Pan-Fried Veggie Steamed Buns

Mix flour, yeast, and sugar in a bowl, then add wet ingredients. Use a dough hook to mix until a soft dough forms. Turn the dough onto a floured surface and knead for 4-5 minutes until smooth. Place the dough in a bowl and let it rest for 30 minutes, covered.

In a heated pan with 2 teaspoons oil, sauté ginger, mushrooms, and garlic until fragrant, then add cabbage and sauce, and cook for 2 minutes. Taste and season accordingly. Place the mixture in a bowl. Sauté kale with a little oil and salt, then add it to the cabbage mixture along with chopped scallions, minced ginger, carrot, and a drizzle of sesame oil.

Place the dough on the countertop and roll it into a log. Divide it into 20-25 pieces and roll each into a ball. Take one dough ball, press it down with your palm, and use a roller to roll it out to about 3 inches round. Roll the sides thinly, leaving the middle thicker. Place a heaping tablespoon of filling and pleat to seal.

In a heated pan with a drizzle of oil, place the buns bottom down and cook for 30 seconds until the bottom turns light brown. Add hot water to cover one-third of the buns, cover with a lid, and turn the heat to low-medium. Cook until all water is absorbed. Serve warm with homemade chili oil in soy sauce.