Steamed Vegetable Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, yeast, and sugar. Slowly add warm water while stirring until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 30 minutes or until doubled in size.
2. Make the filling
   Heat vegetable oil in a large pan over medium heat. Add ginger and garlic, sauté for 30 seconds until fragrant. Add mushrooms and carrots, cook for 3 minutes. Add Napa cabbage and cook until vegetables are tender but still crisp, about 5 minutes. Stir in soy sauce, sesame oil, and green onions. Remove from heat and let cool completely.
3. Form the buns
   Punch down the risen dough and knead briefly. Divide into 16 equal pieces. Roll each piece into a 4-inch circle, thicker in the center and thinner at the edges. Place about 1 tablespoon of filling in the center of each circle. Pleat the edges of the dough and pinch to close, forming a bun shape.
4. Rest the buns
   Place each bun on a small square of parchment paper. Arrange on a tray, leaving space between each bun. Cover with a damp cloth and let rest for 20 minutes until slightly puffy.
5. Steam the buns
   Prepare a steamer by bringing water to a boil. Arrange the buns in the steamer basket, leaving space between each bun as they will expand during cooking. Steam over high heat for 12-15 minutes until buns are puffy and cooked through. Turn off heat and let sit for 2 minutes before opening the steamer.
6. Serve
   Carefully remove the buns from the steamer and serve hot. These can be enjoyed plain or with a dipping sauce of your choice, such as soy sauce, black vinegar, or chili oil.