Chinese Beef And Chard Buns

1. 1

   Mix the yeast and warm water, let stand until foamy, about 5 minutes.

2. 2

   Sift the flours, sugar, and salt into a large bowl.

3. 3

   Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms

4. 4

   Form the dough into a ball and knead, adding in more water or flour as necessary to form a smooth but tacky dough.

5. 5

   Knead for about 5 minutes until smooth. Place dough in an oiled bowl and cover with plastic wrap

6. 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.

7. 7

   In a food processor, chop onion, garlic, chard and cilantro until minced finely.

8. 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.

9. 9

   After the dough has risen, cut the dough into 16 pieces.

10. 10

    Roll each piece into a circle and place a spoonful of filling in the center of each pancake.

11. 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.

12. 12

    Coat the bottom of a pan with a thin layer of vegetable (or similar) oil and turn heat to medium

13. 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.

* Per serving · 4 servings · Values may vary.