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For garnish
Le magret de canard fumé prétranché
1 pack of smoked duck breast or smoked goose breast
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1 carrot
1 new onion
4 cherry tomatoes
40g of bean sprouts
4 cabbage leaves
Coriander and chives
1 pinch of salt and a little pepper
1 tablespoon of soy sauce
1 tablespoon of sesame oil
For the dough
200 gr of flour
120 ml of milk
10 gr of baker's yeast
1 pinch of salt
1 pinch of sugar
1 tbsp olive oil
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Put the baker's yeast in the milk and let heat slightly.


Add the flour, salt, sugar and milk. Mix everything, then add the olive oil and knead.


Cover and let rest 1 hour at room temperature.


Divide the dough into 4 and roll out to form an oval about 15 cm long and 10 cm wide.


Brush half of olive oil then fold the dough to make a calzone.


Cook your gua bao in a bain-marie (if possible in a bamboo basket, advice: put a baking paper between the gua bao and the bamboo basket to prevent the dough from sticking).


Prepare the salad: slice and mix all the ingredients then add the salt, pepper, soy sauce and sesame oil.


It's time to garnish your gua bao.