Pan-fried Steamed Buns by @woon.heng ? These buns have a fluffy top, crispy bottom, and a juicy and scrumptious filling!
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Makes 14 small buns
240g all-purpose (plain) flour
3 teaspoons sugar
1 teaspoon instant yeast
2/3 cup unsweetened warm milk or water (think of bathwater)
pinch of salt
1 teaspoon oil
Filling: 1lb 450g zucchini, 1 small carrot, 1/4 cup sliced mushrooms, 2 stalks of scallions/green onions, chopped, oil for cooking, salt to taste
Filling’s Seasoning: soy sauce, toasted sesame oil, pepper, salt
Dough: Mix the sugar and yeast in warm liquid until well-combined. Then, add it to flour (with salt) and knead until a smooth top forms. Proof until double its size.
Massage shredded zucchini with salt, cover and let it rest for 30 minutes. Squeeze out all the liquid and mix with the rest of the filling ingredients in a bowl until well-combined, then season accordingly.
Divide proofed dough into 14 equal portions and roll each into a circular bun wrapper. Place a spoonful of filling in the middle and pleat to seal.
Heat a 10″ non-stick pan and add about 1/2 tablespoon oil. Place the buns pleated side down in one layer and cook until the bottom turns slightly golden. Add about 1 cup of water, place a lid over and cook until all water has evaporated. Serve warm with your favorite sauces. [Recipe as posted on woonheng.com, courtesy of @woon.heng]