Fluffy with Crispy Bottom Pan-fried Steamed Buns (Sheng Jian Bao) - 超级好吃的素生煎包

By WoonHeng · 120 min

Ingredients

Instructions

1. Dissolve the sugar and yeast in the warm plant milk or water and let it sit about 10 minutes; a foamy top means the yeast is good.
2. Mix the flour and salt, then add the yeast mixture and oil and knead into a soft, smooth dough (by mixer with a dough hook, or by hand on a clean surface).
3. Cover the dough and let it proof until doubled in size.
4. Salt the shredded zucchini with 1 teaspoon of salt, cover and rest 30 minutes, then squeeze out all the liquid in a nut milk bag.
5. Sauté the mushrooms in a drizzle of oil in a hot non-stick pan until fragrant, then set aside. Shred the carrot.
6. Combine the squeezed zucchini, carrot, mushrooms and chopped green onions, and season to taste.
7. Divide the dough into 14 equal balls. Working one at a time, roll into an oblong about 5 inches long, fold in half, roll and fold again, then roll into a round wrapper.
8. Place a spoonful of filling in the middle of each wrapper and pleat to seal. Keep covered while you shape the rest.
9. Heat a 10-inch non-stick pan with about ½ tablespoon oil. Place the buns pleated side down in one layer and cook over low-medium heat until the bottoms are slightly golden.
10. Add about 1 cup of water, cover, and cook until all the water has evaporated, then turn off the heat.
11. Loosen the buns with a spatula or flip them onto a plate and serve warm.

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

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