Popular Taiwanese street food that is filled with delicious Daikon wrapped in a soft homemade dough and then pan-fried until golden brown. —WoonHeng Chia
- Prep time 30 minutes
- Cook time 20 minutes
- Makes 9
- Bun dough
all purpose flour
hot boiling water
- Filling and Seasoning
shredded Daikon radish
chopped King oyster mushrooms
a few rock sugar
toasted sesame oil
a pinch of sugar
salt to taste
oil for cooking
In This Recipe
- To make the dough, mix the flour and salt in a large bowl until well combined.
- Attach a dough hook to the mixer and while the mixer is running in low-medium speed, slowly add in hot water and knead until a soft dough forms. Let the dough rest for 15 minutes, covered.
- Meanwhile, place shredded daikon in a saucepan and cook over medium heat with a few rock sugar/1 teaspoon sugar until almost translucent. Set aside to cool.
- In a heated non-stick pan with 1 teaspoon oil, saute mushrooms and carrots for 2 minutes. Then add in tofu cubes and season with 1/2 tablespoon soy sauce, a pinch of salt, and set aside.
- Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.
- To make the buns, roll the dough on a floured surface into a log and then divide it into 9 pieces. Flatten each one with your palm and roll it into a round wrapper.
- Place 3-4 tablespoons filling in the middle, pleat to seal and press down with palm to slightly flatten it.
- To cook the buns, add a drizzle of oil in a heated nonstick pan. Then, place buns into pan, pleated side down and pan fry until golden brown over low-medium heat.
- Flip and cook the other side until slightly brown. Then, add in 1/2 cup of water, place lid over and cook until all water has been absorbed.
- Serve warm with chili oil. These buns stay soft until the next day.