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+ servings

Steamed Kimchi Buns



  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1 Tablespoon sugar
  • 3 cups flour
  • 2 Tablespoons vegetable oil
  • salt
  • pepper
  • 1 16 ounce block extra firm tofu pressed
  • 1 teaspoon plus 1 Tablepsoon sesame oil
  • 5-6 cloves garlic just peeled
  • 1 shallot (or 1/4 onion) chopped
  • 1 carrot chopped
  • 5-6 mushrooms chopped
  • 1 potato chopped
  • 2-3 leaves red cabbage chopped
  • 3 whole scallions chopped
  • 1/2 cup kimchi
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon soup (light) soy sauce
  • 1 cup vermicelli noodles cooked


  • Add the yeast and sugar to the cup of hot water and set it aside to “proof.”
  • Add the flour, vegetable oil, and a pinch of salt to a large bowl. Next, add the proofed yeast mixture and begin stirring everything with a wooden spoon (or your hands) until a dough forms.
  • Knead the dough for approximately 5 minutes. Shape it into a smooth ball. Add a teaspoon of sesame oil to the bottom of your bowl and place the dough ball in the bowl and cover it with a towel. Set it aside in a warm place for approximately 1 hour, until the dough doubles in size.
  • In the meantime, add 1 tablespoon of extra virgin olive oil and 1 tablespoon of sesame oil to a large pan. When the oils are hot, add the garlic, shallot, carrot, mushrooms, potato, cabbage, scallions, and kimchi to the pan.
  • Cook the vegetables for about 2 minutes and then add 1 tablespoon of the soup (light) soy sauce. Cook for an additional 7 to 8minutes, until the vegetables are nice and softened.
  • Add the vegetables to a food processor, together with 1 cup of cooked vermicelli noodles. Grind the vegetables and noodles until they are the size of a small pebbles.
  • Place the vegetable filling back into a bowl and add the pressed tofu, using your hands to break the tofu apart. Incorporate the tofu into the vegetables. Set the filling aside in the refrigerator until you are ready to use it.
  • When the dough has proofed for about an hour, punch the dough to release excess gas. Knead the dough for about 1 minute and roll it back into a nice smooth ball. Place it back into its bowl, cover it with a towel, and let it rest for another 35 minutes.
  • Once the dough has completed its second “proof,” knead the dough once more for about 1 minute and then divide it into 16 equal pieces.
  • Using a rolling pin, flatten a small piece into a round disc, about the size of your hand. Place the disc on your hand, scoop about 2 tablespoons of the filling onto the disc, and then fold and pinch the edge of the disc, until the filling has been completely enclosed.
  • Place the ball, seal side down, and roll it between your hands to smoothen the seal. Place the bun on a square of parchment paper and into your steamer, while you repeat with the remaining pieces of dough.
  • Allow the buns to proof for an additional 20 minutes beforesteaming. Steam them for 20 minutes.
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