Peking Duck Bao Buns
The combination of bao buns and Peking duck brings together two masterpieces of Asian cuisine. While bao is one of the most popular forms of Chinese street food, Peking duck is traditionally a festive dish. In this recipe, the two worlds come together, creating an incredibly flavorful and elegant street food dish. As the sweet aroma of hoisin sauce surrounds the crispy duck skin, and the softness of the steamed dough gently embraces it, the experience with every bite is a trip to the streets of Peking. The key to success is baking the duck properly – its skin must remain crispy. The dough is best when freshly steamed, so always assemble the bao just before serving. Perfect for welcoming guests or for a special dinner that everyone will simply love!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, combine the flour, dry yeast, and sugar. Gradually add the lukewarm water and knead until a smooth dough forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2
Divide the risen dough into 8-10 equal portions. Roll each portion into an oval shape, fold in half, and place in a steamer lined with parchment paper. Steam over boiling water for 10-12 minutes, or until the buns are springy and cooked through.
3
Slice the roast duck into thin pieces, ensuring the skin remains crispy. If necessary, sear the slices in a pan for a few minutes to crisp them up again.
4
Carefully open the steamed bao buns. Spread a thin layer of hoisin sauce inside each bun for a rich, sweet flavor.
5
Place a few slices of roast duck inside each bun, then add cucumber strips and green onions. The fresh vegetables balance the rich, saucy filling.
6
Serve immediately while warm. You can serve it with extra hoisin sauce, chili sauce, or pickled vegetables for a more spicy flavor.
