Steamed Bao with Wagyu Ribs

To prepare the steamed bao with wagyu ribs, first focus on the dough. In a jug, pour the warm water, add the salt 1, the oil 2, and mix until the salt is fully dissolved 3.

In the bowl of a stand mixer, place the flour, add the sugar 4, and the yeast 5. Start the machine and slowly pour in the water and oil mixture 6. Knead until the dough is elastic.

Remove the dough and shape it into a ball 7. In a bowl, pour a drizzle of oil 8, place the dough inside, and cover with plastic wrap 9. Let it rise for 2 hours in a dry place without drafts.

Meanwhile, finely chop the carrot 10, onion 11, and celery. Grate the orange zest 12.

Squeeze it to retrieve the juice 13. Salt the wagyu ribs 14. Pour oil into a pot 15.

Brown all sides of the ribs well 16, then remove the meat and add the vegetables for the sauté 17 along with 2 cloves of unpeeled garlic 17. Sauté for 3 minutes 18.

Return the meat to the pot and add the orange juice 19, the grated zest 20, and deglaze with red wine 21.

Once all the alcohol has evaporated, cover with a lid 22 and cook for 2 hours, turning the ribs occasionally 23. Meanwhile, take the dough and roll it out to form a sheet with a thickness of 0.2 inches 34.

With a pastry cutter of 4.7 inches in diameter, cut out discs 25. Close them in half-moons, placing a piece of parchment paper inside 26 to prevent them from sticking. Cover with plastic wrap 27 and let rise for 30 minutes.

Once cooked, cut the ribs into pieces 0.8 inches thick and 3.9 inches long 28. Remove excess fat from the cooking base 29, then blend briefly 30.

Return the ribs to the cooking base 31 and let them absorb the flavors well. Place the bao in the steamer 32, close the lid 33, and cook for 15 minutes.

Fill the bao with the ribs 34 and complete with chives 35. Your bao with wagyu ribs are ready to be enjoyed 36!