Homemade cabbage buns
Description
Perfectly pairs with tea and coffee. You can use either fresh or fermented cabbage for the buns—choose according to your preference. I suggest finely chopping fresh cabbage, sautéing it, and using it as a filling. To achieve a shiny, golden crust, brush the buns with egg. This recipe is simple and easy. The yeast dough rises quickly if covered with a dry, thick cloth and left in a warm place. I don't recommend covering the dough with plastic wrap—yeast dough needs to breathe, so use a regular cotton towel. I always use as much flour as the dough can absorb. Never make it stiff, as such dough won't rise properly and the buns won't be soft after baking. For more details, see the recipe. Serve warm or cooled. Ideal with tea.
Instructions
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Step 1
1. Prepare the ingredients as listed. Wash and peel the vegetables. Thinly shred the cabbage, slice the onion into half-rings, and grate the carrots on a coarse grater. In vegetable oil, sauté the onion for a few minutes, then add the carrots, and after 2–3 minutes add the cabbage, tomato paste, salt, and pepper. Simmer uncovered until all the vegetables are soft. The liquid should completely evaporate. At the end, you can add some herbs. Let the filling cool down, then proceed to preparing the dough.
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Step 2
2. Add salt, sugar, and yeast to warm milk. Dissolve all ingredients. I take salt with a teaspoon and then level it off with a knife.
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Step 3
3. Sift the flour a couple of times to aerate it. Add it to the milk in portions, stirring with a spoon to form the dough. During the process, add vegetable oil or melted butter, whichever is available.
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Step 4
4. Knead the dough into a ball. The dough should not be stiff; it's enough that it comes together into a ball and doesn't stick to your hands. Cover it with a towel and place in a warm spot for 30–40 minutes. I preheat the oven to 40°C, put the bowl with dough inside, and close the door. Under these conditions, the dough rises almost instantly!
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Step 5
5. Here's my dough after 30 minutes. Press it down with your hands and gather it back into a ball.
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Step 6
6. Divide the dough into portions: 8-10 pieces for large buns, 12-14 pieces for smaller ones. Roll out each piece of dough and place the filling in it.
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Step 7
7. Pinch the edge well, as with dumplings.
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Step 8
8. Lightly press the seams with your palm and flip the turnover.
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Step 9
9. Line a baking sheet with parchment paper and brush it with vegetable oil. Place the buns seam-side down, leaving a little space between each. Let them rise in a warm place for about 20 minutes. Then brush with beaten egg and bake at 180°C for 30 minutes.
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Step 10
10. Homemade cabbage buns are ready! Aromatic, tender, impossible to resist! Try them and