Here’s a Weight Watchers-friendly version of the Pan-Fried Daikon Radish Buns (Luo Bo Si Bing), including nutritional information with SmartPoints values. This recipe will be slightly adjusted to fit within the WW guidelines.

Weight Watchers Pan-Fried Daikon Radish Buns (Luo Bo Si Bing)

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Resting Time: 40 minutes
Total Time: 1 hour 45 minutes
Servings: 8 buns

Ingredients

Dough:

  • 2 cups (240g) all-purpose flour (10 SmartPoints)
  • ¾ cup (180ml) lukewarm water
  • ½ teaspoon salt
  • 1 tablespoon oil (4 SmartPoints)

Filling:

  • 2 lbs (900g) daikon radish
  • 3 oz (85g) firm tofu (2 SmartPoints)
  • 5 oz (140g) oyster mushrooms
  • 1 small carrot
  • 2 stalks green onions, chopped
  • 1 bunch dried mung bean vermicelli (about 1 oz / 28g, 1 SmartPoint)
  • Salt, to taste
  • A few splashes toasted sesame oil (optional, 1 SmartPoint)

Seasoning:

  • 1 tablespoon soy sauce (1 SmartPoint)
  • 1 teaspoon sugar (1 SmartPoint)
  • ¼ teaspoon salt
  • ¼ teaspoon mushroom seasoning
  • ⅛ teaspoon Chinese 5-spice powder
  • ⅛ teaspoon ground white pepper

Instructions

Make the Dough:

  1. In a large mixing bowl, combine flour and salt. Stir to mix.
  2. Gradually add water while stirring with chopsticks or a silicone spatula. Add oil and knead until a soft dough forms, about 2-3 minutes. Adjust with more flour if too sticky.
  3. Cover and let rest for 30 minutes.

Prepare the Filling:

  1. Soften mung bean vermicelli in hot boiling water for 5-8 minutes. Cut into small threads.
  2. Drain tofu with towels or press gently to remove excess water, then cut into 1cm cubes.
  3. Tear mushrooms into smaller pieces.
  4. Shred carrot using a fine grater.
  5. Peel and shred daikon radish. Massage with 1 teaspoon of salt and let sit for 20-30 minutes to draw out moisture.
  6. Squeeze excess liquid from daikon radish using a nut milk bag or cloth. Chop into smaller bits if needed.
  7. Heat ½ tablespoon of oil in a non-stick pan. Sauté mushrooms until fragrant, then add tofu and cook until golden brown. Add carrot and season with ¼ teaspoon salt.
  8. Combine squeezed daikon radish with mushrooms, carrot, tofu, softened vermicelli, green onions, and seasoning. Divide into 8 portions.

Assemble the Buns:

  1. Dust your work surface and rolling pin with flour. Flatten each dough ball and roll out into a 5-6 inch circle, keeping the center thicker.
  2. Place a portion of filling in the center. Fold dough edges over the filling, pinching and sealing tightly. Shape into a round bun.

Cook the Buns:

  1. Heat 3 teaspoons of oil in a non-stick pan. Place buns, seam side down, slightly apart. Cover and cook until bottoms are golden brown, about 3-4 minutes.
  2. Uncover, flip the buns, cover, and cook the other side for another 3-4 minutes. Check doneness by pressing the side; if it bounces back, they are done.

Serving Suggestion:
Serve warm with a side of chili crisps if desired (optional, extra SmartPoints).

Nutrition Information

Per Bun (1/8 of recipe):

  • Calories: 140
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 270mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 6g

Smart Points: 4 per bun

Feel free to adjust ingredients and quantities to fit your specific dietary needs and preferences. Enjoy your healthier twist on this tasty Asian treat!