Steamed Lamb Buns | Sanjeev Kapor Khazana | Sanjeev Kapoor | Sanjeev Kapoor Khazana

Refined flour buns stuffed with lamb mixture and steamed.

STEAMED LAMB BUNS

Ingredients

450 grams lamb mince
300 grams refined flour + for dusting
A few cabbage leaves
1 teaspoon fresh yeast
A pinch + ½ teaspoon castor sugar
Salt to taste
2 tablespoons oil
½ tablespoon chopped ginger
1 tablespoon chopped garlic
1 medium onion, finely chopped
½ cup chopped cabbage
White pepper powder to taste
½ cup lamb stock
1 tablespoon oyster sauce
1 tablespoon white wine vinegar
2-3 spring onion greens, finely chopped
1 tablespoon cornstarch

Method

1. Line a bamboo steamer with few cabbage leaves. Place it in a non-stick pan filled with some water and bring water to boil.
2. Take yeast in a bowl. Add a pinch castor sugar and 2 tablespoons lukewarm water, mix and set aside till the yeast activates.
3. Take flour in a bowl. Add activated yeast and salt and mix well. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead again. Cover with a damp muslin cloth and set aside to prove for 10-15 minutes.
4. Heat remaining oil in a non-stick pan. Add ginger and garlic and sauté for a minute. Add onion, mix and sauté till translucent. Add cabbage and sauté for a minute.
5. Add lamb and mix well. Add salt, remaining sugar, pepper powder, lamb stock and oyster sauce, mix and cook on medium heat till done.
6. Add white wine vinegar and spring onion greens, mix and cook till dry. Add cornstarch, switch off heat and mix well. Transfer onto a plate and cool.
7. Dust theworktop withsome flour and place the dough. Divide the mixture into equal portions and shape them into balls. Take each ball, flatten with fingers to make a thin disc. Fill in some lamb mixture and seal the edges.
8. Grease a plate with some oil, place prepared buns, cover with damp muslin cloth and set aside for 10 minutes.
9. Place prepared buns in hot bamboo steamer and steam for 12-15 minutes or till done.
10. Serve hot.

Preparation Time: 30-40 minutes
Cooking Time: 30-35 minutes

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Cuisine - Fusion

Course - starter

Dish - starter