Author: Woon-Heng Chia | @woon.heng
To make the dough:
Mix flour & salt in a large bowl until well combined.
Attach a dough hook to the mixer and while the mixer is running in low-medium speed, slowly add in hot water & knead until a soft dough forms. Let the dough rest for 15 minutes, covered.
Meanwhile, place daikon in a saucepan & cook over medium heat with a few rock sugars or 1 teaspoon sugar until almost translucent. Set aside to cool.
In a heated non-stick pan, add 1 tsp oil and saute mushrooms and carrots for 2 minutes. Then add in tofu cubes.
Season with 1/2 Tbsp soy sauce, a pinch of salt and set aside.
Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.
To make the buns:
Roll the dough into a log and divide it into 9 pieces.
Flatten each one with your palm and roll it into a round wrapper.
Place 3-4 tablespoons filling in the middle, pleat to seal, and press down with palm to slightly flatten it.
To cook the buns:
Add a drizzle of oil to a heated non stick pan.
Then, place the buns in the pan, pleated side down and pan fry until golden brown over low-medium.
Flip and cook the other side until slightly brown.
Add in 1/2 cup of water, place lid on top and cook until all water has been absorbed.
Serve warm with chili oil. These buns stay soft until the next day.