Pan Fried Daikon Buns

Makes 10 buns

 

Ingredients

For the bun dough

300g all purpose flour

¼ tsp sea salt

1 cup hot water

For the filling

4 cups grated daikon, packed

Pinch of sea salt

2 tbsp tamari (you can use soy sauce but use about half)

2 tsp honey or agave 

2 tsp white rice vinegar

1 ½ cups kabocha squash, cubed to ½ inch squares (you can use any variety of squash)

1 tbsp oil

1 cup finely shredded cabbage, packed

½ cup chopped cilantro, packed

1 tsp toasted sesame oil

For the dipping sauce (optional)

1 small clove garlic, peeled and micro-grated

4 tbsp honey or agave

1 tsp gochujang paste

Preparation

For the dough

Mix together 300g all purpose flour and sea salt then slowly drizzle in 1 cup of hot water, stirring with a spoon.

Once a dough starts forming start to use your hands and knead for about 10 minutes. The dough will be very sticky. Flour a medium bowl and place dough inside. Cover and set aside while you prepare the filling.

For the filling

Grate daikon and place 4 cups (packed) daikon in a non-stick pot on medium heat with a pinch of sea salt. This will start to cook and breakdown the radish and release water. Continue stirring and cooking down for about 10 minutes. The daikon should be translucent. Remove from heat and place in a strainer over a bowl and let cool. Once cool, use your hands to squeeze out as much of the remaining liquid as you can and place in a large bowl. Set aside.

In a small bowl whisk together tamari, honey, and white rice vinegar. Set aside.

Peel and cut your kabocha squash. You will only need 1 ½ cups so save the rest for another use.

Heat 1 tbsp oil in a large non-stick pan on a medium heat.

Steam the kabocha squash for about 10 minutes and then transfer to your hot pan. Cook about 5 minutes then add whisked sauce (tamari, honey, vinegar) and your shredded cabbage. Cook for another few minutes. Let cool and then combine with grated daikon.

Drizzle with 1 tsp toasted sesame oil and fold in chopped cilantro.

To assemble

Roll your dough out onto a floured work surface and shape dough into a log shape and divide into 10 equal pieces.

Use a rolling pin or your hands to shape each piece into a circle about 4-5 inches in diameter. Use enough flour to ensure the dough doesn't stick but do not over flour. Ideally you want a thicker middle of the circle and thinner dough all along the edges.

Scoop some filling into the centre of each circle about the size of a golfball. Lift up two opposite sides of the circle and pinch together. Then gather the remaining two sides and pinch together with the other two to close the seal. Flip over and pat down a little to flatten the bun.

Repeat this process for the other 9 buns. You should use up all your filling.

Heat a large non-stick pan on a medium heat with 1 tbsp oil. This pan will need a lid.

Allow to fully heat up. I started heating while I prepared the buns.

You will work in two batches. Transfer 5 buns to the pan (pinched side down) when it is nice and hot. Give the pan a wiggle right away so the buns don't stick. Cook until this side is nice and golden brown – about 10 minutes but keep checking. You will want to rotate your outside 4 buns 180 degrees so they brown nicely all around. Once browned flip over and continue to cook until both sides have a deep golden brown.

Then take ½ cup of water and quickly pour it in the bottom of the pan and cover with the lid. This steam cooks the outside of the buns. Keep the lid on until all water has evaporated - usually a few minutes. Remove from pan and repeat exact process with remaining 5 buns. Do not forget to add 1 tbsp oil for the second batch.

Optional dipping sauce

Micro-grate 1 small clove of garlic into a small sauce pan and add 4 tbsp honey and 1 tsp gochujang sauce. Heat on low for a few minutes until graininess of honey is gone.

Serve these buns right away since they do not keep well.

Enjoy!