Steamed yeast buns with Creamy Sauce and Dried Tomatoes

🧂 Ingredients (serves 4):

• Steamed yeast buns (pyzy)
• 300 g ground meat (pork–beef mix or poultry)
• 1 onion
• 1 leek
• 1 medium carrot
• 6–7 sun-dried tomatoes with capers OLE!
• 200 ml cream (18% or 30% for a richer sauce)
• Herbes de Provence
• 1 garlic clove (optional)
• 1 tbsp butter or oil from the jar of sun-dried tomatoes
• Salt and freshly ground pepper to taste
• Sprouts for serving

👩‍🍳 Preparation:

1. Heat the butter or sun-dried tomato oil in a pan.
2. Add the finely chopped onion and leek, and sauté until soft.
3. Add the finely diced carrot and fry for another 3–4 minutes.
4. Add the ground meat and cook until browned.
5. Season with Herbes de Provence, salt, pepper, and optionally pressed garlic.
6. Pour in the cream and simmer over low heat for 5–7 minutes, until the sauce thickens slightly.
7. Add the sun-dried tomatoes and capers.
8. Steam the yeast buns (pampuchy) until warm and fluffy.
9. Place the hot dumplings on plates.
10. Generously pour the sauce over them.
11. Top with sprouts or serve them on the side.

🍽️ Tips & Variations:

• You can add a splash of white wine to the sauce to deepen the flavor.
• For a more aromatic sauce, add a teaspoon of mustard or a few drops of lemon juice.