I used dumpling wrapper to make bun, easy recipe

By WoonHeng · 40 min

Ingredients

Instructions

1. Grate the zucchini finely into a large bowl, add 1¼ teaspoon salt and massage it in. Cover and leave for 20-30 minutes to draw out moisture.
2. Meanwhile, heat a small non-stick skillet over medium-low heat with a teaspoon of oil. Cook the carrot for about 1 minute, add the wood ear mushrooms and cook about 1 more minute. Season with salt and pepper, then remove from the heat and set aside.
3. Place a nut milk bag over a bowl. Pour in the softened zucchini and squeeze out all the liquid. Move the squeezed zucchini to a clean bowl and repeat until all is squeezed.
4. Put the tofu in the same bag and squeeze out as much moisture as you can. Add it to the zucchini bowl.
5. Add the carrot, wood ear mushrooms and the seasoning. Mix with a spoon or chopsticks until well combined, breaking up any clumps so they take up flavor. Taste and adjust the seasoning.
6. Place 3-4 wrappers on a work surface. Dust a rolling pin with cornstarch and roll the stack into a 5-inch circle. Peel off and work with one wrapper at a time, keeping the rest covered with a damp paper towel.
7. Brush the edge with water, place a heaping spoonful of filling in the middle and pleat the edges closed to seal. Alternatively, place the rolled wrapper in a small bowl, add the filling, gather the edges and pinch them together in the middle.
8. Heat a non-stick skillet over medium heat with a splash of oil. Arrange the dumplings in one layer, slightly apart, and pan-fry until the bottoms are golden brown.
9. Add enough water to reach 0.5 cm up the dumplings, cover and cook until the water has evaporated and the dumplings are cooked through.
10. Serve warm with garlic chile sauce, topped with chopped onions and toasted sesame seeds.

Summarized from WoonHeng's video. Watch it for the details.

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