Homemade Vegetable Fried Buns
Delicious and crispy homemade vegetable fried buns filled with fresh vegetables.
Equipment
- Large Bowl For mixing the dough.
- Pan For cooking the buns.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1 2 salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil for cooking
- 6 cups raw shredded cabbage
- 3.5 oz uncooked bundles of vermicelli noodles
- 1 cup finely shredded carrot
- 0.5 cup chopped scallions
- 1 tbsp soy sauce
- 2 tsp salt
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- In a large bowl, mix all dry ingredients for the dough: flour, yeast, sugar, and salt.
- Create a well in the center and pour in the warm soy milk and toasted sesame oil while mixing until a dough forms.
- 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.
- Soak the vermicelli noodles in boiling water for 7-8 minutes, then chop them into small pieces.
- In a pan, heat the neutral oil and cook the chopped scallions, carrots, and cabbage until softened.
- Add the chopped noodles, soy sauce, salt, and sesame oil. Drain any excess liquid and set aside to cool.
- Once the dough has risen, stretch it into a large ring and divide it into 12-16 equal pieces.
- Roll each piece into a ball and flatten it into a wrapper.
- Place a generous spoonful of the vegetable filling in the center of each wrapper.
- Crease the edges and seal the buns by twisting the top.
- In a large pan, heat the neutral oil over medium heat.
- Cook the buns in batches until golden brown on both sides.
- Add a splash of water to the pan, cover, and steam the buns until the water evaporates.
- Serve the buns hot, and enjoy them with your favorite dipping sauce if desired.
Notes
Wrappers can be frozen for later use. Cooked buns can be stored in the refrigerator for up to 5 days or frozen for longer preservation.