Crispy Veggie Buns Recipes

CARROT STEAMED BUNS

Steps:

• For the steamed bun dough: In a small bowl, swirl together the water, yeast and 1 teaspoon of the sugar and let it sit until it becomes foamy on top, about 5 minutes.
• In a large bowl, mix together the all-purpose flour, cake flour, salt and remaining 6 tablespoons sugar. Pour in the yeast mixture and oil and mix to form a dough. Turn out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes. Transfer the dough to an oiled bowl, turning to coat, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours.
• For the filling: While the dough is rising, preheat the oven to 425 degrees F.
• Place the carrots in a baking dish and toss with the oil and salt. (I like baking them in a high-sided dish like a casserole, so that I have room to add the other filling ingredients and then there's no need to transfer to a bowl.) Bake until tender, 30 to 35 minutes; let cool for 5 minutes.
• Add the teriyaki sauce, peanuts, rice vinegar, scallions and a drizzle of sriracha to the carrots and stir together. Set aside to continue to cool. It's ok if it's still a little warm when it's time to fill the buns. The filling can be made a day in advance and kept covered in the fridge.
• Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered when you're not working with them. Working with 1 ball at a time, roll out to a 4 1/2- to 5-inch circle, fill with about 2 heaping tablespoons of filling and pinch the edges shut to seal well. Place on an individual 3-inch square of parchment paper. Space the buns out in a steamer basket 1 1/2 to 2 inches apart. (If your steamer doesn't fit all of the buns at once, do in batches.) Cover and let rise 30 more minutes.
• Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Place the steamer over it and steam the buns until light and fluffy, about 45 minutes.
• To serve, top with another little drizzle of sriracha and some sprinkles of peanuts and scallions. Dip in teriyaki sauce and enjoy!
• Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through.

SUGARED PORK BUNS

Steps:

• For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
• Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
• Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
• Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
• For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
• Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
• Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!