Delicious and easy to make 🥰
🍞 3 cups all-purpose flour (I used whole wheat)
🍞 2 tbsp sugar
🍞 2 tsp instant dry yeast
🍞 1/2 tsp salt
🍞 1 tbsp roasted sesame seeds
🥛 1 cup warm non-dairy milk
🥛 1 tbsp toasted sesame oil (or any oil)
🥙 500g raw (purple) cabbage, sliced thin
🥙 2 carrots, grated (150g)
🥙 1 green onion, chopped
🥙 1 tbsp soy sauce
🥙 1 tsp salt
🥙 2 tbsp roasted sesame seeds
🥙 2 tbsp sesame oil
🥚 6 eggs
🥚 1 tsp kurkuma
🥚 1 tsp soy sauce
🥚 1 tsp Chinese 13 spices (optional)
Dough: mix 🍞 evenly then gradually add 🥛. Knead until soft, place in a bowl, and let rise for 1 hour (I placed it covered in an oven with the light on).
1. Saute purple cabbage with olive oil, then add carrots and green onions. Cook until tender then add: soy sauce, salt, sesame oil, sesame seeds. Set aside. If there’s excess fluid: allow to drain.
2. Combine 🥚 and scramble in large pieces. Mix with the vegetables.
3. Divide dough into 12 (you can easily do this by first creating a big donut), roll into balls, and flatten (you can use your hand or a roller). Sprinkle flour when necessary. You will want a 1-2 mm thickness.
4. Add the filling (up to 2 tbsp), then fold and pinch the sides of the wrapper to seal (like making bakpao). Flatten the bun a bit.
5. Heat a pan with oil, place buns, and lightly press down. Cook until golden, then flip and do the same (I cooked 3-4 at a time).
6. When both sides are browned, add 1 tbsp water/bun and cover with lid, steam until water has evaporated. Remove from heat and cook the rest.
7. Enjoy hot! The buns can be microwaved.