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

• 330 g flour
• 3g Salt
• 130ml Milk
• 5 g Dry baker's yeast
• 30 g Sugar
• 80ml Water
• Sunflower oil

For the caramelized onion:

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

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

3. Then, join the dough from the first step with that of the second. 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 flatten the dough with the rolling pin until you obtain a dough approximately 1cm thick.

6. Cut circles about 8 cm in diameter, spread them gently with sunflower oil on the upper side and fold them in half forming a crescent-shaped bun. If there is extra dough, knead it again and form more balls.

7. Place a piece of baking paper on the bottom of the steam basket.

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

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

10. Cover and close the pot. Turn the heat to medium-high until the pressure indicator shows its first ring (in the PERFECT PREMIUM or PRO models, place the handle selector in position 1).

11. When the pressure indicator shows its first ring, turn off the heat and let the pressure indicator of the WMF cooker lower itself for 5 minutes, until the cooking rings are visible, then open the cooker immediately and remove the baths. .

12. Repeat from point 7 until you finish all the buns.

1. In a pan 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 sauté until it has completely evaporated and the liquid is reduced.

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

4. Let it cook for an hour with the lid on, making sure there is enough liquid in 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 remains dry.

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

1. Using a knife, cut the chives 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 chives and spices and reserve the mixture.

1. Gently heat the duck and onion.

2. Open the bun and fill it with the ingredients to your liking. Ready!

3. Optionally, you can add Tonkatsu sauce.