Fried Cabbage Buns:- Stuffed with a cabbage filling, these yeast buns are fried until golden here, but are also commonly served steamed.
600 g (4 cups) plain flour
2 tsp (1 x 7 g sachet) dry yeast
2 tbsp vegetable oil, plus extra, to shallow-fry
1 small (1.2 kg) cabbage, grated
1 garlic clove, crushed
½ onion, finely diced
1 tbsp olive oil
1 carrot, finely grated
2 hard-boiled eggs, grated
1.Place flour, 1 teaspoon of salt, yeast, oil and 400 ml warm water in a bowl and mix to form a dough. Turn out onto a lightly floured work surface and knead for 6 minutes or until smooth and elastic. Set aside in a warm, draught-free place for 1½ hours or until dough doubles in size. Punch down dough. Set aside for a further 1 hour or until risen.
2.Meanwhile, place cabbage, garlic and onion in a bowl. Season with salt and pepper. Heat oil in a frying pan over medium–high heat. Add cabbage mixture and cook for 3 minutes or until wilted. Add carrot and cook for 3 minutes or until cooked through.
3.Remove pan from heat and gently stir in grated eggs. Season then set aside to cool.
4.Dust dough with flour and shape into a large 6 cm-thick log. Slice into 25 rounds and roll out each piece into a 10 cm-long oval, about 3 mm thick. Place 3 tablespoons of cabbage mixture in the centre of each oval, fold in sides and pinch edges together to enclose. Flatten slightly to make ovals a uniform shape.
5.Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop ovals into oil and fry, turning halfway, for 6 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Serve immediately.