Pan-Fried Steamed Vegetable 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
- 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 wet ingredients and knead using a dough hook until a soft dough forms.
Turn dough onto a floured surface and knead for 4-5 minutes until smooth.
Let the dough rest in a bowl for 30 minutes, covered.
In a heated pan with 2 teaspoons oil, sauté ginger, mushrooms, and garlic until fragrant.
Add cabbage and sauce, cook for 2 minutes, and transfer mixture to a bowl.
Sauté kale with a little oil and salt, then add to the cabbage mixture along with chopped scallions, minced ginger, carrot, and a drizzle of sesame oil.
Roll the dough into a log and divide into 20-25 pieces.
Roll each piece into a ball, flatten slightly, and roll into a 3-inch round with thicker middle.
Place a heaping tablespoon of filling in the center and pleat to seal the bun.
In a heated pan with oil, place buns sealed side down and fry for 30 seconds until light brown.
Add hot water to cover one-third of the buns, cover with lid, and cook on low-medium heat until water is absorbed.
Serving suggestions
Serve warm with homemade chili oil in soy sauce.
