Vegan Pan-Fried Buns (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour (375g)
02 -
2 tsp instant dry yeast
03 -
2 tbsp sugar
04 -
1/2 tsp salt
05 -
1 tbsp roasted sesame seeds
06 -
1 cup warm soy milk or other non-dairy milk
07 -
1 tbsp toasted sesame oil or neutral oil
→ Filling
08 -
1 tbsp neutral oil for cooking
09 -
6 cups raw shredded cabbage (from 1/2 large head of cabbage)
10 -
3.5 oz uncooked vermicelli noodles (100g)
11 -
1 cup finely shredded or grated carrot (150g)
12 -
1/2 cup chopped scallions or chives (25g)
13 -
1 tbsp soy sauce
14 -
2 tsp salt (or to taste)
15 -
1 tbsp roasted sesame seeds
16 -
2 tbsp toasted sesame oil
# Instructions:
01 -
In a large bowl, mix together all dry ingredients. Create a well in the center and pour in the warm soy milk and oil while mixing. Continue mixing until a dough forms. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
02 -
Soak the dry vermicelli noodles in boiling water for 7-8 minutes. Drain and chop them into 1/2-inch pieces. Heat a pan with 1 tbsp neutral oil and cook the chives, carrots, and cabbage over medium-high heat for 4-5 minutes until tender. Add the noodles, soy sauce, salt, and sesame oil. Mix well and cook for another 2-3 minutes. Transfer the mixture to a strainer to drain excess liquid and let it cool.
03 -
Punch a hole in the center of the dough, stretch it into a ring, and cut into 12 or 16 pieces. Roll each piece into a ball, then flatten with a rolling pin into a 3-5 inch circle depending on the size. Stack rolled wrappers with flour between layers to prevent sticking. Cover with a dry towel if leaving for more than 30 minutes.
04 -
Place 2-3 tbsp of filling in the center of each wrapper. Crease the edges and pinch to seal the buns. Lightly press down the top and place back on a tray, covering with a towel to prevent drying.
05 -
Heat a pan with 1 tbsp oil for every 4 buns. Place buns creased-side down, and cook over medium heat for 4-5 minutes until golden brown. Flip and cook the other side until golden. Add 1 tbsp water per bun, cover the pan, and steam for 5-6 minutes until water evaporates. Repeat for remaining buns.
06 -
Refrigerate cooked buns in an airtight container for up to 5 days. Reheat by pan-frying with a splash of water or use a microwave or oven. For freezing, place buns on a tray in a single layer, freeze for 5-6 hours until firm, then transfer to a storage bag.
# Notes:
01 -
Avoid stacking more than 4-5 wrappers to prevent sticking. Flour layers if stacking.
02 -
Cooked buns can be reheated by pan-frying, microwaving, or steaming.
03 -
To achieve optimal flavor, adjust filling seasoning to personal taste.