This Pan-fried buns - 水煎包 (Shui Jian Bao) is a very popular breakfast in Taiwan. It actually shares the same recipe with Baozi but provides an alternative way to cook Baozi without the bamboo steamer. This bun is crispy and has beautiful golden brown color, while the inside is packed with a savory vegetable filling.
Ingredients
Dough
450g All-purpose Flour
30g Sugar
1 tsp Instant Yeast
260g Water
Black Sesame to taste
Stuffing
150g Diced Delight Nugget
400g Cabbage
60g Shredded Carrot
30g Celery
30g Dried Mushroom (Soup in the water)
1 tsp Minced Ginger
1 flat Bean Noodle
Seasoning
1/4 tsp Salt
1 tsp Sugar
1 tsp White Pepper
2 Tbsp Vegetarian Mushroom Oyster Sauce
2 tsp Sesame Oil
Instructions
Stir all the ingredients of the dough until everything comes together in a rough, shaggy mass of dough. Then kneading the dough until the dough is bouncy and smooth. Place the dough in a bowl that’s been lightly greased with cooking spray. Cover the bowl with plastic wrap, and let the dough rise at room temperature until it's doubled in size (about 1 to 2 hours).
Put the bean noodles in water until soft, then cut into ½ inch pieces. Wash the cabbage and cut into ½ inch size small cubes, sprinkle with a little salt and mix well, let it soften, squeeze out the astringent water and set aside.
In a pan over medium high heat, add sesame oil, the diced Delight Nugget and chopped mushrooms for 2 min, then add shredded carrots and celery and fry another 2 mins, then pour it into the cabbage bowl, season with minced ginger, sesame oil, salt, sugar, pepper, vegetarian mushroom oyster sauce, bean noodle, mix well and set aside.
Sprinkle a little flour on the table, divide the dough to 12, then lightly press the dough with the palm of your hand, then roll each piece into a disk-like wrapper, fill in the filling, pinch the skin with your index finger and thumb to close, cover with plastic wrap and let it rest for 15 minutes.
Take a frying pan, add oil and place the buns in pan (about ½ inch apart from each other), mix 2 tsp flour with 250g water, pour into the pan, sprinkle some black sesame seeds, cover with the lid, and turn on low heat Stew and fry until the water in the pot is almost evaporated.
Add sesame oil and fry for 1 minute, done!
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