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Introduction:
Sheng Jian Bao, or pan-fried buns, are a popular Chinese snack known for their crispy golden bottoms and soft, steamed tops. Traditionally filled with pork, these little buns are transformed into a vegan delight without sacrificing flavor or texture. The combination of savory fillings with the crispy outer shell makes them irresistible, perfect for breakfast, lunch, or dinner. Whether you're vegan or simply looking to try something new, these vegan pan-fried buns offer a delightful twist on a classic favorite.
Ingredients:
For the dough:
2 cups all-purpose flour
3/4 cup warm water
1 tbsp sugar
1 tsp active dry yeast
1 tbsp vegetable oil
1/4 tsp salt
For the filling:
1 cup finely chopped mushrooms (shiitake or button mushrooms work best)
1/2 cup firm tofu, crumbled
1/4 cup finely chopped cabbage
1/4 cup grated carrots
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce or tamari
1 tbsp sesame oil
1/2 tsp five-spice powder
Salt and pepper to taste
2 tbsp cornstarch (for binding the filling)
For the pan-frying:
2 tbsp vegetable oil
1/2 cup water (for steaming)
Instructions:
Prepare the dough: In a small bowl, dissolve sugar in warm water and sprinkle in the yeast. Let it sit for 5 minutes until it becomes frothy. In a larger mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, then stir until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about an hour, or until doubled in size.
Make the filling: Heat sesame oil in a pan over medium heat. Add garlic, ginger, and mushrooms, and sauté for 5-7 minutes until the mushrooms release their moisture and become tender. Stir in the crumbled tofu, cabbage, carrots, soy sauce, five-spice powder, and cornstarch. Cook for another 5 minutes, ensuring everything is well combined and any excess moisture evaporates. Season with salt and pepper. Remove from heat and set aside to cool.
Shape the buns: Punch down the risen dough and divide it into small, even pieces (about 12-15 pieces). Roll each piece into a small ball, then flatten it into a circle about 3 inches in diameter. Place a spoonful of the filling in the center of each dough circle. Carefully fold the edges of the dough up around the filling, pinching the top to seal it into a bun shape.
Pan-fry the buns: Heat vegetable oil in a non-stick skillet over medium-high heat. Place the buns seam-side down in the pan and cook for about 2-3 minutes until the bottom becomes golden brown and crispy. Add water to the pan (be cautious as it may splatter), cover, and reduce the heat to medium. Let the buns steam for another 6-8 minutes until fully cooked through. Remove the lid and cook for another minute to crisp the bottoms.
Serve and enjoy: Remove the buns from the skillet and let them cool slightly before serving. Garnish with a drizzle of soy sauce or sesame oil, and enjoy them with a side of pickled vegetables or dipping sauce.
Tips for Serving and Storing:
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