Bapao with minced meat

Peel and grate the ginger. Slice the garlic.

Heat a frying pan without oil or butter and fry the mince over medium heat (approx. 2 min.).

Add the garlic, ginger and ketjapmarinadetoe and cook for another 5 minutes. Season with salt and pepper. Change regularly.

In the meantime, mix the self-raising flour, salt, baking powder and milk for the rolls. Stir with a spoon into a coherent whole.

Sprinkle your hands with flour, remove the dough from the bowl and knead for 5 minutes. Divide into 10 equal balls.

Form a tub of the balls with your thumb and fill each ball with 1½ tbsp chopped mixture. Squeeze the dough well again. Shape nice balls.

Bring a layer of water of 4 cm to a boil in a pan and place the steam basket above it. Cut 9 pieces of baking paper of approx. 8 x 8 cm.

Place pieces of parchment paper on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.

Place 3 to 4 rolls of bread and steam with the lid on the pan in 15 to 20 minutes until done. Repeat with the rest.

Serve the bapao with the chilli sauce.