Cabbage and Corn Steam Fried Buns

 In Breads and Pastry, Breakfast
Serves: 2
  • 2 cups thinly sliced cabbage
  • ½ small red bell pepper
  • ¼ cup frozen corn
  • 1 teaspoon sesame oil
  • ¼ teaspoon Himalayan/sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ginger powder
  • A pinch of red pepper flakes
  • 1 scallion
  • 1 cup whole wheat pastry flour
  • ½ cup bread flour
  • ½ cup lukewarm water
  • 1 tablespoon extra light olive oil
  • ¼ teaspoon Himalayan/sea salt
  • ½ cup water
  • 1 tablespoon extra light olive oil
  1. Prepare the Filling: Slice the cabbage very thinly, then chop it in small pieces and measure out 2 cups. Put it in a large bowl. Dice half a red bell pepper and toss it in with the cabbage, and finally add the frozen corn.
  2. Add a teaspoon of sesame oil on a frying pan and add the vegetables, as well as the salt, garlic powder, ginger powder and red pepper flakes. Turn the heat on medium high (5-6) and cook for 5 minutes, stirring continuously. Meanwhile, chop the scallions into small circles and add it in after 5 minutes. Cook for a final 2 minutes and stir, then turn the heat off. Put the filling into a bowl.
  3. Prepare the Dough: In a large bowl, add the pastry flour, bread flour, water, olive oil and salt and stir with a spoon. Start kneading the dough with your hands until the dough is smooth and silky.
  4. Prepare something flat you can temporarily put the finished buns and a big bowl to cover it, as you don’t want the dough to dry out. It’s best if you use something that can cover it completely.
  5. Take a small piece of dough while keeping the rest in a bowl covered as well.
  6. Roll the small piece of dough into a circle, then place it on a flat surface and flatten it with a rolling pin. The finished flat circle should fiat nicely in your palm.
  7. Folding the Buns: Take a spoonful of cabbage filling and put it in the center. Hold this flat piece of dough in the palm of your hands and use the thumb and index finger of your right hand to pull a small portion of the dough and fold and pleat it evenly towards one direction until the end. Twist the center to lock it up, and give it a nice swirly pattern.
  8. Cooking the Buns: Turn the stove to medium high, then pour ½ cup of water and 1 tablespoon extra light olive oil in a frying pan and spread the buns out, leaving plenty of room between them.
  9. Cook the buns with the lid on for 10 minutes, which will steam it very well, then take the lid off and cook for another 20 minutes until you start hearing sizzling sounds. By this stage, all the water should have evaporated, with just the oil. Use a flat spatula to un-stick the buns to the frying pan. Allow the buns to fry for about 5 minutes until the bottom has turned golden brown. Then, if you want to, you can flip the buns over and fry them on the top until all sides are crispy and brown (which may take another 10-15 minutes), or eat as it is.


Source Recipe HERE

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