Pan-fried Daikon Radish Buns

Directions

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.