Stuffed Buns Food

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

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.

GRILLED STUFFED CHEESEBURGER BUNS

Steps:

• Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
• Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
• Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
• Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
• Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don't burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

STUFFED HAMBURGER - CABBAGE BUNS WONDERFUL!

Steps:

• Have thawed bread dough ready.
• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, cook ground turkey or beef over medium heat, stirring occasionally, until browned (8 to 10 minutes). Drain fat if using beef.
• Stir in shredded cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon minced garlic.
• Continue cooking, stirring occasionally, until cabbage is crisp-tender (5 to 6 minutes).
• Stir in cheddar cheese and ketchup.
• Divide each bread loaf into four equal pieces.
• On lightly floured surface, roll each piece into a 6 inch circle; place about 1/2 cup meat mixture into each circle.
• Carefully pinch the edges together to enclose the meat and form a bun.
• Place seam side down onto a greased cookie sheet or baking stone.
• In small bowl, stir together the egg and milk; brush each bun with the egg mixture.
• Sprinkle each bun with a pinch of coarse salt, cracked pepper, and/or poppy or sesame seeds.
• Bake for 25 to 30 minutes or until browned.
• Serve with toppings desired.
• (These can easily be shaped into buns and frozen. To reheat, wrap in foil and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until heated through.).