| Ingredients: 1 3/4 Cup(s) flour 1 Tablespoon(s) yeast, active dry 3 Teaspoon(s) sugar 3 Teaspoon(s) oil, vegetable 4 Cup(s) finely shredded cabbage 1 Cup(s) chopped kale 8 sliced mushroom 1 finely chopped carrot 2 Teaspoon(s) thinly sliced ginger 3 Clove(s) minced garlic 2 Tablespoon(s) black soy sauce 2 Teaspoon(s) teriyaki sauce 1 Pinch(s) pepper, white 1 Pinch(s) salt 1 chopped scallions |
Directions:
Mix flour, yeast & sugar in a bowl, then add-in wet ingredients. Using a dough hook, knead the mixture until a soft dough forms. Turn dough onto a floured surface, & knead for 4-5 minutes until you see a smooth top. Let the dough rest in a bowl for 30 minutes, covered. Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant. Add cabbage & sauce, cook for 2 minutes & spoon mixture into a bowl. Continue to sauté kale with a little oil & salt, then add to cabbage mixture along with chopped scallions, minced ginger, carrot & drizzle of sesame oil. To make the buns, turn dough onto a floured surface & roll into a log. Divide log into 20-25 pieces & roll each one into a ball. Take 1 dough & flatten it slightly with your palm, then using a roller, roll it to about 3 inches round by leaving a good thickness in the middle. Place a heaping tablespoon of filing & pleat to seal. In a heated pan with a drizzle of oil, place buns sealed side down & pan fry for 30 secs until the bottom turns light brown. Slowly add in hot water to cover ~1/3 of the buns, place lid over & turn heat to low-med. Cook until all water is absorbed. Serve warm with homemade chili oil in soy sauce. |