![]() If you want to get ahead, make the filling and dipping sauce the day before. This is a great vegetarian filling for buns and hand pies alike. Yotam Ottolenghi’s rainbow chard and tofu buns with sweet ginger dipping sauce. Rainbow chard and tofu buns with sweet ginger dipping sauce Serve with your favourite dipping sauce or a small bowl of black rice vinegar. Turn off the heat and use tongs carefully to lift each bun fried side up on to a large plate. Remove the lid and carry on cooking uncovered until all the water has evaporated and the buns are cooked through. Taking great care – it might spit! – pour 160ml boiling water around the edges of the pan (ie, not over the buns), add the star anise, cover the pan with its lid and leave to steam for six minutes. Return the pan to the heat and fry the buns for two minutes, until golden and starting to crisp up underneath. Once it’s hot, take off the heat and carefully arrange the buns seam side down in the pan, so they cover its base it’s OK if they touch slightly, but you don’t want them to be snug. To cook the filled buns, put the vegetable oil in a large (28cm), nonstick frying pan for which you have a lid on a medium-high heat. Put the dough spiral side down on a lightly floured surface and repeat with the remaining discs of bun dough. ![]() Pinch and twist the peak into a spiral, then tear off and discard the top half-centimetre of dough. Use your fingers to twist and seal the top edges together, so it now looks like a money bag. Use your other hand to lift the edges of the disc up and over the filling, so they meet at the top and enclose it. To shape the buns, put one disc in the palm of your non-dominant hand and put a spoonful of your filling of choice in the middle – I’ve given a couple of filling ideas below, but you can just about put anything you fancy inside. Cut this into 15 pieces of about 30g each, then, using a rolling pin, roll each piece into a 3mm-thick, 9cm-diameter disc and flour generously. Knead well to knock out all the air, then roll into a 4cm-wide sausage. Take the risen dough out of the bowl and put it on a lightly floured work surface. Shape the dough into a ball, return to the mixer bowl, cover with a damp cloth and put in a warm place for about 50 minutes to an hour, to prove until doubled in size. Turn up the speed to medium-high and mix for 10 minutes more, until smooth and pliable. Mix on a medium speed, then beat in the sesame oil and 175ml of lukewarm water until it forms a dough. Put the first five ingredients in the bowl of a stand mixer fitted with the dough hook, keeping the yeast and salt separate and on opposite sides. I’ve given some ideas in the subsequent two recipes.ģ00g strong white bread flour, plus 1 ½ tbsp extra for dustingģ50-400g your filling of choice (see below for ideas)ĭipping sauce or black rice vinegar, to serve Once you’ve made the dough, use whatever fillings you fancy to turn it into dumplings. This dough can be steamed to make baos or fried to make pot stickers if you’re partial to an extra-crisp shell, they can also be deep-fried.
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