Pan-Fried Vegetable Steamed 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 the wet ingredients and knead with a dough hook until a soft dough forms. Turn the dough onto a floured surface and knead for 4-5 minutes until smooth, then let it rest in a covered bowl for 30 minutes.
Meanwhile, 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 the mixture to a bowl. Continue to sauté kale with a little oil and salt, then add it to the cabbage mixture along with chopped scallions, minced ginger, carrot, and a drizzle of sesame oil.
To make the buns, turn the dough onto a floured surface and roll it into a log. Divide the log into 20-25 pieces and roll each into a ball. Flatten each ball slightly with your palm, then roll it to about 3 inches round, keeping the center thicker. Place a heaping tablespoon of filling in the center and pleat to seal.
In a heated pan with a drizzle of oil, place the buns sealed side down and pan fry for 30 seconds until the bottom is light brown. Slowly add hot water to cover about one-third of the buns, cover with a lid, and cook on low-medium heat until all water is absorbed.
Serve warm with homemade chili oil in soy sauce.
