Sticky Honey-Chili Meatball Bao with KOMETA meatballs
Ingredients for 4 people:
For homemade bao buns:
- 500 g fine flour
- 1 packet of instant yeast (7 g)
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp cooking oil
- 300 ml lukewarm water
For the filling:
- 2 packages of meatballs (360 g each)
- 2 tablespoons of cooking oil
For the sticky honey-chili glaze:
- 3 tbsp honey
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Sriracha
- 2 tsp starch
- 100 ml of water
To serve:
- 1 carrot (100 g per carrot)
- 100 g red cabbage
- 2 scallions
- 1 tsp toasted sesame seeds
Preparation
We’ll start with the bao buns. Mix the flour with the yeast, sugar, and salt; add the oil and lukewarm water, then knead into a smooth, elastic dough. Knead until the dough is firm and silky. Cover and let it rise until doubled in size, about 60 minutes.
Knead the dough, divide it into 8 portions, and shape them into balls. Cover them and let them rest for 10 minutes. Then roll out the balls into circles 8–10 cm in diameter, brush one half lightly with oil, and fold them in half.
Place them in the steamer and let them rest for another 15 minutes. Steam them covered, for 10–12 minutes, then leave them covered for another 5 minutes so they stay firmly tender.
Mix the honey, soy sauce, rice vinegar, Sriracha, and cornstarch with the water in a bowl.
Meanwhile, brown and fry the meatballs in a hot skillet with oil. Pour the prepared honey sauce over them, then reduce it over medium heat, turning the meatballs until they are coated with a thick, glossy, sticky glaze.
Thinly slice the carrots, purple cabbage, and spring onions. Open the steamed bao buns, add a layer of crispy cabbage and carrots, 2-3 meatballs, and a spoonful of extra glaze. Sprinkle with spring onions and sesame seeds, and we are done.
