Crispy Veggie Buns

To prepare dough: Combine all-purpose flour, cake flour, sugar, yeast and 3/4 teaspoon salt in the bowl of a stand mixer and whisk to combine. Add warm water and shortening and mix with the dough hook for 10 minutes. Transfer to an oiled bowl, cover and let rise until doubled in size, 1 to 2 hours.

Meanwhile, prepare the filling: Preheat oven to 425°F.

Spread cabbage, bok choy, onion, scallions, chiles to taste, garlic and ginger in an even layer on a rimmed baking sheet. Drizzle 1 tablespoon peanut oil over the vegetables and sprinkle with salt and pepper. Roast until cooked down and lightly browned, about 45 minutes, stirring occasionally to prevent burning. Transfer to a large bowl. Add basil, sesame oil, soy sauce and rice vinegar. Refrigerate until ready to form buns.

When the dough has risen, transfer to a lightly floured surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 balls. Cover with plastic wrap and let rest for 10 to 15 minutes.

To form each dumpling, flatten each ball into a 4-inch circle and fill with 2 to 3 tablespoons of the filling. Pinch the edges together to seal and twist (it will seem like too much filling but the dough is stretchy enough to hold it). Place the buns on a baking sheet. Cover with plastic wrap or a clean towel and let rest for 30 minutes.

Heat the remaining 3 tablespoons peanut oil in a large nonstick skillet over medium-low heat. When the oil is shimmery, add the buns, seam-side down. Cook until golden on the first side, 3 to 4 minutes. Flip and add about 1 cup water to the pan (carefully because it will get a little spitty). Cover immediately and let the buns steam until puffy, 8 to 10 minutes. Remove cover and continue to cook until the water is gone, 3 to 5 minutes, lifting the buns to be sure the bottoms don't burn. Serve with soy sauce and black vinegar.