Sheng Jian Bao (Shanghai Buns) by @fitgreenmind

1h40
Hard

4 servings

๐Ÿ’ง

160 ml

Water

๐Ÿงซ

3 g

Instant Yeast

๐Ÿฌ

4 g

Sugar

๐Ÿซ—

45 ml

Oil

๐ŸŒพ

250 g

Flour

๐ŸŒฝ

3 tbsp

Corn Starch

๐Ÿง‚

0.3 g

Salt

๐Ÿซ˜

250 g

Tempeh

๐Ÿง…

30 g

Scallions

๐Ÿฅ•

150 g

Carrots

๐Ÿง„

6 g

Garlic

๐Ÿซš

15 g

Ginger

๐Ÿฅข

15 ml

Soy Sauce

๐Ÿถ

15 ml

Sweet Soy Sauce

๐Ÿถ

75 ml

White Vinegar

๐Ÿฏ

45 ml

Agave

๐Ÿถ

3 tbsp

White Vinegar

๐ŸŒถ๏ธ

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
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„measuring cups
    ๐Ÿฅ„measuring spoons
    ๐Ÿฅ„wooden spoon

  2. Step 2/15

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

    all-purpose flour
    cornstarch
    salt
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„measuring cups
    ๐Ÿฅ„measuring spoons
    ๐Ÿฅ„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
    ๐Ÿฅฃmixing bowl
    ๐Ÿ”ชdough scraper

  4. Step 4/15

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

    ๐Ÿฅฃmixing 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
    ๐Ÿฅฃmixing bowl
    ๐Ÿ”ชchef's knife
    ๐Ÿชตcutting board
    ๐Ÿง€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
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„measuring spoons
    ๐Ÿฅ„wooden spoon

  7. Step 7/15

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

    ๐Ÿ”ชdough scraper
    โš–๏ธ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
    ๐Ÿชตrolling pin
    ๐Ÿฅ„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
    ๐Ÿชตrolling pin
    ๐Ÿฅ„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
    ๐Ÿณlarge nonstick skillet with lid
    ๐Ÿฅ„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
    ๐Ÿณlarge nonstick skillet with lid
    ๐Ÿฅ„spatula
    ๐Ÿฅ„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.

    ๐Ÿณlarge 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
    ๐Ÿฅฃmixing bowl
    ๐Ÿฅ„measuring spoons
    ๐Ÿฅ„wooden spoon

  15. Step 15/15

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

    ๐Ÿฅ„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

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, 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: 530ยตg RAE, Vitamin C: 5mg, Vitamin K: 30ยตg, Folate: 115ยตg 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

stovetop

Type

Type

Type Of Dish

Appetizer, Main Course, Snack, Dumplings

Occasions

Lunch, Dinner, Party, Sharing meal, Weekend cooking

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Chinese, Shanghai

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)