Taiwanese Pepper Bun

Time: ≤30mins Veg. Cat.: Vegan Cooking: Pan-Fry Category: Creative Recipe Servings: 2 Author: Yum The Future



1 pack (230g)

Dumpling Wrapper

24 slices (192g)

Vegetarian Oyster Sauce

1 tbsp (15g)

Shiitake Mushroom (Diced)

3 pcs (57g)

Coriander (Chopped)

2 stems (10g)

Spring Onion (Chopped)

1 bunch (10g)


As appropriate


Light Soy Sauce

1 tsp (5ml)

Five Spice Powder

2 tsps (10g)

Sichuan Peppercorn Powder

1 tsp (5g)

Black Peppercorn

2 tsps (10g)

White Pepper Powder

2 tsps (10g)

Sesame Oil

A little

Ginger Juice (Optional)

1 tsp (5ml)


1 tsp (5g)


Step 1

Heat oil in a pan and stir-fry shiitake mushroom until aromatic, then take out and marinate with coriander, OmniPork and seasoning.

Step 2

Place 4 wrappers and let them overlap 1/4 of each wrapper by rubbing the edge with water.

Step 3

Place OmniPork filling onto the center of each wrapper, keep space at the edge on 2 sides for easier wrapping.

Step 4

Rub 2 sides of wrapper with water, then fold it closed and seal tightly as a pipe shape.

Step 5

Gently roll up and slightly press them to about 2cm thick bun.

Step 6

Heat oil in a pan and pan-fry pepper bun on both side over medium heat for about 2 minutes.

Step 7

Pour in 1/3 bowl (about 100ml) water, cover with a lid and sit for 3 minutes until cooked. Then, pan-fry them until golden brown on both side.