Description
There are many variation of basic buns that exist in most cuisines from the Himalayan region. Fill with kimchi, fresh flavors, and your favorite fillings.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 cup lukewarm water
- 2 tsp dry active yeast
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tbsp vegetable oil + a little more for brushing
- a couple pinches of salt
Instructions
- Activate the yeast by dissolving it in the warm water.
- In a large bowl mix the rest of the ingredients. Lightly whisk to mix well.
- Pour the activated yeast mixture into the mixing bowl and start mixing and kneading and bringing the dough together.
- Pull it out on a well floured surface and knead the dough for 5 to 7 minutes. Sprinkle the dough with little dry flour if the dough is too sticky.
- Transfer the dough into an oiled bowl and brush some more oil on the surface. Cover with a kitchen towel and keep in a warm place to proof for 1 1/2 to 2 hours or till it doubles in size.
- Once the dough doubles in size take it out on a floured surface. lightly press to knock the air out. Roll the dough into a log shape and divide in 4 equal parts if making bigger buns or 5 equal parts if making smaller buns.
- Roll the parts into a ball shape, cover and keep in the warm spot again to proof for 30 minutes. The balls will double in size.
- Roll the balls out into oval shaped of about 1/4 inch thickness. Fold in half and place a parchment paper in between to avoid sticking. Repeat with other balls. Proof for another 30 minutes.
- Steam the buns in a steamer for 10 minutes. Remove the buns from the steamer and fill with desired combination of veggies and sauces. Serve.
- Cook Time: 25 mins
- Category: Side
- Cuisine: Asian