Vegan Sheng Jian Bao Dumplings
Ingredients
Dough
- 2/3 cup lukewarm water
- 1 teaspoon active yeast
- 1 teaspoon sugar
- 2 cups flour
- 3 tablespoons corn starch
- a pinch of salt
- 1 tablespoon oil
Filling
- 450g mushrooms
- 2 scallions
- 2 cloves garlic
- 3/4 teaspoon ginger powder mixed with 60ml hot water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1-2 tablespoons corn starch
Preparation
Dough
Mix the lukewarm water, active yeast, and sugar.
Combine with the flour, corn starch, and salt, then knead, adding 1 tablespoon of oil, until smooth.
Let the dough rest for 1 hour.
Divide the dough into 28 pieces and roll them out.
Filling
Fry the mushrooms until soft.
Stir in the scallions, garlic, ginger powder mixture, soy sauce, sesame oil, and corn starch.
Assembly and cooking
Add 1-2 teaspoons of filling to each dough piece and fold into buns.
Fry the buns in oil until crispy.
Add 1/3 cup water and steam for 7-10 minutes.
Serve with a mixture of soy sauce, sriracha, and maple syrup.
