asianpastry

How do you pack lots of veggies in a meal? Turn them into a filling for buns! This recipe is packed with refreshing and crunchy daikon radish, umami mushrooms, tofu, and carrots. It&#039;s so simple and tasty for any meal of the day.

Pan-fried daikon radish bun - Luo Bo Si Bing

240 g [2 cups] all-purpose flour

175 g [3/4 cup] lukewarm water

salt

lbs daikon radish

oz firm tofu

oz oyster mushrooms

carrot

green onions (chopped)

[50 grams] dried mung bean vermicelli

neutral oil

soy sauce (plus more to taste)

sugar

mushrooms seasoning

Chinese 5-spice powder

white pepper

To make the dough, combine flour and salt in a large mixing bowl. Stir to combine.

With a pair of chopsticks or silicone spatula, stir while adding the water.

Add the oil and knead until a soft dough forms, about 2-3 minutes. Note: the dough is sticky but you should be able to gather the dough together. If not, add a little more flour, one tablespoon at a time.

Cover the bowl with a lid and let it rest for 30 minutes.

Make the dough

To make the filling, soften the mung bean vermicelli by immersing it in hot boiling water to soften, about 5-8 minutes. Then, cut them into tinier threads with scissors.

Meanwhile, drain the tofu with dish towels or gently press it in between your palms to remove the tofu water. Then, cut it into 1cm cubes. The tiny cubes help keep the filling intact later.

Next, prepare the mushrooms by simply tearing the larger cap into smaller pieces with your hand. Set it aside.

Then, shred the carrot using a grater with a smaller shredding hole.

Now, clean the daikon radish and peel off the outer skin with a vegetable peeler, similar to how you prepare a carrot. Cut off the leafy top and root end. If your daikon radish is huge, cut it into half for ease of handling.

Set a grater on top of a large bowl and shred the daikon using the large shredding holes.

Then, massage the shreds with a teaspoon of salt and set them aside for about 20-30 minutes. This step is to draw out the daikon radish&#039;s moisture.

To cook the filling, heat a large non-stick pan with ½ tablespoon of oil.

Sauté mushrooms until fragrant, push them to the side of the pan. Pan-fry the tofu cubes until golden brown, adding more oil if needed.

Next, add the carrot and sauté for about 30-45 seconds. Season with ¼ teaspoon of salt. Turn off the heat and let it cool down.

Once the daikon radish has softened and the water has released, place them in a nut milk bag. Wring out as much liquid as possible, do it in small batches as needed.

Transfer the squeezed daikon radish into a bowl. If they appear to have a large strand, cut or chop them into smaller bits.

Add the cooked mushrooms, carrot, and tofu into the same bowl followed by softened mung bean vermicelli and green onions. Then, mix it with the seasoning until well-combined. Divide it into 8 portions.

Prepare the filling

To make the buns, dust the work surface and the rolling pin with flour. Please note: this is a very soft and sticky dough, so rub your palms with flour as well.

Take a dough and flatten it with your palm. Using a rolling pin, roll the dough out to a 5"-6" circular wrapper, keeping the middle thicker and side thinner.

Place a portion of the filling in the middle. Lift two sides of the dough and bring it to the middle and pinch to seal.

While holding this pinch, gently pull a side of the dough and bring it to the middle. Repeat until all sides are in the middle. Pinch it together and seal it tightly. Turn it over and adjust the dough into a round bun.

Assemble the bun

To cook the buns, heat a non-stick pan and add about 3 teaspoons of oil.

Add the buns, seamed side down, slightly apart. Cover the pan with a lid, and pan-fry the bottom until golden brown, about 3-4 minutes. It&#039;s normal that the buns puff up during cooking.

Uncover, flip the buns over, and cover with a lid then continue to cook for another 3-4 minutes. Peek the buns occasionally to prevent them from burning.

To check if the buns are fully cooked through, poke the side of the bun slightly with your finger. If it bounces back, then, they are ready.

Serve them warm with a side of chile crisps.

Cook the bun

This pan-fried Daikon Radish Bun, Luo Bo Si Bing (萝卜丝饼) recipe is vegan, easy, and delicious. There is no other way to pack more veggies in a meal than this! It's inspired by my favorite street food I had in Taiwan. :-)

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Ingredients
Dough
240 g [2 cups] all-purpose flour
175 g [3/4 cup] lukewarm water
½ teaspoon salt
1 tablespoon oil
Filling
2 lbs daikon radish
3 oz firm tofu
5 oz oyster mushrooms
1 small carrot
2 stalks green onions chopped
1 bunch [50g] dried mung bean vermicelli
salt to taste
neutral oil
Seasoning
1 tablespoon soy sauce plus more to taste
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon mushrooms seasoning
⅛ teaspoon Chinese 5-spice powder
⅛ teaspoon ground white pepper

#veganbun #vegandumpling #veganasianfood

Vegan pan-fried Daikon Radish Bun - Luo Bo Si Bing 萝卜丝饼

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

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.

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 Guo Kui 锅魁 - Crispy Stuffed Flatbread is vegan and truly scrumptious with a satisfying crunch on the outside and a flavorful filling on the inside. Check out how to make this famous street snack at home.

Guo Kui (pot helmet) - streetfood

300 g all purpose flour

g room temperature water

g water

[15 ounces] chickpeas (drained and rinsed)

soy sauce

black pepper

green onion (chopped)

raw white sesame seeds

Place the flour and salt in a large mixing bowl and mix until well-combined.

Then, rub the flour with oil until you get a coarse texture.

Mix the water in a cup and add into the flour mixture.

Knead into a smooth dough, about 8 to 10 minutes. Cover and let it rest for 15 minutes.

After 15 minutes, divide the dough into 6 equal parts.

Form each part into ball and rub it with oil. Then, place them in a greased pan. Cover and rest for at least 30 minutes.

Dough

Meanwhile, prepare the filling. Chop chickpeas into smaller pieces, and set aside. Then, clean green onions by removing the browned parts and chop to about 1cm length.

Heat up a non-stick pan with 2-3 teaspoons oil. Then, mash and sauté chickpeas until slightly browned, about 45 seconds.

Season with soy sauce, sugar, 5-spice poweder, salt, and pepper. Dish out and divide it into 6 equal parts.

To make the Guo Kui, brush some oil on a cleaned surface, preferably a smooth surface such as granite, marble or smooth wood.

Place a dough on top of the oiled surface. Brush rolling pin with oil, flatten the dough with palm and roll the dough into a thin oblong sheet.

Take one part of chickpeas and spread onto the sheet and press down so the chickpeas stick to the dough. Then, top it with chopped onions.

Take the top edge and fold over then press to the side to seal. This is to avoid the filling from falling out while rolling.

Continue to roll until you reach the other end of the dough. Try to pull the dough while rolling to get a thin layer.

You&#039;ll end up with a plump cyclinder with pointy ends. Turn it upside down so the cyclinder is standing. Let it rest for 10 minutes and continue with the rest of the ingredients.

After 10 minutes, take one cylinder and flatten it with minimal pressure into a disc. Go as far as you can without breaking the side (see notes). You&#039;ll have another chance to make it thinner later.

Wet one side with water and then dip it with raw sesame seeds. Set aside.

How to assemble Guo Kui

Preheat a non-stick pan with 3- 4 tablespoons oil, then turn heat to low.

Take one prepared dough, and flatten it again in between your palms. Place the no sesame seeds side down. Fit as many as the pan allows in one layer with a slight gap in between each.

Pan fry until golden brown over very low heat (see notes) on each side for about 5 to 7 minutes. While waiting, preheat oven to 375F (190°C).

Once all the Guo Kui are done, place them on a baking sheet pan. Bake them in a preheated oven for 20 minutes to give it the extra crispy texture.

Remove and serve warm with a side of chili sauce.

How to cook Guo Kui

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Top 3 asianpastry recipes from across the web

The most viewed asianpastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-fried daikon radish bun - Luo B...

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Guo Kui (pot helmet) - streetfood

The most viewed asianpastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine