Sheng Jian Bao (Shanghai Buns) by @fitgreenmind

1h40

4 servings

💧

160 ml

Water

🍞

3 g

Instant yeast

🍬

4 g

Sugar

🫗

45 ml

Oil

🌾

250 g

Flour

🌽

3 tbsp

Corn starch

🧂

0.3 g

Salt

🫘

250 g

Tempeh

🧅

30 g

Scallions

🥕

150 g

Carrots

🧄

6 g

Garlic

🫚

15 g

Ginger

🥢

15 ml

Soy sauce

🥢

15 ml

Sweet soy sauce

🍶

120 ml

White vinegar

🍬

45 ml

Agave

🌶️

2.6 g

Chili powder

  1. Combine
    • lukewarm water
    • instant yeast
    • sugar

    Combine the lukewarm water, instant yeast, sugar, and 1 tablespoon of neutral cooking oil in a mixing bowl; stir until the yeast and sugar dissolve.

  2. Add
    • all-purpose flour
    • salt
    • Instant yeast

    Add the all-purpose flour, corn starch, and salt to the yeast mixture; stir until a shaggy dough forms.

  3. Knead
    • all-purpose flour

    Knead the dough on a lightly floured work surface for 8 to 10 minutes until smooth and elastic; return it to the bowl.

  4. Cover

    Cover the dough and let it rest at room temperature for 60 minutes, until expanded and puffy.

  5. Crumble
    • tempeh
    • scallions
    • carrots

    Crumble the tempeh into a mixing bowl; add the chopped scallions, shredded carrots, chopped garlic, and minced fresh ginger.

  6. Add
    • soy sauce
    • white vinegar

    Add the soy sauce, sweet soy sauce, and 2 teaspoons of white vinegar to the filling; knead or mix for 2 to 3 minutes until evenly combined.

  7. Divide

    Divide the rested dough into 26 equal pieces; keep the pieces covered so they do not dry out.

  8. Roll
    • all-purpose flour
    • tempeh

    Roll one dough piece into a thin circle on a lightly floured work surface; place 1 to 2 teaspoons of filling in the center.

  9. Pinch

    Pleat the dough edges around the filling; pinch firmly to seal the bun shut.

  10. Seal
    • tempeh

    Repeat the rolling, filling, and sealing process with the remaining dough and filling to make 26 buns.

  11. Heat
    • neutral cooking oil

    Heat the remaining neutral cooking oil in a large nonstick skillet over medium heat; arrange the buns seam-side down in the skillet.

  12. Pan-fry
    • additional water for steaming

    Pan-fry the buns until their bottoms are golden brown and crisp, about 5 to 8 minutes; carefully pour in the additional water.

  13. Steam
    • Water

    Immediately cover the skillet with its lid; steam the buns for about 10 minutes until the water has evaporated and the dough is cooked through.

  14. Combine
    • agave syrup
    • white vinegar
    • chili powder

    Combine the agave syrup, remaining 3 tablespoons of white vinegar, and chili powder in a small bowl; stir until smooth.

  15. Serve
    • Agave

    Serve the hot pan-fried buns with the agave-chili dipping sauce.

Sheng Jian Bao (Shanghai Buns) by @fitgreenmind

1h40

4 servings

💧

160 ml

Water

🍞

3 g

Instant yeast

🍬

4 g

Sugar

🫗

45 ml

Oil

🌾

250 g

Flour

🌽

3 tbsp

Corn starch

🧂

0.3 g

Salt

🫘

250 g

Tempeh

🧅

30 g

Scallions

🥕

150 g

Carrots

🧄

6 g

Garlic

🫚

15 g

Ginger

🥢

15 ml

Soy sauce

🥢

15 ml

Sweet soy sauce

🍶

120 ml

White vinegar

🍬

45 ml

Agave

🌶️

2.6 g

Chili powder

Preparation Steps

  1. Step 1/15

    Combine the lukewarm water, instant yeast, sugar, and 1 tablespoon of neutral cooking oil in a mixing bowl; stir until the yeast and sugar dissolve.

    💧lukewarm water
    🍞instant yeast
    🍬sugar
    🫗neutral cooking oil
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  2. Step 2/15

    Add the all-purpose flour, corn starch, and salt to the yeast mixture; stir until a shaggy dough forms.

    🌾all-purpose flour
    🌽corn starch
    🧂salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/15

    Knead the dough on a lightly floured work surface for 8 to 10 minutes until smooth and elastic; return it to the bowl.

    🌾all-purpose flour
    🥣mixing bowl
    🥐dough scraper

  4. Step 4/15

    Cover the dough and let it rest at room temperature for 60 minutes, until expanded and puffy.

    🥣mixing bowl

  5. Step 5/15

    Crumble the tempeh into a mixing bowl; add the chopped scallions, shredded carrots, chopped garlic, and minced fresh ginger.

    🫘tempeh
    🧅scallions
    🥕carrots
    🧄garlic
    🫚fresh ginger
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board
    🧀box grater

  6. Step 6/15

    Add the soy sauce, sweet soy sauce, and 2 teaspoons of white vinegar to the filling; knead or mix for 2 to 3 minutes until evenly combined.

    🥢soy sauce
    🥢sweet soy sauce
    🍶white vinegar
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/15

    Divide the rested dough into 26 equal pieces; keep the pieces covered so they do not dry out.

    🥐dough scraper
    ⚖️kitchen scale

  8. Step 8/15

    Roll one dough piece into a thin circle on a lightly floured work surface; place 1 to 2 teaspoons of filling in the center.

    🌾all-purpose flour
    🫘tempeh
    🥖rolling pin
    🥄measuring spoons

  9. Step 9/15

    Pleat the dough edges around the filling; pinch firmly to seal the bun shut.

  10. Step 10/15

    Repeat the rolling, filling, and sealing process with the remaining dough and filling to make 26 buns.

    🫘tempeh
    🥖rolling pin
    🥄measuring spoons

  11. Step 11/15

    Heat the remaining neutral cooking oil in a large nonstick skillet over medium heat; arrange the buns seam-side down in the skillet.

    🫗neutral cooking oil
    🍳large nonstick skillet with lid
    🥄spatula

  12. Step 12/15

    Pan-fry the buns until their bottoms are golden brown and crisp, about 5 to 8 minutes; carefully pour in the additional water.

    💧additional water for steaming
    🍳large nonstick skillet with lid
    🥄spatula
    🥄measuring cups

  13. Step 13/15

    Immediately cover the skillet with its lid; steam the buns for about 10 minutes until the water has evaporated and the dough is cooked through.

    🍳large nonstick skillet with lid

  14. Step 14/15

    Combine the agave syrup, remaining 3 tablespoons of white vinegar, and chili powder in a small bowl; stir until smooth.

    🍯agave syrup
    🍶white vinegar
    🌶️chili powder
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  15. Step 15/15

    Serve the hot pan-fried buns with the agave-chili dipping sauce.

    🥄spatula

Composition

Ingredients

Types

Baking, Sweeteners, Seasonings, Plant Protein, Vegetables, Condiments

Ingredients

Water, Instant yeast, Sugar, Oil, Flour, Corn starch, Salt, Tempeh, Scallions, Carrots, Garlic, Ginger, Soy sauce, Sweet soy sauce, White vinegar, Agave, Chili powder

Notes

Water (lukewarm, for the dough), Oil (for the dough), Tempeh (or tofu, crumbled), Scallions (chopped), Carrots (shredded), Garlic (chopped), Ginger (a thumbsize piece, minced), White vinegar (for the filling, for the dipping sauce), Agave (for the dipping sauce)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Pescatarian

Calories

470 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 76g, Dietary fiber: 6g, Total fat: 13g, Saturated fat: 2g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 5mg, Potassium: 520mg, Sodium: 1050mg

Vitamins

Vitamin A: 530µg RAE, Vitamin C: 5mg, Vitamin K: 30µg, Folate: 115µg DFE

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, wooden spoon, kitchen scale, chef's knife, cutting board, box grater, rolling pin, dough scraper, large nonstick skillet with lid, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Sharing meal, Weekend cooking

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Chinese

Geographic

China, Shanghai

Various

Aspect

Texture

Crispy, Chewy, Soft, Juicy, Tender

Flavors

Savory, Sweet, Tangy, Umami, Spicy, Gingery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store cooled buns in an airtight container,Store dipping sauce separately,Reheat in a covered skillet with a splash of water), freezer : 2 months (Freeze cooked buns in a single layer before transferring to a freezer-safe container,Reheat from frozen in a covered skillet or steamer)