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1
Plunge your cabbage into a quart of boiling water for 30 seconds. Drain and squeeze any water out with your hands.
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2
Combine wilted cabbage with turkey, green onions, soy sauce, mirin, sasame oil and hoisin. Squeeze with your hands to combine well. Cover and put in the refridgerator until your dough is ready.
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3
Combine 3 sups flour with salt, sugar, oil, milk and yeast. Knead until a soft dough forms. You will need some or all of the water. Drop the dough into an oiled bowl and cover. Leave in a warm spot to double in size.
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4
Knead the dough and smash out all the air bubbles. Cut dough into 48 equal pieces.
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5
Take each dough chunk and flatten into a disc in your hands. You may need extra flour if the dough is sticking to your hands. Place 1/2 tablespoon of filling into each disc and pull dough around filling and pinch to seal shut. Place buns seam side down on a baking sheet.
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6
Beat the egg with water and brush on the tops of your buns.
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7
Begin heating your oven to 350 degrees. You want the buns to sit for a few minutes before baking. Bake for 15 to 20 minutes.
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8
You can either eat these buns, or cool them down and freeze them. They reheat nicely in a warm oven.
