How to make the BEST Pan-Fried Vegetable Buns - 水煎包 (Shui Jian bao)

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.

Pour 2 cups of flour into a bowl.

Add a pinch of salt and pour in the yeast mixture.

Mix together and pour in cold water until it forms a dough.

Cover the dough and let it rest for one hour.

Slice up half a cabbage and add salt, letting it rest for 10 minutes to draw out water.

Add in sliced mushrooms, sliced green onion, sliced black fungus, and sliced carrots.

Saute together for 2 to 3 minutes.

Cut off the vermicelli noodles and squeeze out all the excess water.

Add the noodles to the sauteed vegetables along with green onion, vegetarian oyster sauce, white pepper, mushroom powder, and sesame oil. Mix together.

Cut the dough into eight pieces and roll each piece into a circle.

Place 2 tablespoons of filling in the center of each circle and fold the dough over the filling, pinching the top to close tightly.

Add the buns to a pan and pour in half a cup of water.

Put the lid on and let it cook for 8 minutes.

After 8 minutes, flip the buns and let them cook for another 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens