Gochujang Halloumi Bao

INGREDIENTS :

• Sirimon Halloumi cheese
• 1 tbsp Gochujang paste
• 1 tsp Dark Soy sauce
• 2 tbsp Sriracha sauce
• 1/2 tsp Vinegar
• 1 tsp Oil
• 1/2 tsp Ginger paste
• 1/2 tsp Garlic paste
• 1 tsp Cornflour
• Salt to taste
• Handful of Fresh Coriander
• Black & White Sesame

Bao buns :

• 1 cup All purpose flour
• 1 tsp Active Yeast
• 1 tsp Baking powder
• 1/4 cup Milk
• 1 tbsp Oil
• 1/2 tsp Salt

METHOD :

• Combine all the ingredients for the bun and knead a soft dough with warm water. Cover and rest for 60-90 minutes.
• Once risen, roll out a 1 cm disc, Use 8 cm cookie cutter to cut out rounds from the dough. Repeat until all the dough is used.
• Apply oil on each rounds and fold in half. Then use a rolling pin to gently flatten the dough. Cover with a damp cloth and leave it to rest for another 15-20 minutes.
• Line the steamer with a parchment paper and arrange the buns, steam for 12 minutes. After 12 minutes switch it off and leave just like that for another 5 minutes.
• To prepare halloumi, cut it into strips. Cook on a non stick pan til golden and crispy.
• Combine Gochujang paste with Soy sauce, Sriracha and Vinegar. Dissolve Cornflour in 1/4 cup of water.
• Heat oil in a pan, sauté Ginger-Garlic paste. Add Gochujang mixture and 2/3 cup of water. Mix well and bring it to a boil.
• Add dissolved cornflour 1 tsp at a time, until the sauce thickens. Adjust the seasoning.
• Add Halloumi strips, coat them well with the sauce. Fill the buns with halloumi, fresh coriander springs. Serve with a sprinkle of Black & White Sesame.