Recipe: (makes 14 small buns)
~ 1 3/4 cup all-purpose flour
~ 3 teaspoons sugar
~ 1 teaspoon active dry yeast
~ a pinch of salt
~ 2/3 cup water or plant-based milk (warm) mix with 3 teaspoons neutral oil
~ 6-8 cups shredded zucchini, leave the core untouched (about 2 large ones)
~ 1/2 cup shredded carrot
~ 1/2 cup sliced mushrooms (optional), sautéed & seasoned with salt
~ chopped scallions, salt, a drizzle of toasted sesame oil, white pepper
To make the bun wrapper in a mixer, place all dry ingredients in a mixing bowl & stir to combine.
Fit mixer with a dough hook & set speed to 2. While the mixer is running, slowly add in the wet ingredients & knead until a soft dough forms. Transfer dough onto a cleaned surface & knead with hands for 4-5 minutes until a smooth top forms. Place the dough in a bowl, cover & let sit for 30 mins.
To make the filling, massage shredded zucchini with 1-2 teaspoons salt. Let sit for 15 mins. When ready, squeeze out all the liquid & place zucchini in a bowl. Then, mix in the carrot, sautéed mushrooms, chopped scallions & season with salt, a drizzle of toasted sesame oil & a few shakes of white pepper.
After 30 mins, divide the dough into 14 equal portions. Flatten each dough & roll into a palm-size wrapper (check my bao rolling method). Place a spoonful of filling mixture in the middle & pleat to seal.
To cook the bun, preheat a non-stick pan with 1 teaspoon oil. Place buns sealed side down slightly apart & pan fry for 1 min or until the bottom turns golden brown.
Slowly add in 1/2 cup of water, turn heat to low-med & place a lid over. Cook until all water is absorbed & buns are fully cooked through. Top with sesame seeds & serve with chili oil. Enjoy.
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