Bao with kimchi and folded omelette recipe | TASTE

Ingredients

• For the bao:
• 2 t active dry yeast
• 3⁄4 cup water
• 310 g flour
• 32 g cornflour
• 3 T sugar
• 1⁄4 t baking powder
• 40 g duck fat or butter
• For the kimchi, mix:
• 1 Chinese or plain cabbage, chopped into large pieces
• 30 g coriander, roughly chopped
• 100 g spring onions, sliced
• For the kimchi dressing, mix:
• 3 T Korean red pepper paste
• 1 T fish sauce
• 3 limes, juiced
• 1 t dried chilli flakes
• 1⁄3 cup rice wine vinegar
• 1 x 10 cm piece ginger, finely grated
• 4 garlic cloves, finely grated
• 4 spring onions, sliced
• 4 T soya sauce
• For the omelettes:
• 20 free-range eggs, whisked
• 3 T milk
• Sea salt and freshly ground black pepper, to taste
• 3 T butter or ghee
• salt, to taste
• white pepper, to taste