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 (about 800g with skin on)
- 8oz firm tofu – drained, cubed and pan-fried
- 1/2 cup chopped King oyster mushrooms
- 1/4 cup shredded carrot and chopped cilantro
- rock sugar or sugar
- oil
Seasoning
- 1.5 tablespoons soy sauce (separated)
- 2 teaspoons toasted sesame oil
- 1 teaspoon white pepper
- a pinch of sugar
- salt to taste
Preparation
Mix flour and salt in a large bowl until well combined.
Attach a dough hook to the mixer and while the mixer is running at 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.
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.
Add a drizzle of oil in a heated nonstick pan.
Place buns into pan, pleated side down and pan fry until golden brown over low-medium heat.
Flip and cook the other side until slightly brown.
Add in 1/2 cup of water, place lid over and cook until all water has been absorbed.
Serve warm with chili oil.
