Panse with Vegetable Sauce

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You might use another type of yeast dough, but I didn't dare to experiment for the first time. Panse are Chinese steamed buns. One panse is enough to fill even a man, but you'll want to eat more. After that, you walk around like a little round bun. From this amount, I made 12 panse, and there are still about two tablespoons of filling left, which may come in handy later. Don't forget to generously drizzle the panse with sauce.

Ingredients

Wheat Flour - 21.2 oz
Sugar - 1 teaspoon
Water - 10 fl oz
Dry yeast - 0.2 oz
Salt - ½ teaspoon
Vegetable Oil - 6 tablespoons
White Cabbage - 21.2 oz
Onion - 1 piece
Veal Mince - 10.6 oz
Ground Black Pepper - 1⅕ tablespoons
Minced garlic - 6 cloves
Fresh basil leaves - 1 stem
Basil - to taste
Orange Bell Peppers - ½ piece
Tomatoes - 3 pieces
Lemon - 1 piece
Dried Chamomile - 0 oz
Parsley - 1 bunch
Ocean salt - ½ teaspoon
Soy Sauce - 3 tablespoons
Olive Oil - 5 tablespoons

Step by Step guide

Step 1

For the dough, dissolve the sugar and yeast in warm water and let it sit for 10 minutes. After that, add the salt and knead the dough, gradually adding the flour. Finally, add 2 tablespoons of vegetable oil. The dough should be quite firm. Then, pour 3 tablespoons of vegetable oil into a warm bowl, place the dough shaped into a ball into the same bowl, cover with a towel, put it in a warm place, and forget about it for an hour. In the meantime, prepare the filling.

Step 2

For the filling, finely chop the cabbage (into pieces about a centimeter or slightly smaller), pour 1 tablespoon of vegetable oil into a deep skillet, and sauté the cabbage for 10–15 minutes. After that, let it cool slightly and methodically start adding the minced meat (I used a mix of pork and beef), 5 minced cloves of garlic, the finely chopped onion, 2 tablespoons of soy sauce, and pepper (I added a generous tablespoon. Black pepper won't add much heat, but the aroma will be amazing). Don't forget to add salt to taste.

Step 3

For the sauce (many will consider this a waste of time, but for this sauce, it's necessary to remove the seeds and the goo that accompanies them from the tomatoes. Trust me, it's worth it), take 3 small tomatoes, cut them, and start scooping out the insides with your fingers (it's easier this way). Then take the unfortunate vegetables, cut them into strips about 3–4 mm wide, and then cut those strips into small pieces. Do the same with the bell pepper. If you have a mortar, that's great. Crush 1 clove of garlic with the flat side of a knife, tear in the basil (you'll need literally 3 leaves from each stem), add a bit of marjoram, parsley, ground black pepper, half a teaspoon of sea salt, and start grinding everything thoroughly. In the resulting paste-like mixture, which begins to smell heavenly, pour in about a tablespoon of lemon juice, grate in the zest of half a lemon, mix, add a tablespoon of soy sauce, and 5 tablespoons of olive oil (use good quality; it makes a difference!), mix again, and pour over the finely chopped vegetables.

Step 4

By this time, the dough should have risen. So, punch down the dough, roll it into a log, and divide it into 12 pieces. Roll each piece out like for good pastries, about 4 mm thick (you can make it a bit thinner; I think that won't hurt). Place the filling on the dough circles and pinch them closed like dumplings. Now remember and write down this important note: THE DOUGH SHOULD NOT TEAR OR PULL AWAY FROM THE EDGES. So, seal the edges well, and if it happens to tear somewhere, tear off a bit of dough and try to patch it up. Now dip the bottoms in the oil left from the dough rising and place them in a steamer (give each bun plenty of space—they will rise well), put on the heat, and forget about them for 45 minutes.