"zhajiang" bao (spicy shrimp and ground beef buns) recipe

Step by Step

Step 1

For the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.

Step 2

Heat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes.

Step 3

Add the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper.

Step 4

To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.

Ingredient

Chopped fresh cilantro

4 cup 4 cup
Cornstarch

2 teaspoons 2 teaspoons
Pepper

1 green 1 green
Dark soy sauce

1 teaspoon 0.17 fl. ozs
Ground beef

8 ounces 8 ounces
Peanut oil

1 tablespoon 0.5 fl. ozs
2 tablespoons light soy sauce

1 to 1 to
6 large bao buns

4 to 4 to
Dried shrimp

1 ounce 1 ounce
6 small dried chinese (shiitake) mushrooms

5 or 5 or
Smoked bacon or pancetta

1 ounce 1 ounce
Shredded bamboo shoots

4 ounces 4 ounces
Shaoshing rice wine

1 tablespoon 0.5 fl. ozs
Cornichons

6 pickled 6 pickled
Finely chopped peanuts mixed with 2 tablespoons sugar

1 tablespoon 0.5 fl. ozs

"zhajiang" bao (spicy shrimp and ground beef buns) recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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