Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Squash
Filling
To fry the buns
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Squash
Mix the squash, oil, cinnamon and nutmeg, spread on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, puree the squash in a blender.
Filling
Heat the oil in a pan. Sauté the garlic, spring onions, mushrooms and leek for approx. 5 mins. Add the ginger and cook briefly. Mix the vegetables with the squash puree, season, leave to cool.
To shape and fill the buns
Divide the dough into 12 portions, shape into balls, flatten a little. Spread the filling in the middle of the buns, fold the dough upwards and seal the buns, flatten a little.
To fry the buns
Heat the oil in a frying pan. Reduce the heat. Fry the buns in batches (filled side up) for approx. 2 mins., turn and fry on the other side for approx. 1 min. Pour in the water, bring to the boil, reduce the heat. Cover the buns and steam over a low heat for approx. 10 mins. Plate up the buns, garnish with the sesame seeds and reserved spring onion greens. Serve the buns with the soy sauce.
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