Duck Bao Buns

Method

1. Combine all the ingredients for the sauce in a pot, bring the mixture to simmer, remove from heat and let it sit for a few minutes (up to 30 min – the longer you let it sit, the more intense the flavour gets). Then strain the sauce directly into another pot, add the corn starch and whisk until the sauce gets nicely thick.
2. Open and strain the sauerkraut. Slice cabbage, carrots, bell peppers, cucumber and radish into small stripes.
3. Over medium heat, heat some vegetable oil in a pan, then add the vegan duck and fry for 3-4 minutes until nicely caramelized. Add the carrots and bell pepper, stir-fry for 1-2 more minutes, then remove from the heat and deglaze with the sauce.
4. Assembly time! Fill your bao buns or Chinese pancakes with the mixture and add cabbage, cucumber and radish. For garnish, sprinkle some toasted cashews and some freshly chopped coriander
5. Bring the water to a boil and add the flour to a bowl.
6. Pour the boiling water into the flour and with the help of a spatula, combine until a dough starts to form. Once the dough has cooled down a little, kneed it with your hands until well combined, then cover the bowl with cellophane wrap and let it rest for 15-30 mins.
7. Remove the dough from the bowl, form into a long roll and cut into even pieces (approx. 12-16 pieces). Form each piece into a little circle. Drizzle a few drops of oil on one circle, then stack another one on top. With a rolling pin, roll these two circles out into big, think pancakes.
8. In a non-sticky pan, add a drizzle of vegetable oil over medium heat, then cook each pancake for approx. 2 minutes on each side until nicely swollen.
9. Remove the pancakes from the pan and peel them apart. To keep them warm, put the pancakes on a pre-heated plate and cover with a kitchen towel.