Pan-Fried Vegetable Steamed 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 in wet ingredients.
Using a dough hook, knead the mixture until a soft dough forms.
Turn dough onto a floured surface and knead for 4-5 minutes until you see a smooth top.
Let the dough rest in a bowl for 30 minutes, covered.
Meanwhile, 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 mixture into a bowl.
Continue to sauté kale with a little oil and salt, then add to cabbage mixture along with chopped scallions, minced ginger, carrot and drizzle of sesame oil.
To make the buns, turn dough onto a floured surface and roll into a log.
Divide log into 20-25 pieces and roll each one into a ball.
Take one dough ball and flatten it slightly with your palm, then using a roller, roll it to about 3 inches round by 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 sealed side down and pan fry for 30 seconds until the bottom turns light brown.
Slowly add in hot water to cover about one-third of the buns, place lid over and turn heat to low-medium.
Cook until all water is absorbed.
Serve warm with homemade chili oil in soy sauce.
