Meat Buns with Garlic Sauce
Fragrant and hearty pastries made from tender dough with a juicy meat filling. This recipe uses chicken mince, but it can be replaced with any other according to preference. These proportions make 12 pieces.
- Total cooking time
- not set
- Number of servings
- 12
- Recipe difficulty
- 4 / 5
Ingredients
for 12 servings
- milk 250 ml
- sugar 15 g
- dry yeast 7 g
- salt 5 g
- vegetable oil 50 ml
- flour 400-450 g
- minced meat 700 g
- onion 150 g
- greens to taste
- salt
- pepper
- vegetable oil 50 ml
- cold boiled water 40 ml
- garlic cloves 5-7 clove
- greens to taste
- salt
Instructions
Preparing the starter
Step 1 of 29
Warm the milk (it should be warm, not hot).
Step 2 of 29
Stir in the sugar.
Step 3 of 29
Add the yeast.
Step 4 of 29
Mix well.
Step 5 of 29
Stir in 150 g of flour.
Step 6 of 29
Leave to rise.
Dough Preparation
Step 7 of 29
Pour vegetable oil into the starter.
Step 8 of 29
Add salt.
Step 9 of 29
Mix.
Step 10 of 29
Add the remaining flour.
Step 11 of 29
Knead the dough (knead for at least 10 minutes).
Step 12 of 29
Place the dough in a bowl.
Step 13 of 29
Leave it to rise.
Preparing the filling
Step 14 of 29
Finely chop the onion.
Step 15 of 29
Chop the herbs.
Step 16 of 29
Mix the minced meat with the onion and half of the herbs (the remaining half will be used for the topping).
Step 17 of 29
Add salt and pepper.
Step 18 of 29
Mix well.
Step 19 of 29
Divide the dough into 12 balls (50–55 g each).
Step 20 of 29
Roll them out.
Step 21 of 29
Add the filling.
Step 22 of 29
Pinch the edges tightly.
Step 23 of 29
Line a baking pan (25x35 cm) with parchment paper or lightly grease it with oil. Place the buns seam side down.
Step 24 of 29
Let them rise. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.
Preparing the glaze
Step 25 of 29
Combine water and vegetable oil. Add a pinch of salt.
Step 26 of 29
Add garlic pressed through a garlic press.
Step 27 of 29
Add herbs.
Step 28 of 29
Mix well.
Step 29 of 29
Remove the buns from the oven. Spread the topping evenly over the top.