Cabbage & Shiitake Pot Sticky Buns
After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.
Yield
4 servingsPrep
40 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dumpling wrappers | |||
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
| ½ | tablespoon |
sugar
|
|
| ½ | cup |
water
or more as needed |
|
| ½ | teaspoon |
salt
|
|
| For the filling | |||
| ½ |
cabbage
or half green and half red, finely chopped |
*
|
|
| 4 |
mushrooms, shiitake
fresh or re-dehydrated, finely chopped |
*
|
|
| ¼ | sheet |
bean curd sheets
tofu sheet, finely chopped, or smoked tofu, optional |
*
|
| 2 |
wood ears
re-dehydrated, finely chopped |
* | |
| 1 |
leeks
white part only, washed and finely chopped |
*
|
|
| 1 |
roasted red bell peppers
drained and finely chopped, or fresh pepper |
*
|
|
| 2 | tablespoons |
cilantro
with stems, finely chopped |
|
| 1 | inch |
ginger
peeled and finely chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | teaspoon |
chinese five spice powder
|
*
|
| 3 | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
chili bean sauce
or garlic bean sauce, optional |
* |
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 2 | tablespoons |
peanut oil
or other vegetable oil, plus extra for cooking |
|
| 1 | tablespoon |
sesame oil
plus extra for cooking |
|
| Dipping sauce | |||
| ¼ | cup |
rice vinegar
|
|
| 2 | teaspoons |
soy sauce, tamari
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dumpling wrappers: | |||
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
yeast, active dry
|
|
| 7.5 | ml |
sugar
|
|
| 118 | ml |
water
or more as needed |
|
| 2.5 | ml |
salt
|
|
| For the filling: | |||
| 0.5 | each |
cabbage
or half green and half red, finely chopped |
*
|
| 4 | each |
mushrooms, shiitake
fresh or re-dehydrated, finely chopped |
*
|
| 0.3 | sheet |
bean curd sheets
tofu sheet, finely chopped, or smoked tofu, optional |
*
|
| 2 | each |
wood ears
re-dehydrated, finely chopped |
* |
| 1 | each |
leeks
white part only, washed and finely chopped |
*
|
| 1 | each |
roasted red bell peppers
drained and finely chopped, or fresh pepper |
*
|
| 3E+1 | ml |
cilantro
with stems, finely chopped |
|
| 1 | inch |
ginger
peeled and finely chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 5 | ml |
chinese five spice powder
|
*
|
| 45 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
chili bean sauce
or garlic bean sauce, optional |
* |
| 7.5 | ml |
rice vinegar
or to taste |
|
| 3E+1 | ml |
peanut oil
or other vegetable oil, plus extra for cooking |
|
| 15 | ml |
sesame oil
plus extra for cooking |
|
| Dipping sauce: | |||
| 59 | ml |
rice vinegar
|
|
| 1E+1 | ml |
soy sauce, tamari
or to taste |
|
Directions
To make the dough
Add the flours, yeast, sugar, water and salt in a large bowl, mix thoroughly, and knead the dough until smooth and not sticky. You can also use mixer. You may need to adjust the consistency by adding more flour or water.
Oil the bowl and dough, cover with a damp towel.
Allow the dough to double in size in a warm and draf-free spot for about 1 hour.
Meanwhile start to make the filling:
Put all the filling ingredients into a large mixing bowl, and stir until well combined.
Allow the mixture to stand for about 20 minutes to let the flavor combine together.
After the steps above:
Punch the dough down, and divide the dough into 20 balls equally.
Then ball into a 5-inch diameter round wrap. To prevent the wraps stick together, make sure to separate them.
Top each wrap with about ¼ cup to ⅓ cup fillings.
Then fold the wrap all the way to the center, and make sure seal it very well.
Repeat the steps until finish all the ingredients.
Place the buns onto a large baking sheet with parchment paper.
Cover loosely with the damp towel and let rise, about 30 minutes.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until hot.
Add the buns smooth side down, one after another closely together to the skillet.
Turn the heat to medium-low or low to prevent the bottom from being burnt.
Cook the buns in the pan for about 5 minutes, lift up one or two with a spatula to see if the bottom is almost golden and starts becoming brown.
If so, drizzle about 4 tablespoons of water around the edges, cover the pan and let the steam cook the buns, about 4 minutes.
Drizzle another 4 tablespoons of water around the edges, cover the pan and continue cooking for another 3 to 4 minutes until the buns are puffed.
Drizzle another 1 tablespoon of sesame oil over dumplings, cover and let cook for another 3 to 4 minutes until the buns are completely cooked.
Remove from the pan and let cool for at least a few minutes.
The steam from the buns when you bite into it is very hot, so make sure to cool them first.
Serve warm with dipping sauce.
For the dipping sauce:
Mix together all the sauce ingredients in a bowl.
You may need to adjust the seasoning by adding more vinegar and soy sauce. You can also add a bit hot pepper flakes if needed.
Put one or two tablespoons of dipping sauce in the individual dumpling serving bowl or plate and dip the dumplings into it.
Enjoy!
Note: The sticky buns are extremely hot when they are just out of the pan, be careful of the hot steam when you bite into it. Let them cool for about 5 minutes, or cut into half.
