Gua-bao: Chinese steamed bread stuffed with duck and caramelized onion

• 330 g Flour
• 3 g Salt
• 130 ml Milk
• 5 g Dry bakery yeast
• 30 g Sugar
• 80 ml Water
• Sunflower oil

For the caramelized onion:

1. In a large bowl, mix the yeast, a tablespoon of flour and the sugar, pour in the milk and mix; let it rest covered until it becomes foamy and begins to expand.

2. Meanwhile, in another large bowl, make a well in the centre of the flour, add the salt, water and the rest of the milk. Stir the ingredients together until you obtain a homogeneous mixture. Let it rest until the mixture from the first step reaches its fullness.

3. Next, combine the dough from step one with the dough from step two. Knead the dough until it is soft to the touch and has a uniform consistency (about 8-10 minutes by hand or 5 minutes in a mixer).

4. Form a compact ball with the dough and let it rest covered with a clean, dry cloth until it doubles in size.

5. Sprinkle a little flour on the work surface and roll out the dough until you have a dough about 1cm thick.

6. Cut out circles of about 8 cm in diameter, lightly grease the top with sunflower oil and fold in half to form a crescent-shaped ball. If there is any extra dough left, knead it again and form more balls.

7. Place a sheet of baking paper on the bottom of the steamer basket.

8. Place the buns well separated in the basket. Let them rest at room temperature covered with a cloth until they double in size. Set the remaining buns aside on baking paper and cover them with a cloth.

9. Pour 1/2 litre of water into the WMF PERFECT pot, place the separator tripod on top of it and the loaded basket.

10. Place the lid on and close the pot. Set the heat to medium-high until the pressure indicator shows its first ring (in the PERFECT PREMIUM or PRO models, set the selector on the handle to position 1).

11. When the pressure indicator shows its first ring, turn off the heat and let the pressure indicator of the WMF pressure cooker drop on its own for 5 minutes, until the cooking rings are not visible, then open the pot immediately and remove the batons.

12. Repeat from step 7 until you have finished with all the buns.

1. In a skillet with a lid over medium heat, add the onion, a little oil and a pinch of salt. Stir occasionally until the onion begins to brown.

2. Add the wine and fry until it evaporates completely and the liquid is reduced.

3. Place the sugar and a glass of water in the pan. Cover with the lid and continue cooking over medium heat, stirring occasionally.

4. Cook for one hour with the lid on, making sure there is enough liquid at the bottom of the pan. If necessary, add a little more water. At the end of the cooking time, uncover the pan so that the liquid evaporates and the bottom is dry.

5. Once ready, remove the pan from the heat and set aside the contents for later use.

1. Using a knife, cut the spring onions into thin rings on a board.

2. Remove the meat from the duck legs and chop it with a knife.

3. Mix the minced meat with the spring onion and spices and set aside.

1. Gently heat the duck and onion.

2. Open the bun and fill it with the ingredients of your choice. Ready!

3. Optionally, you can add Tonkatsu sauce.