Irresistibly Spicy Lamb Keema Pau Buns You’ll Crave Every Time
Spicy Lamb Keema Pau Buns are a satisfying fusion of comfort and spice, featuring a fluffy bao bun with a rich lamb filling.
Equipment
- Steamer
- Large bowl
- skillet
- floured surface
Ingredients
For the Dough
- 2 cups All-Purpose Flour or cake flour for a softer texture
- 1 cup Glutinous Rice Flour essential for soft texture
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 3/4 cup Warm Water
- 2 tablespoons Vegetable Oil
For the Spicy Lamb Filling
- 1 pound Ground Lamb high-quality meat for best flavor
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 1 tablespoon Ginger freshly grated
- 1 teaspoon Spices (Cumin, Coriander, Garam Masala) adjust based on spice tolerance
- 2 tablespoons Tomato Paste
- 1/4 cup Fresh Cilantro for garnish
For Serving
- 2 pieces Lime Wedges for garnish
- to taste Chili Sauce optional for extra spice
Instructions
Dough Preparation
- In a large bowl, blend all-purpose flour, glutinous rice flour, baking powder, salt, and sugar. Gradually mix in warm water and vegetable oil until a smooth dough forms.
- Transfer the dough onto a floured surface and knead for about 10 minutes until it feels smooth and elastic.
- Cover your kneaded dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- In a skillet over medium heat, sauté finely chopped onions until translucent, then add minced garlic and grated ginger, cooking until fragrant.
- Stir in the ground lamb, spices, and tomato paste, allowing it to simmer until cooked through.
- Finish with fresh cilantro.
Bun Assembly and Cooking
- After resting, divide the dough into equal portions. Roll each portion into a ball, flatten it, and place a scoop of the lamb filling in the center.
- Gather the edges and pinch to seal, ensuring no filling escapes.
- Line your steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the buns with space between them and steam for about 15-20 minutes.
- Serve warm, garnished with lime wedges and a drizzle of chili sauce.
Notes
Optional: Try serving with a side of garlic soy sauce for dipping.