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Prep time
30 minutes
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Cook time
20 minutes
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Makes
9
Author Notes
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
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Ingredients
- Bun dough
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300 grams
all purpose flour
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1 cup
hot boiling water
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1/4 teaspoon
salt
- Filling and Seasoning
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7 cups
shredded Daikon radish
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8 ounces
firm tofu
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1/2 cup
chopped King oyster mushrooms
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1/4 cup
shredded carrots
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1/4 cup
chopped cilantro
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a few rock sugar
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1.5 tablespoons
soy sauce
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2 teaspoons
toasted sesame oil
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1 teaspoon
white pepper
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a pinch of sugar
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salt to taste
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oil for cooking
Directions
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To make the dough, mix the flour and salt in a large bowl until well combined.
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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.
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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.
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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.
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Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.
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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.
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Place 3-4 tablespoons filling in the middle, pleat to seal and press down with palm to slightly flatten it.
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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.
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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.
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Serve warm with chili oil. These buns stay soft until the next day.
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