Ratatouille and Pork Bao Buns
Ingredients: Roma tomatoes, bell peppers, garlic cloves, white onion, yellow squash · 150 min cook time · 450kcal · ~₩24,100
Ingredients
3ea Roma tomatoes, 3ea bell peppers, 2ea garlic cloves, 0.25ea white onion, 1ea yellow squash, 1ea green squash, 1ea eggplant, 4cups all-purpose flour, 0.75tsp dry yeast, 0.5pound ground pork, 1small head Chinese cabbage, 1small carrot, 2ea scallions, 2tbsp olive oil, 1pinch salt, 1pinch black pepper, 1tsp oyster sauce, 2tsp Chinese cooking wine, 1tsp toasted sesame oil, 1ea egg
Instructions
1. Blanch tomatoes for about 30 seconds until skins peel, then peel. Char peppers over an open flame until blackened, cover with foil to steam, and peel.
2. Blend roasted peppers, three Roma tomatoes, parsley, garlic cloves, thyme leaves, white onion, chicken stock, olive oil, and hot water into a roasted red pepper sauce.
3. Spread a thin even layer of the red pepper sauce on the bottom of a rectangular or oval roaster.
4. Slice tomatoes, yellow squash, green squash, and eggplant thinly. Shingle the vegetables alternating in a pattern across the baking dish.
5. Drizzle olive oil, season with salt, pepper, and chopped fresh rosemary. Top with a parchment paper sheet cut to shape and bake at 225°F for about 90 minutes.
6. Mix flour, dry yeast, and water to form a bao dough. Knead, lightly oil a bowl, and let rest for 2 hours to double in size.
7. Finely chop carrot, scallions, and Chinese cabbage. Combine with raw ground pork and half-sautéed ground pork, along with ginger, oyster sauce, Chinese cooking wine, sesame oil, olive oil, chicken bullion powder, salt, pepper, and an egg.
8. Punch a hole in the center of the risen dough, stretch using the windmill technique, chop into pieces, roll out to 4 inches, and fill with the pork filling.
9. Place shaped bao buns on oiled parchment paper in a bamboo steamer and steam for 15 minutes. Let rest undisturbed for 5 minutes before opening.
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