Pan-Fried Vegetable Buns - 水煎包 (Shui Jian bao)
By Tiffy Cooks
Day 2 of Cooking 15 Street Foods for 15 Days, and today we are making a Taiwanese Classic Street Food that I grew up eating at least 3x a week, Crispy Pan-Fried Vegetable Buns that are insanely delicious! Pan-Fried Vegetable Buns - 水煎包 (Shui Jian bao) is one of the best things you will ever put in your mouth! The bao is pan-fried till crispy and golden brown, while the inside is packed with a savory vegetable filling. Extra Crispy Buns that I promise every person in your household will LOVE!
Ingredients
- 2 cups Flour
- 1 tsp Salt
- ½ cup Cold Water
- ½ cup Warm Water
- 1 tsp Yeast
- 1 tsp Sugar
- ½ Cabbage sliced
- 2 tbsp Salt
- ½ cup Shiitake Mushroom sliced
- ½ cup Black Fungus sliced
- ⅓ Carrot sliced
- 2 tbsp Vegetarian Oyster Sauce
- 1 tbsp Mushroom Powder
- 2 tbsp Sesame Oil
- 1 tsp White Pepper
- 3 Green Onion chopped and separated
- 50 g Vermicelli Noodles Mung Bean Noodles
Instructions
- Mix 1/2 cup of warm water and 1 tsp of sugar. Sprinkle on 1 tsp of yeast, mix, and let it set aside for 5 minutes
- In a large bowl, add in 2 cups of flour and 1 tsp of salt. Slowly pour in the yeast mixture, and using a chopstick, mix everything till flakey. Next, pour in ½ cup of cold water and mix well; keep kneading until it forms into a ball. Cover and let it rest for 1 hour
- Add 2 tbsp of Salt to sliced cabbage and massage the cabbage for 1 minute. Let it rest for 10 minutes, so all the water comes out.
- In the meantime, in a pan, add 2 tbsp of oil, sliced mushrooms, carrots, black fungus, and the white parts of the green onion. Turn the heat to medium-high and saute for 2-3 minutes, drawing out all the water.
- In a bowl, add mung bean noodles and pour hot water over them. Let it rest for 2 minutes and pour the water out. Using a scissor, cut the mung bean noodles into small pieces.
- After 10 minutes, squeeze out all the excess water from the cabbage and set it aside.
- In a large bowl, add in cabbage, sautee vegetables, green onion, noodles, 2 tbsp of vegetarian oyster sauce, 1 tbsp of mushroom powder, 2 tbsp of sesame oil, 1 tsp of white pepper, and mix well.
- After 1 hour, the dough should now be softer. Roll out the dough and cut it into eight even pieces. Roll individual dough into a circle not too thin. Add in 2 tbsp of filling in the middle and pinching everything together until it is closed. Tightly pinch the top to ensure it is fully closed. (refer to video tutorial + pictures)
- Turn the heat to medium, and in a pan, add 2 tbsp of oil and the buns. Make sure the side with the folds is facing down. Pour in ½ cup of water and put the lid on for it to cook for 8 minutes. After 8 minutes, flip and let it cook on the other side for another 2-3 minutes or until crispy.
Video
Notes
The dipping sauce is really up to you! I love eating mine with black vinegar, sesame seeds, and alot of Homemade Chili Oil. These Crispy Pan-Fried Vegetable Buns can last in the freezer for up to 2 months, so if you make extra, don’t worry, they make a great appetizer, lunch, dinner, or even breakfast! Once you are done wrapping, let the buns rest on parchment paper, spread apart and freeze for 2 hours. Once they are completely frozen, you can store them in a ziplock bag.
When you are ready to eat, drizzle oil in the pan, add in the vegetable buns and pour in enough oil so ¼ of the bun is covered in water. Turn the heat up to medium-high and put the lid on, and let it cook for 5 minutes. After 5 minutes, flip and let it cook on the other side for another 2-3 minutes or until golden brown on both sides.
Nutrition
Calories: 199kcalCarbohydrates: 36gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2196mgPotassium: 205mgFiber: 3gSugar: 3gVitamin A: 525IUVitamin C: 22mgCalcium: 37mgIron: 2mg
