Spicy Hot Dog Bao

Spicy Hot Dog Bao

Previous Next INGREDIENT Spicy Hot Dog Bao European Print This
Serves: Makes 10
Nutrition facts: – calories – fat


10 small sausages or hot dogs

vegetable oil for brushing and grilling

1 tbsp black sesame seeds

Japanese tonkatsu sauce or your choice of barbecue sauce, to serve

Japanese Kewpie mayonnaise or your choice of mayonnaise, to serve

Marion’s Kitchen Coconut Sriracha or your choice of hot sauce, to serve



360g all-purpose plain flour, plus extra for dusting

4g baking powder

5g instant dry yeast

35g white sugar

180g warm water

35g vegetable oil

20 ml milk

10 squares of baking paper (about 10x10cm)


Spicy Red Cabbage Relish:

1 cup finely sliced red cabbage

1 cup finely sliced spring onion

1 long red chilli, finely sliced

zest of 1 lime

juice of 1 lime

1 tsp sugar

1 garlic clove, finely grated


To make the bao, place the flour, baking powder, yeast and sugar in a large bowl. Make a well in the dry ingredients and pour in the water, vegetable oil and milk. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.


Once risen, transfer the dough to a work surface. ‘Punch down’ the dough by kneading it for a couple of minutes. The aim here is to remove as many air bubbles as possible.


Roll the dough into a sausage shape and divide into 10 pieces. Then roll each piece into a rough mini hot dog bun shape. Place on a piece of baking paper. Brush the tops with vegetable oil and sprinkle with the sesame seeds. Cover with a damp tea towel. Set aside to rise for 30 minutes.


Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns, in batches, for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving.


For the spicy red cabbage relish, combine ingredients in a bowl. Set aside until ready to serve.


Cook the sausages or hot dogs on an oiled barbecue grill plate or in a frying pan lightly brushed with oil. Slice open each bao and fill with spicy red cabbage relish and a hot dog. Drizzle with tonkatsu, mayonnaise and Coconut Sriracha.

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