Ingredients
1cupmilk,warm
¼cupsugar
1pkgactive dry yeast
1cupall purpose flour
3cupswhole wheat flour
3tbspbutter,melted
2eggs
¾tspsalt
3tbspoil
1onion
4clovesgarlic
1tspfresh ginger, grated
1lbground chicken
1tspsmoked paprika
1tspcoriander
¼tspturmeric
¼tspcumin
3tbsptomato paste
⅓tspsalt,or to taste
⅓tsppepper
½tspchili powder,optional
½cuppeas,frozen , thawed
black/white sesame seed,optional
Preparation
First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
Then, add in the active dry yeast and set aside for 10 minutes.
Add all-purpose flour and 1 cup of whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
Then, add in the 1 egg, salt, and melted butter.
Add in the remaining wheat flour and mix well. Use your hands to knead the dough.
When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap.
Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
First, chop the onion and add it to a pan over a medium flame with the oil. Let sauté for about 10 minutes, mixing as needed with a spatula.
Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
Then add in the peas, saute another 2 minutes and set aside to cool a bit.
When the dough has proofed and has doubled in size, remove the plastic wrap, and towel and punch the dough down.
Split the dough into two partitions. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
Seal the buns by flipping the sides over the filling and pinching them together.
Then lay buns down, with the sealed side on the bottom on a parchment-lined baking tray. Repeat until all the dough and filling are used up.
Preheat the oven to 175 degrees F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes.
Remove them from the oven and preheat the oven to 375 degrees F.
Beat the remaining egg and brush it over the buns.
Sprinkle buns with sesame seeds and place in the oven for 20 to 22 minutes.
