Homemade 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) mix 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), sautéed & seasoned with salt
- chopped scallions, salt, a drizzle of toasted sesame oil, white pepper
Preparation
Place all dry ingredients in a mixing bowl and stir to combine.
Fit the mixer with a dough hook and set the speed to 2.
While the mixer is running, slowly add in the wet ingredients and knead until a soft dough forms.
Transfer the dough onto a cleaned surface and knead with hands for 4-5 minutes until a smooth top forms.
Place the dough in a bowl, cover and let sit for 30 minutes.
Massage shredded zucchini with 1-2 teaspoons salt and let sit for 15 minutes.
When ready, squeeze out all the liquid and place zucchini in a bowl.
Then, mix in the carrot, sautéed mushrooms, chopped scallions and season with salt, a drizzle of toasted sesame oil and a few shakes of white pepper.
After 30 minutes, divide the dough into 14 equal portions.
Flatten each dough and roll into a palm-size wrapper.
Place a spoonful of filling mixture in the middle and pleat to seal.
Preheat a non-stick pan with 1 teaspoon oil.
Place buns sealed side down slightly apart and pan fry for 1 minute or until the bottom turns golden brown.
Slowly add in 1/2 cup of water, turn heat to low-medium and place a lid over.
Cook until all water is absorbed and buns are fully cooked through.
Top with sesame seeds and serve with chili oil.
