Vegan Sheng Jian Bao Buns
Ingredients
Dough
- 2/3 cup (160ml) lukewarm water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tbsp oil
- 2 cups (250g) flour
- 3 tbsp corn starch
- a pinch of salt
Filling
- 250g tempeh or tofu, crumbled
- 2 scallions, chopped
- 2 carrots, shredded
- 2 cloves garlic, chopped
- a thumbsize piece of ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sweet soy sauce
- 2 tsp white vinegar
Dipping sauce
- 3 tbsp agave
- 3 tbsp white vinegar
- 1 tsp chili powder
Preparation
Mix the dough ingredients and knead well, then let rest for 1 hour.
Divide the dough into 26 pieces and roll them out on a floured surface.
Prepare the filling by kneading the ingredients for 2-3 minutes.
Place 1-2 teaspoons of filling onto each dough circle, fold and seal.
Heat oil in a pan and fry the buns until browned on medium heat.
Add water, cover, and steam for about 10 minutes until done.
For the dipping sauce, mix all ingredients and serve with the buns.
Notes
This recipe serves 4 and has a preparation time of 90 minutes.
