Cabbage Noodle Buns with Pan-Seared Cabbage

Instructions:

1. Whisk the 300g all purpose flour, 10g sugar, and 3g sea salt in a large bowl. Dissolve the 5g yeast in 160ml warm water, then pour it into the dry mix. Knead for 10 minutes until the surface is smooth and springs back when poked.
2. Cover and let rise in a warm spot for 1 hour.
3. While the dough rises, shred the 300g cabbage and toss with a pinch of extra salt. Let sit for 15 minutes, then squeeze the cabbage forcefully through a cloth until it's bone dry. Soak the 50g glass noodles in hot water for 5 minutes, drain, and chop into 1 inch lengths.
4. In a bowl, combine the dried cabbage, chopped noodles, 3 sliced green onions, 3 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sesame oil, and 0.5 tsp white pepper. Stir vigorously until the fragrance of garlic and sesame is pungent.
5. Punch down the risen dough and divide it into 10 equal pieces (about 45g each). Roll each piece into a 4 inch circle, making the edges thinner than the center to ensure even cooking.
6. Place 2 tablespoons of filling in the center of each circle. Pleat the edges upward and pinch the top tightly to seal.
7. Place the pleated buns on a parchment lined tray and cover with a damp cloth. Let them rest for 20 minutes until they feel light and slightly puffy to the touch.
8. Heat 2 tbsp neutral oil in a large skillet over medium heat. Arrange the buns pleat side up. Fry for 3 minutes until the bottoms are a deep, uniform mahogany.
9. Carefully pour 1/3 cup of water into the pan and immediately cover with a lid. Let the steam cook the tops for 8 minutes until the water has completely evaporated.
10. Remove the lid and fry for another 2 minutes. This dries out the bottom and returns that signature shattering crunch to the base of the Noodle Buns.
11. Transfer to a wire rack for 2 minutes before serving.