Pan Fried Vegetable Steamed Buns (Sheng Jian Bao)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
2 servings
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Course
Main Course, Snacks
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Cuisine
Asian
Pan Fried Vegetable Steamed Buns (Sheng Jian Bao)
Description
The dough is made by mixing flour, sugar, instant yeast, salt, plant-based milk, and a little oil, then kneaded until smooth and left to proof until doubled in size. The filling consists of sautéed vegetables cooked with garlic, ginger, soy sauce, sesame oil, salt, and optional spices, ensuring the mix is dry to prevent sogginess.
After dividing the dough into portions and rolling out small circles, the vegetable filling is spooned into each, and the dough pleated and sealed. The buns are arranged pleat-side down in a non-stick pan with a small amount of oil and cooked over low to medium heat until their bottoms develop a golden crust. Water is then added to the pan and covered to steam and cook the buns through, producing a combination of crispy and soft textures.
These buns can be served as snacks or part of a meal and offer a satisfying plant-based alternative to traditional Sheng Jian Bao, highlighting a balance of mild seasoning and textural contrast.
Ingredients
Dough recipe:
- 2 cups all-purpose flour
- 3 teaspoons sugar
- 1 teaspoon instant yeast
- ⅔ cup plant-based milk
- salt a pinch
- 1 teaspoon neutral cooking oil generic cooking oil
Filling:
- 1 garlic clove
- 1 tsp ginger
- vegetable mix
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- salt
- Spices
Instructions
- Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined.
- Place flour and salt on a cleaned surface like a mound. Make a hole in the middle. Slowly pour in the yeast mixture while bringing the flour from the side to the middle.
- Knead into a soft and smooth dough then place it in a bowl. Cover and let it proof until double its size.
- Make the mixture by sautéing the ginger, garlic and spring onions in a little oil.
- Add the vegetables, stir until cooked, then add soy and sesame oil and then add salt and spice (if you wish) to taste.
- Divide proofed dough into 14 portion, roll each one into a small circle.
- Place a spoonful of the vegetable filling (making sure it is a dry mix, not wet) in the centre of each circle, bring the sides up and pleat to seal.
- Heat a 10 inch non-stick pan and add about ½ tablespoon oil. Place the buns pleated side down in one layer and cook until the bottom turns slightly golden over low med heat.
- Add about 1 cup of water, place a lid over and cook until all water has evaporated. Turn off the heat.
- Once the buns are done cooking, place a plate in the pan, remove with a spatula. Serve warm with your favorite sauces.
Notes
User Reviews
Overall Rating
4.9
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