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How to Make Vegan Pan-Fried Buns (Sheng Jian Bao)
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes, until it becomes frothy.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and the vegetable oil. Stir until the dough comes together.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes, until it’s smooth and elastic.
- Rest the Dough: Place the dough back in the bowl and cover it with a damp cloth. Let it rest for about 1 hour or until it doubles in size.
Step 2: Prepare the Vegan Filling
- Cook the Mushrooms: Heat a pan over medium heat with a tablespoon of vegetable oil. Add the chopped mushrooms and sauté them for 4-5 minutes until they release their moisture and become tender.
- Add Tofu and Seasonings: Add the crumbled tofu, soy sauce, sesame oil, rice vinegar, sugar, ginger, garlic, and scallions. Stir to combine and cook for an additional 2-3 minutes. Taste and adjust the seasoning as needed (adding more soy sauce or sesame oil if you prefer a stronger flavor).
- Cool the Filling: Remove the filling from the heat and let it cool to room temperature.
Step 3: Assemble the Pan-Fried Buns
- Roll Out the Dough: Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball (you should get around 10-12 pieces).
- Shape the Buns: Roll each dough ball into a small circle (about 3-4 inches in diameter). Place a tablespoon of the prepared filling in the center of each dough circle. Carefully fold the edges of the dough over the filling, pinching them together to form a sealed bun.
- Seal the Buns: Gently pinch the tops of the buns to make sure they’re tightly sealed. You can twist the top slightly for extra security.
Step 4: Pan-Fry the Buns
- Heat the Pan: Heat a large, non-stick skillet over medium heat. Add the vegetable oil and swirl it to coat the bottom of the pan.
- Cook the Buns: Place the buns in the skillet, ensuring they don’t touch each other. Cook for 2-3 minutes until the bottoms turn golden brown and crispy.
- Steam the Buns: Add about 1/2 cup of water to the pan (carefully, as it may splatter), and cover the pan with a lid immediately. Let the buns steam for about 5-7 minutes, or until the water has evaporated and the buns are fully cooked.
- Serve: Once the buns are done, remove the lid and let them crisp up for an additional minute if needed. Garnish with sesame seeds if desired.
Tips for Perfect Vegan Sheng Jian Bao
- Use Fresh Ingredients: The flavor of these buns is greatly enhanced by the freshness of the mushrooms and tofu, so try to use the freshest ingredients available.
- Seal the Buns Well: Make sure the dough is sealed tightly around the filling to prevent it from leaking while pan-frying.
- Adjust the Filling: Feel free to customize the filling by adding other vegetables like bok choy, cabbage, or carrots for more texture and flavor.
- Pan Choice: A heavy-bottomed non-stick skillet works best for pan-frying, as it ensures even cooking and prevents the buns from sticking.
Why You’ll Love These Vegan Pan-Fried Buns
These vegan Sheng Jian Bao are the perfect blend of crispy, chewy, and juicy. With a flavorful mushroom and tofu filling that mimics the umami taste of traditional meat-based versions, these buns are just as satisfying and delicious. Whether you’re making them for a special occasion or just as a tasty snack, these vegan pan-fried buns are sure to become a household favorite.
The crispy bottom paired with the soft steamed top creates an irresistible texture that’s perfect for dipping in soy sauce or chili oil. Plus, they are a fantastic way to introduce plant-based cooking to friends and family, offering a healthier, more sustainable option without sacrificing any of the flavor.
Give this vegan pan-fried bun recipe a try, and enjoy the crispy, savory goodness that comes with every bite. Whether you’re craving something flavorful for lunch, dinner, or as an appetizer, these buns are sure to impress!
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