Kabots Recipe

Warm the water and milk until they register 105–115°F (40–46°C) or feel warm to the touch but not hot. In a small bowl combine warm water, warm milk, and granulated sugar; sprinkle the yeast over the surface and let sit 5–8 minutes until foamy.

In a large mixing bowl whisk together 3 cups all-purpose flour and salt. Make a well in the center. Add the foamy yeast mixture, melted butter, and the egg.

Stir with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, mix on low with the dough hook for 2–3 minutes, then increase to medium and knead 4–6 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free area until doubled in size, about 1 to 1¼ hours.

Punch down the dough gently to release air and turn onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 oz / piece). Shape each piece into a smooth ball and cover with a towel to rest 10 minutes.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3–4 minutes.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add the ground pork and break up with a spatula; cook until no longer pink, about 5–6 minutes.

Stir in soy sauce, hoisin sauce, sesame oil, and ground black pepper. Cook 1–2 minutes to allow flavors to combine and any excess liquid to evaporate. Taste and adjust seasoning. Stir in sliced green onions, remove from heat, and let cool slightly before assembling.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chopped shiitake mushrooms and cook until they release their liquid and begin to brown, about 4–5 minutes.

Add minced garlic and crumbled tofu and cook 3–4 minutes, breaking tofu into small pieces. Stir in soy sauce and sesame oil and cook until mixture is relatively dry and well combined, about 2–3 minutes.

Stir in sliced green onions, taste and adjust seasoning if needed, then remove from heat and cool slightly before assembling.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

On a lightly floured surface, roll each dough ball into a 4–5 inch circle, keeping the center slightly thicker than the edges. Place about 1½ to 2 tablespoons of the prepared filling (savory or vegetarian) in the center of each circle.

Gather the edges of the dough up over the filling and pinch or pleat to form a tight round parcel (traditional kabot shape). Tuck the final seam under so the parcel sits seam-side down. Repeat with remaining pieces.

Place assembled kabots on the prepared baking sheet, spacing about 1 inch apart. Whisk together the egg yolk and 1 teaspoon water and brush the tops lightly with egg wash. Sprinkle sesame seeds over the tops if using.

Let the assembled kabots rest 15–20 minutes to proof slightly while the oven finishes preheating. Bake in the preheated oven for 15–18 minutes, or until golden brown on top and hollow-sounding when tapped.

Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving. Serve warm.