Cumin Brisket Bao MAKES AROUND 20 BUNS • PREP 35 MINS | Umami

Ingredients

• For the filling
• 5 tbsp neutral oil
• 500g (1lb 2oz) beef brisket, cut into 5cm (2in) pieces
• 5 garlic cloves, finely chopped
• 2.5cm (lin) piece of fresh root ginger, peeled and grated
• 1 medium-sized red onion, sliced
• 4 tsp cumin seeds, toasted (see page 9)
• and ground
• 2 tsp coriander seeds, toasted (see page
• 9) and ground
• ½ tsp freshly ground black pepper
• ½ tsp freshly ground Sichuan peppercorns
• 3 tbsp Shaoxing rice wine
• 3 tbsp light soy sauce
• 2 tbso light (soft) brown sun:I medium -sized red onion, sliced 4tsp eumin seeds, toasted (see page 9) and ground
• NOTE
• Once the bao are cooked, take the pan off the heat and leave it to cool with the lid on for a couple of minutes before serving.