Vegan Shanghai Sheng Jian Bao / Pan-Fried Buns
Ingredients
- 1 tsp instant or quick-rising dry yeast
- 1 tsp sugar
- 1/2 tsp agar powder
- for the filling:
- 1 tbsp vegetable oil
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1 inch thumb ginger, minced
- 1 tsp ground white pepper
- 1 tbsp sesame oil * toasted black sesame seeds, for garnish
Preparation
Prepare the jellied soup stock:
Place the vegetable broth and the agar powder into a small saucepan and bring to a boil
Lower heat and simmer for 3-4 minutes, then pour into a shallow dish and allow to set in the fridge, about 2-3 hours
I recommend doing this in advance
Prepare the dough:
Combine flour, yeast, and sugar in a large bowl
Stir while adding in water a little at a time, and knead the dough until it forms a smooth and elastic ball
Cover and let rest for 30 minutes
After it has risen slightly (but not yet doubled), place it in the fridge to prevent it from rising further
Prepare the filling:
Measure out the soy curls and soak in a bowl of warm water for 8-10 minutes to soften
Drain/squeeze out excess water, and chop finely
Place in a large bowl along with minced mushrooms, oil, scallions, garlic, ginger, salt, soy sauce, shaoxing wine, sugar, ground pepper, and sesame oil, and stir well to combine
Recipe continued in comments