Estonian-style Stuffed Buns

Ingredients

In this Estonian adaptation, we have replaced the traditional Chinese filling with a savory mixture inspired by Estonian flavors. The dough has also been slightly modified to have a hint of sweetness, which is characteristic of Estonian cuisine. By incorporating local ingredients and flavors, we have created a unique fusion of Chinese and Estonian culinary traditions. We alse have the original recipe for Shengjian mantou, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 50g (¼ cup) sugar 50g (¼ cup) sugar
• 1 tsp salt 1 tsp salt
• 2 eggs 2 eggs
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried marjoram 1 tsp dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, warm milk, sugar, salt, and eggs. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   In the meantime, prepare the filling. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the pan and cook until browned. Stir in the dried thyme, dried marjoram, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and let it cool.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles. Divide the dough into small portions and flatten each portion into a circle.
6. 6.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal, forming a bun shape.
7. 7.
   Preheat the oven to 180°C (350°F). Place the stuffed buns on a baking sheet lined with parchment paper. Brush the tops of the buns with beaten egg for a golden finish.
8. 8.
   Bake the buns for 20-25 minutes, or until they are golden brown and cooked through. Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Ground beef — Ensure the ground beef is cooked thoroughly before using it as a filling to ensure food safety.
• Dried thyme and marjoram — If you prefer a stronger herbal flavor, you can increase the amount of dried thyme and marjoram in the filling.

Tips & Tricks

• For a vegetarian version, replace the ground beef with a mixture of sautéed mushrooms, onions, and garlic.
• Experiment with different fillings such as cheese and spinach or chicken and vegetables.
• Serve the stuffed buns warm with a side of tangy Estonian sauerkraut for a traditional touch.
• These buns can be frozen after baking. Simply reheat them in the oven for a quick and convenient meal.
• If you prefer a softer crust, brush the tops of the buns with melted butter instead of the egg wash before baking.

Serving advice

Serve the Estonian-style stuffed buns as a main course accompanied by a fresh green salad or Estonian-style sauerkraut. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the stuffed buns on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve them warm to showcase their golden-brown crust and enticing aroma.