Savoury Dampfnudel - Chicken stuffed buns

This month, the recipe is from the land of "Bavaria" cuisine. Saras gaves us a eggless sweet dampfnudel. It was quite attractive, I was about to plan for a dinner, so wanted to change it to a savoury version. Had some chicken ,so prepared a simple filling for the dampfnudel. Its almost like a chicken stuffed bun. It was so soft and great for a dinner. Loved the recipe. Will try the original sweet version. 

Ingredeints:
500 gram flour
40 grams sugar
6 gr salt
1 packet of dry yeast
100 gr butter
300 ml milk
1 tablespoon rum

For Milk Mixture:
300 ml milk
50 grams butter
A pinch of salt

For the filling:
1 lb Chicken
1/2 onion
1 green chillies
1/2 tsp ginger garlic paste
1 tsp of chilli powder
1/2 tsp turmeric powder
a pinch of garam masala.
2 tsp of oil
salt to taste

                                                                           
Method:
* Take chicken in a pressure cooker,with little ginger garlic paste and turmeric powder. Add 1/4 cup of water and cook it well. Once the whistle is released, take the chicken and shred it.Take a pan oil, saute the chopped onion ,green chillies and cook. Now add turmeric powder,chilli powder and garam masala. When the raw smell of the masala is released, add the cooked chicken and mix. Adjust salt to the filling. The filling should be dry. Keep this ready to be stuffed.

* Take a mixing bowl, add flour,sugar,salt yeast and mix well. Take another bowl, add butter and melt it. Now half way through melting, add milk and mix. Let the mxiture cool for some time.

* Pour the butter+ milk  to the dry mixture and knead it to a soft pilable dough. I used my stand mixer to knead the dough. The dough should pass window pane test. It means, when the dough is elongated, it should form a thin film of dough and then tear into a small hole, Now cover the bowl and proof it inside a lighted oven. This is the warm place for the yeast to work with the dough.After approximately 30 - 40 minutes, the dough would have doubled in size.

* Divide the dough into 6 equal sized balls. Now take the chicken stuffing and get ready to stuff them.

* Take one ball, flat it like a disc. Place a scoop of chicken filling inside the disc and close it, as shown in the picture.

* Similarly, stuff all the balls with the chicken filling. Seal the balls well, if not the filling will come out. Mix the nutter and milf under"Milk mixture" . The butter has to be melted ,cooled and then added to the milk. Pour ,half the milk mixture to the pan first. Take a iron pan, and place the chicken balls in. The seam side should be facing down. Now pour the remaining milk mixtrue on top of the iron skillet. Let it proof it again for 20 minutes or untill the balls are doubled in size.

* Pre heat the oven @350 degree farenhiet. Here the balls are doubled in its volume. Place the iron pan in the oven and bake the chicken balls for 30 minutes. Turn off the oven, and let the pan sit inside the oven for 20 minutes. Don't open the oven in between baking and cooling time, if not the balls will shrink in its size.

* Now place the iron skillet, on top of the stove and cook it covered for another 15 - 20 minutes, to get a crispy bottom. But make sure to check the pan, if not it will get burnt at the bottom. Cut the buns and serve .The buns were so soft. Don't keep it in the stove for so long, if not it will be burnt.

Notes:

* We can also stuff with vegetable or paneer filling.

* If we don't want a crispy bottom, we can just bake without cooking on the stove top,till it changes colour.

* Don't open the door of the oven, if not it will shrink in size. Let it sit for some time.

* Don't overcook the buns, if not it will become hard.

Linking this to "International Food Challenge" hosted by Saraswathi and Shobana 

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