Pastrami Bao

Ingredients

Instructions

1. 1

   Cure the beef brisket by rubbing with pastrami spice mix, salt, and sugar. Wrap in plastic and refrigerate for 24 hours

2. 2

   Rinse the cured beef under cold water and pat dry with paper towels

3. 3

   Steam the beef in a steamer basket over boiling water for 60 minutes until tender

4. 4

   Cool the beef and slice thinly against the grain

5. 5

   Mix flour, yeast, baking powder, and salt in a bowl

6. 6

   Add warm water and vegetable oil to flour mixture and knead until smooth dough forms, 10 minutes

7. 7

   Let dough rise in oiled bowl covered with cloth for 30 minutes at room temperature

8. 8

   Divide dough into 8 equal portions and roll each into smooth ball, let rest 5 minutes

9. 9

   Flatten each ball into 10cm disc with thicker edges, fold in half to create bun shape

10. 10

    Place each bun on parchment paper square and let proof for 15 minutes

11. 11

    Steam buns in steamer basket over boiling water for 12 minutes until fluffy

12. 12

    Brush sliced pastrami beef with sesame oil and pan-fry briefly in hot wok until edges are crispy, 2 minutes

13. 13

    Spread Chinese mustard inside each warm bun, layer with pastrami beef slices

14. 14

    Add pickled cucumbers and pickled mustard greens to each bun

15. 15

    Serve immediately while buns are still warm and steam is rising