Delicious and Juicy vegan 'Pork' Jian Bao

By WoonHeng · 120 min

Ingredients

Instructions

1. Dissolve the sugar and yeast in the warm water or plant milk and let stand until well combined (about 10 minutes if testing the yeast; a foamy top means it is active).
2. Mix the flour and salt in a large bowl, then add the yeast mixture and 1 teaspoon oil.
3. Knead into a soft, smooth dough, adding more flour as needed. Cover and let it proof until doubled in size.
4. For the filling, put the vegan pork in a large bowl with the ginger, Shaoxing wine, dark soy sauce, soy sauce, vegan oyster sauce, sesame oil and white pepper. Stir in one direction until combined, then fold in half the scallions. Cover and refrigerate for at least 15 minutes.
5. Divide the proofed dough into 14 equal portions and roll each into a ball. Cover and rest.
6. Flatten a ball, roll it into a 4-inch circle, place a heaping spoonful of filling in the centre and wrap to seal. Repeat for 14 buns.
7. Add 1 tablespoon oil to a 10-inch non-stick skillet and arrange the buns slightly apart. Cook over medium heat for 1 to 2 minutes, until the bases are golden.
8. Pour water into the side of the skillet, cover, and cook until the buns puff up and the water has evaporated.
9. Garnish with the remaining scallions and toasted sesame seeds and serve with chili oil in soy sauce.

Summarized from WoonHeng's video. Watch it for the details.

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