- Sugar cane - 50 Grams
- Egg of chicken - 2 pieces
- Olive oil - 70 Milliliters
- Fresh ginger (1 cm) - 1 Piece
- Vegetable oil - 17 milliliters
- Soy sauce - 40 milliliters
- Pepper black peas - 7 pieces
- Dried coriander (coriander) - 1/2 Teaspoons
- Cardamom - 1/2 Teaspoon
- Sesame oil - 20 milliliters
- Sunflower oil refined - 17 Milliliters
- Wheat flour - 250 Grams
- Dry fast-acting yeast - 24 Grams
- Pork tenderloin - 750 Grams
- Garlic - 2 Teeth
- Honey - 50 Grams
- Red semi-sweet wine - 15 milliliters
- Salt - 1/2 Teaspoon
- Zira (Cumin) - 2/3 Teaspoons
- Rosemary leaves - 1/2 teaspoons
- Green onions - 15 Grams
We take a small bowl, mix sugar, yeast and warm water in it. Leave it for 15 minutes. Then in a large bowl, mix the flour, egg, oil, salt and yeast mixture. Mesem dough hands up to elasticity, then cover it with a towel and leave in a warm place somewhere for half an hour. The dough should double in size. Now the most interesting - we are engaged in pork. Pork finely chopped. For the marinade, mix the crushed garlic, grated ginger, honey, vegetable oil, soy sauce, wine, pepper, salt, sesame oil and spices. We put chopped meat in this marinade and leave for 30-40 minutes to marinate. When the pork is marinated - fry it in a frying pan in olive oil until cooked. When the meat is ready (for cooking it takes 5 minutes), add finely chopped green onions. Increased in the volume of the dough cut into 12 equal parts, each of which rolls into a ball. We roll each dough of the dough into a layer, in its middle we spread the stuffing. We zalepljajem edges or territories of the dough, forming round rolls. We cover the pan with oil, put our Chinese buns on it. Bake for 15-20 minutes at 180 degrees - until golden brown. The buns are ready! Cool and serve. Bon Appetit!
Servings: 6