Vegan Pan-Fried Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 tbsp sesame oil, toasted or any neutral oil
02 -
1 cup of warm soy or other non-dairy milk
03 -
1/2 tsp of salt
04 -
3 cups (375g) of all-purpose flour
05 -
2 tbsp sugar
06 -
2 tsp instant yeast
07 -
1 tbsp roasted sesame seeds
→ Filling
08 -
2 tbsp of sesame oil, toasted
09 -
1 tbsp oil for cooking, neutral
10 -
1/2 cup (25g) chopped scallions or chives
11 -
1 tbsp soy sauce
12 -
6 cups of finely shredded cabbage (from half a large cabbage)
13 -
3.5 oz (100g) vermicelli noodles, uncooked
14 -
1 cup of grated or shredded carrot (150g)
15 -
2 tsp (or adjusted to taste) of salt
16 -
1 tbsp of roasted sesame seeds
# Instructions:
01 -
Combine the dry ingredients in a big bowl. Make a small hollow in the center, pour in the soy milk and oil, and stir as you go. Keep mixing till a smooth dough appears. Form it into a ball, toss it back in the bowl, use a damp towel to cover, and leave it for at least 2 hours so it can rise.
02 -
Pour boiling water over vermicelli noodles, letting them soak about 7-8 minutes. Drain, then chop the noodles into small, half-inch bits. Put some neutral oil in a pan, heat it up, and stir-fry the cabbage, carrot, and scallions for 4-5 minutes on medium-high heat until soft. Then, toss in the chopped noodles along with soy sauce, sesame oil, and salt. Cook for a couple more minutes, then transfer it into a strainer so any extra liquid can drip out. Let the filling cool down.
03 -
Use your fingers to punch a hole in the middle of the dough. Pull it into a ring shape and cut it into 12-16 pieces. Roll each piece into a small ball, flatten it with a rolling pin, and make circles about 3-5 inches wide, depending on your preferred size. Sprinkle flour between each layer if you're stacking them up and cover with a dry towel if you're setting them aside for more than half an hour.
04 -
Spoon 2-3 tablespoons of the filling onto the center of each dough wrapper. Fold and pinch the edges together to seal the bun. Flatten the tops slightly, place them on a tray, and cover with a towel to keep them from drying out.
05 -
Pour 1 tbsp oil per 4 buns into a pan. Place buns in the pan, seam-side down, and cook them on medium heat for 4-5 minutes until the bottoms are golden. Flip them over to brown the other side. Add 1 tbsp of water per bun into the pan, cover, and let them steam for 5-6 minutes until all the water has evaporated. Repeat this for any remaining buns.
06 -
Put cooked buns in an airtight container and store in the fridge for up to 5 days. Reheat them on a pan with a splash of water, or use the microwave or oven. If freezing, lay them in a single layer on a tray, freeze for 5-6 hours until solid, then transfer to a storage bag.
# Notes:
01 -
Don’t stack too many wrappers (4-5 max) without flouring the layers.
02 -
To warm up cooked buns, try pan-frying, microwaving, or steaming.
03 -
Change up the filling's seasoning to suit what you like best.