Steamed raclette buns with pear dip


Total time: 2hr 30m
Preparation Time: 60m

Servings
For 20 piece


Author

Florian (FOOBY Team)


Nutritional Information

Contains 142 Kcal, 5g Protein, 16g Carbohydrates, 6g Fat


Ingredients

  • Dough
  • 350 g white flour
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 1 tbsp icing sugar
  • 1 parcel dry yeast (approx. 7 g)
  • 2 dl water
  • 0.5 dl sunflower oil
  • Pear dip
  • 2 red chilli
  • 2 pear
  • 2 shallot
  • 0.5 tsp ground coriander seeds
  • 2 tbsp water
  • 2 tbsp apple vinegar
  • 2 tsp sugar
  • a little oil
  • 220 g raclette cheese in slices

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Instructions

  • Bamboo steamer basket

    One bamboo steamer basket with three levels, each lined with baking paper.
  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the water and oil, pour into the bowl.
  • Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature.
  • Pear dip

    Finely chop the shallots and chillies, peel and dice the pear.
  • Heat the oil in a pan. Sauté the shallots for approx. 5 mins. Add the chillies, diced pear, sugar and coriander seeds, cook briefly. Pour in the vinegar and water, cover and cook for approx. 5 mins., set aside.
  • Buns

    On a lightly floured surface, roll out the dough to approx. 5 mm thick, cut out 20 circles (each approx. 8 cm in diameter) using a cutter.
  • Cut the cheese into cubes and place in the middle of the circles. Fold up the pieces of dough, place in the prepared steamer basket with the opening facing upwards, cover and leave to rise for a further 30 mins.
  • To steam

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Cover the buns and steam over a medium heat for approx. 10 mins. Serve with the pear dip.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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