Stuffed with a cabbage filling, these yeast buns are fried until golden here, but are also commonly served steamed.
- 600 g (4 cups) plain flour
- 2 tsp (1 x 7 g sachet) dry yeast
- 2 tbsp vegetable oil, plus extra, to shallow-fry
- 1 small (1.2 kg) cabbage, grated
- 1 garlic clove, crushed
- ½ onion, finely diced
- 1 tbsp olive oil
- 1 carrot, finely grated
- 2 hard-boiled eggs, grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 hours and 30 minutes
Place flour, 1 teaspoon of salt, yeast, oil and 400 ml warm water in a bowl and mix to form a dough. Turn out onto a lightly floured work surface and knead for 6 minutes or until smooth and elastic. Set aside in a warm, draught-free place for 1½ hours or until dough doubles in size. Punch down dough. Set aside for a further 1 hour or until risen.
Meanwhile, place cabbage, garlic and onion in a bowl. Season with salt and pepper. Heat oil in a frying pan over medium–high heat. Add cabbage mixture and cook for 3 minutes or until wilted. Add carrot and cook for 3 minutes or until cooked through.
Remove pan from heat and gently stir in grated eggs. Season then set aside to cool.
Dust dough with flour and shape into a large 6 cm-thick log. Slice into 25 rounds and roll out each piece into a 10 cm-long oval, about 3 mm thick. Place 3 tablespoons of cabbage mixture in the centre of each oval, fold in sides and pinch edges together to enclose. Flatten slightly to make ovals a uniform shape.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop ovals into oil and fry, turning halfway, for 6 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Serve immediately.
Photography Tom Donald.
As seen in Feast magazine, July 2014, Issue 33.