Cow Shaped Veggie Buns Recipe By Tasty

CRISPY VEGGIE BUNS

Steps:

• For the bun dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
• For the filling: While the dough is rising, preheat the oven to 425 degrees F.
• Spread the bok choy, scallions, garlic, chile peppers, onion, ginger and red cabbage in an even layer on a baking sheet. Drizzle over the peanut oil and season with the salt and pepper. Roast until cooked down and roasted, about 45 minutes. Transfer to a mixing bowl, add the basil, sesame oil, soy sauce and rice vinegar and toss to combine. Refrigerate the filling until you are ready to form the buns.
• When the dough has doubled, transfer it to a work surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 even pieces. Cover with plastic and let rest for 10 to 15 minutes.
• To form the dumplings, flatten each dough piece into a 4-inch circle and fill with a heaping tablespoon of filling. Pinch the edges together to seal and twist (it will seem like too much filling, but the dough is stretchy enough to hold it). Cover with plastic wrap or a clean towel and let rest on a sheet tray for 30 minutes.
• For the veggie buns: Heat the peanut oil in a large nonstick skillet over medium heat. When the oil is shimmery, add the buns seam-side down. Sear until golden on the first side, 3 to 4 minutes, then flip, add about 1 cup water (carefully because it will get a little spitty), cover immediately and let steam until puffy, 8 to 10 minutes. Remove the cover and continue to cook until the water is gone. Serve with soy sauce and black vinegar.

CONG YOU BING (SCALLION PANCAKE) RECIPE BY TASTY

Steps:

• In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
• On a floured surface, knead the dough until it is soft and smooth.
• Making sure your work surface is floured, then cover the dough with a wet towel for 15-20 minutes.
• Cut the scallions into long thin strips and then cut the strips into small pieces.
• Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
• Pour 1 tbsp oil onto the rolled out dough. Spread it out. Salt generously. Add 1-2 Tbsp scallions and spread them out on top.
• Starting at the side closest to you, roll the dough into a log. Take one end of the log and twist it away from you while simultaneously twisting the other end toward you. The dough should want to form a circle.
• Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
• Flatten the dough and roll it out with a rolling pin until it is ¼ inch thick.
• Place the pancake on a large frying pan over medium heat with ½ tsp of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
• Cut the pancake into 6 pieces. Enjoy while hot.