Wild Garlic and Parmesan Bao Buns
Wild garlic is one of the most anticipated promises of spring in nature – its fragrant, slightly garlicky leaves immediately brighten up any dish. Together with Parmesan, it creates a silky and spicy pairing, which is taken to a special level when enclosed in a soft, steamed bao dough. The recipe combines Asian and Central European flavors in a modern setting. The neutrality of the bao dough allows the salty richness of the Parmesan and the fresh character of the wild garlic to prevail, while the crispy carrot and lettuce bring a color and texture bomb to the bite. As the wild garlic fries in the oil and the Parmesan begins to melt, the kitchen fills with seasonality and promise. This bao bun is a great choice in spring for a picnic, brunch or a simple yet special dinner. Try it with toasted nuts or freshly grated nutmeg for an extra depth of flavor!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly wash the wild garlic, drain, and slice thinly. Finely chop the garlic. Julienne the carrot, and tear the lettuce leaves into smaller pieces.
2
Heat olive oil in a skillet over medium heat. Add the chopped garlic and sauté for a few seconds, then add the wild garlic. Cook for 1-2 minutes, until wilted but not browned.
3
Stir in the grated Parmesan cheese, allowing it to melt slightly into the wild garlic. This creates a silky, intensely flavored filling.
4
Steam the bao buns in a bamboo steamer or covered metal sieve for 6-8 minutes, until soft and warmed through. Avoid opening the lid during steaming to prevent steam from escaping.
5
Open the bao buns and place fresh lettuce leaves on the bottom halves. Add the julienned carrots, and finally spoon the Parmesan and wild garlic mixture on top.
6
Sprinkle with black sesame seeds and garnish with microgreens. Serve immediately while the bao is soft and the filling is fresh and melted.
7
Tip: after grating the Parmesan, you can briefly touch it to the bottom of the pan to melt it directly onto the inside of the bao for an extra burst of flavor.
