Local Dabs Recipe
Make Local Dabs Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (savory)
Filling (optional sweet variation)
Assembly & finish
Method
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
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.
- 9
egg wash and bake
Preheat oven to 375°F (190°C). Whisk together the egg and 1 tablespoon water for an egg wash. Brush the tops of the buns lightly with egg wash. Optionally sprinkle a little coarse salt on the savory buns. Bake for 15–18 minutes, until golden brown.
- 10