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Pan Fried Vegetable Steamed Buns (Sheng Jian Bao)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 2 servings
Course: Main Course , Snacks
Cuisine: Asian

Ingredients

Dough recipe:
  • 2 cups all purpose flour
  • 3 teaspoons sugar
  • 1 teaspoon instant yeast
  • ⅔ cup plant-based milk
  • a pinch salt
  • 1 teaspoon oil
Filling:
  • 1 garlic clove
  • 1 tsp ginger
  • vegetable mix
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • salt and spice

Instructions

    Cup of Yum
  1. Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined.
  2. 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.
  3. Knead into a soft and smooth dough then place it in a bowl. Cover and let it proof until double its size.
  4. Make the mixture by sautéing the ginger, garlic and spring onions in a little oil.
  5. Add the vegetables, stir until cooked, then add soy and sesame oil and then add salt and spice (if you wish) to taste.
  6. Divide proofed dough into 14 portion, roll each one into a small circle.
  7. 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.
  8. 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.
  9. Add about 1 cup of water, place a lid over and cook until all water has evaporated. Turn off the heat.
  10. Once the buns are done cooking, place a plate in the pan, remove with a spatula. Serve warm with your favorite sauces.

Notes