Pan-Fried Veggie 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
- 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 to taste
- oil for cooking
- sesame oil for drizzling
- minced ginger to taste
- chopped scallions to taste
Preparation
Mix flour, yeast and sugar in a bowl, add in wet ingredients, mix until a soft dough forms, turn dough onto a floured surface and knead for 4-5 minutes until smooth, then place in a bowl and let rest 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, taste and season accordingly, place mixture in a bowl, sauté kale with a little oil and salt, and add to cabbage mixture along with chopped scallions, minced ginger, carrot and a drizzle of sesame oil.
Place dough on countertop and roll into a log, divide into 20-25 pieces and roll into balls, take one dough ball, press down with palm, roll out to about 3 inches round with thinner sides and thicker 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 cook for 30 seconds until light brown, add hot water to cover one-third of buns, cover with lid, turn heat to low-medium and cook until all water is absorbed, then serve warm with homemade chili oil in soy sauce.
