Ingredients:

  • 300g All-Purpose Flour
  • 160ml Warm Water (110°F)
  • 5g Instant Yeast
  • 10g Granulated Sugar
  • 3g Fine Sea Salt
  • 400g Green Cabbage, fine shred
  • 100g Dried Wheat Noodles
  • 4 large Shiitake Mushrooms, finely minced
  • 3 stalks Green Onions, thinly sliced
  • 15ml Toasted Sesame Oil
  • 15ml Light Soy Sauce
  • 1 tsp White Pepper
  • 120ml Water
  • 5g Cornstarch
  • 15ml Neutral Oil

Instructions:

  1. Whisk 10g sugar and 5g yeast into 160ml warm water (110°F). Note: Sugar feeds the yeast for a faster rise.
  2. Combine 300g flour and 3g salt in a large bowl, then pour in the yeast mixture.
  3. Knead 10 minutes until the dough is silky and bounces back when poked.
  4. Cover with a damp cloth and let rest 30 minutes in a warm spot.
  5. Boil the 100g dried noodles for 3 minutes, drain, and chop into 2cm pieces. Note: Short noodles are easier to pleat.
  6. Heat 15ml neutral oil and sauté the 4 minced shiitakes until they smell earthy and intense.
  7. Toss in 400g shredded cabbage and 3 sliced green onions, cooking 2 minutes until slightly wilted but still bright.
  8. Stir in 15ml sesame oil, 15ml soy sauce, and 1 tsp white pepper.
  9. Mix the noodles into the cabbage and let the filling cool completely. Note: Hot filling will melt the dough.
  10. Divide dough into 12 equal balls (approx 40g each).
  11. Roll each ball into a 4 inch circle, making the edges thinner than the center.
  12. Place 2 tablespoons of filling in the center.
  13. Pinch the edge and pleat around the circle until the bun is tightly sealed.
  14. Add 15ml neutral oil to the skillet and arrange buns pleat side up.
  15. Fry 3 minutes over medium heat until the bottoms are pale gold.
  16. Whisk 120ml water with 5g cornstarch and pour it into the pan.
  17. Cover immediately and steam 8 minutes until the water has evaporated and you hear a sizzle.
  18. Remove lid and cook 2 more minutes until the starch forms a crispy, brown lace.