Green beans and napa cabbage steam buns with miso soup

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour is often less expensive.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a similar texture and flavor, while green cabbage is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

green beans

🥗Healthier: asparagus

💰Cheaper: broccoli

Asparagus offers a similar crunch, while broccoli is usually less expensive.

Mix flour, yeast, sugar, and salt in a bowl.

Gradually add warm water and knead until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rise until doubled, about 1 hour.

Chop napa cabbage and green beans into small pieces.

Heat oil in a skillet over medium heat; add ginger and garlic until fragrant, about 1 minute.

Add chopped cabbage and green beans; stir-fry until tender, about 5 minutes.

Season with soy sauce, sesame oil, and black pepper; mix well and remove from heat.

Divide the risen dough into equal portions and roll each into a circle.

Place a spoonful of the vegetable filling in the center of each dough circle.

Gather the edges of the dough and pinch to seal the bun tightly.

Place the buns on parchment paper in a steamer basket, leaving space between them.

Steam the buns over boiling water for 15-20 minutes until fluffy and cooked through.

Serve warm with dipping sauce of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens