Pan-Fried Vegetable Buns (Vegan Bao)

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Instant Yeast
• 1 tablespoon Sugar
• 3/4 cup Water
• 2 tablespoons Vegetable Oil
• 1 cup Napa Cabbage
• 1/2 cup Carrots
• 1/2 cup Shiitake Mushrooms
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Ginger
• 1 teaspoon Cornstarch

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour, 1 teaspoon Instant Yeast, and 1 tablespoon Sugar. Gradually add the 3/4 cup Water and knead for 5-7 minutes until a smooth, elastic dough forms. Cover the bowl tightly with plastic wrap and let it rise at room temperature (around 70°F/21°C) for 1 hour, or until the dough has doubled in size.
2. 2While the dough is rising, prepare the filling. Finely mince the 1 teaspoon Ginger. Thinly slice the 1 cup Napa Cabbage. Peel and finely julienne the 1/2 cup Carrots into matchsticks. Thinly slice the 1/2 cup Shiitake Mushrooms.
3. 3Heat 2 tablespoons Vegetable Oil in a 12-inch (30 cm) wok or large skillet over medium-high heat (375-400°F / 190-205°C). Add the minced 1 teaspoon Ginger and stir-fry for 30 seconds until fragrant. Add the sliced 1 cup Napa Cabbage, julienned 1/2 cup Carrots, and sliced 1/2 cup Shiitake Mushrooms, then stir-fry for 5-7 minutes until the vegetables have softened and reduced in volume.
4. 4Stir in the 2 tablespoons Soy Sauce and 1 teaspoon Sesame Oil. In a small bowl, whisk together the 1 teaspoon Cornstarch with 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the pan, stirring constantly, and cook for 1 minute until the sauce thickens to a glossy consistency. Remove the filling from the heat and transfer it to a separate bowl to cool completely for at least 15 minutes, as hot filling can make the dough difficult to handle.
5. 5Gently punch down the risen dough to release the air. Transfer the dough to a clean, lightly floured surface and divide it into 8 equal portions (about 2 ounces or 55 grams each). Roll each portion into a circle about 4 inches (10 cm) in diameter, with the edges slightly thinner than the center. Place about 1 1/2 tablespoons of the cooled filling in the center of each dough circle.
6. 6Gather the edges of the dough circle around the filling, pinching and pleating them together at the top to seal the bun completely. Place the formed buns seam-side down on a plate or baking sheet.
7. 7Lightly brush a 12-inch (30 cm) non-stick skillet or a large heavy-bottomed pan with a small amount of the remaining 2 tablespoons Vegetable Oil. Arrange the buns in a single layer in the pan, leaving a little space between them. Add 1/4 cup Water to the pan, then immediately cover it tightly with a lid. Cook on medium heat (300-325°F / 150-160°C) for 10-12 minutes, or until the water has evaporated, the buns are puffed up and cooked through, and their bottoms are golden brown and crisp.

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