Pan Fried Vegetable Buns

Name: Pan Fried Vegetable Buns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: vegan
Ingredients: 1 1/2 cups self raising flour, more for the working space; 3/4 cup hot water; 4 tablespoons sunflower oil; 1 teaspoon of salt; 3 shiitake mushrooms, sliced; 1 head bok choy, chopped the stems; 2 small carrots, sliced; 1/4 a small onion, sliced; 2 garlic cloves, chopped; 2 + 2 tablespoons oil; 1/2 teaspoon black pepper; salt to taste; Soy sauce, optional

May 27, 2020

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These Pan Fried Vegetable Buns are stuffed with delicious vegetables and a soft, crispy dough for a vegan dish you’ll love!

If you’re looking for a vegan dish this is the one to make. It is plant based with shiittake, bok Choy and carrots. The dough is very easy to make with 2 minutes knead only technique. When making these, it brought back memories from when I watched the Pixar Short Bao with the mom and the dumpling. It’s the cutest short film ever. If you never seen it you should check it out along with a steamed dumpling recipe.

While this is a vegan buns recipe, you can stuff the dumplings however you would like. If you wanted to add meat you can always add cooked pork to it as well along with a variety of vegetables. However you make, they will be delicious. Enjoy!

Bun Dough Ingredients

Makes 5 Buns

1 1/2 cups self raising flour, more for the working space
3/4 cup hot water
4 tablespoons sunflower oil
1 teaspoon of salt

Filling Ingredients

3 shiitake mushrooms, sliced
1 head bok choy, chopped the stems
2 small carrots, sliced
1/4 a small onion, sliced
2 garlic cloves, chopped
2 + 2 tablespoons oil
1/2 teaspoon black pepper
salt to taste
Soy sauce, optional

How to Make Pan Fried Vegetable Buns

Prepare your dough. In a large mixing bowl, add flour, salt and create a well in the center of the flour. Pour hot water and oil. Mix with a wooden spoon until the water is a bit cold then with your hands. Knead for about 2 minutes. If sticky add more oil. Cover and leave on the side while preparing the fillings.

Prepare fillings. Heat a pan with 2 tablespoons oil and medium heat. Fry onion, garlic and carrots until tender then add shittake and bok choy stems (save the bok choy leaves for later), add salt and pepper. Let cook for another 2 minutes. Remove from heat and let it cool down.

Flour your working place. Divide dough into 5 balls. Roll each ball flat in a round shape with a rolling pin. It must be 0.5 inch thick. Add filling in the center then fold the bun up and around the filling making sure to seal the top by pinching with your fingers. Repeat until all buns are assembled.

Heat 1 tablespoon oil in a large non stick pan over medium heat. Place buns in the pan with the pinched-side up. Cook until golden brown and crispy then flip them over and carefully. Cook also until golden brown and crispy. Then do the same with side. Bring the buns close to each other to as support while cooking the sides.

Serve warm or cold. Can store up to 3 days in refrigerator.