This pan-fried Daikon Radish Bun, Luo Bo Si Bing (萝卜丝饼) recipe is vegan, easy, and delicious. There is no other way to pack more veggies in a meal than this!
Daikon radish or luo bo (Mandarin) or chai tow (Hokkien) is a healthy and delicious root vegetable. There are so many ways to enjoy this vegetable such as stew, soup, pan-fry, stir-fry, and as a savory filling for snacks.
I have tried two types of Luo Bo Si Bing; one with a flaky crust like a pastry and second is wrapped in a soft dough similar to the recipe below.
The steps below may look lengthy but it’s just because I wanted to cover as many details as possible. There are a few sections that you can do simultaneously as well.
How to Make Pan-fried daikon radish bun
Part 1: Make the dough
This dough is made with a simple mix of flour, salt, water, and oil. Stir the dry ingredients together, then add the wet ingredients.
Once you get a shaggy dough, knead with your hand until a soft dough forms. Cover the bowl with a lid and rest for 30 minutes.
Note: This is going to be a sticky dough that will yield a soft and thin wrapper later. As long as you are able to form it into a dough, then you are good to go.
Part 2: Prepare the filling
Now, let’s move on to the filling. There are two parts to making the filling. One is to prepare the daikon radish and the next is to cook the carrot and mushrooms.
Before that, soak a bunch of mung bean vermicelli (fen si) in hot boiling water until soft. Then, cut it into tiny shreds with scissors.
Now, clean the daikon radish and peel off the outer skin with a vegetable peeler, similar to a carrot. Cut off the leafy top and root end. If your daikon radish is huge, cut it into half for ease of handling.
Set a grater on top of a large bowl and shred the daikon using the large shredding holes.
Then, massage the shreds with a teaspoon of salt and set them aside for about 30 minutes. This step is to draw out the daikon radish’s moisture.
Next, heat a non-skillet and add the oil. Sauté mushrooms until aromatic, then push them to the side of the pan.
Pan-fry tofu until golden brown and sauté carrot for about 30-45 seconds. You can season here or later along with the daikon radish.
After 30 minutes, you should see that the daikon radish has softened and your bowl will have the daikon liquid. Transfer the shreds to a nut milk bag and squeeze out the water.
Place the squeezed daikon into a bowl along with the sautéed ingredients, softened mung bean vermicelli, and chopped green onion.
Season and mix to combine. For the seasoning, I used a mix of salt, mushrooms seasoning, soy sauce, ground white pepper, 5-spice powder, and toasted sesame oil. Divide into 8 portions.
Part 3: Assemble the daikon radish bun
To assemble the bun, dust some flour on a work surface. Transfer the dough to the floured surface. If the dough appears to be too sticky, dust some flour on your palm before handling it.
Then, knead it a few times to remove air bubbles and divide the dough into 8 equal portions, about 50g each. Note: The dough is soft and sticky, so flour your work surface accordingly.
Roll each portion into a ball and dust your rolling pin with flour. Roll out each dough into a 5″-6″ circular wrapper keeping the middle section thicker while the edges thinner.
Pile a portion of filling in the middle.
Then, lift both sides of the dough and bring to the middle and pinch. Now, lift the other side up and stretch a little to make it thinner and bring to the middle and pinch to seal. Repeat until all sides are seal in the middle.
Another method is to wrap the filling using the pleating method, similar to my Sheng Jian Bao.
Be sure there are no openings to avoid the juice from seeping through when cooking. I added some flour on the pleated side to avoid them from sticking while I work on the rest of the dough. Then, flip over and adjust with palms to make a circular bun.
Part 4: Cook and serve the bun
Heat a large non-stick skillet and add about 1/2 tablespoon of oil. Swirl your pan so the oil covers the bottom of the pan. You don’t need much oil in this recipe as we are using the steaming method to cook the buns.
Place the buns in the pan, slightly apart, seamed side down. Pan-fry for about 30-45 seconds over low-medium heat. Cover the pan with a lid and cook for about 3-4 minutes. Peek to check to avoid burning. The buns will start to puff up at this time.
Once the bottom turns golden brown, flip and cover the pan again. Cook for another 3-4 minutes. The bun is fully cooked through when the dough turns matte. Or you can poke the side of the bun with your finger, if it bounces back, then it’s ready.
Serve warm with a side of Lao Gan Ma and soy sauce.
Pan-fried Daikon radish FAQ
1. Dough is too sticky – this recipe has a super soft dough and using more water to flour ratio than my other recipes. This high water content is to replace the oil which also creates super stretchy skin.
The recipe calls for 175ml of water to 240g of flour. The water to flour ratio is more than half. This water level is enough to turn the dough into a soft form but not runny.
2. My wrapper is too thick – Please check my video on how you can roll it out really thin without breaking it. The trick is to flour the surface, your palm, and the rolling pin. In addition, I stretch the sides before sealing them into a bun.
3. Low heat cooking – this is a crucial step because minimal oil used to pan-fry the buns. Using the pan-fry and steam method, the dough will be fully cooked over low-medium heat. As usual, I love a non-stick or cast iron pan to pan-fry these with.
4. How to check if the buns are cooked? – Once you cover the buns with a lid, they will start to expand after 2 minutes. This is normal due to the air pockets trapped inside the bun. Once you flip over, continue to pan-fry until both sides turn golden brown.
Also, check by poking the side of the bun with your finger. If it bounces back, then it’s ready. The bun color will also turn matte instead of white when ready.
5. Other ways to cook daikon radish – Adding salt to vegetables to draw out the moisture is one of the best ways to keep the crunch and color. Plus, you’ll consume a lot more vegetables this way. Alternatively, you can:
- Stir-fry – Similar to my Daikon radish cake (Lo Bak Gou) recipe, you can stir-fry daikon radish with a tad of sugar. Some finds that daikon radish has a littler bitterness to it, thus the sugar. However, I’ve never experienced the bitter taste before.
- Blanch the daikon radish in hot water until they turn translucent, about 1-2 minutes, then, transfer to an ice bath to stop the cooking. Drain out the water and squeeze out the water using a nut milk bag.
Check out my other buns/dumplings recipe:
Why You Need this Daikon Radish Bun – Luo Bo Si Bing
- No-yeast needed
- Vegan and Dairy Free
- Thin wrapper packed with flavorful fillings
- The best recipe to use daikon radish
- The bun stay soft the next day
- Delicious and simple to make
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Pan-fried daikon radish bun – Luo Bo Si Bing
- 240 g [2 cups] all-purpose flour
- 175 g [3/4 cup] lukewarm water
- ½ teaspoon salt
- 1 tablespoon oil
- 2 lbs daikon radish
- 3 oz firm tofu
- 5 oz oyster mushrooms
- 1 small carrot
- 2 stalks green onions chopped
- 1 bunch [50g] dried mung bean vermicelli
- salt to taste
- neutral oil
- 1 tablespoon soy sauce plus more to taste
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon mushrooms seasoning
- ⅛ teaspoon Chinese 5-spice powder
- ⅛ teaspoon ground white pepper
Make the dough
- To make the dough, combine flour and salt in a large mixing bowl. Stir to combine.
- With a pair of chopsticks or silicone spatula, stir while adding the water.
- Add the oil and knead until a soft dough forms, about 2-3 minutes. Note: the dough is sticky but you should be able to gather the dough together. If not, add a little more flour, one tablespoon at a time.
- Cover the bowl with a lid and let it rest for 30 minutes.
Prepare the filling
- To make the filling, soften the mung bean vermicelli by immersing it in hot boiling water to soften, about 5-8 minutes. Then, cut them into tinier threads with scissors.
- Meanwhile, drain the tofu with dish towels or gently press it in between your palms to remove the tofu water. Then, cut it into 1cm cubes. The tiny cubes help keep the filling intact later.
- Next, prepare the mushrooms by simply tearing the larger cap into smaller pieces with your hand. Set it aside.
- Then, shred the carrot using a grater with a smaller shredding hole.
- Now, clean the daikon radish and peel off the outer skin with a vegetable peeler, similar to how you prepare a carrot. Cut off the leafy top and root end. If your daikon radish is huge, cut it into half for ease of handling.
- Set a grater on top of a large bowl and shred the daikon using the large shredding holes.
- Then, massage the shreds with a teaspoon of salt and set them aside for about 20-30 minutes. This step is to draw out the daikon radish's moisture.
- To cook the filling, heat a large non-stick pan with ½ tablespoon of oil.
- Sauté mushrooms until fragrant, push them to the side of the pan. Pan-fry the tofu cubes until golden brown, adding more oil if needed.
- Next, add the carrot and sauté for about 30-45 seconds. Season with ¼ teaspoon of salt. Turn off the heat and let it cool down.
- Once the daikon radish has softened and the water has released, place them in a nut milk bag. Wring out as much liquid as possible, do it in small batches as needed.
- Transfer the squeezed daikon radish into a bowl. If they appear to have a large strand, cut or chop them into smaller bits.
- Add the cooked mushrooms, carrot, and tofu into the same bowl followed by softened mung bean vermicelli and green onions. Then, mix it with the seasoning until well-combined. Divide it into 8 portions.
Assemble the bun
- To make the buns, dust the work surface and the rolling pin with flour. Please note: this is a very soft and sticky dough, so rub your palms with flour as well.
- Take a dough and flatten it with your palm. Using a rolling pin, roll the dough out to a 5″-6″ circular wrapper, keeping the middle thicker and side thinner.
- Place a portion of the filling in the middle. Lift two sides of the dough and bring it to the middle and pinch to seal.
- While holding this pinch, gently pull a side of the dough and bring it to the middle. Repeat until all sides are in the middle. Pinch it together and seal it tightly. Turn it over and adjust the dough into a round bun.
Cook the bun
- To cook the buns, heat a non-stick pan and add about 3 teaspoons of oil.
- Add the buns, seamed side down, slightly apart. Cover the pan with a lid, and pan-fry the bottom until golden brown, about 3-4 minutes. It's normal that the buns puff up during cooking.
- Uncover, flip the buns over, and cover with a lid then continue to cook for another 3-4 minutes. Peek the buns occasionally to prevent them from burning.
- To check if the buns are fully cooked through, poke the side of the bun slightly with your finger. If it bounces back, then, they are ready.
- Serve them warm with a side of chile crisps.
- The dough is soft and a little sticky. However, once you let it rest for 30 minutes, it’s easier to handle the dough.
- Please use medium-low heat to cook the buns. If they appear to burn too quickly lower the heat.
- The steam from the buns will cook the inside and the dough without much oil needed.
- I prefer to weigh the flour as the cup can vary in weight depending on how you scoop the flour.