Vegetarian Pan-Fried Buns

Name: Vegetarian Pan-Fried Buns
Prep time: 1 h 50 min
Cook time: 30 min
Total time: 2 h 20 min
Ingredients: 600 g all-purpose flour; 7 g baking powder; 40 g granulated sugar; 200 g boiling water; 15 g instant dry yeast; 150 g cold water (part used to dissolve the yeast); 800 g cabbage (washed, chopped, salted, and squeezed dry); to taste salt (for salting the cabbage); 60 g vegetable oil; 75 g tofu skin (crushed and pan-fried until golden); 75 g rehydrated shiitake mushrooms (diced and stir-fried until fragrant); 7 g granulated sugar (for seasoning); 7 g white pepper powder; 15 g sesame oil; to taste MSG; to taste toasted black sesame seeds (sprinkled on top before serving); to taste toasted white sesame seeds (sprinkled on top before serving)

Pan-fried vegetarian buns filled with cabbage, tofu skin, and shiitake mushrooms, wrapped in fermented scalded dough and cooked with water and oil.

2h 20m

Easy

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Ingredients

all-purpose flour 600 g

baking powder 7 g

granulated sugar 40 g

boiling water 200 g

instant dry yeast 15 g

cold water (part used to dissolve the yeast) 150 g

cabbage (washed, chopped, salted, and squeezed dry) 800 g

salt (for salting the cabbage) to taste

vegetable oil 60 g

tofu skin (crushed and pan-fried until golden) 75 g

rehydrated shiitake mushrooms (diced and stir-fried until fragrant) 75 g

granulated sugar (for seasoning) 7 g

white pepper powder 7 g

sesame oil 15 g

MSG to taste

toasted black sesame seeds (sprinkled on top before serving) to taste

toasted white sesame seeds (sprinkled on top before serving) to taste

Instructions

Make the Dough

Stir the instant dry yeast with part of the cold water until the yeast is dissolved and set aside. Combine the all-purpose flour, baking powder, and granulated sugar. Slowly pour in the boiling water while stirring to disperse, then add the dissolved yeast along with the remaining cold water and mix into a dough. Rest at room temperature for about 15 minutes.

Prepare the Filling

Wash and chop the cabbage, toss with salt, and let sit for about 20 minutes until the liquid releases. Squeeze out the excess water and set aside. Crush the tofu skin. Wash the rehydrated shiitake mushrooms and dice them. Heat a pan over the stove with the vegetable oil, add the crushed tofu skin and stir-fry until golden, then add the diced mushrooms and stir-fry until fragrant. Remove and let cool. Combine the granulated sugar, white pepper, sesame oil, MSG, salt, and the salted cabbage, then fold in the fried tofu skin and mushrooms and mix well.

Divide and Shape

Divide the dough into 30 g portions, roll each into a small wrapper, enclose the filling, and pinch closed to form buns. Proof at room temperature for about 30 minutes until the buns are slightly larger than their original size.

Pan-Fry

Heat a flat pan over high heat, then reduce to low heat and brush a thin layer of oil on the bottom. Arrange the buns in the pan, pour in water, cover with a lid, and cook over medium-low heat until the water evaporates. Once the bottoms of the buns turn golden, continue to pan-fry for about 10 minutes until cooked through. Sprinkle toasted black and white sesame seeds on top before serving.