Preparing the Dough:
1. In a large bowl, mix together all dry ingredients. Create a well in the center and pour in the warm soy milk and oil while mixing. Continue mixing until a dough forms.
2. Shape the dough into a ball and place it in a bowl. Cover with a damp towel and let it rest for at least 2 hours to allow the dough to rise.
Cooking the Filling:
1. Soak vermicelli noodles in boiling water for 7-8 minutes or until cooked. Drain excess water and chop the noodles into small ½ inch pieces.
2. Heat a pan and add 1 tbsp neutral oil. When hot, add chives, carrots, and cabbage. Cook over medium-high heat for 4-5 minutes until carrots are tender. Add noodles, soy sauce, salt, and oil. Mix well and cook for another 2-3 minutes. Adjust seasoning to taste. Transfer to a strainer to drain excess liquid and set aside to cool.
Preparing the Wrappers:
1. Take the dough out of the bowl and stretch it into a large ring. Divide into 12 or 16 pieces and roll each piece into a ball.
2. Flatten each ball into a circle, about 4-5 inches in diameter, using a rolling pin and some flour to prevent sticking. Place the wrappers on a tray and cover with a dry towel to prevent drying.
Making the Buns:
1. Place 2-3 tbsp of filling in the center of each wrapper. Fold the edges over the filling and pinch to seal. Twist to seal completely.
2. Lightly press down the top of each bun, then cover with a towel to prevent drying.
Cooking the Buns:
1. Heat a pan with a lid and add 1 tbsp of oil (for every 4 buns). When hot, add the buns creased-side down and lightly press. Cook over medium heat for 4-5 minutes until golden brown.
2. Flip the buns and cook until golden brown on the other side. Add 1 tbsp of water per bun into the pan and immediately cover with the lid to create steam. Cook for 5-6 minutes until water has evaporated.
3. Remove the buns from the pan and repeat for the remaining buns. Enjoy hot with dipping sauce.
Storage and Reheating:
– Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, oven-toasting, or microwaving with a splash of water.
– Freeze cooked buns and reheat in the oven toaster or steam them before enjoying. No need to thaw before reheating.
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