to garnish
- 2 tsp toasted sesame seeds (a mix of black and white is nice)