Description
Savor our Vegan Sheng Jian Bao! Experience fluffy buns with a crispy pan-fried bottom and savory tofu-shiitake filling. Detailed instructions and nutrition info inside.
Ingredients
- All-purpose flour: 2 cups (240g)
- Instant yeast: 1 teaspoon
- Warm water: 1 cup (240ml), divided
- Firm tofu: 14 oz (396g) block, pressed
- Dried shiitake mushrooms: 6-8 pieces, rehydrated and minced
- Light soy sauce: 2 tablespoons
- Toasted sesame oil: 1 tablespoon
- Scallions: 1/2 cup, finely chopped (plus more for garnish)
Instructions
- Step 1: **Prepare the Dough and Filling Base.**
- Step 2: **Form the Buns.**
- Step 3: **Pan-Fry the Buns.**
- Step 4: **Steam and Finish the Buns.**
Notes
- If you happen to have any of these crispy delights left, store them in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- To bring back their signature crisp, reheat leftover buns in a dry pan over medium heat until the bottom is golden and crunchy again, or pop them in a toaster oven for a quick refresh.
- Serve these savory buns piping hot with your favorite dipping sauce, like black vinegar with a dash of chili oil and fresh ginger, to complement their rich flavor.
- For the best texture, always ensure your firm tofu is thoroughly pressed to remove excess water; this is key to a flavorful, non-soggy filling that holds its shape beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 buns (approx. 180g)
- Calories: 450
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 4g