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1
Mix the yeast and warm water, let stand until foamy, about 5 minutes.
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2
Sift the flours, sugar, and salt into a large bowl.
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3
Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms
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4
Form the dough into a ball and knead, adding in more water or flour as necessary to form a smooth but tacky dough.
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5
Knead for about 5 minutes until smooth. Place dough in an oiled bowl and cover with plastic wrap
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6
Let rise until doubled in size, about 1 hour. To test the dough for readiness, poke it with your finger, if the dent remains and does not spring back, the dough is ready.
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7
In a food processor, chop onion, garlic, chard and cilantro until minced finely.
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8
In a medium bowl stir together beef, chard mixture, egg, corn meal, soy sauce, vinegar, lemon juice, salt, pepper, and sugar. Cover and refridgerate until ready to use.
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9
After the dough has risen, cut the dough into 16 pieces.
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10
Roll each piece into a circle and place a spoonful of filling in the center of each pancake.
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11
Place a filled circle in your non-dominent hand and use your other hand to fold pleats in the dough to seal the buns.
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12
Coat the bottom of a pan with a thin layer of vegetable (or similar) oil and turn heat to medium
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13
When the oil is hot and the buns, seam side down and cook for 4-5 then flip and cook for an additional 4-5 minutes.
