Golden Carrot Buns with Crispy Bottoms
Vibrant steamed buns tinted naturally with fresh carrots, stuffed with savory pork and napa cabbage, then pan-fried to create an irresistible golden crust. A playful twist on the classic Chinese skillet bun.
Story
These sunshine-hued buns get their beautiful color from pureed carrots kneaded right into the dough. The magic happens in the skillet: a quick fry creates a crunchy, caramelized base, while a splash of water and a covered steam finishes the tops to pillowy perfection.
Ingredients
all-purpose flour
3 cups
carrots
2 medium, steamed and pureed
active dry yeast
1 packet (2¼ tsp)
warm water
¾ cup
ground pork
1 lb
napa cabbage
2 cups, finely chopped
soy sauce
2 tbsp
sesame oil
1 tbsp
fresh ginger
1 tbsp, minced
salt
to taste
vegetable oil
for frying
water
½ cup, for steaming
Instructions
1
Prepare the carrot dough
Steam carrots until tender, about 15 minutes, then blend into a smooth puree. Dissolve yeast in warm water and let bloom for 5 minutes until foamy. Stir in the carrot puree, then gradually incorporate flour until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
2
Make the filling and shape the buns
While the dough rises, combine pork, cabbage, soy sauce, sesame oil, ginger, and salt in a bowl. Mix vigorously until the filling becomes sticky and well-combined. Punch down the risen dough and divide into 12 equal pieces. Roll each into a circle about 3 inches wide, place a generous spoonful of filling in the center, then gather the edges and pinch firmly to seal. Place seam-side down on a floured surface.
3
Pan-fry to golden perfection
Heat a large non-stick skillet over medium heat with 2 tablespoons of oil. Arrange buns seam-side down in a single layer and cook for 2–3 minutes until bottoms turn golden brown. Carefully pour ½ cup water into the pan (it will sputter) and immediately cover with a tight-fitting lid. Steam for 10–12 minutes until the water evaporates and buns are cooked through. Remove the lid and cook for another 2 minutes to re-crisp the bottoms. Serve immediately while hot.
