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 (soaked until soft and sliced thinly)
- 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 in wet ingredients. Using a dough hook, mix until a soft dough forms. Then, turn dough onto a floured surface, and knead for 4-5 minutes until you see a smooth top. Place dough in a bowl and let it rest for 30 minutes, covered.
Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms and garlic until fragrant, then add cabbage and sauce, cook for 2 minutes. Taste test and season accordingly. Place mixture in a bowl. Sauté kale with a little oil and salt, add to cabbage mixture along with chopped scallions, minced ginger, carrot and drizzle of sesame oil.
Place dough on your countertop and roll into a log. Divide to 20-25 pieces and roll into a ball. Take 1 dough and press down with palm, then using a roller, roll out to about 3 inches round. Roll the side of the wrapper thinly, leaving a good thickness in the middle. Place a heaping tablespoon of filling and pleat to seal.
In a heated pan with a drizzle of oil, place buns bottom down and let cook for 30 seconds until the bottom turns light brown. Add hot water to cover 1/3 of the buns, cover lid and turn heat to low-medium. Cook until all water is absorbed. Serve warm with homemade chili oil in soy sauce.