Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
Sheng Jian Bao, or pan-fried buns, are a beloved street food originating from Shanghai, known for their crispy bottom and fluffy, steamed top. Traditionally filled with pork, this vegan version maintains all the flavors and textures of the classic while using plant-based ingredients. Perfect for a snack or a meal, these buns are sure to impress both vegans and non-vegans alike!
Ingredients
For the Dough:
2 cups all-purpose flour
¾ cup warm water
1 teaspoon sugar
½ teaspoon salt
1 teaspoon instant yeast
For the Filling:
1 cup firm tofu, pressed and crumbled
½ cup shiitake mushrooms, finely chopped
½ cup napa cabbage, finely chopped
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste
Optional: 1 tablespoon grated ginger for added flavor
For Cooking:
2 tablespoons vegetable oil
½ cup vegetable broth (or water)
Sesame seeds (for garnish)
Chopped cilantro (for garnish)
Instructions
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When I make these cookies, the aroma fills the house and they’re always a big success.
