Pan-fried veggie steamed buns – Sheng Jian Bao ‘生煎包’ by @woon.heng 💛 A delicious recipe to try out!
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(yields 20-25 small buns)
~ 1 3/4 cups all purpose flour
~ 1 pack yeast (2 1/4 teaspoon)
~ 3 teaspoons sugar
~ 3 teaspoons oil
~ 2/3 cup warm plantbased milk
~ 4 cups finely shredded cabbage
~ 1 cup chopped kale
~ 7-8 mushrooms, soak until soft & slice thinly
~ 1 carrot, finely chopped
~ 2 teaspoons thinly sliced ginger, 3 cloves minced garlic
~ 2 tablespoons soy sauce, 2 teaspoons stir fry sauce, 1 teaspoon sugar, a pinch of white pepper
~ salt, oil, sesame oil, minced ginger, chopped scallions
1.Mix flour, yeast & sugar in a bowl, add in wet ingredients. Using a dough hook, mix until a soft dough forms. Then, turn dough onto a floured surface, & knead for 4-5 minutes until you see a smooth top. Place dough in a bowl & let it rest for 30 minutes, covered.
2.Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant, then add cabbage & sauce, cook for 2 minutes. Taste test & season accordingly. Place mixture in a bowl. Sauté kale with a little oil & salt, add to cabbage mixture along with chopped scallions, minced ginger, carrot & drizzle of sesame oil.
3.Place dough on your countertop and roll into a log. Divide to 20-25 pieces & roll into a ball. Take 1 dough & press down with palm, then using a roller, roll out to about 3 inches round. Roll the side of the wrapper thinly, leaving a good thickness in the middle. Place a heaping tablespoon of filing & pleat to seal.
4.In a heated pan with a drizzle of oil, place buns bottom down & let cook for 30 secs until the bottom turns light brown. Add hot water to cover 1/3 of the buns, cover lid & turn heat to low-med. Cook until all water is absorbed.
Serve warm with homemade chili oil in soy sauce.