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
01Ingredients
- 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
Nutrition (per serving)542kcal
- Protein38.2g
- Carbs42.8g
- Fat22.4g
Fiber 1.8 gSodium 1240 mg
02Steps
- 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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