Shui jian bao(水煎包) are pan-fried buns with seasoned filling. These buns are from the Shandong(山東) area of northern China and have become popular throughout China.

Shui jian bao are commonly filled with a mixture of meat, vegetables, and/or egg with ginger, scallion, soy sauce, and a little sesame oil. The following recipe uses crushed tofu for a similar texture with the classic seasonings.

Recipe

12 buns

Ingredients

• 2 cup all-purpose wheat flour
• 1 tsp yeast
• ¾ cup water (for dough) + 1 cup water (for cooking)
• 1 cup(½ block) extra firm tofu
• 1 tbsp piece ginger, peeled and minced
• 2 giant scallion(大蔥) or 4 scallion, finely chopped
• 1 tsp salt
• 2 tbsp light soy sauce(生抽)
• 1 tsp sesame oil(香油) plus extra to grease pan

Directions: Dough

• combine flour, yeast
• gradually mix in ¾ cup water until combined
• knead into dough
• cover and let rise 1 to 2 hours (meanwhile prepare filling)
• knead dough
• divide into 12 pieces
• shape into rounds
• flatten with rolling pin

Directions: Filling

• mash tofu
• mix in ginger, scallion, salt, soy sauce, sesame oil

Directions: Buns

• wrap a spoonful of tofu mixture in each dough wrapper
• pan-fry buns until lightly browned, 2 to 5 minutes
• add 1 cup water
• cook covered about 5 minutes
• cook uncovered until water evaporated
• serve