Chukaman

Ingredients

• 450 g spelt flour (Type 630)
• 1 packet dry yeast
• 1.25 tsp raw cane sugar
• Salt
• 3 tbsp Rapeseed oil
• 150 g radishes
• 2 tbsp rice vinegar
• 0.25 tsp cumin seeds
• 0.25 tsp coriander seeds
• 8 stalks cilantro
• 1 Red Onion
• 10 g ginger root
• 1 red chili pepper
• 200 g tofu
• 2 tbsp Soy sauce
• 2 tbsp mixed sesame (15 g each)
• 100 g cherry tomatoes
• 2 handfuls arugula (10 g each)

Instructions

1. 1.

   Sift the flour into a bowl. Add yeast, sugar, a pinch of salt, 1 tbsp oil and 250 ml lukewarm water; knead into a smooth dough. Cover and let rise for about 1 hour.

2. 2.

   Meanwhile, peel, wash and grate the radishes. Mix with a pinch of salt, remaining sugar and vinegar in a bowl and set aside to marinate.

3. 3.

   For the filling, grind cumin and coriander seeds finely in a mortar. Wash cilantro, pat dry, pluck leaves and roughly chop a quarter; set the rest aside. Peel and dice the onion. Peel ginger, halve the chili lengthwise, deseed, wash and mince both. Dice tofu coarsely. Combine all with soy sauce in a food processor and pulse until just combined.

4. 4.

   Divide dough into 8 portions, shape into balls, flatten slightly, fill the center with tofu mixture, fold dough over filling, reshape into rounds and let rise for another 15 minutes.

5. 5.

   Flatten dough discs gently and sprinkle sesame seeds on top. Steam in a bamboo steamer over boiling water for 15–20 minutes. Meanwhile, heat remaining oil in a pan; sear Chukaman on both sides for 2–3 minutes at medium heat until lightly browned.

6. 6.

   While steaming, wash cherry tomatoes and quarter them. Wash arugula and dry with a salad spinner. Plate the Chukaman, garnish with reserved cilantro and tomatoes, and serve alongside radishes.