6分鐘內教你做生煎包| learn how to make Sheng Jian Bao within 6 minutes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

mushrooms

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein and is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

Mix flour, yeast, sugar, and salt in a bowl.

Gradually add water and knead until smooth, about 10 minutes.

Cover the dough and let it rise in a warm place until doubled, about 1 hour.

Finely chop cabbage, carrots, mushrooms, and green onions.

Sauté ginger in vegetable oil until fragrant, then add vegetables.

Stir-fry until softened, about 5-7 minutes, then add soy sauce and sesame oil.

Remove from heat and let the filling cool.

Divide the dough into equal pieces and roll each into a circle.

Place a spoonful of filling in the center of each circle.

Fold the dough over the filling and pinch to seal.

Heat oil in a skillet over medium heat and add the buns, seam side down.

Fry until the bottoms are golden brown, about 3-4 minutes.

Add water to the skillet and cover immediately to steam the buns for 5-7 minutes.

Remove the lid and cook until the water evaporates and the bottoms are crispy.

Serve hot with soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens