Egg Roll Pan-Fried Steamed Buns (Sheng Jian Bao)

This week for Sunday Funday, we were challenged to make street food.  Street Food is a pretty broad topic, since it depends where in the world you are.  In my area, the closest thing we have to street food is food trucks that pop up in the summertime, and those can serve just about anything.

I decided to let google do the work for me and discovered that steamed buns can be a popular street food in Shanghai.  I decided to make a vegetarian version of these buns using my egg roll filling.  These were absolutely delicious and the perfect alternative to egg rolls on stir fry night!

Street Food
• Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime
• Chipati from A Day in the Life on the Farm 
• Egyptian Kushari from Karen’s Kitchen Stories
• Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
• Pav Bhaji Recipe from Mayuri's Jikoni
• Ragda Patties from Sneha’s Recipe

Recipe Note

-I used preshredded coleslaw mix in this recipe to help save some time.  THiscan be replaced with 2 cups shredded nappa cabbage and ½ cup shredded carrots, if desired.

Pan-Fried Steamed Buns (Sheng Jian Bao)

Adapted from Woon Heng: Plant-Based Deliciousness

Dough

1 tablespoon sugar

1 teaspoon instant dry yeast

⅔ cup very warm water (110-115 degrees F)

240 grams (scant 2 cups) all purpose flour

1 teaspoon canola oil
Pinch of salt

Filling

1 ½ tablespoons canola oil

1 (8 ounce) bag tri-color coleslaw mix (no dressing)

¼ cup diced onion

3 garlic cloves, minced

3 tablespoons reduced sodium soy sauce

1 ½ tablespoons rice vinegar 

½ tablespoon brown sugar

1 tablespoon grated fresh ginger

Salt & pepper

To cook

½ tablespoon canola oil

½ teaspoon toasted sesame oil

1 cup water

Place the water, yeast, and sugar in the bowl of a stand mixer and stir to combine.  Set aside for 5 minutes or until foamy.

Add salt, oil, and half the flour and mix with the paddle attachment until smooth.  Switch to the dough hook.  Add the remaining flour and knead until a soft, silky dough forms.

Place the dough in a greased bowl, cover, and set in a warm place to rise for about 45 minutes or until doubled in size.

While the dough is rising, make the filling.

Heat the oil in a large skillet over medium heat.  Add the coleslaw mix and the onion and cook until crisp-tender.  Stir in the garlic, ginger, soy sauce, vinegar, and brown sugar.  Cook for another 5-7 minutes or until the vegetables are tender and some of the liquid has cooked off. Place the mixture in a colander to drain and cool.

Once dough has risen, punch it down and divide into 14 one-ounce portions.  Roll each piece into a small round, about 5-inches in diameter.  Divide the cabbage mixture between the dough rounds and pinch to close.

To cook, heat the canola oil and sesame oil in a 10-inch lidded skillet over medium heat (lid off).  Add the filled buns, seam side down, into the skillet (they will be touching).  Cook until the bottoms are golden-brown, about 5 minutes.  Pour water over the buns and cover.  Cook for 15-20 minutes or until the water has evaporated.  Remove buns from the pan and serve.