Chinese Bautze

Ingredients for 1 servings:

• 500 g flour
• 250 ml water, lukewarm
• 1 bag(s) of dry yeast
• 500 g minced meat
• 1 egg(s)
• salt and pepper
• 1 tsp, heaped ginger, also fresh
• 1 tsp, heaped spice mix (Chinese)
• 1 stalk(s) leek, or 1 large onion
• 1 small can/s of bamboo shoot(s)
• 2 cloves garlic
• Sauce (Teriyaki)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

filled yeast dough rolls, steamed

Put the flour in a bowl. Dissolve the yeast in the lukewarm water and then mix it with the flour. Knead the dough until it no longer sticks to your fingers. Then cover the dough with a damp towel and let it rest for 15 minutes. During this time, mix the minced meat and the remaining ingredients until it forms a sticky mass. (This also works in the Thermomix for 15 seconds on speed 6.) Then spread some flour on the work surface and divide the dough into four equal pieces. Roll these pieces into 2 cm thick sausages and divide these into 5 equal pieces. Roll the pieces of dough into round dough pieces about 10 cm in diameter. Take the pieces in your hand and, using a tablespoon, fill them with the filling. Then press the edges of the dough together at the top like a parcel and then twist them until everything is well sealed. Line a sieve with a damp cloth and place the dumplings on it. Place the sieve in a pot filled with water and steam the dumplings for 15 minutes. (Place some baking paper in the Thermomix Varoma, place the dumplings on it, and then set Varoma speed 2 for 12 minutes.) The dumplings taste great with teriyaki sauce. They’re also delicious cold. These yeast dough rolls are available almost everywhere in China.