Vegan Sheng Jian Bao
Tantalize your tastebuds with these Vegan Sheng Jian Bao. The recipe is fairly straightforward, so it's perfect for both beginner cooks and seasoned chefs.
Equipment
- Skillet with lid
- Mixing bowls
- Rolling Pin
Ingredients
For the Dough
- 2 cups All-purpose flour
- 1 tsp Instant yeast
- 1/4 tsp Salt
- 3/4 cup Warm water
For the Filling
- 2 cups Mushrooms finely chopped
- 1 cup Firm tofu crumbled
- 2 Green onions finely chopped
- 2 cloves Garlic minced
- 1 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 1/2 tsp Sugar
- 1/4 tsp Black pepper
- 2 tbsp Tahini
Instructions
- Prepare the Dough: In a large bowl, combine the flour, instant yeast, and salt. Add warm water and knead until you get a smooth, elastic dough. Cover and let rise for about 1 hour.
- Prepare the Filling: Heat oil in a skillet and sauté the mushrooms until they begin to brown. Add crumbled tofu and stir for a few minutes until heated through. Stir in the green onions, garlic, soy sauce, hoisin sauce, sesame oil, sugar, tahini, and black pepper. Remove from heat and let cool.
- Assemble the Buns: Divide the risen dough into small portions and roll each into a circle. Place a scoop of the cooled filling in the center and seal the dough around it.
- Cook the Buns: In a skillet, heat some oil and place the buns sealed side down. Cook until they turn golden brown. Add some water to the skillet, cover, and steam for 3-4 minutes until the water evaporates. Uncover and cook for an additional 1-2 minutes to crisp up the bottoms.
- Serve: Enjoy your hot Vegan Sheng Jian Bao with soy sauce or your preferred dipping sauce.
Notes
If you’re not a fan of mushrooms, feel free to substitute with other finely chopped vegetables like zucchini or bell peppers.
Tahini adds a nutty richness to the filling, but you can omit it if you prefer.
Tahini adds a nutty richness to the filling, but you can omit it if you prefer.
Nutrition
Calories: 175kcal