Gluten-Free Pan-Fried Veggie Buns

For Filling

• 205 grams Kabocha squash (chopped - 1 cup)
• 1 bunch vermicelli noodles (cut into portions)
• 3 teaspoons olive oil (for cooking)
• 3 cloves garlic (minced)
• 2 to 3 fresh shiitake mushrooms (sliced - 80-100 grams)
• 80 grams carrots (grated)
• 223 grams cabbage (chopped)
• 150 millilitre water
• 2 tablespoons tamari
• ½ tablespoon cornstarch
• ¼ teaspoon sea salt
• ¼ teaspoon ground white pepper
• 2 tablespoons chives or scallion (finely chopped - 10 grams)
• 1 teaspoon sesame oil
• 2 tablespoons solid refined coconut oil (for bun juice)

For Dough

• 120 grams white rice flour
• 100 grams potato starch
• 40 grams sweet/glutinous rice flour
• 40 grams tapioca flour
• 4 teaspoons xanthan gum
• ⅔ teaspoon baking powder
• 6 teaspoons granulated sugar
• 2 teaspoons instant dry yeast
• 180 grams warm soy milk (35-36°C)
• 2 tablespoons olive oil

For Cooking & Topping

• 3 tablespoons oil (depends on your pan size)
• 120 milliliter water (depends on your pan size)
• 1-2 tablespoons white sesame (for topping)
• 4 tablespoons scallion (finely chopped for topping)

For Filling

1. 1

   Steam the chopped Kabocha squash for 20 minutes. Mash into a puree and set aside. Soak the vermicelli noodles in a bowl of water for 15 minutes until soft.

2. 2

   In a frying pan, heat olive oil over medium-high heat and sauté garlic until fragrant. Add the shiitake mushrooms and pan-fry until golden brown. Add the carrots and cabbage and stir-fry briefly (we want to keep their crunchiness). Push everything to one side, then add the vermicelli noodles and water and bring to a boil. Simmer for about a minute until the noodles have absorbed all the liquid but are still elastic. In a small bowl, stir together the tamari and cornstarch, then stir into the pan. Use chopsticks to lift and mix everything. Season with salt and ground white pepper, then taste and adjust if necessary.

3. 3

   Turn off the heat and stir in the chives/scallions and sesame oil. Transfer to a bowl. Add the squash puree and solid coconut oil (this creates the bun juice!) and mix to combine. Chill for 30 minutes before use.

For Dough

1. 1

   Whisk together the flours, starch, xanthan gum, baking powder, sugar, and yeast. Pour in ⅓ of the soy milk and the olive oil, then mix with a stand mixer fitted with a dough hook on medium speed. When everything starts to come together, pour in another ⅓ of the soy milk while mixing. Observe the texture and adjust the amount of soy milk, as consistency may vary by brand. Add the remaining or adjusted amount of soy milk. A dough should form that is slightly sticky but not wet. Continue kneading for 5 more minutes. You can also mix and knead by hand.

2. 2

   Wrap the dough and let it rest for 5 minutes in the refrigerator.

Assembling the Buns

1. 1

   Dust a work surface with white rice flour and knead the dough for 2 to 3 minutes by hand. Roll it into a long strip and divide evenly into 16 portions (25 to 26 grams each), then roll each into a small ball. Cover with a damp towel while working.

2. 2

   Flatten a dough ball with your palm and roll it into an approximately 4-inch round disk with a rolling pin. Roll the edges thinner.

3. 3

   Add 2 teaspoons of filling to the center, then fold the bun up by gathering all sides. Repeat until all buns are assembled.

4. 4

   Proof the buns at room temperature until they double in size, about 15 to 20 minutes.

Cooking

1. 1

   Before turning on the heat, place buns in an 11-inch non-stick frying pan and pour oil over the bottom to coat the base of all buns. Turn on medium-high heat and cook until the bottoms become slightly golden.

2. 2

   Pour water into the pan (be careful of splashing oil!). Cover with a lid and simmer until the buns have absorbed all the water and the tops become soft. Add more water and simmer longer if the buns are not yet soft enough. Turn off the heat and sprinkle white sesame and scallions over the top. Serve warm with balsamic vinegar or chili oil!