Back to 12 servings dough 3 cups all-purpose flour, plus more for dusting 1 teaspoon instant yeast 1 tablespoon sugar, granulated 0.75 cup warm water, about 95-110°F (35-43°C) 1 tablespoon vegetable oil, plus 1 teaspoon for brushing 0.25 teaspoon salt 0.125 teaspoon baking soda 2 tablespoons cornstarch filling 2 ounces glass noodles, sweet potato or mung bean; soaked and cut into 2-inch lengths 1.5 cups cabbage, finely chopped 1 cup carrots, minced or shredded 1 cup fresh shiitake mushrooms, finely chopped 4 ounces firm tofu, crumbled and pressed dry 1 tablespoon sesame oil 2 tablespoons vegetarian oyster sauce 1 tablespoon hoisin sauce 2 teaspoons soy sauce 1 pinch white pepper cooking 1 tablespoon neutral oil, for pan-frying 0.5 cup water, for steaming dipping sauce 2 tablespoons soy sauce 2 tablespoons Chinkiang vinegar 1 tablespoon chili oil
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1 Step 1: Dissolve the sugar in the warm water, stir in the yeast and let it sit 5 minutes until foamy. Whisk the flour, salt and baking soda together in a large bowl.2 Step 2: Pour the yeast water and 1 tablespoon oil into the flour and mix with a fork until shaggy. Knead 8-10 minutes until smooth and elastic, adding flour or water a little at a time as needed. Cover and rest 30 minutes.3 Step 3: Soak the glass noodles in warm water 15-20 minutes, then boil 3-5 minutes until tender throughout. Drain, rinse in cool water and cut into 2-inch lengths.4 Step 4: Heat a little oil in a skillet over medium-high heat and sauté the cabbage, carrot and shiitake 3-5 minutes until just limp. Transfer to a plate and let cool, then drain away any liquid.5 Step 5: Combine the cooled vegetables, noodles and tofu. Add the sesame oil, oyster sauce, hoisin, soy sauce and white pepper, and mix well. The filling should taste slightly saltier than you prefer.6 Step 6: Knead the risen dough briefly, divide into 12 pieces, roll each into a ball and cover. Flatten each piece into a 4-inch disc, thicker in the center than at the edge.7 Step 7: Place about 2 tablespoons of filling in the center of each disc. Gather the edges up over the filling, pleat and pinch closed firmly on top. Set on parchment squares, cover and rest 20 minutes.8 Step 8: Heat 1 tablespoon oil in a nonstick pan with a lid over medium heat. Place the buns bottom-down, spaced apart, and fry 2 minutes until the bottoms are golden brown.9 Step 9: Add 1/2 cup water to the pan, cover and steam 7 minutes over medium heat until the water has fully evaporated and the dough is cooked through.10 Step 10: Whisk the soy sauce, Chinkiang vinegar and chili oil together for the dipping sauce. Serve the buns hot with the sauce.getsaucepan.com/r/738a9f2b-3c1f-5e5e-b4d0-31e103330569
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