Buckwheat Buns With Old Dough

  • 350 g Minced meat
  • 1/2 tbsp Maggi sauce
  • 1/2 tbsp Dark soya sauce
  • 1/2 tsp Chicken bouillon
  • 1/3 tsp White pepper powder
  • 1 tsp Sugar
  • 80 g Water
  • 10 g Scallion
  • 10 g Ginger
  • 180 g Cabbage
  • 50 g Carrot
  • 1/2 tbsp Sesame oil
  • 185 g Milk at 40C/104F
  • 2 tsp Honey
  • 70 g Buckwheat flour
  • 230 g German #550 flour
  • 4 g Instant dry yeast
  • 80 g Old dough
  • 1 g Baking soda
  1. Thinly slice the cabbages and carrots, sprinkle some salt over and set aside briefly. Use your hand to squeeze out the excess liquid from the vegetables. Set aside. Mix 80 grams of water, 10 grams each of ginger and scallion thoroughly in a blender. Season the minced meat with maggie, dark soya sauce, chicken bouillon, white pepper powder and sugar. Add ginger-scallion mixture into the meat and stir in a clockwise direction until thick and stiff. Add in drained cabbages and carrots, and finally drizzle in the sesame oil. Stir all until thoroughly combined.
  2. In a mixing bowl, place in milk and honey, then add the buckwheat, wheat flour, and yeast. Mix on low speed until a dough forms a ball. Add in old dough and stir until combined. Increase the speed and continue beating until the dough ball becomes smooth. Cover it with plastic film and rest for 20 minutes at warm spot. Shape the dough into a long roll and divide into 35 grams portions. Flatten each portioned dough with the bottom of your palm. Roll the dough out forming a disk of with the edges thinner than the center.
  3. Hold a wrapper with some filling in the middle with your left hand, fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to seal and enclose the filling. Cut out squares of baking paper and place on the buns. Allow them to rest for about 30 minutes. Steam over boiling water for 10-15 minutes on medium-high fire. Turn off the heat and transfer the buns onto the serving plate after one minute.


pigpigscorner 10/1/09 11:56

The filling sounds yummy and great wrapping skills you have there. What is old dough?

lilyng 11/1/09 15:35


most beautiful pleats - i have yet to achieve it.

Angie  12/1/09 16:26

lily, pigpigcorner

Thank you. you guys.
Old dough is a piece of dough from the previous batch of bread to create a starter dough for the next batch.

Esther 1/5/10 08:10

so pretty.

but what if you don't have old dough? what should you do then? sorry if this question is stupid.

Angie's Recipes 1/5/10 09:59

Esther: You will need to have one....just mix flour (say 100 g) and water(65% water), 1-2 grams of dry yeast, a little of salt to make a dough, and leave the dough, covered, for a couple of hours and use it as an old dough.


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