Homemade Pan-Fried Vegetable Steamed Buns

Mix flour, yeast, and sugar in a bowl, then add wet ingredients.

Using a dough hook, knead the mixture until a soft dough forms.

Turn dough onto a floured surface and knead for 4-5 minutes until smooth.

Let the dough rest in a bowl for 30 minutes, covered.

In a heated pan with 2 teaspoons oil, sauté ginger, mushrooms, and garlic until fragrant.

Add cabbage and sauce, cook for 2 minutes, and spoon mixture into a bowl.

Sauté kale with a little oil and salt.

Add sautéed kale to the cabbage mixture along with chopped scallions, minced ginger, carrot, and a drizzle of sesame oil.

Turn dough onto a floured surface and roll into a log.

Divide the log into 20-25 pieces and roll each into a ball.

Flatten each dough ball slightly with your palm.

Roll each to about 3 inches round, keeping the middle thicker.

Place a heaping tablespoon of filling in the center and pleat to seal.

In a heated pan with a drizzle of oil, place buns sealed side down and pan fry for 30 seconds until the bottom is light brown.

Slowly add hot water to cover about one-third of the buns, cover with lid, and turn heat to low-medium.

Cook until all water is absorbed.

Serve warm with homemade chili oil in soy sauce.

This recipe yields 20-25 small buns.