Pan-Fried Vegetable Steamed Buns
Ingredients
Dough
- 1 3/4 cups all purpose flour
- 1 pack yeast (2 1/4 teaspoon)
- 3 teaspoons sugar
- 3 teaspoons oil
- 2/3 cup warm plant-based milk
Filling
- 4 cups finely shredded cabbage
- 1 cup chopped kale
- 7-8 mushrooms
- 1 carrot, finely chopped
- 2 teaspoons thinly sliced ginger
- 3 cloves minced garlic
- 2 tablespoons soy sauce
- 2 teaspoons stir fry sauce
- 1 teaspoon sugar
- a pinch of white pepper
- salt
- oil
- sesame oil
- minced ginger
- chopped scallions
Preparation
Mix flour, yeast and sugar in a bowl, add the wet ingredients and use a dough hook to mix until a soft dough forms.
Turn the dough onto a floured surface and knead for 4-5 minutes until smooth, then place it in a bowl and let it rest for 30 minutes, covered.
In a heated pan with 2 teaspoons oil, sauté ginger, mushrooms and garlic until fragrant, then add cabbage and sauce and cook for 2 minutes.
Taste test and season accordingly, then place the mixture in a bowl.
Sauté kale with a little oil and salt, and add it to the cabbage mixture along with chopped scallions, minced ginger, carrot and a drizzle of sesame oil.
Place the dough on the countertop and roll it into a log, then divide it into 20-25 pieces and roll each into a ball.
Take one dough ball and press it down with your palm, then use a roller to roll it out to about 3 inches round, with the sides rolled thinly and the middle thicker.
Place a heaping tablespoon of filling in the center and pleat to seal the bun.
In a heated pan with a drizzle of oil, place the buns bottom down and cook for 30 seconds until the bottom turns light brown.
Add hot water to cover one-third of the buns, cover with a lid and turn the heat to low-medium, then cook until all the water is absorbed.
Serving suggestions
Serve warm with homemade chili oil in soy sauce.
