Pastrami Bao 帕斯特拉米肉包
Steamed buns filled with tender pastrami beef, Chinese mustard, and pickled vegetables, blending Western deli traditions with Hong Kong dim sum culture
Hong Kong
Beef
Nutrition (per serving)
542kcalCalories
38.2gProtein
42.8gCarbs
22.4gFat
1.8gFiber
1240mgSodium
Ingredients
- 800g beef brisket (pastrami cut)
- 4tbsp pastrami spice mix (coriander, pepper, garlic, paprika)
- 2tbsp salt
- 1tbsp sugar
- 2 cups all-purpose flour
- 1tsp instant yeast
- 0.5tsp baking powder
- 0.75 cup warm water
- 1tbsp vegetable oil
- 3tbsp Chinese mustard
- 200g pickled cucumbers
- 100g pickled mustard greens
- 2tbsp sesame oil
- 8 pieces parchment paper squares
Steps
- Cure the beef brisket by rubbing with pastrami spice mix, salt, and sugar. Wrap in plastic and refrigerate for 24 hours
- Rinse the cured beef under cold water and pat dry with paper towels
- Steam the beef in a steamer basket over boiling water for 60 minutes until tender
- Cool the beef and slice thinly against the grain
- Mix flour, yeast, baking powder, and salt in a bowl
- Add warm water and vegetable oil to flour mixture and knead until smooth dough forms, 10 minutes
- Let dough rise in oiled bowl covered with cloth for 30 minutes at room temperature
- Divide dough into 8 equal portions and roll each into smooth ball, let rest 5 minutes
- Flatten each ball into 10cm disc with thicker edges, fold in half to create bun shape
- Place each bun on parchment paper square and let proof for 15 minutes
- Steam buns in steamer basket over boiling water for 12 minutes until fluffy
- Brush sliced pastrami beef with sesame oil and pan-fry briefly in hot wok until edges are crispy, 2 minutes
- Spread Chinese mustard inside each warm bun, layer with pastrami beef slices
- Add pickled cucumbers and pickled mustard greens to each bun
- Serve immediately while buns are still warm and steam is rising
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