Description
This recipe for Pan-fried Steamed Buns, also known as Sheng Jian Bao, delivers fluffy buns with a crispy bottom filled with juicy, savory vegetable filling. Perfect for breakfast, snack, or main course, these Asian-inspired Chinese buns feature a delicious blend of zucchini, carrot, mushrooms, and scallions, seasoned with soy sauce, toasted sesame oil, and white pepper. The buns are first steamed by frying them in a pan with water and then finishing off the bottoms until golden and crispy, resulting in a delightful texture contrast.
Ingredients
Dough Recipe
- 240 g all-purpose flour or plain flour
- 3 teaspoons sugar
- 1 teaspoon instant yeast
- ⅔ cup warm unsweetened plant-based milk or water (around bathwater temperature)
- Pinch of salt
- 1 teaspoon oil
Filling
- 1 lb (450 g) zucchini
- 1 small carrot
- ¼ cup sliced mushrooms
- 2 stalks scallions/green onions, chopped
- Oil for cooking
- Salt to taste
Filling’s Seasoning
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon white pepper
- ½ teaspoon salt
Other Ingredients
- Chopped green onions for garnish
- Black and white sesame seeds for garnish
Instructions
- Prepare the dough: Mix sugar and instant yeast in warm plant-based milk or water until well combined. Let it sit for about 10 minutes if using yeast for the first time to ensure it becomes foamy. In a large bowl, mix flour and salt. Add the yeast mixture and oil. Knead with a dough hook using a mixer or by hand on a clean surface until you get a soft, smooth dough. Place the dough in a bowl, cover, and proof until it doubles in size, approximately 30 minutes.
- Prepare the filling: Shred the zucchini and massage it with 1 teaspoon salt. Let it rest covered for 30 minutes to draw out moisture. While resting, sauté the mushrooms in a hot non-stick pan with a little oil until fragrant. Shred the carrot and chop the scallions. After 30 minutes, squeeze excess water from the zucchini using a nut milk bag or clean cloth. In a large bowl, combine zucchini, carrot, mushrooms, scallions, and season with soy sauce, toasted sesame oil, white pepper, and salt. Mix well.
- Form the buns: Transfer proofed dough onto a clean surface, roll into a log, and divide into 14 equal portions. Roll each portion into a ball and keep covered. Work with one dough ball at a time: roll into a 5-inch oblong shape, fold in half, roll again and fold a second time to remove air bubbles. Then roll into a circular wrapper. Place a spoonful of filling in the center and pleat the edges to seal. Cover and repeat with remaining dough balls.
- Cook the buns: Heat a 10-inch non-stick pan over low to medium heat and add about ½ tablespoon oil. Arrange the buns pleated side down in a single layer. Cook until the bottoms are lightly golden. Add approximately 1 cup of water to the pan – enough to cover about 1 cm of the buns’ height. Cover with a lid and cook until all water evaporates. Turn off the heat.
- Serve the buns: Place a plate over the pan and carefully flip to transfer the buns onto the plate or use a spatula. Garnish with chopped green onions and black and white sesame seeds. Serve warm with your favorite dipping sauces.
Notes
- Dough resting and proofing time may vary depending on room temperature and humidity.
- If you prefer not to roll and fold the dough, simply knead each portion well to remove air bubbles before shaping.
- Use a 10-inch pan to fit all buns in one layer; if using a smaller pan, cook in batches; if larger, place buns closer together in the center.
- The amount of water added during cooking should cover about 1 cm of the buns’ height to ensure proper steaming.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course, Snack
- Method: Frying
- Cuisine: Asian, Chinese
