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These filling veggie-packed pan-fried buns bring Taiwan's busy street food scene straight to your home kitchen. You'll fall for these treats with their crunchy outsides and soft, doughy centers – they're just like the ones you'd grab at a night market.
I've been hooked on making these buns every weekend since my trip to Taipei. I used to pack my luggage with them when returning home, but now I can whip up that same street food magic whenever I want without needing a passport.
Ingredients
Dough
- All purpose flour: Using 3 cups creates that signature chewiness we're after
- Instant dry yeast: Gets your dough rising without making you wait forever
- Sugar: Adds that hint of sweetness that plays off the savory stuffing
- Salt: Boosts all the flavors and helps with dough texture
- Roasted sesame seeds: Throw these in for their delicious nutty flavor
- Warm soy milk: Wakes up the yeast and keeps everything nice and soft
- Toasted sesame oil: Gives that unmistakable smell and taste
Filling
- Shredded cabbage: Forms a crunchy foundation that softens beautifully
- Vermicelli noodles: Give that springy bite these buns need
- Finely shredded carrots: Add a touch of natural sweetness and pretty color
- Chopped scallions: Bring a burst of green flavor that wakes everything up
- Soy sauce: Creates that deep savory taste that keeps you coming back for more
- Toasted sesame oil: Rounds out the filling with its classic warm nuttiness
Step-by-Step Instructions
- Mix the dough:
- Throw all dry stuff in a big bowl and make a hole in the middle. Pour your warm milk and oil into this hole while mixing until it all comes together. Roll it into a ball, stick it in a bowl, cover with a damp cloth, and let it sit for about 2 hours till it's twice as big. This waiting game is worth it for that awesome chewy texture.
- Prepare the filling:
- Drop vermicelli noodles in hot water for 7–8 minutes till they're soft, then drain and chop them up small. Warm up some oil in a big pan on medium-high, then toss in your chives, carrots, and cabbage. Cook them for 4–5 minutes till they get soft. Mix in noodles, soy sauce, salt, and oil, and keep cooking for another 2–3 minutes. Put everything in a strainer while you work on the wrappers. Getting rid of extra water is super important here.
- Shape the wrappers:
- Pull your dough into a big ring and cut it into 16 same-sized pieces (about 38g each). Roll each chunk into a ball, then squish it a bit on a floured counter. With a rolling pin, flatten each piece into a 3–4 inch circle. Keep them under a dry towel so they don't dry out. You want thinner edges and a slightly thicker middle for the best texture.
- Assemble the buns:
- Put 2–3 spoonfuls of filling right in the middle of each wrapper. Hold it in one hand and start making folds around the edge with your other hand, pinching as you go. After you've gone all the way around, pinch and twist to close it up completely. Set it down and gently press the top to flatten it a bit. Those folds don't just look cool, they make the bun texture more interesting.
- Cook the buns:
- Heat up a pan with a lid and add 1 spoonful of oil for every 4 buns. Put the buns fold-side down and press them lightly. Cook on medium for 4–5 minutes till they're golden on bottom. Flip them and let the other side brown. Using the lid as a shield, carefully add 1 spoonful of water per bun, cover right away, and steam for 5–6 minutes till the water's gone. This two-part cooking trick gives you that amazing crispy-outside, chewy-inside combo.
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My grandma always told me to drain the filling completely before stuffing the buns. I skipped this step my first time and ended up with wet, falling-apart bottoms. Those extra five minutes with a strainer really make the difference between okay buns and fantastic ones.
Prep Ahead Ideas
These buns work great for planning meals ahead. After they're cooked, let them cool down all the way, then pop them in a sealed container in the fridge for up to 5 days. Want to keep them longer? Freeze them separately on a tray until they're hard, then toss them in freezer bags. This way they won't stick together and you can grab just a couple whenever you're hungry.
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Tasty Combos
These buns taste great by themselves, but they're even better with a simple dip. Just mix some soy sauce, a splash of rice vinegar, a tiny bit of sugar, and a little chili oil for the perfect sauce. For a full meal, serve them with a light cucumber salad tossed in rice vinegar and sesame oil to balance out the rich buns.
Common Problems Fixed
If your dough feels too wet and sticky, don't dump in loads more flour as that'll make tough buns. Instead, put a bit of oil on your hands when handling it. If filling leaks while cooking, your pan might be too hot or your buns not sealed well enough. Try turning down the heat a bit and pinching harder when closing them up. When warming leftover buns, always add some water to the pan to create steam that'll bring back their perfect texture.
Frequently Asked Questions
- → What’s the process for making the dough?
Stir all powdered ingredients in a bowl. Make a hole in the center, pour in warm soy milk with oil, and mix until it comes together. Shape into a ball, cover, and let it rise for at least two hours.
- → What goes into the filling?
The mix has cabbage, noodles, grated carrots, scallions, soy sauce, sesame seeds, and sesame oil.
- → What’s the best way to cook them?
Heat some oil in a pan, place the buns seam-down, and let them brown. Turn and fry the other side. Add water and steam with a cover until done.
- → Can I keep the cooked ones in the freezer?
Absolutely! Lay them out on a tray until solid, then move them to a bag or any container. Heat them before eating.
- → Which dipping sauce works well with these?
A simple mix of soy sauce, sugar, sesame seeds, and chili paste pairs great with these buns.
- → How do I reheat buns from the fridge?
You can warm them in three ways: pan-frying with some water, toasting lightly in the oven, or microwaving after adding a splash of water.