planted.duck bao buns

Duration: 20 - 75

Level: Medium

Ready for a touch of the Far East in the heart of your kitchen? Our chefs have developed a unique recipe especially for the new planted.duck. So get your piece of Asia right on your plate now. We wish you lots of fun and en Guete!

Ingredients

For how many people?

Sauce

200ml

Soy sauce

150ml

Water

1/2 TBSP

Chili paste

1 pc.

Ginger 5cm

1 pc.

Lemongrass

45g

Sugar

Cornstarch

Coriander seeds

Fresh chilli

Toppings

Red cabbage

Radish

Carrots

Red bell bell pepper

100g

Sauerkraut

Fresh coriander

Cashew nuts

Pancakes

2 cups

Flour

1 cup

hot water

2 TBSP.

Rapeseed oil

Products in this recipe

planted.duck

Asian style

Size

7,19 €

Prices incl. VAT plus shipping costs (please note delivery conditions)

7,19 €

Preparation

planted.duck Asian Style

Put all the ingredients for the sauce in a pot, bring to a boil, remove from heat and let it steep for a few minutes (up to 30 minutes - the longer you let it steep, the more intense the flavor will be). Then strain the sauce directly into another pot, add the cornstarch and whisk until the sauce is nice and thick.
Open the sauerkraut and strain. Cut the cabbage, carrots, bell bell pepper, cucumber and radish into small strips.
Heat some vegetable oil in a pan over medium heat, then add planted.duck and fry for 3-4 minutes until nicely caramelized. Add carrots and peppers, stir fry for another 1-2 minutes, then remove from heat and deglaze with sauce.
Time to assemble! Fill your bao buns or Chinese pancakes with the mixture and add cabbage, cucumber and radish. Sprinkle some roasted cashews and freshly chopped cilantro on top for garnish.

If you have more time, you can also make the bao buns yourself.

Bring the water to a boil and put the flour in a bowl.
Pour the boiling water to the flour and mix with the help of a spatula until a dough is formed. Once the dough has cooled slightly, knead with your hands until well combined, then cover the bowl with cellophane wrap and let rest for 15-30 minutes.
Remove the dough from the bowl, shape into a long roll and cut into even pieces (about 12-16 pieces). Shape each piece into a small circle. Drizzle one circle with a few drops of oil, then place another circle on top. Roll out these two circles with a rolling pin into large pancakes.
In a non-stick skillet over medium heat, heat a little vegetable oil and cook each pancake for about 2 minutes on each side until nicely puffed.
Remove the pancakes from the pan and peel apart. To keep warm, place the pancakes on a preheated plate and cover with a kitchen towel