Discover the unique flavors of these Pan-Fried Radish Buns, filled with tender radishes, savory shiitake mushrooms, and fragrant five-spice tofu. These buns offer a crispy exterior and a flavorful, satisfying filling with hints of soy, sesame, and a touch of spice. Perfect as a snack, appetizer, or light meal, they pair wonderfully with a soy dipping sauce for a taste of traditional Asian flavors right at home.
Ingredients:
- Four cups of radishes, grated into fine strips for added texture.
- 1/4 pound five-spice fried tofu, thinly sliced
- 3/4 cup shiitake mushrooms, thinly sliced
- 1 scallion (white part only), chopped
- 1 teaspoon chilis, chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon ginger paste
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon hoisin sauce
- 4 tablespoons neutral cooking oil (for frying)
Instructions:
- Prepare the Filling
- In a large skillet or wok, heat 1 tablespoon of neutral cooking oil over medium heat.
- Add the garlic, ginger paste, and chilis, and sauté for 1-2 minutes until fragrant.
- Add the grated radishes, five-spice tofu slices, and shiitake mushrooms to the skillet.
- Cook for about 5-6 minutes, stirring occasionally, until the radishes release some moisture and the mushrooms soften.
- Season the Filling
- Add salt, sugar, and white pepper to the skillet. Stir well to combine.
- Add the soy sauce, sesame oil, and hoisin sauce, mixing everything until the ingredients are coated evenly.
- Continue cooking for an additional 2 to 3 minutes, letting the flavors combine beautifully.
- Remove the skillet from heat and set the filling aside to cool.
- Form the Buns
- Take a portion of dough (store-bought or homemade) and roll it into a small circle.
- Spoon a small amount of the radish-mushroom filling into the center.
- Fold the dough around the filling, pinching the edges together to seal.
- Pan-Fry the Buns
- In a clean skillet, heat the remaining neutral cooking oil over medium heat. Place the filled buns seam side down in the skillet and cook for about 3-4 minutes until golden brown.
- Flip and fry the other side for an additional 3-4 minutes, until both sides are crispy and the filling is heated through.
- Serve and Enjoy
- Serve the buns hot with a side of soy dipping sauce or your favorite Asian-style dipping sauce.
Conclusion:
These Pan-Fried Radish Buns with Shiitake Mushrooms are a delightful fusion of textures and flavors. The combination of radishes, shiitake mushrooms, and five-spice tofu provides a rich and savory filling that perfectly complements the crispy, pan-fried bun. Enjoy these buns fresh off the skillet for a warm, flavorful treat that’s sure to impress.
Pan-Fried Radish Buns with Shiitake Mushrooms and Five-Spice Tofu
Crispy on the outside, tender and savory on theinside, these pan-fried radish buns are filled with radishes, shiitakemushrooms, and five-spice tofu for a satisfying bite packed with Asian-inspiredflavors.
Ingredients
- Four cups of radishes grated into fine strips for added texture.
- 1/4 pound five-spice fried tofu thinly sliced
- 3/4 cup shiitake mushrooms thinly sliced
- 1 scallion white part only, chopped
- 1 teaspoon chilis chopped
- 1 tablespoon garlic chopped
- 1 teaspoon ginger paste
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon hoisin sauce
- 4 tablespoons neutral cooking oil for frying
Instructions
Prepare the Filling
- In a large skillet or wok, heat 1 tablespoon of neutral cooking oil over medium heat.
- Add the garlic, ginger paste, and chilis, and sauté for 1-2 minutes until fragrant.
- Add the grated radishes, five-spice tofu slices, and shiitake mushrooms to the skillet.
- Cook for about 5-6 minutes, stirring occasionally, until the radishes release some moisture and the mushrooms soften.
Season the Filling
- Add salt, sugar, and white pepper to the skillet. Stir well to combine.
- Add the soy sauce, sesame oil, and hoisin sauce, mixing everything until the ingredients are coated evenly.
- Continue cooking for an additional 2 to 3 minutes, letting the flavors combine beautifully.
- Remove the skillet from heat and set the filling aside to cool.
Form the Buns
- Take a portion of dough (store-bought or homemade) and roll it into a small circle.
- Spoon a small amount of the radish-mushroom filling into the center.
- Fold the dough around the filling, pinching the edges together to seal.
Pan-Fry the Buns
- In a clean skillet, heat the remaining neutral cooking oil over medium heat.
- Place the filled buns seam side down in the skillet and cook for about 3-4 minutes until golden brown.
- Flip and fry the other side for an additional 3-4 minutes, until both sides are crispy and the filling is heated through.
Serve and Enjoy
- Serve the buns hot with a side of soy dipping sauce or your favorite Asian-style dipping sauce.