Ingredients
2 cups All purpose flour
1 tsp Instant yeast
¼ tsp Salt
¾ cup Warm water
2 cups Mushrooms (finely chopped)
1 cup Firm tofu (crumbled)
2 Green onions (finely chopped)
2 cloves Garlic (minced)
1 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tbsp Sesame oil
½ tsp Sugar
¼ tsp Black pepper
2 tbsp Tahini
Directions
Step 1
Prepare the Dough: In a large bowl, combine the flour, instant yeast, and salt. Add warm water and knead until you get a smooth, elastic dough. Cover and let rise for about 1 hour.
Step 2
Prepare the Filling: Heat oil in a skillet and sauté the mushrooms until they begin to brown. Add crumbled tofu and stir for a few minutes until heated through. Stir in the green onions, garlic, soy sauce, hoisin sauce, sesame oil, sugar, tahini, and black pepper. Remove from heat and let cool.
Step 3
Assemble the Buns: Divide the risen dough into small portions and roll each into a circle. Place a scoop of the cooled filling in the center and seal the dough around it.
Step 4
Cook the Buns: In a skillet, heat some oil and place the buns sealed side down. Cook until they turn golden brown. Add some water to the skillet, cover, and steam for 3-4 minutes until the water evaporates. Uncover and cook for an additional 1-2 minutes to crisp up the bottoms.
Step 5
Serve: Enjoy your hot Vegan Sheng Jian Bao with soy sauce or your preferred dipping sauce.
