Cabbage and Corn Steam Fried Buns

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Did you know there’s a really amazing way to steam fry things in the frying pan, and has similar effect to steaming, and frying combined?

This is it! What you do is you fill a frying pan with oil and water, and leave the stuff in there with the lid on for 10 minutes. This steams it, then when you open the lid and cook it, it lets the water disappear, and eventually you’re left with oil which fries the bottom. This is an awesome method that I learned from Chinese cooking, and I really am excited to share.

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Actually, this is the same way you’d cook potstickers.

I’ve been wanting to make something with shredded cabbage for a while and I was so inspired by a recipe by Golubkakitchen for some cabbage and corn spring rolls, and I wanted to try it since!

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Of course, I still need to make spring rolls as that’s one thing I’ve not made yet, but I just wanted to try this awesome bun making method.

These buns used no yeast or leavening agent because I ran out of time, and I liked the chewiness of it.

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You may even be able to make breads this way, so the next time you’re making a bread bun, try cooking it this way. It seriously is a really awesome way to make your breads without drying it out too much.

Oh, don’t forget to have these with soy sauce and vinegar, it goes so well together!

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Cabbage and Corn Steam Fried Buns

Filling
2 cups thinly sliced cabbage
1/2 small red bell pepper
1/4 cup frozen corn
1 teaspoon sesame oil
1/4 teaspoon Himalayan/sea salt
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder
A pinch of red pepper flakes
1 scallion

Dough
1 cup whole wheat pastry flour
1/2 cup bread flour
1/2 cup lukewarm water
1 tablespoon extra light olive oil
1/4 teaspoon Himalayan/sea salt

Frying
1/2 cup water
1 tablespoon extra light olive oil

Prepare the Filling: Slice the cabbage very thinly, then chop it in small pieces and measure out 2 cups. Put it in a large bowl. Dice half a red bell pepper and toss it in with the cabbage, and finally add the frozen corn.

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Add a teaspoon of sesame oil on a frying pan and add the vegetables, as well as the salt, garlic powder, ginger powder and red pepper flakes. Turn the heat on medium high (5-6) and cook for 5 minutes, stirring continuously. Meanwhile, chop the scallions into small circles and add it in after 5 minutes. Cook for a final 2 minutes and stir, then turn the heat off. Put the filling into a bowl.

Prepare the Dough: In a large bowl, add the pastry flour, bread flour, water, olive oil and salt and stir with a spoon. Start kneading the dough with your hands until the dough is smooth and silky.

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Prepare something flat you can temporarily put the finished buns and a big bowl to cover it, as you don’t want the dough to dry out. It’s best if you use something that can cover it completely.

Take a small piece of dough while keeping the rest in a bowl covered as well.

Roll the small piece of dough into a circle, then place it on a flat surface and flatten it with a rolling pin. The finished flat circle should fiat nicely in your palm.

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Folding the Buns: Take a spoonful of cabbage filling and put it in the center. Hold this flat piece of dough in the palm of your hands and use the thumb and index finger of your right hand to pull a small portion of the dough and fold and pleat it evenly towards one direction until the end. Twist the center to lock it up, and give it a nice swirly pattern.

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Cooking the Buns: Turn the stove to medium high, then pour 1/2 cup of water and 1 tablespoon extra light olive oil in a frying pan and spread the buns out, leaving plenty of room between them.

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Cook the buns with the lid on for 10 minutes, which will steam it very well, then take the lid off and cook for another 20 minutes until you start hearing sizzling sounds. By this stage, all the water should have evaporated, with just the oil. Use a flat spatula to un-stick the buns to the frying pan. Allow the buns to fry for about 5 minutes until the bottom has turned golden brown. Then, if you want to, you can flip the buns over and fry them on the top until all sides are crispy and brown (which may take another 10-15 minutes), or eat as it is.

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Cabbage and Corn Steam Fried Buns
Serves: 2
 

Ingredients
Filling
  • 2 cups thinly sliced cabbage
  • ½ small red bell pepper
  • ¼ cup frozen corn
  • 1 teaspoon sesame oil
  • ¼ teaspoon Himalayan/sea salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ginger powder
  • A pinch of red pepper flakes
  • 1 scallion
Dough
  • 1 cup whole wheat pastry flour
  • ½ cup bread flour
  • ½ cup lukewarm water
  • 1 tablespoon extra light olive oil
  • ¼ teaspoon Himalayan/sea salt
Frying
  • ½ cup water
  • 1 tablespoon extra light olive oil

Instructions
  1. Prepare the Filling: Slice the cabbage very thinly, then chop it in small pieces and measure out 2 cups. Put it in a large bowl. Dice half a red bell pepper and toss it in with the cabbage, and finally add the frozen corn.
  2. Add a teaspoon of sesame oil on a frying pan and add the vegetables, as well as the salt, garlic powder, ginger powder and red pepper flakes. Turn the heat on medium high (5-6) and cook for 5 minutes, stirring continuously. Meanwhile, chop the scallions into small circles and add it in after 5 minutes. Cook for a final 2 minutes and stir, then turn the heat off. Put the filling into a bowl.
  3. Prepare the Dough: In a large bowl, add the pastry flour, bread flour, water, olive oil and salt and stir with a spoon. Start kneading the dough with your hands until the dough is smooth and silky.
  4. Prepare something flat you can temporarily put the finished buns and a big bowl to cover it, as you don’t want the dough to dry out. It’s best if you use something that can cover it completely.
  5. Take a small piece of dough while keeping the rest in a bowl covered as well.
  6. Roll the small piece of dough into a circle, then place it on a flat surface and flatten it with a rolling pin. The finished flat circle should fiat nicely in your palm.
  7. Folding the Buns: Take a spoonful of cabbage filling and put it in the center. Hold this flat piece of dough in the palm of your hands and use the thumb and index finger of your right hand to pull a small portion of the dough and fold and pleat it evenly towards one direction until the end. Twist the center to lock it up, and give it a nice swirly pattern.
  8. Cooking the Buns: Turn the stove to medium high, then pour ½ cup of water and 1 tablespoon extra light olive oil in a frying pan and spread the buns out, leaving plenty of room between them.
  9. Cook the buns with the lid on for 10 minutes, which will steam it very well, then take the lid off and cook for another 20 minutes until you start hearing sizzling sounds. By this stage, all the water should have evaporated, with just the oil. Use a flat spatula to un-stick the buns to the frying pan. Allow the buns to fry for about 5 minutes until the bottom has turned golden brown. Then, if you want to, you can flip the buns over and fry them on the top until all sides are crispy and brown (which may take another 10-15 minutes), or eat as it is.

 

9 comments

  1. gaby

    Hi! I just found your blog, love the creative recipes! And this is pretty much the coolest cooking method I’ve ever seen, need to try it. Since going gf, steamed buns are one of the things I miss the most, I honestly always thought they were made with rice flour until I had to double check before eating them! Have you tried steamed buns with gluten free flour mixes or rice flour? Do you think it would work?

    • Susanna

      OMG, that really really makes me so so so excited to hear!!! That just totally made my day :D
      I’m so excited that you find it cool :D Oh, good idea. I will have to try and make some steamed buns with rice flour and see how they turn out. I haven’t tried yet but I think if so, we may need to add some extra arrowroot/potato starch :O Though I have baked with gluten free, they usually don’t hold together as well, so the buns may fall apart. I will look more into this though :D

  2. Nia

    This looks amazing! I make potstickers the same way, BUT I crisp them first then steam them (the crispy sides stay crispy, I know it’s counter intuitive). Do you think that would apply to these too? Fry first, steam second?

    • Susanna

      Ohhh wooow, that is so interesting, I have never tried to fry first, then steam, that will be an awesome experiment. I don’t see why it wouldn’t work, yes totally try it!

      • Nia

        Cool :) I’m tempted I try freezing them, then cooking them too. These would be perfect for lunches and a great option when I’m running a blank on lunchbox ideas :)

        Have you made them with any other fillings?

    • Susanna

      OMG so excited to hear that, and I just made it and ate them on their own. I think they’re pretty filling, but you may want to double the ingredients if you’re making it for more people :)

  3. Mir XI

    I will do a fried dumplings Chinese people, welcome you to China, come to my shop to taste the delicious dumplings, steamed buns, steamed, fried ……..

  4. Mir XI

    My shop name is “SHI SHANG buns, dumplings” in Beijing. To the Great Wall, Ming Tombs passing back to my shop, welcome your arrival!

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