Local Dabs Recipe
Recipe information
Make Local Dabs in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Filling (savory)
Filling (optional sweet variation)
Assembly & finish
Dough
1. activate yeast and mix wet
In a small bowl, combine warm water (about 105–110°F / 40–43°C), warm milk, and sugar. Sprinkle the active dry yeast over the top and let sit 5–8 minutes until foamy.
2. combine dry and wet
In a large bowl or bowl of a stand mixer, whisk together the flour and salt. Add the melted butter, egg, and the yeast mixture. Mix with a dough hook or wooden spoon until a shaggy dough forms.
3. knead
Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for 6–7 minutes). If dough is sticky, add up to 2 tablespoons more flour, 1 tbsp at a time.
4. first rise
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
Filling (savory)
5. cook filling
While dough rises, heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the ground sausage or spiced pork, breaking it up with a spoon. Cook until browned and cooked through, 6–8 minutes. Season with salt, black pepper, and stir in chopped parsley. Remove from heat and let cool to warm.
Filling (optional sweet variation)
6. prepare sweet filling
If making a sweet version, mix softened cream cheese with jam and lemon zest until smooth. Chill briefly if needed to firm.
Assembly & finish
7. shape local dabs
Punch down the risen dough and turn out onto a floured surface. Divide dough into 12 equal pieces (about 2 oz / piece). Flatten each piece into a 3–4 inch round. Place 1–2 tablespoons of the savory filling (or 1 tablespoon of the sweet filling) in the center of each round. Gather the edges up and pinch or pleat to seal, shaping each into a small round bun (dab). Place seam-side down on a baking sheet lined with parchment, spacing about 1 inch apart.
8. second rise
Cover the shaped buns loosely with plastic wrap or a kitchen towel and let rise in a warm place about 30–40 minutes, until puffy.
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