Recipe (yields 20-25 small buns)⁣⁣

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Dough⁣ ingredients

1 3/4 cups all-purpose flour⁣⁣
1 pack active yeast (2 1/4 teaspoon)⁣⁣
3 teaspoons sugar⁣⁣
3 teaspoons oil⁣⁣
2/3 cup warm plant-based milk⁣⁣

Filling

4 cups finely shredded cabbage⁣⁣
1 cup chopped kale⁣⁣
7-8 mushrooms, soak until soft & slice thinly⁣⁣
1 carrot, finely chopped⁣⁣
2 teaspoons thinly sliced ginger
3 cloves minced garlic⁣⁣
2 tablespoons soy sauce
2 teaspoons stir fry sauce
1 teaspoon sugar
a pinch of white pepper⁣⁣, salt, oil, sesame oil, minced ginger, chopped scallions

Preparation⁣

⁣⁣⁣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.

By woon.heng (IG)

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