Cook Vegan

Pan-Fried Scallion and Toasted Sesame Buns by Follow us for Daily vegan recip…

Pan-Fried Scallion and Toasted Sesame Buns by thefoodietakesflight

Follow us vegadishes for Daily vegan recipes
.
Here’s what you’ll need for 12 buns

Oil and water, for cooking
More chopped spring onions and sesame seeds, for topping

Wet Ingredients
1 cup warm soy milk or other plant milk
1 tbsp sesame oil*

Dry Ingredients
3 cups (375g) all-purpose flour
2 tsp instant yeast
1/4 cup (55g) sugar
1 tbsp toasted sesame seeds*
1/2 tsp salt

Scallion & Sesame Filling
2 cups (120g) chopped scallions
1/2 tsp salt
1/2 tsp Chinese five spice powder, can be subbed with 1/4 tsp white pepper
2 tsp toasted sesame seeds*
1/3 cup hot neutral oil (microwaved for 2.5 minutes)

Toasting Sesame Seeds
Heat a pan. Once hot, add in the sesame seeds. Cook over medium heat until lightly brown. Keep moving around to evenly toast. Leave to cool and place in an air-tight container for future use.

Preparing the dough
In a large bowl, mix together all dry ingredients.
Mix warm soy milk and oil. Pour it in the flour mixture while mixing. I used wooden chocksticks and a spatula to mix everything together. Keep mixing until a dough is formed.
Shape the dough into a ball. You can use your hands! Knead for a few minutes, around 20-30 times.
Brush the bowl with some oil then place in the dough. Cover it with a towel and let it rest for at least 2 hours to let the dough rise.

Making the filling
Place the scallions, salt, five spice powder, and sesame seeds in a bowl. Mix well.
Heat the oil. I simply microwaved mine at high for around 2.5 minutes. Pour the hot oil in the scallion mixture. Mix well then set aside.

Continued in comments 👇
.
.
.

Related Articles

24 Comments

  1. Cooking the buns
    Heat a pan and prepare a lid (I used a non-stick pan), add in 1 tbsp of oil (for every 4 buns). When hot, add in the buns. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust.* Note: the number of buns per batch will depend on the size of your pan!
    Prepare the lid of your pan. Using the lid as protection, carefully pour 1/3 cup of water into the pan and then immediately cover to prevent it from splashing due to the heat.
    Leave to cook in the steam, until the water has evaporated. Take out the buns and repeat this step for the remaining ones.
    Enjoy while hot and really fluffy! Feel free to garnish with more scallions and sesame seeds. See storage and reheating tips below.
    Storage and reheating tip:
    Place the buns in an air-tight container and refrigerate for up to 5 days. To reheat, you can pan fry them again with a splash of water then cover. You can also microwave them with a splash of water then cover.
    You can freeze the buns too and just steam them (from frozen) before enjoying!

  2. Preparing the wrappers
    Once the dough has risen, flour your work surface. Take the dough out of the bowl.
    Punch a hole in the center of the dough and stretch apart, to make a donut shape. Keep stretching.
    Divide the dough into 12 pieces. Each piece will be around 55 to 60 grams.
    Roll or shape each piece of dough into a ball. Cover them with a towel so they don’t dry out while your roll them piece-by-piece. To make a wrapper, press down on the ball of dough and lightly flatten it over the surface.
    Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well. While using a rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 4 by 6.5″ inches in size.
    Making the buns
    Get one wrapper. Vertically slice strips on it. Place some of the scallion and sesame filling. Grab both ends of the wrapper, pull, and then twist! Shape into a bun.
    Tuck the ends of the wrapper to seal the bun.

Back to top button