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Serving: These buns are best served fresh, straight out of the pan, but they also pair wonderfully with a soy-based dipping sauce or chili oil for added spice.
Storing: If you have leftovers, store the buns in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan with a bit of oil to maintain their crispy texture. Alternatively, you can freeze them before cooking and pan-fry them directly from frozen for a quick meal.
Variants:
Spicy Sheng Jian Bao: Add chili paste or fresh chopped chilies to the filling for a spicy kick.
Mushroom and Spinach: Substitute the cabbage and carrots for spinach for a different twist on the filling.
Jackfruit and Tofu: Replace the mushrooms with young green jackfruit, which mimics the texture of meat, for a hearty filling.
Curry-flavored Buns: Add curry powder to the filling for a flavorful variation with an exotic flair.
FAQ:
Can I make the dough in advance? Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. Just let it come to room temperature before you proceed with shaping the buns.
Can I use store-bought dough for convenience? Absolutely! If you’re short on time, you can substitute with pre-made vegan dumpling dough or any soft, non-yeast-based dough.
Can I bake these buns instead of frying them? Yes, you can bake the buns at 375°F (190°C) for about 15-20 minutes, though they won’t have the same crispy texture on the bottom as when they are pan-fried.
Can I make these gluten-free? You can try using gluten-free flour and adjust the recipe accordingly, but the texture of the dough might differ slightly. Look for gluten-free dumpling or pizza dough recipes for better results.
How do I prevent the buns from sticking to the pan? Make sure your pan is non-stick, and use enough oil to coat the bottom. Additionally, don’t overcrowd the pan to ensure the buns cook evenly and don’t stick together.
With this recipe, you can enjoy a tasty vegan version of the beloved Sheng Jian Bao that’s crispy, flavorful, and completely plant-based!
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