Description
Savory vegan pan-fried buns (sheng jian bao) bring Shanghai street food magic to home kitchens with crispy bottoms and pillowy steamed tops. Packed with umami-rich mushroom filling, these delightful parcels offer you a delicious journey through Chinese culinary traditions.
Ingredients
Scale
Dough Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tbsp vegetable oil
Filling Ingredients:
- 1 block firm tofu (14 oz), crumbled
- 1/2 cup shiitake mushrooms, finely chopped
- 2 green onions, minced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1/4 cup cabbage, finely shredded
Cooking and Seasoning Ingredients:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- 2 tbsp vegetable oil (for frying)
- 2 tbsp water (for steaming)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Activate the yeast by dissolving it in warm water, letting it sit for 5 minutes until frothy and slightly bubbly.
- Mix flour and salt in a large mixing bowl, create a well in the center, and pour in the yeast mixture and vegetable oil.
- Knead the dough for 8-10 minutes until smooth and elastic, then cover and let rise in a warm spot for 1 hour until doubled in size.
- While dough rises, prepare filling by combining crumbled tofu, chopped shiitake mushrooms, green onions, ginger, garlic, and cabbage.
- Season the filling with soy sauce, sesame oil, and white pepper, mixing thoroughly to distribute flavors evenly.
- Punch down the risen dough and divide into 10-12 equal portions, rolling each into a small circle about 3-4 inches in diameter.
- Place a spoonful of filling in the center of each dough circle, then carefully pleat and pinch edges to seal completely.
- Heat vegetable oil in a large non-stick skillet over medium heat, arranging buns with sealed side up.
- Fry buns for 3-4 minutes until golden brown on the bottom, then add water, cover, and steam for an additional 2-3 minutes.
- Remove lid and continue cooking until water evaporates and bottoms become crispy and deep golden.
- Sprinkle sesame seeds over buns, transfer to a serving plate, and let cool for a few minutes before serving.
Notes
- Boost dough rising by placing it in a warm, draft-free area like inside an unheated oven with the light on.
- Prevent sticking when rolling out dough by lightly dusting work surface with flour and using gentle, even pressure.
- Achieve crispy bottoms by ensuring skillet is properly heated and not overcrowding the pan during frying.
- Customize filling by experimenting with different plant-based proteins like crumbled tempeh or jackfruit for varied textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg