Pan-Fried Daikon Radish Buns
Ingredients
Dough
- 300g all-purpose flour
- 1 cup hot water
- a pinch of salt
Filling
- 7 cups shredded daikon radish
- 8oz firm tofu
- 1/2 cup chopped King oyster mushrooms
- 1/4 cup shredded carrot
- chopped cilantro
- rock sugar or sugar
- oil
Seasoning
- 1.5 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon white pepper
- a pinch of sugar
- salt to taste
Preparation
To make the dough, mix flour and salt in a large bowl until well combined. Attach a dough hook to the mixer and while the mixer is running in low-medium speed, slowly add in hot water and knead until a soft dough forms. Let the dough rest for 15 minutes, covered. Meanwhile, place daikon in a saucepan and cook over medium heat with a few rock sugar or 1 teaspoon sugar until almost translucent. Set aside to cool.
In a heated non-stick pan with 1 teaspoon oil, saute mushrooms and carrots for 2 minutes and add in tofu cubes. Season with 1/2 tablespoon soy sauce, a pinch of salt and set aside. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.
To make the buns, roll the dough into a log and divide it into 9 pieces. Flatten each one with your palm and roll it into a round wrapper. Place 3-4 tablespoons filling in the middle, pleat to seal and press down with palm to slightly flatten it.
To cook the buns, add a drizzle of oil to a heated non-stick pan. Then, place the buns in the pan, pleated side down and pan fry until golden brown over low-medium. Flip and cook the other side until slightly brown. Add in 1/2 cup of water, place lid on top and cook until all water has been absorbed. Serve warm with chili oil. These buns stay soft until the next day.
