Stuffed Steamed Buns

Makes 12

Hands-on time: 45 minutes

Hands-off time: 2 hours

INGREDIENTS

⅓ cup Rama Original 70% Fat Spread

1 cup lukewarm milk

1¼ tsp dry instant yeast

3 cups (375g) cake flour

⅓ cup (67g) granulated sugar

1½ cups leftover cooked mince

½ tin (200g) chakalaka

Serving suggestion: Chutney

Salad

METHOD

1. In a small bowl, add 2 tablespoons of Rama Original 70% Fat Spread and microwave for 10 seconds until just melted. *Chef’s Tip: Rama is perfect for spreading, baking, and cooking!

2. In a large mixing bowl, add the melted fat spread, milk, yeast, cake flour, and sugar. Mix with a wooden spoon until a rough dough has formed.

3. Transfer the dough to a clean surface and knead for 15 minutes until a smooth dough ball has formed. *Chef’s Tip: If the dough gets too tough to knead, allow it to rest for a few minutes in between!

4. Divide the dough into 12 equal balls. Cover with a damp cloth and rest for 15 minutes.

5. Combine the cooked mince and chakalaka in a bowl and set aside until needed. *Chef’s Tip: The perfect opportunity to use any leftover protein!

6. On a lightly floured surface, roll each dough ball into a 10-12cm disk. Spread ½ a teaspoon of fat spread to the centre of each disk and top with 2 tablespoons of filling.

7. Carefully enclose each ball, pinching together the edges, ensuring it’s sealed well. *Chef’s Tip: Add a little water when pinching the edge of the dough to seal the buns well!

8. Line 2 large baking trays with baking paper and place each stuffed dough ball, sealed-side down, on the baking trays. Cover with cling wrap and allow the buns to proof or rise for around 1 hour until doubled in size.

9. Add boiling water to a medium pot, filling halfway. Add a pot tripod or colander to the water, ensuring the water does not touch the surface of the tripod or the base of the colander. Add a square piece of baking paper on the tripod or colander. *Chef’s Tip: Alternatively, use an electric steamer or steaming basket!

10. Once the buns have been proofed, place them spaced out on the tripod, 2-4 at a time, and bring the water to a gentle simmer.

11. Tie a kitchen cloth over the lid and cover the pot, with the lid slightly ajar. Ensure the buns aren’t too close to the edge of the pot as they will rise when steaming. *Chef’s Tip: The kitchen cloth will prevent the water droplets from falling on the buns!

12. Steam the buns for 10-12 minutes, switch off the heat, and allow the buns to stand for 3 more minutes, while still covered. Remove the cooked buns and repeat the steaming for the remaining 2 batches.

13. Transfer the steamed buns to a platter. Spread the remaining amount of Rama fat spread over the warm steamed buns.

14. Serve with chutney and a fresh side salad and ENJOY immediately!