Crispy Pan-Fried Zucchini Buns with Veggies
Ingredients
Bun
- 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) mixed with 3 teaspoons neutral oil
Filling
- 6-8 cups shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup sliced mushrooms (optional)
- chopped scallions
- salt
- a drizzle of toasted sesame oil
- white pepper
Preparation
Place all dry ingredients for the bun in a mixing bowl and stir to combine.
Fit mixer with a dough hook, set speed to 2, 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.
Place dough 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 from zucchini and place in a bowl.
Mix in carrot, sautéed mushrooms, chopped scallions, and season with salt, a drizzle of toasted sesame oil, and white pepper.
After 30 minutes, divide the dough into 14 equal portions.
Flatten each dough and roll into a palm-size wrapper.
Place a spoonful of filling mixture in the middle 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 turns golden brown.
Slowly add 1/2 cup of water, turn heat to low-medium, cover with lid, and cook until all water is absorbed and buns are fully cooked.
Top with sesame seeds and serve with chili oil.
