asianbread

Do you need a delicious and easy bread recipe? Try this Baked Scallion (Green Onion) Bread with a snowflake shape today. It&#039;s simple and made with just a few simple ingredients. The recipe is easily customizable with your favorite types of flour or swap the filling to your liking. This savory bread has been on a repeat in our household and I hope it will be yours too.

Baked Scallion (Green Onion) Bread

245 g bread/all-purpose/spelt flour (plus more for dusting)

baking powder

salt

sugar

active dry yeast

water

vegan butter (softened)

butter

sesame seeds

scallions (chopped)

flour

In a measuring cup, mix sugar and yeast in warm water and let it sit for 5 minutes or until the yeast is foamy.

Place flour, baking powder, and salt in the bowl of a stand mixer fitted with the hook attachment.

Add in the yeast mixture and knead into a shaggy dough or until there are no dry spots of flour in the bowl.

Add in ½ tablespoon of butter and knead again until incorporated. Cover and let the dough rise until double its size.

Make the dough

Meanwhile, place chopped scallions in a bowl along with the flour and salt.

Heat 3 tablespoons of oil in a pot until bubbles form around the chopsticks (about 160F).

Quickly pour it into the scallion mixture, then mix to combine and divide it into 3 parts. Set aside until ready to use.

Prepare the Scallion mixture

Preheat the oven to 375°F (190°C) and lightly grease a baking sheet pan.

When the dough has risen, punch it down and transfer it onto a cleaned surface and divide it into 4 equal portions.

Using a lightly floured rolling pin, roll each one into a 10&quot; circle and place it on the prepared baking sheet.

Spread with a portion of filling, leaving a ½ inch border all around. Top it with the second circle and repeat the same step and end with the last layer of dough.

To shape the dough, place a small round saucer (~3&quot;diameter) in the middle as a guide.

Using the clock mark as reference, cut through the dough from the edge of the saucer to the end of the dough circle leaving the dough underneath the saucer uncut to make 16 equal wedges.

Remove the saucer. Lift two wedges next to each other and twist away from each other 3 times then pinch the edges tightly to seal so you&#039;ll get a pointy end. Repeat until you get 8 combined petals.

How to shape the bread

Brush the dough with melted vegan butter and sprinkle toasted sesame seeds on the middle of the dough.

Bake in the preheated oven for about 27 minutes until golden brown.

Brush more melted butter once you take out from the oven for a crispier and more buttery crust. Serve warm.

Bake the bread

This pan-fried mochi bun is soft, chewy, and gluten-free with a scrumptious savory filling. It&#39;s packed with delicious stir-fried vegetables and the buns are slowly pan-fried until golden brown. They are absolutely delicious and perfect for an afternoon snack.

Pan-fried Mochi Bun

oz firm tofu (drained

green cabbage

carrot (finely chopped)

wood ear mushrooms (rehydrated and thinly sliced)

white pepper (plus more to taste)

Chinese 5-spice powder

mushrooms seasoning

splashes of toasted sesame oil

scallions

cooking oil

240 g glutinous rice flour ((~1 ¾cups))

water (see instructions)

Chop the filling ingredients into smaller bits.

Prepare the dough. First, heat ¾ cup of water in a pot or microwave, then stir in the sugar until dissolved. Measure flour in a large bowl. Using a pair of chopsticks or spatula, stir the flour while adding the hot sugar water until a lumpy dough forms. If the dough is too hot to handle, cover the bowl with a lid and let it cool for 5 minutes before you continue. Dab your palm with the water, then gather the dry spots of flour in the bowl and knead into a soft dough. Add more water as you go.  Once you get a smooth dough, add 2 teaspoons of oil and knead until incorporated. Cover the bowl with a lid and rest for 15 minutes.

Prepare the filling. Set a non-stick skillet over medium heat. Add 1 tablespoon of oil and sauté mushrooms, carrot, and tofu until the tofu turns golden brown. Next, add the cabbage and season with salt, Chinese 5-spice powder, mushrooms seasoning, and sesame oil. Stir-fry until the cabbage is as crisp as you like. Taste and season with more salt if needed. Turn off the heat and fold in the chopped scallions. Set aside to cool.

Assemble the bun. Divide the rested dough into 9 equal portions, about 50g each. Grease your palms with oil, roll dough into a ball, and poke a hole in the middle. Then, using your fingers, press the edges to thin it out into a cup-like shape, about 4-inches in diameter.

Then, cup your fingers on your non-dominant hand and place the wrapper on your palm. Top with fillings and press it onto the wrapper with the back of a spoon. Bring the sides to the middle and pinch to seal it tightly. Carefully press the bun with both of your palms to create a round disc. Repeat with the remaining dough. Cover the wrapped bun with a towel to prevent them from drying out.

Cook the bun. Brush the smooth side of the bun with water and sprinkle it with sesame seeds. Heat a non-stick skillet over medium-low heat and add a drizzle of oil. Place the buns into the hot skillet, sesame side down, slightly apart in one layer. The buns will expand during cooking. Cook in batches of two if you have a smaller pan.

Cover and pan-fry until golden brown, about 3-4 minutes. Uncover, flip and cover to cook this side for another 3-4 minutes. The steam will slowly cook the bun from inside out. If it appears to brown too quickly, lower the heat. Fully cooked through buns will look matte and when you press the side of the bun, it should bounce back immediately. If not, continue to pan-fry until they are done.

Serve warm with a side of your favorite chile sauce.

https://www.youtube.com/watch?v=48RDkC5Eo5Q

This pan-fried mochi bun is soft, chewy with a scrumptious savory filling. It's packed with delicious stir-fried vegetables and the buns are slowly pan-fried until golden brown. They are absolutely delicious and perfect for an afternoon snack.

Full recipe: https://woonheng.com/pan-fried-mochi-bun/
Blog: https://woonheng.com​
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Ingredients
5 oz firm tofu drained and cut into tiny cubes
1 cup chopped green cabbage
1 small carrot finely chopped
3 dried wood ear mushrooms rehydrated and thinly sliced
½ teaspoon salt plus more to taste
¼ teaspoon white pepper plus more to taste
¼ teaspoon Chinese 5-spice powder
½ teaspoon mushrooms seasoning (used Po Lo Ku)
splashes of toasted sesame oil
¼ cup chopped scallions
cooking oil

Dough
240 g glutinous rice flour (~1 ¾cups)
¾ cup hot water
1 tablespoon sugar
¼ cup water (see below)
cooking oil

- Slowly add the water to the remaining dry flour spots and knead until you get a smooth dough

#mochi #veganbun #dumpling


[Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks. It's usually cheaper to get them from Asian grocery stores. :-)]

Products I've used: 
1. Mushrooms Seasoning (I got this for 17.99 at the store) - https://amzn.to/3FvRkKN
2. Glutinous Rice Flour - https://amzn.to/30fsv5P
3. Chinese 5-spice powder (this is the closest I can find online) - https://amzn.to/3uX1Sh8

Soft and Chewy Pan Fried Mochi Bun

This vegan rou jia mo is made from a simple dough recipe that is soft on the inside with a slight crisp on the outside. They are filled with a delicious and juicy filling that you won&#039;t stop after one bite.

Vegan Rou Jia Mo (Chinese Hamburger)

g all-purpose flour

yeast

Filling

oz vegan pork strips

knob ginger (15 grams, sliced)

chilis of choice

soy sauce

Combine the mo ingredients in a large mixing bowl and knead (with hand or mixer) into a somewhat stiff dough. Note: always keep the salt away from the yeast.

Cover the dough with a damp paper towel and place a lid over, rest for 10 minutes. Then, knead into a smooth dough and rest for 45-60 minutes, covered.

Prepare the dough

To check the dough, poke a hole with your finger, if it doesn't bounce back, then, it's ready. Knead again to remove large air bubbles and divide it into 5 equal portions.

Flatten the dough into a long rope, about 14-inch. Roll into a cylinder and tuck the end underneath one of the ends. Flatten it, then cover and rest for 10 minutes. When ready, roll each into a 4-inch disc.

Mold the mo

In a heated large iron skillet, place as many mo as the pan comfortably fits, with a gap. Cook the mo over low heat (no oil) until golden brown before flipping. I cook each side for 3-4 minutes flipping occasionally, if needed.

Cook the mo

Heat a large non-stick skillet with a tablespoon of oil. Sauté ginger slices until the edges start to crisp up and aromatic, add the sugar. Continue to cook until the sugar turns amber.

Carefully, add the vegan pork strips into the pan and quickly stir-fry for 1-2 minutes. (hot sugar may burn easily)

Add the dried chili, 5-spice powder, sauces, and water. Bring it to a boil, then lower the heat to simmer. Turn off the heat as soon as it thickens to your desired texture. If you like more sauce, then reduce the cooking time.

Remove the dried chilis and ginger.

Cook the filling

Place a few spoonfuls of strips on a chopping board and top with scallions and more sauce. Using a knife, roughly chop to combine. Slice a mo ¾ through and brush one side with chili oil. Scoop as much filling into it as you like. Serve immediately.

How to serve the mo

Omg, absolutely delicious! I rarely review recipes but this one was amazing. I can’t get Omnipork around here so I used soy curls rehydrated in pork-style broth, but the outcome was still delicious and surprisingly easy!

https://content.jwplatform.com/videos/4VtB43Nv.mp4

I've made these vegan Rou Jia Mo (Chinese hamburger) at least 3 times now. Each mo (hamburger) is filled with juicy filling and makes me crave for the next bite once I have the first one.

Vegan-Rou-Jia-Mo-Chinese-Hamburger

Top 3 asianbread recipes from across the web

The most viewed asianbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Scallion (Green Onion) Bread

Pan-fried Mochi Bun

Vegan Rou Jia Mo (Chinese Hamburger...

Top 3 asianbread recipes from across the web

The most viewed asianbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Scallion (Green Onion) Bread

Pan-fried Mochi Bun

Vegan Rou Jia Mo (Chinese Hamburger...

The most viewed asianbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine