for 20 pieces

Dough

350 g	white flour
1 parcel	dry yeast (approx. 7 g)
1 tbsp	icing sugar
1 tsp	baking powder
½ tsp	salt
2 dl	water
½ dl	sunflower oil

Pear dip

2	shallot
2	red chilli
2	pear

a little	oil
2 tsp	sugar
½ tsp	ground coriander seeds
2 tbsp	apple vinegar
2 tbsp	water

Buns

220 g

raclette cheese in slices

How it's done

Bamboo steamer basket

One bamboo steamer basket with three levels, each lined with baking paper.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the water and oil, pour into the bowl.

Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature.

Pear dip

Finely chop the shallots and chillies, peel and dice the pear.

Heat the oil in a pan. Sauté the shallots for approx. 5 mins. Add the chillies, diced pear, sugar and coriander seeds, cook briefly. Pour in the vinegar and water, cover and cook for approx. 5 mins., set aside.

Buns

On a lightly floured surface, roll out the dough to approx. 5 mm thick, cut out 20 circles (each approx. 8 cm in diameter) using a cutter.

Cut the cheese into cubes and place in the middle of the circles. Fold up the pieces of dough, place in the prepared steamer basket with the opening facing upwards, cover and leave to rise for a further 30 mins.

To steam

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Cover the buns and steam over a medium heat for approx. 10 mins. Serve with the pear dip.

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