Pan-Fried Daikon Radish Buns


Pan-Fried Daikon Radish Buns

  • Author:
    Woon-Heng Chia | @woon.heng



  • g all-purpose flour⁣
  • 1 cup hot water⁣
  • a pinch of salt⁣


  • 7 cups of shredded daikon radish (about 800g with skin on)⁣
  • firm tofu (drained, cubed & pan-fried⁣)
  • 1/2 cup chopped king oyster mushrooms
  • 1/4 cup shredded carrot
  • cilantro⁣, chopped
  • rock sugar/sugar⁣
  • oil⁣


  • 1 1/2 Tbsp soy sauce (separated)
  • 2 tsp toasted sesame oil
  • 1 tsp white pepper
  • a pinch of sugar, salt to taste⁣


To make the dough:

  1. Mix flour & salt in a large bowl until well combined.
  2. Attach a dough hook to the mixer and while the mixer is running in low-medium speed, slowly add in hot water & knead until a soft dough forms. Let the dough rest for 15 minutes, covered.
  3. Meanwhile, place daikon in a saucepan & cook over medium heat with a few rock sugars or 1 teaspoon sugar until almost translucent. Set aside to cool.⁣
  4. In a heated non-stick pan, add 1 tsp oil and saute mushrooms and carrots for 2 minutes. Then add in tofu cubes.
  5. Season with 1/2 Tbsp soy sauce, a pinch of salt and set aside.
  6. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.⁣

To make the buns:

  1. Roll the dough into a log and divide it into 9 pieces.
  2. Flatten each one with your palm and roll it into a round wrapper.
  3. Place 3-4 tablespoons filling in the middle, pleat to seal, and press down with palm to slightly flatten it.⁣

To cook the buns:

  1. Add a drizzle of oil to a heated non stick pan.
  2. Then, place the buns in the pan, pleated side down and pan fry until golden brown over low-medium.
  3. Flip and cook the other side until slightly brown.
  4. Add in 1/2 cup of water, place lid on top and cook until all water has been absorbed.
  5. Serve warm with chili oil. These buns stay soft until the next day.

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