Ingredients
Dough Ingredients:
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2 cups all-purpose flour
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1 tsp instant yeast
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½ tsp sugar
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¾ cup warm water (more as needed)
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Pinch of salt
Filling Ingredients:
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tbsp ginger, grated
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1 cup cabbage, finely shredded
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½ cup mushrooms, finely chopped (shiitake or button)
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½ cup carrots, grated
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2 scallions, finely chopped
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2 tbsp soy sauce
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1 tbsp hoisin sauce
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1 tsp rice vinegar
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Salt & pepper, to taste
Pan-Frying:
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1–2 tbsp vegetable oil
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¼ cup water (for steaming)
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Sesame seeds & chopped scallions (optional topping)
Instructions
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Make the Dough:
In a bowl, mix flour, yeast, sugar, and salt. Gradually add warm water while stirring. Knead for 5–7 minutes until smooth. Cover and let rise in a warm place for 1 hour or until doubled in size. -
Prepare the Filling:
Heat sesame oil in a skillet. Sauté garlic and ginger for 30 seconds. Add mushrooms, cabbage, and carrots. Cook until soft, about 5 minutes. Stir in soy sauce, hoisin, vinegar, and scallions. Cook another 2 minutes. Set aside to cool. -
Form the Buns:
Divide dough into 10–12 equal pieces. Flatten each into a circle. Add 1 tbsp of filling in the center. Pinch to seal the top, forming a bun. Place seam side down on a tray. -
Pan-Fry the Buns:
Heat vegetable oil in a non-stick skillet over medium heat. Place buns in the skillet, seam side down. Cook until bottoms are golden brown (about 2–3 minutes).
Add ¼ cup water to the pan, cover immediately, and steam for 5–7 minutes or until water evaporates and buns are cooked through.
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Serve:
Sprinkle with sesame seeds and scallions if desired. Serve hot with soy sauce, chili oil, or black vinegar on the side.