Best 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.

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.