Pan-Fried Autumnal Baked Sweet Potato Yam Vegan Shen Jian Bao
Little buns that could do it all, these Pan-Fried Autumnal Baked Sweet Potato Yam Vegan Shen Jian Bao (生煎包) are super juicy & perfect to serve at breakfast, your next party, or as a quick hearty snack! This Shanghai staple is a superstar treat enjoyed by many cultures. Who can resist the multitude of umami flavors & textures? These shen jian bao are dressed up in a cozy shade of orange made with Suncore Foods® Autumnal Baked Sweet Potato Yam Powder amazingly soft & fluffy with a golden brown, crispy bottom.
Ingredients
Makes 16 Small Steamed Baos
Baos (Steamed Buns) Recipe:
200g flour
1/4 tsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder & turmeric powder
115ml water (approximately)
1 tbsp sugar
1 tsp yeast
1 tbsp oil
Filling Recipe:
150g cabbage
50g coriander
50g silver noodle or vermicelli
50g mushrooms
1 carrot
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chinese cooking wine
1 tsp white pepper
1 tsp sugar
1 tbsp hoisin sauce
Directions
1. Baos (Steamed Buns) — Mix together all the dough ingredients, knead till soft dough. Cover and rest the dough until double in size. Divide the dough into 16 equal portions, Roll out the dough into round shape (about 10cm).
2. Filling — Prepare the ingredients for the filling. Mix together the chopped vegetable and seasoning, mix well combine, set aside . Place the filling and wrap the baos and rest the dough for 15 mins. Cook over low heat until the bottom is slightly browned. Add in 1/4 cup water, cover and cook with medium heat about 8 minutes. Sprinkle with green onions and sesame seeds. Serve hot and enjoy.