Ingredients
- All-purpose flour: 2 cups
- Instant yeast: 1 teaspoon
- Warm water: 3/4 cup (for dough)
- Firm tofu: 1 block (14 oz), pressed
- Shiitake mushrooms: 1 cup, finely chopped
- Napa cabbage: 2 cups, finely chopped
- Light soy sauce: 2 tablespoons
- Toasted sesame oil: 1 tablespoon
Instructions
- Step 1: Prepare the dough. In a large bowl, combine flour, yeast, and a pinch of salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 2: Prepare the filling. Crumble pressed tofu into a bowl. Add finely chopped shiitake mushrooms and Napa cabbage. Stir in soy sauce and toasted sesame oil. Mix well to combine, ensuring all ingredients are evenly distributed.
- Step 3: Assemble the buns. Once the dough has risen, punch it down and divide into 16-20 equal pieces. Roll each piece into a thin, round wrapper (about 3-4 inches in diameter). Place a spoonful of filling in the center of each wrapper, then pleat and pinch the edges to seal, forming a bun.
- Step 4: Pan-fry and steam. Heat 2-3 tablespoons of vegetable oil in a large non-stick pan over medium heat. Place the buns seam-side up or down in a single layer, ensuring they don't touch. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
- Step 5: Steam and finish. Carefully pour about 1/2 cup of water into the pan (enough to come about 1/4 inch up the sides of the buns). Immediately cover the pan with a lid and steam for 8-10 minutes, or until the water has evaporated and the buns are cooked through. Remove the lid, sprinkle with toasted sesame seeds and chopped green onions, and serve hot with dipping sauce.
Notes
- Store any leftover cooked buns in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
- To bring back that wonderful crispy bottom, reheat the buns in a lightly oiled non-stick pan over medium heat, or in an air fryer, until warmed through and golden.
- Elevate your Sheng Jian Bao experience by serving them hot with a customizable dipping sauce of black vinegar, soy sauce, a touch of chili oil, and a sprinkle of fresh cilantro.
- Make sure to press your firm tofu thoroughly; removing excess water is key to a flavorful, non-soggy filling that won't compromise your bun's texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 buns
- Calories: 420
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 4g