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Vegetable Stuffed Buns Recipe
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Vegetable Stuffed Buns Recipe

 So warm, soft, Fluffy, fragrant and stuffed with fresh veggies - no can or frozen veggies, all real - totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 18
Author Bushrah @Recipestable

Ingredients

For Buns Dough

  • 3 1/2 cups all-purpose flour
  • 1 cup warm milk
  • 2 tablespoon dry milk powder
  • 1/2 cup water might use less
  • 1 egg lightly beaten
  • 2 teaspoon sugar sugar
  • 4 tablespoon olive oil you can use simple cooking oil
  • 4 tablespoon melted butter
  • 1-1/2 teaspoon instant yeast
  • 1 teaspoon salt

For Buns Stuffing

  • 2 boiled potatoes
  • 1 cup shredded cabbage
  • 1/2 cup sweet corns
  • 1/2 cup fresh green peas boiled
  • 2 green onion thinly sliced
  • 2 green bell pepper thinly sliced
  • 2 carrots thinly sliced
  • 1 teaspoon hot pepper sauce
  • 2 teaspoon soy sauce
  • 1 teaspoon herb seasoning optional (its my fav)
  • 1/2 teaspoon black pepper freshly ground
  • salt to taste
  • 1 teaspoon butter

Other Ingredients

  • 2 tablespoon sesame seeds i used white + black seeds
  • 1 egg yolk beaten with a little milk for brushing the buns before baking
  • melted butter for brushing

Instructions

  • In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes.
  • Sieve the flour in a large mixing bowl.
  • Then add dry milk, oil, melted butter and egg in it.
  • Mix well.
  • Add the yeast mixture in the flour and knead for few minutes.
  • Start kneading together and gradually add the water a little at a time.
  • You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.
  • Knead for a good 8-10 minutes. The more you knead the dough, the softer the buns will be.
  • Touch a bit of oil with your fingertips and apply all over the ball of dough and trasnfer into a bowl.
  • Cover the dough with wet cloth and set aside for 1 hour for it to double in size.
  • Meanwhile, prepare your buns stuffing.
  • Peel potatoes and mash them roughly.
  • Melt 1 teaspoon butter in a frying pan over medium heat.
  • Add green peas, carrots and sweet corns. Cook and stir for few minutes until crispy-tender.
  • Now add green pepper, cabbage and green onions, cook for 2-3 minutes.
  • Add potatoes and a splash of soy sauce and hot sauce.
  • Season with salt and pepper.
  • Cook and stir for 2 more minutes or until all done.
  • Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely.
  • Once dough risen, Punch it down and divide it into 18 small balls ( depending on the size of buns your would like).
  • Line the baking tray with baking sheets.
  • Roll out each ball into a circle.
  • Place vegetable stufing in the center, then ball it up and seal the edges.
  • Place it on the prepared baking tray and repeat it with remaining dough.
  • Cover the tray with a light cloth and let them rose for 30 minutes.
  • Now brush each buns with beaten egg.
  • Then sprinkle some sesame seeds all over.
  • Bake in the pre-heated (180 degree C) oven for 18-20 minutes or until buns turn golden brown.
  • Remove from the oven.
  • Brush butter on top of the buns and cover them with a cloth so they get really soft.
  • Serve warm and enjoy.

Notes

Serving Suggestions:
Serve warm with coffee or tea.