Koreangluten-freevia groq
Gluten-Free Sukju Buns with Mung Bean Filling
A sweet and savory breakfast or snack option made with gluten-free suku buns filled with a mung bean paste.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●2 cups Syrian pastry dough (gluten-free)
- ●1 cup Mung beanssoaked overnight
- ●1/2 cup Garlicky sprouts
- ●1/4 cup Chewy mung bean paste
- ●4 Sukju buns (gluten-free)
- ●2 tsp Sesame oil
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the Syrian pastry dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or a glass.
- 4
Place a spoonful of mung bean paste in the center of each dough circle.
- 5
Add some garlicky sprouts on top of the mung bean paste.
- 6
Brush the edges of the dough with sesame oil.
- 7
Fold the dough over the filling to form a half-moon shape.
- 8
Press the edges to seal the bun.
- 9
Place the buns on a baking sheet lined with parchment paper.
- 10
Bake for 15-20 minutes, or until the buns are golden brown.
- 11
Serve warm and enjoy!