🍽️ Serves: 8 buns⏱️ Time: 1.5 – 2 hours (includes dough rising)🛒 IngredientsFor the Dough:
2 cups all-purpose flour (plus extra for dusting)
1 tsp instant yeast
1 tbsp sugar
½ tsp salt
¾ cup warm water (about 110°F/43°C)
1 tbsp vegetable oil
For the Filling:
1 cup shredded cabbage
½ cup grated carrot
¼ cup chopped scallions (green onions)
1 tbsp soy sauce or tamari
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste
For Cooking:
2 tbsp vegetable oil
½ cup water (for steaming)
👩🍳 Instructions
- Make the Dough
In a large bowl, combine flour, yeast, sugar, and salt.
Add warm water and oil, mixing until a sticky dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size.
- Prepare the Filling
In a bowl, mix shredded cabbage, carrot, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Set aside. - Shape the Buns
Punch down the dough and divide into 8 equal pieces.
Flatten each piece into a circle (about 4 inches diameter).
Place 2 tbsp filling in the center, gather edges and pinch to seal, forming a bun.
- Cook the Buns
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat.
Place buns seam-side down in the skillet; cook until bottoms are golden and crispy (about 3–4 minutes).
Add ¼ cup water, cover with a lid immediately, and steam for 8–10 minutes until buns are cooked through and tops are soft.
Remove lid and cook for another 1–2 minutes to re-crisp the bottoms.
Repeat with remaining buns.
- Serve
Serve warm with soy sauce or your favorite dipping sauce.
