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🍽️ Dampfnudel-Bao with Pork Knuckle

510 kcal · 30 min · 4 servings

Dampfnudel-Bao with Pork Knuckle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Place the pork knuckle in a baking dish.
  3. 3. Roast the knuckle in the oven for about 35 minutes.
  4. 4. Baste the knuckle with the marinade repeatedly while it cooks.
  5. 5. Heat about 200 milliliters of salted water in a pot over medium heat.
  6. 6. Place the steamed buns in a colander.
  7. 7. Steam the buns covered over the hot water for approx. 10 minutes.
  8. 8. Halve the onions and remove the skin.
  9. 9. Slice the onions into thin rings.
  10. 10. Wash and peel the carrot.
  11. 11. Trim the ends of the carrot.
  12. 12. Cut the carrot into fine sticks.
  13. 13. Slice the Napa cabbage into fine strips.
  14. 14. Rinse the cabbage strips.
  15. 15. Place the cabbage in a bowl.
  16. 16. Add 1 tablespoon of salt to the cabbage.
  17. 17. Knead the cabbage thoroughly with the salt.
  18. 18. Remove the cooked pork knuckle from the oven.
  19. 19. Pour the pan juices (drippings) into a frying pan.
  20. 20. Warm the pan over low heat.
  21. 21. Add honey to the pan juices.
  22. 22. Reduce the sauce together with the honey.
  23. 23. Stir the starch in a small bowl with 2 tablespoons of cold water until smooth.
  24. 24. Add the starch-water mixture to the pan.
  25. 25. Let the sauce thicken slightly for approx. 2 minutes.
  26. 26. Remove the steamed buns from the water using a slotted spoon.
  27. 27. Cut each steamed bun in half.
  28. 28. Shred the pork knuckle meat with a fork.
  29. 29. Place the shredded meat on one half of the steamed buns.
  30. 30. Top the buns with the prepared carrots, cabbage, and onions.
  31. 31. Drizzle everything with the warm pan sauce.
  32. 32. Place the second half of the steamed bun on top.
  33. 33. Press the bao firmly together.
  34. 34. Serve the steamed bun with pork knuckle hot.

Nutrition per serving