Original: English

Baked Cabbage Buns

Enjoy restaurant-quality baked cabbage buns that can be made quickly with microwave fermentation. These buns are filled with the savory flavors of cabbage and tuna, wrapped in a fluffy and chewy dough, and then pan-fried. They are a quick, easy, and healthy treat or snack that delivers authentic flavor in a short amount of time.

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, combine lukewarm water (80ml), instant dry yeast (2g), and sugar (10g). Mix everything together.
🕒 00:32
Next, add all-purpose flour (100g), bread flour (50g), salt (2g), and vegetable oil (10g). Mix with a rubber spatula until combined.
🕒 00:47
Once the mixture becomes crumbly, bring it together into a ball. Knead by hand for about 5 minutes until the dough is smooth, then shape it into a ball.
🕒 01:00
Place the dough ball in the bowl, seam-side down. Cover with plastic wrap and microwave at 600W for 20 seconds.
🕒 01:21
After microwaving, leave the dough in the microwave to proof for 15 minutes.
🕒 01:28
While the dough is proofing, roughly chop cabbage (100g) into about 3cm pieces, then mince it.
🕒 01:38
Transfer the minced cabbage to a microwave-safe container, cover with plastic wrap, and microwave until softened.
🕒 01:45
Drain the excess water from the softened cabbage, let it cool down, and then squeeze out more water with your hands.
🕒 01:49
In another bowl, combine the squeezed cabbage, drained canned tuna (1 can), chicken soup stock granules (1 tsp), grated garlic (1 tsp), grated ginger (1 tsp), sesame oil (2 tsp), and salt and pepper to taste. Mix to create the filling.
🕒 01:58
Take the proofed dough out and punch it down to release the gas.
🕒 02:25
Divide the dough into 7 equal portions. (Key Tip!) Cover the divided dough with plastic wrap to prevent it from drying out.
🕒 02:33
Shape each portion of dough into a ball. Lightly dust with all-purpose flour and then roll it out into a 13cm circle using a rolling pin or your hands. (Key Tip!) To make it easier to seal the filling, roll the edges slightly thinner than the center.
🕒 02:46
Place 1/7th of the filling in the center of each flattened dough circle.
🕒 03:02
First, bring the opposite edges of the dough together and pinch to seal. Then, bring the other two opposite edges together and pinch firmly to seal.
🕒 03:07
Connect the remaining unsealed edges diagonally, then twist the last diagonal seam shut to form a bun shape, similar to a steamed pork bun. (Key Tip!) To prevent the dough from tearing and making it difficult to seal, ensure the filling is gathered in the center.
🕒 03:17
Heat vegetable oil in a frying pan over medium heat.
🕒 03:57
Once the pan is hot, place the buns in the pan. If you want to brown both sides, place them seam-side down. If you prefer a single-sided sear, place them seam-side up.
🕒 04:06
Sear for about 1 minute over medium heat until the bottom is lightly browned. Pour in water (100ml), cover with a lid, and steam over medium heat for 6 to 8 minutes, or until the water has evaporated.
🕒 04:30
Once the water has evaporated from the pan, if you are browning both sides, flip the buns over and sear the other side. If you are only searing one side, remove the buns to a plate.
🕒 04:48
Once the buns are cooked on both sides, remove them to a plate. If you are only searing one side, transfer them to a plate.
🕒 05:07