Ingredients

For the Dough:

3 cups all-purpose flour, plus more for dusting

2¼ teaspoons instant yeast

1 tablespoon granulated sugar

¾ teaspoon salt

1 cup warm water, about 105°F to 110°F

1 tablespoon vegetable oil

For the Filling:

2 ounces dried glass noodles

1 tablespoon vegetable oil

2 cups finely shredded green cabbage

1 medium carrot, grated

4 ounces shiitake or cremini mushrooms, finely chopped

3 green onions, thinly sliced

2 garlic cloves, minced

1 teaspoon grated fresh ginger

2 tablespoons low-sodium soy sauce

1 teaspoon toasted sesame oil

1 teaspoon rice vinegar

½ teaspoon granulated sugar

¼ teaspoon ground black pepper

For Pan-Frying:

2 tablespoons vegetable oil, divided

½ cup water, divided

1 teaspoon sesame seeds, optional

For the Dipping Sauce:

3 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

½ teaspoon toasted sesame oil

1 green onion, thinly sliced

1 pinch crushed red pepper flakes, optional

Cook Mode Prevent your screen from going dark

Instructions

Combine the flour, instant yeast, sugar, and salt in a large mixing bowl.
Add the warm water and 1 tablespoon of vegetable oil. Stir until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl. Cover and let it rise in a warm place for about 1 hour, or until nearly doubled in size.
Place the glass noodles in a heatproof bowl and cover them with hot water. Soak for 8 to 10 minutes, or until tender.
Drain the noodles thoroughly and cut them into short pieces with kitchen scissors.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the cabbage, carrot, and mushrooms. Cook for 5 to 7 minutes, stirring regularly, until softened and most of the moisture has evaporated.
Add the green onions, garlic, and ginger. Cook for 30 seconds, or until fragrant.
Stir in the soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
Add the drained noodles and toss until evenly combined. Transfer the filling to a plate and let it cool completely.
Gently press down the risen dough and divide it into 10 equal pieces.
Shape each piece into a ball and keep the pieces covered while working.
Roll one dough ball into a circle about 4½ inches wide, keeping the center slightly thicker than the edges.
Place about 3 tablespoons of filling in the center of the dough.
Gather the edges over the filling and pinch them firmly together to seal the bun.
Repeat with the remaining dough and filling.
Place the shaped buns on a lightly floured tray, cover them, and let them rest for 10 to 15 minutes.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
Place five buns in the skillet with the smooth side facing down. Cook for 2 to 3 minutes, or until the bottoms are golden brown.
Carefully pour ¼ cup of water around the buns and immediately cover the skillet.
Reduce the heat to medium-low and steam for 7 to 9 minutes.
Remove the lid and cook for another 1 to 2 minutes, until the remaining water evaporates and the bottoms become crisp.
Repeat with the remaining buns, oil, and water.
Mix the dipping sauce ingredients in a small bowl and serve with the warm buns.

Notes

Cook the vegetables until most of their moisture has evaporated. A wet filling can make the dough soggy or cause the buns to split.

Let the filling cool completely before placing it inside the dough.

Use approximately 3 tablespoons of filling per bun. Overfilling can make the buns difficult to seal.

Thin rice vermicelli can replace the glass noodles. Prepare it according to the package directions, drain it thoroughly, and cut it into short pieces.

The filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Store cooked buns in an airtight container in the refrigerator for up to 4 days.

Reheat the buns in a lightly oiled skillet with a small splash of water. Cover until heated through, then uncover and cook until the bottoms are crisp.

To freeze uncooked buns, place them on a parchment-lined tray and freeze until firm. Transfer them to a freezer-safe container and store for up to 2 months.

Cook frozen buns without thawing, adding 3 to 5 minutes to the covered steaming time.

Author: niold.com