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
½ leek, trimmed, thinly sliced
1 bunch chives, finely chopped
2 tablespoons canola oil
30g fresh red chillies
50g garlic
10g fresh ginger
30g sesame seeds
2 teaspoons soy sauce
2 teaspoons sesame oil
250ml grape seed oil


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 from
Tel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.

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