Ingredients

3 cups all-purpose flour (375 g)

2 tsp instant dry yeast

2 tbsp sugar

1/2 tsp salt

1 tbsp roasted sesame seeds

1 cup warm soy milk (or other non-dairy milk)

1 tbsp toasted sesame oil (or neutral oil)

1 tbsp neutral oil (for cooking)

6 cups raw shredded cabbage (from 1/2 large head of cabbage)

3.5 oz uncooked bundles of vermicelli noodles (100g total)

1 cup finely shredded or grated carrot (150g)

1/2 cup chopped scallions or chives (25g)

1 tbsp soy sauce

2 tsp salt (or to taste)

1 tbsp roasted sesame seeds

2 tbsp toasted sesame oil

Instructions

Step 1: In a large bowl, mix together the flour, yeast, sugar, salt, and 1 tbsp roasted sesame seeds. Create a well in the center and pour in the warm soy milk and 1 tbsp toasted sesame oil. Mix until a dough forms.

Step 2: Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rise for at least 2 hours.

Step 3: Soak vermicelli noodles in boiling water for 7-8 minutes until cooked. Drain and chop into ½ inch pieces.

Step 4: Heat 1 tbsp neutral oil in a pan over medium-high heat. Add chives, carrots, and cabbage. Cook for 4-5 minutes until the carrots are tender.

Step 5: Add the chopped noodles, soy sauce, salt, and 2 tbsp toasted sesame oil. Stir and cook for another 2-3 minutes. Drain excess liquid through a strainer and let the filling cool.

Step 6: Remove the dough and punch a hole in the center, stretching it into a large ring. Slice into 12 or 16 pieces depending on desired size. Roll each piece into a ball.

Step 7: Flatten each dough ball into a wrapper about 3-4 inches (for smaller) or 4-5 inches (for larger) in diameter, using flour to prevent sticking. Place wrappers on a tray and cover with a dry towel.

Step 8: Place 2-3 tbsp of filling in the center of each wrapper. Pinch edges to create pleats and twist to seal the buns. Lightly press down the top and cover with a towel to prevent drying.

Step 9: Heat a pan with a lid and add 1 tbsp oil per 4 buns. Place buns creased-side down and cook over medium heat for 4-5 minutes until golden brown.

Step 10: Carefully add 4 tbsp water (1 tbsp per bun) to the pan, cover immediately, and steam until the water evaporates, about 5-6 minutes. Remove and repeat with remaining buns.

Step 11: Serve the buns hot. For extra flavor, enjoy with a dipping sauce made of soy sauce, sugar, chili sauce, and sesame seeds.

Tips & Variations

Practice rolling the wrappers to get a consistent size; they don’t have to be perfect, just workable.

For a more savory filling, try adding finely chopped mushrooms or tofu to the vegetable mix.

Use a non-stick pan or a well-seasoned cast iron skillet for best results during cooking.

Adjust seasoning by tasting the filling before wrapping to ensure the right balance of salt and soy sauce.

You can experiment with different non-dairy milks like oat or almond for slight flavor variations in the dough.

Storage

Store cooked buns in an airtight container in the refrigerator for up to 5 days. To reheat, pan-fry them again with a splash of water, oven-toast at low heat, or microwave with a little water in a covered bowl. Cooked buns can also be frozen; freeze on a tray until firm, then transfer to a bag. No need to thaw before reheating.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before rolling out and filling.