Pan-Fried Veggies Steamed Bun - Sheng Jian Bao
Ingredients
- 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
- filling:
- 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
Preparation
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.
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.
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.
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