for 4 person

Dough

1 ¾ dl	water
½ tbsp	birnel (pear syrup)
1 tbsp	sunflower oil
30 g	baby spinach, roughly chopped
350 g	white flour
½ tsp	salt
1 parcel	dry yeast (approx. 7 g
1 tsp	baking powder

Filling

	olive oil, for frying
1	garlic clove, squeezed
1	spring onion incl. green part, finely chopped
250 g	mixed mushrooms, finely chopped
80 g	baby spinach, roughly chopped
½ bunch	flat-leaf parsley, finely chopped
2 tbsp	balsamic vinegar
1 tsp	birnel (pear syrup)
½ tsp	salt

How it's done

Dough

Puree the water, pear syrup, oil and spinach until smooth, place in a bowl. Mix the flour, salt, yeast and baking powder, add to the liquid, knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature.

Filling

Heat a dash of oil in a non-stick frying pan. Add the garlic and spring onion, sauté briefly. Add the mushrooms, stir fry for approx. 5 mins. Add the spinach, parsley, balsamic and pear syrup, season with salt, mix, cook for approx. 5 mins., leave to cool.

To shape the buns

Roll out the dough to approx. 4 mm thick, cut out 10 circles (each approx. 11 cm in diameter) using a cutter. Flatten the edges of the circles a little, spread approx. 1½ tbsp of filling in the middle. Pull the edges over the filling and press together firmly. Cover the buns and leave to rise for approx. 15 mins.

Steamed buns

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the buns (with the opening facing downwards), cover and steam over a medium heat for approx. 15 mins.

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