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Steamed raclette buns with pear dip
1 h active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 142
  • Fat about 6g
  • Carbohydrates about 16g
  • Protein about 5g
This is needed
This is needed for 20 piece
  • 350 g white flour
  • 1 parcel dry yeast (approx. 7 g)
  • 1 tbsp icing sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 dl water
  • 0.5 dl sunflower oil
Pear dip
  • 2 shallot
  • 2 red chilli
  • 2 pears
  • a little oil
  • 2 tsp sugar
  • 0.5 tsp ground coriander seeds
  • 2 tbsp apple vinegar
  • 2 tbsp water
  • 220 g raclette cheese in slices
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And that's how it's done
And that's how it's done
Bamboo steamer basket
One bamboo steamer basket with three levels, each lined with baking paper.
In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the water and oil, pour into the bowl.
Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature.
Pear dip
Finely chop the shallots and chillies, peel and dice the pear.
Heat the oil in a pan. Sauté the shallots for approx. 5 mins. Add the chillies, diced pear, sugar and coriander seeds, cook briefly. Pour in the vinegar and water, cover and cook for approx. 5 mins., set aside.
On a lightly floured surface, roll out the dough to approx. 5 mm thick, cut out 20 circles (each approx. 8 cm in diameter) using a cutter.
Cut the cheese into cubes and place in the middle of the circles. Fold up the pieces of dough, place in the prepared steamer basket with the opening facing upwards, cover and leave to rise for a further 30 mins.
To steam
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Cover the buns and steam over a medium heat for approx. 10 mins. Serve with the pear dip.