Pan Fried Radish Buns
Ingredients
Filling
- 500g grated radish
- 50g sliced shiitake mushrooms
- 100g sliced fried five spice tofu
- 1 chopped scallion stalk
- 1 teaspoon chillis
- 1 tablespoon chopped garlic
- 1 teaspoon ginger paste
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon white pepper powder
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon hoisin sauce
- 4 tablespoons oil for cooking
Dough
- 300g all purpose flour
- 150 ml boiling water
- 60 ml cold water
- 1/2 teaspoon salt
Preparation
Blanch the radish in boiling water for 10 minutes to remove the raw taste, then soak in cold water to cool and squeeze out the water before placing in a large mixing bowl.
Add mushrooms, five spice tofu, scallions, chillis, garlic, ginger paste, salt, sugar, and white pepper to the mixing bowl.
Heat 2 tablespoons of oil and pour it over the scallions and other ingredients in the mixing bowl.
Add soy sauce, sesame oil, and hoisin sauce, then mix everything well and set aside.
In another mixing bowl, combine flour and salt.
Gradually add boiling water while mixing with chopsticks, then add cold water and mix until no dry flour remains.
Knead the mixture by hand until a soft dough forms, cover, and let it rest for 20 minutes.
After resting, knead the dough for another 2-3 minutes.
Divide the dough into 6 equal pieces, cover with a kitchen towel, and let rest for 30 minutes.
Take one piece of dough, fill it with the radish mixture, seal the top, and cook on a heated skillet for 2 minutes.
Flip the bun to the other side, cover the skillet, and cook for another 2 minutes.
Continue cooking until the buns are golden brown, then remove from heat and serve warm.
