Bengali-style Stuffed Buns

Ingredients

In the original Malaysian dish, Big pau, the buns are typically steamed and filled with a mixture of meat and vegetables. However, in this Bengali adaptation, the buns are baked instead of steamed, and the filling is made with a combination of vegetables and spices, without the addition of meat. We alse have the original recipe for Big pau, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 cup (150g) cabbage, finely shredded 1 cup (150g) cabbage, finely shredded
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Freshly ground black pepper to taste Freshly ground black pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the dough. Mix well.
2. 2.
   Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Meanwhile, prepare the filling. Heat vegetable oil in a pan over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
7. 7.
   Add the grated carrot and shredded cabbage to the pan. Cook for a few minutes until the vegetables are slightly softened.
8. 8.
   Add the cumin powder, coriander powder, turmeric powder, salt, and black pepper to the pan. Mix well and cook for another minute. Remove from heat and let the filling cool.
9. 9.
   Once the dough has risen, punch it down to release the air. Divide the dough into equal-sized portions and shape each portion into a ball.
10. 10.
    Flatten each dough ball into a circle and place a spoonful of the cooled filling in the center.
11. 11.
    Gather the edges of the dough and pinch them together to seal the filling inside. Repeat with the remaining dough and filling.
12. 12.
    Place the stuffed buns on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for another 30 minutes.
13. 13.
    Preheat the oven to 180°C (350°F).
14. 14.
    Bake the stuffed buns in the preheated oven for 20-25 minutes, or until they turn golden brown.
15. 15.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately and knead the dough until it is smooth and elastic.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance the flavor of the filling.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Turmeric powder — Turmeric powder adds a vibrant yellow color to the filling. Use it sparingly to avoid overpowering the other flavors.
• Vegetable oil — You can substitute vegetable oil with ghee for a richer flavor.

Tips & Tricks

• For a spicier filling, add chopped green chilies or chili powder.
• You can add other vegetables like peas or bell peppers to the filling for added texture and flavor.
• Serve the stuffed buns with a side of chutney or yogurt for a delicious combination.
• If you prefer a softer crust, brush the buns with melted butter before baking.
• These stuffed buns can be made ahead of time and reheated in the oven before serving.

Serving advice

Serve the Bengali-style stuffed buns warm as a snack or as a part of a meal. They can be enjoyed on their own or with a side of chutney or yogurt.

Presentation advice

Arrange the stuffed buns on a platter and garnish with fresh cilantro leaves for an appealing presentation. Serve them alongside a bowl of chutney or yogurt for dipping.