- 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
- 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:
- Mix flour & salt in a large bowl until well combined.
- 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.
- 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.
- In a heated non-stick pan, add 1 tsp oil and saute mushrooms and carrots for 2 minutes. Then add in tofu cubes.
- Season with 1/2 Tbsp soy sauce, a pinch of salt and set aside.
- 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:
- Roll the dough into a log and divide it into 9 pieces.
- Flatten each one with your palm and roll it into a round wrapper.
- Place 3-4 tablespoons filling in the middle, pleat to seal, and press down with palm to slightly flatten it.
To cook the buns:
- Add a drizzle of oil to a heated non stick pan.
- Then, place the buns in the pan, pleated side down and pan fry until golden brown over low-medium.
- Flip and cook the other side until slightly brown.
- Add in 1/2 cup of water, place lid on top and cook until all water has been absorbed.
- Serve warm with chili oil. These buns stay soft until the next day.