Pan-fried Buns (Shengjian bao) with Tofu Filling

11 December 2015 - Shengjian Bao with Tofu Filling

Shengjian bao are soft and fluffy buns with crisp bottom. The buns are cooked like potstickers (pan fried, add water to the pan and steamed till the water evaporate, then cooked till the bottom of the buns are golden brown).
For the fillings, I used crushed tofu, small diced carrot, minced garlic, onion and spring onion. Seasoned with oyster sauce, soy sauce, kecap manis, salt and pepper. Thickened with glutinous rice powder. Next time I'll used Napa cabbage for more texture and add chicken powder.
PS. When my father saw the buns he said, "More steamed buns?" (earlier that week we had steamed buns with shredded coconut - palm sugar filling). But he ate six buns and left my mother and I only four buns...LOL

The pan fried buns' recipe is from Christine's recipe

Pan-fried Buns (Shengjian Bao 生煎包)
makes 8-10 buns

200 g plain flour
110 g water
1/2 tsp instant dry yeast
1.5 tsp sugar
1 tsp oil