Vegan 'Pork' Jian Bao - Pan-fried buns
These vegan 'pork' jian bao or pan-fried buns are so delicious with a juicy filling on the inside and a fluffy texture on the outside. They make a perfect dish for any meal of the day.
- 2 cups all-purpose flour or plain flour see notes
- 3 teaspoons sugar
- 1 teaspoon instant yeast
- ⅔ cup warm unsweetened plant-based milk or water think of bathwater temperature
- a pinch of salt
- 1 teaspoon oil plus more for cooking
- 1 pack 10oz OmniPork Ground
- 1½ teaspoons grated ginger
- 1 tablespoon ShaoXing wine
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegan oyster sauce
- a drizzle of toasted sesame oil
- a few dashes of white pepper
- 8 stalks of scallions finely chopped - separated
Option 1: Knead the dough with a mixer
Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined. If this is the first time using your yeast, let the mixture sit for about 10 minutes. If you see a foamy top, then, your yeast is good, if not, then it’s expired.
Mix flour and salt until well-combined in a large mixing bowl. Then, add in the yeast mixture and a teaspoon of oil.
Using a dough hook, knead the mixture into a soft dough. Transfer dough onto a cleaned surface until knead until you get a smooth top. Adding more flour as needed.
Place the dough back in the bowl, cover with a lid, and proof until double its size.
Option 2: Knead the dough with hand
Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined.
Place flour and salt on a cleaned surface like a mound.
Using your palm or a bottom of a bowl, make a hole in the middle. Slowly pour in the yeast mixture while bringing the flour from the side to the middle.
Knead into a soft and smooth dough then place it in a bowl. Adding more flour as needed. Cover and let it proof until double its size.
Prepare the filling
Empty a package of OmniPork Ground in a large bowl, then add the ginger and all the seasonings. Using a pair of chopsticks or spatula, stir the ingredients in one direction until well-combined. Then, fold in the chopped scallions. Cover and refrigerate for at least 15 minutes or until ready to use.
Transfer proofed dough onto a floured surface, roll it into a log and divide into 14 equal portions. Then, roll each dough into a ball and set aside, covered. Knead it a few times to remove air bubbles, then divide it into 14 equal portions. Roll each dough into a ball by pulling the edge and tuck under the dough. This step will further remove additional air bubbles if there are any.
Before assembling the buns, take out the filling from the fridge. Always work with one ball at a time and cover the rest. Flatten a ball with your palm and roll it into a 4-inch circle with a rolling pin. Place a heaping spoonful of filling the middle and wrap to seal the buns tightly. Continue with the remaining ingredients until you get 14 buns.
Cook and serve
To cook the buns, add a tablespoon of oil in a 10-inch non-stick skillet. Fit the 14 buns in the skillet, slightly apart. Set the skillet on the stove over medium heat. Cook for 1-2 minutes then add in the water from the side of the skillet to avoid touching the buns. It should start to sizzle as soon as the water goes in. Alternatively, check the bottom of the bun to make sure they are slightly golden before adding the water.
Cover the pan with a lid and cook until the buns fluff up and water has evaporated. Place a fork in between the lid and pan during cooking if you have a tight lid.
Garnish with chopped scallions and toasted sesame seeds then serve warm with a side of chile oil in soy sauce.
- I highly recommend that you weigh your flour (240g) or use the spoon and scrape method to measure it (spoon the flour to a measuring cup).
- Proofing time varies based on temperature.
- If you can't have Shaoxing wine, please substitute with veggie broth or omit
- If you notice that you are not able to get a smooth top right after you mix the ingredients together. Leave the dough covered for 10 minutes, then try again. This method is similar to my jiao zi's recipe.