Ingredients
| FOR THE DOUGH | |
| 80g plain flour | |
| 20g rice flour | |
| 1 teaspoon dry yeast | |
| ½ teaspoon baking powder | |
| 1 teaspoon sugar | |
| 60-70ml tepid water | |
| ½ teaspoon sea salt | |
| 1 tablespoon canola oil, plus extra for working the dough | |
| 1 egg yolk | |
| FOR THE FILLING | |
| ½ leek, trimmed, thinly sliced | |
| 1 bunch chives, finely chopped | |
| 2 tablespoons canola oil | |
| FOR THE DIP | |
| 30g fresh red chillies | |
| 50g garlic | |
| 10g fresh ginger | |
| 30g sesame seeds | |
| 2 teaspoons soy sauce | |
| 2 teaspoons sesame oil | |
| 250ml grape seed oil |
Instructions
| 1. | For the dough, use the dough hook of your stand mixer to slowly combine both flours, yeast, baking powder, sugar and water until you have a smooth dough, adding a bit more water as needed. |
| 2. | Add the salt and oil and slowly knead for another 10 minutes. |
| 3. | Cover and let rise at room temperature for 50 minutes. (You can also let the dough rise overnight in the refrigerator and bring it to room temperature before using it). |
| 4. | While the dough rises, make the filling. Warm the oil in a frying pan over medium heat, add the leek and fry slowly. Stir in the chives and season to taste with salt and pepper. Leave to cool. |
| 5. | On a work surface brushed with oil, quarter the dough and shape into balls. Rub each ball well with oil and stretch into thin, round discs with your hands. |
| 6. | Spread the filling evenly over the dough rounds, roll up each piece and shape into a snail. |
| 7. | Bring a bit of water to the boil in a saucepan. |
| 8. | Place the dough snails in a steamer basket or bamboo steamer and set in the pan. |
| 9. | Cover and steam over simmering water for about 20 minutes, taking care that the dough does not touch the water but only steams. |
| 10. | Preheat oven to 240°C. |
| 11. | Lay the steamed snails on a baking tray lined with baking paper, brush with the egg yolk and bake for 10-15 minutes in the oven. (You can also cook them in a pan with a bit of oil, frying them on both sides until golden brown). |
| 12. | Meanwhile, make the dip. Halve the chillies lengthways and deseed. Peel the garlic and ginger. |
| 13. | Dry-roast the sesame seeds in a pan. |
| 14. | With a mortar or sharp knife, work the garlic, ginger and chilli together to make a paste. |
| 15. | Stir in remaining ingredients. Take the buns out of the oven and serve, while still warm, with the dip. |
Edited extract reproduced with permission fromTel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.
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