Steamed buns
Description
The dish is prepared without unnecessary complications. So, I'll tell you: the finished dish can be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started!
- 2
Step 2
2. Dissolve the yeast and sugar in warm water. Mix the flour with salt and baking powder.
- 3
Step 3
3. Pour the yeast into the flour and knead the dough.
- 4
Step 4
4. The dough should be soft and pliable, not sticking to your hands. Let it rise in a warm place for 1–1.5 hours. You can leave it in a bowl covered with a towel, or place it in a bag and put it in a warm spot—just don't tie the bag tightly, leaving room for the dough to rise.
- 5
Step 5
5. Now for the filling. Wash the chicken fillet, cut it into small cubes, and add soy sauce and soft butter. Mix well; the filling is ready. Let it sit and marinate, waiting for its moment.
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Step 6
6. Punch down the risen dough with your hands and knead briefly. Divide into 16 pieces.
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Step 7
7. Roll out each piece thinly. Place a tablespoon of meat filling in the center. Optionally, add a piece of butter on top.
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Step 8
8. Assemble the "knot" following the principle of a hinkali.
- 9
Step 9
9. Grease the bottom well with vegetable oil so the buns don't stick. Place them apart. Cover with a lid and let rise for 20 minutes. Then steam for 30 minutes.
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Step 10
10. The steamed buns are ready. While they were cooking, it got dark outside, so the color of the buns is slightly distorted.
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Step 11
11. Carefully transfer them to plates and serve hot.
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Step 12
12. Inside, they are juicy, delicious, with dough like a bun—porous and soft. Give them a try!