Vegan Pan-Fried Zucchini Buns
Ingredients
Dough
- 1 3/4 cup all-purpose flour
- 3 teaspoons sugar
- 1 teaspoon active dry yeast
- a pinch of salt
- 2/3 cup water or plant-based milk (warm) mixed with 3 teaspoons neutral oil
Filling
- 6-8 cups shredded zucchini, leave the core untouched (about 2 large ones)
- 1/2 cup shredded carrot
- 1/2 cup sliced mushrooms (optional)
- chopped scallions
- salt
- toasted sesame oil (a drizzle)
- white pepper (a few shakes)
Preparation
Place all dry dough ingredients in a mixing bowl and stir to combine.
Fit a mixer with a dough hook and set speed to 2.
While the mixer is running, slowly add the wet ingredients and knead until a soft dough forms.
Transfer the dough to a cleaned surface and knead by hand for 4-5 minutes until smooth.
Place the dough in a bowl, cover, and let it rest for 30 minutes.
Massage the shredded zucchini with 1-2 teaspoons salt and let it sit for 15 minutes.
Squeeze out all the liquid from the zucchini and place it in a bowl.
Sauté the sliced mushrooms (if using) and season with salt until done.
Mix the zucchini with the carrot, sautéed mushrooms, chopped scallions, and season with salt, a drizzle of toasted sesame oil, and white pepper.
After the dough has rested, divide it into 14 equal portions.
Flatten each portion and roll into a palm-size wrapper.
Place a spoonful of filling in the middle and pleat to seal.
Preheat a non-stick pan with 1 teaspoon oil.
Place the buns sealed side down and pan fry for 1 minute or until the bottom turns golden brown.
Slowly add 1/2 cup of water, reduce heat to low-medium, cover with a lid, and cook until all water is absorbed and buns are fully cooked through.
Top with sesame seeds and serve with chili oil.
