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Pan-Fried Steamed Veggie Bun (shēng jiān bāo) 生煎包

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Yields 20-25 small buns.
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Author: Woon-Heng Chia | @woon.heng

Ingredients

  • Dough⁣ Ingredients:⁣
  • 1 3/4 cups all-purpose flour⁣⁣
  • 1 pack active yeast 2 1/4 tsp⁣⁣
  • 3 tsp sugar⁣⁣
  • 3 tsp oil⁣⁣
  • 2/3 cup warm plant-based milk⁣
  • ⁣Filling: ⁣⁣
  • 4 cups finely shredded cabbage⁣⁣
  • 1 cup chopped kale⁣⁣
  • 7-8 mushrooms soak until soft & slice thinly⁣⁣
  • 1 carrot finely chopped⁣⁣
  • 2 tsp thinly sliced ginger
  • 3 cloves minced garlic⁣⁣
  • 2 Tbsp soy sauce
  • 2 tsp stir fry sauce
  • 1 tsp sugar
  • a pinch of white pepper⁣⁣
  • salt
  • oil
  • sesame oil
  • minced ginger
  • chopped scallions⁣⁣

Instructions

  • Mix flour, yeast & sugar in a bowl, then add-in wet ingredients.
  • Using a dough hook, use a stand mixer to knead the mixture until a soft dough forms.
  • Place dough onto a floured surface and knead for 4-5 minutes until you see a smooth top. Let the dough rest in a bowl for 30 minutes, covered. ⁣⁣
  • ⁣Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant. Add cabbage & sauce, cook for 2 minutes before setting aside in a bowl.
  • Use the same pan to continue to sauté kale with a little oil and salt, then add to cabbage mixture along with chopped scallions, minced ginger, carrot, and a drizzle of sesame oil.⁣ Mix and set aside.
  • ⁣On a floured surface, roll the dough into a log. Divide log into 20-25 pieces and roll each one into a ball. Take a doughball and flatten it slightly with your palm, then using a roller, roll into a roughly 3 inch round leaving a good thickness in the center. Place a heaping tablespoon of filling into the round and pleat to seal. ⁣⁣
  • ⁣In a heated pan with a drizzle of oil, place buns sealed side down and pan fry for 30 seconds or until the bottom turns light brown. Slowly add in hot water to cover buns 1/3 of the way, cover with lid and turn down heat to med-low. Cook until all water is absorbed.⁣
  • Serve warm with chili oil in soy sauce.
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