Stuffed Buns Chicken Or Paneer Recipes

STUFFED BUNS - CHICKEN OR PANEER

Steps:

• Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
• Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
• Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
• Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
• Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
• Punch down the dough lightly using your palm and divide the dough equally.
• Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
• Let it sit/prove for another 20 minutes.
• Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
• FOR CHICKEN FILLING:.
• Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
• Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
• Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
• Turn off heat and cool. Add coriander leaves and mix.

UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)

Steps:

• PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• To the hot scalded milk, add the butter, and cool to lukewarm.
• Add the eggs, salt, sugar, and yeast.
• Mix in enough flour to make a medium soft dough as for bread.
• Knead on a floured board until smooth and satiny.
• Return to the bowl, cover, and let it rise until double in bulk.
• Punch down, knead a few times in the bowl, and let it rise again.
• Use any favorite filling in the recipes that follow.
• TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
• Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
• (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
• All edges must be free of filling.
• Shape into an oblong with a plump center and tapering ends (like a football).
• This is the traditional shape of pyrizhky.
• As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
• Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
• Cover and let them rise in a warm place until light, for about 1 hour.
• Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
• Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
• MEAT FILLING: Cook the onion in half of the butter until it is tender.
• Add the remaining butter and the meat.
• Brown the meat lightly.
• Season with salt and pepper.
• Cover and cook over a low heat until done.
• Remove the meat.
• Stir the flour into the drippings.
• Add the soup stock or water, then cook, until the sauce comes to a boil.
• Combine with the meat and cool.
• Mix in the parsley and chopped eggs.
• *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.

2 HOUR BUNS

Steps:

• Combine first 5 ingredients.
• Add eggs and add enough flour to make a soft dough.
• Pat with oil.
• Let rise 15 minutes and punch down every 15 minutes to make an hour.
• After the hour form into buns, and place on greased pans.
• Let rise another hour, and bake at 350 degrees for 20 minutes.

STEAMED STUFFED BUNS

Steps:

• Chop the celery finely and squeeze the extra juice out. Mix with other ingredients for the filling and stir until all the ingredients well combined. Set aside.
• Combine all the ingredients for the dough and mix until dough forms. Knead the dough until smooth. Cover with plastic wrap and let stand 60 minutes until the dough double in size.
• Punch the dough down to release gases. Divide dough into 10-12 equal portions, each is about 30-40 grams and let stand for 10 minutes. Roll each dough on lightly floured surface into a circle, 13-15 cm in diameter. The center of the circle should be thicker than the edge. Place one portion of the prepared filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun.
• Cut waxed paper into 10-12 squares and brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Let the buns stand for 30 minutes.
• Bring a pot of water to boil and steam the buns over the medium heat for 18 minutes.

STUFFED BUNS

Steps:

• Preheat oven to 350ºF. In a skillet over medium heat, add oil and when it gets hot, add onion; sauté until soft, about 2 minutes. Add beef and cook until no longer pink. Half way through cooking, crack some freshly ground black pepper.
• When cooked, drain fat and return meat to skillet. Add the remaining ingredients except dinner rolls; mix well. Warm the mixture for 5 minute.
• Make a small incision in the buns and stuff with beef mixture. Place them in a baking dish side by side facing up and bake for 10 minutes. Serve immediately with mustard or any preferred condiments.