Vegan 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
- 8oz firm tofu
- 1/2 cup chopped King oyster mushrooms
- 1/4 cup shredded carrot
- chopped cilantro
- rock sugar or sugar
- oil
Seasoning
- 1.5 tablespoons soy sauce
- 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 slowly add hot water while mixing on low-medium speed until a soft dough forms. Let the dough rest for 15 minutes, covered.
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, add tofu cubes, season with 1/2 tablespoon soy sauce and 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 piece 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.
Add a drizzle of oil to a heated nonstick pan. Place buns pleated side down and pan fry until golden brown over low-medium heat. Flip and cook the other side until slightly brown. Add 1/2 cup of water, cover with lid, and cook until all water has been absorbed. Serve warm with chili oil. These buns stay soft the next day.
