Ingredients
For the bun
500 gr flour
300 gr water
10 gr salt
10 gr dry yeast
For the filling
2 cup chopped cabbage
1 cup glass noodles, boiled for 7 minutes and chopped
200 gr of tofu, smashed and drained
1 cup chopped scallions (4 5 stems)
½ cup chopped beansprouts
2 tbsp soy sauce
1 tbsp sesame oil
Salt, to taste
Black Pepper, to taste
Tools
Stand mixer
Dough hook
Scale
Bowl
Plastic wrap
Knife
Cutting board
Steaming basket
Parchment paper
Directions
Step 1
Start with making the dough- in a stand mixer's bowl add the water, yeast, flour and salt. Set the mixer on the lowest speed and knead for 12 min until the dough is smooth and elastic.
500 gr flour
300 gr water
10 gr salt
10 gr dry yeast
Step 2
Remove from the mixer and round into a tight ball, place in a greased bowl and cover with a plastic wrap. Let it rest until doubled in size.
Step 3
In the meantime, work on the filling- in a bowl combine all the ingredients and mix until homogenous.
2 cup chopped cabbage
1 cup glass noodles, boiled for 7 minutes and chopped
200 gr of tofu, smashed and drained
1 cup chopped scallions (4 5 stems)
½ cup chopped beansprouts
2 tbsp soy sauce
1 tbsp sesame oil
Salt, to taste
Black Pepper, to taste
Step 4
Once the dough has proofed, divide into 10 equal pieces. Round each piece into a tight ball and let it rest on the counter space for 10 min.
Step 5
Then, using a rolling pin, flatten each dough ball into a pita shape, add 2-3 tbsp of filling and close to seal the filling in.
Step 6
Place the stuffed buns in a steaming basket with a parchment paper lined in it. The buns will proof in the basket (30 min), so you don't need to transfer them once they are proofed.
Step 7
Once they were doubled in size, steam them over boiling water (medium heat), for 15 min.
Step 8
Eat immediately while still hot.
Step 9
YASSS!
