Delicious Pan-Fried Zucchini Buns
Ingredients
Bun dough
- 1 3/4 cup all-purpose flour
- 3 teaspoons sugar
- 1 teaspoon active dry yeast
- a pinch of salt
- 2/3 cup water or plant-based milk (warm) mix with 3 teaspoons neutral oil
Filling
- 6-8 cups shredded zucchini, leave the core untouched (about 2 large ones)
- 1/2 cup shredded carrot
- 1/2 cup sliced mushrooms (optional), sautéed and seasoned with salt
- chopped scallions
- salt
- a drizzle of toasted sesame oil
- white pepper
Preparation
In a mixer, place all dry bun ingredients in a mixing bowl and stir to combine.
Fit mixer with a dough hook and set speed to 2; while running, slowly add wet ingredients and knead until a soft dough forms.
Transfer dough to a cleaned surface and knead by hand for 4-5 minutes until smooth, then place in a bowl, cover, and let sit for 30 minutes.
For the filling, massage shredded zucchini with 1-2 teaspoons salt and let sit for 15 minutes; squeeze out all liquid and place in a bowl.
Mix zucchini with carrot, sautéed mushrooms, chopped scallions, and season with salt, a drizzle of toasted sesame oil, and white pepper.
After dough rests, divide into 14 equal portions, flatten each and roll into a palm-size wrapper, add a spoonful of filling, and pleat to seal.
Preheat a non-stick pan with 1 teaspoon oil, place buns sealed side down slightly apart, and pan fry for 1 minute or until bottom is golden brown.
Slowly add 1/2 cup of water, reduce heat to low-medium, cover with a lid, and cook until all water is absorbed and buns are fully cooked.
Serving suggestions
Top with sesame seeds and serve with chili oil for enhanced flavor.
