Serves a Crowd

Pan-fried Daikon radish buns

November 15, 2019
Photo by @woon.heng
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

  • Prep time 30 minutes
  • Cook time 20 minutes
  • Makes 9
  • Bun dough
  • 300 grams all purpose flour
  • 1 cup hot boiling water
  • 1/4 teaspoon salt
  • Filling and Seasoning
  • 7 cups shredded Daikon radish
  • 8 ounces firm tofu
  • 1/2 cup chopped King oyster mushrooms
  • 1/4 cup shredded carrots
  • 1/4 cup chopped cilantro
  • a few rock sugar
  • 1.5 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon white pepper
  • a pinch of sugar
  • salt to taste
  • oil for cooking
In This Recipe
  1. To make the dough, mix the flour and salt in a large bowl until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.
  6. 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.
  7. Place 3-4 tablespoons filling in the middle, pleat to seal and press down with palm to slightly flatten it.
  8. 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.
  9. 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.
  10. Serve warm with chili oil. These buns stay soft until the next day. 

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