Vietnamese Lemongrass Chicken “Baos”
Guess who’s back and back with a re-post 😄 these “baos” are super easy to make, ready in like 30 min and such a great hack cus ain’t no body got time to let dough to rise.
Ingredients
Filling
Directions
- 1
In a bowl, add the filling ingredients and mix in one direction until well combined.
- 2
In another bowl, add the flour and baking soda (or use self-raising flour if you have, skipping the baking soda).
- 3
Mix, then add the yogurt and mix again until a dough is formed.
- 4
Roll out and cut into 7 equal pieces (or 5/6 if you want them slightly bigger).
- 5
Grab a piece, form into a ball, then flatten with half and roll out into a circular shape (don’t roll out too thin).
- 6
Add 1/2 tbsp of filling into the wrapper and fold (add less if it’s harder to pleat, I did for some). Don’t worry about it being pretty since we’ll be placing it pleated side down.
- 7
In a pan over med-high heat, add the pleated “baos”.
- 8
Pan-fry for 2-3 minutes or until the bottom becomes brown.
- 9
Add around 3 tbsp of water, then close the lid and let steam for 6-7 minutes.
- 10
Open the lid and let the remaining water evaporate, if there is, and the bottom to crisp up some more.
- 11
Top with black sesame seeds, coriander, and spring onion.
- 12
Serve with chilli oil or nuoc cham and enjoy.
