Vegan Pan-Fried Vegetable Buns
Ingredients
Dough
- 1 3/4 cups all-purpose flour
- 1 pack active 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, then add wet ingredients and knead the mixture until a soft dough forms using a dough hook
Turn dough onto a floured surface and knead for 4-5 minutes until smooth, then let it rest in a covered bowl for 30 minutes
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 into a bowl
Sauté kale with a little oil and salt, then add 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 into 20-25 pieces and roll each into a ball
Flatten each dough ball slightly with your palm, roll to about 3 inches round with thicker middle, add a heaping tablespoon of filling 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 bottom is light brown
Add hot water to cover about one-third of the buns, cover with lid, reduce heat to low-medium and cook until all water is absorbed
Serving suggestions
Serve warm with homemade chili oil in soy sauce
