Crispy Stuffed Cabbage Buns (Print Version)

# Ingredients:

→ Dough - Dry Parts

01 - 375g plain flour
02 - 2 tsp quick-rise yeast
03 - 2 tbsp granulated sugar
04 - 1/2 tsp table salt
05 - 1 tbsp toasted sesame seeds

→ Dough - Wet Parts

06 - 240ml warmed plant milk
07 - 1 tbsp nutty sesame oil or basic cooking oil

→ Stuffing

08 - 1 tbsp plain cooking oil
09 - 6 cups chopped cabbage (roughly half a big cabbage)
10 - 100g dry rice noodles
11 - 150g thinly grated carrot
12 - 25g snipped green onions or chives
13 - 1 tbsp dark soy sauce
14 - 2 tsp table salt (adjust to liking)
15 - 1 tbsp crunchy sesame seeds
16 - 2 tbsp fragrant sesame oil

→ For Cooking

17 - 1 tbsp plain oil for each set of buns
18 - 4 tbsp water for steam cooking

# Instructions:

01 - Mix flour, yeast, sugar, salt, and toasted sesame seeds in a big bowl. Dig a hole in the middle, add warm plant milk and oil while stirring until everything comes together. Form a nice ball, put it in a bowl, throw a damp cloth over it, and let it sit and grow for about 2 hours.
02 - Drop rice noodles in hot water for 7-8 minutes till soft. Drain and cut into tiny bits about ½-inch long. Warm 1 tbsp oil in a skillet over medium-high heat. Toss in green onions, carrots, and cabbage, cooking for 4-5 minutes till carrots get tender. Mix in noodles, soy sauce, salt, and sesame oil. Stir well and cook another 2-3 minutes. Dump into a strainer to get rid of extra liquid and cool down.
03 - Take dough out and pull it into a big ring by making a hole in the middle. Cut into 12-16 same-sized chunks (about 50g or 38g each). Roll each chunk into a small ball. Press each ball flat, dust with flour, and roll out to 3-5 inches wide based on your size choice. Lay rolled circles on a tray with flour between them if you stack them, and cover with a dry towel so they won't dry out.
04 - Pop 2-3 tbsp of stuffing in the middle of each circle. Pull up the edges while pinching the folds with your other hand, going all around the edge. Pinch and twist at the top to close it up, then set on a flat spot and lightly push down the top. Throw a towel over them while you make the rest.
05 - Put a pan on with 1 tbsp oil for every 4 buns. Set buns fold-side down and gently push. Cook on medium for 4-5 minutes until they turn golden on bottom. Flip and cook till the other side gets golden too. Using the lid as a shield, carefully throw 1 tbsp water per bun into the pan and slam the lid on fast. Let them steam till water's gone, around 5-6 minutes. Take them out and do the same for the rest.
06 - Munch on them hot, maybe with a dunk mix of soy sauce, sugar, hot sauce and sesame seeds. Keep leftover buns in a sealed box in your fridge up to 5 days. Warm them up by frying with a splash of water, warming in your oven on low, or zapping in the microwave with a bit of water.
07 - Put cooled buns on a tray with space between them and freeze for 5-6 hours till they're hard. Move them to a zip bag or container. When you want them, heat frozen buns in a pan, oven, or steamer without thawing first.

# Notes:

01 - You can keep your opened quick-rise yeast pack in the freezer for next time.
02 - Your dough circles don't need to be perfect - they'll fold up just fine anyway.
03 - If your dough circles will sit more than 30 minutes, spread them out instead of piling them up.
04 - How many buns you cook at once depends on your pan size.

Back