Vegan Shengjianbao (Pan Fried Dumplings)
If you love dumplings, you’re going to be obsessed with these vegan pan-fried Shengjianbao! Think perfectly crispy golden bottoms with a soft, pillowy top, stuffed with a savory mix of carrots, courgettes, mushrooms, and tofu. It’s the perfect comfort food, especially on cosy winter nights.
Growing up in Shanghai, these kinds of baos were everywhere - Shengjianbao are a street food classic, usually filled with pork. But this plant-based version is just as satisfying, with a sweet-savory hoisin sauce that really enhances the veggie filling.
These dumplings are fun to make, packed with protein from tofu, and seriously addictive. But if you wanted to use meat instead, that would also work - just sub out the carrot, courgette and mushrooms. Or alternatively, see my pork version of these dumplings also on this site!
Ingredients
Makes 15-20 dumplings, depending on size
For the dough:
- 250g plain flour
- 145ml lukewarm water (or plant-based milk)
- 1 tsp instant yeast
- 1 tsp baking powder
- 1/2 tbsp sugar
- 1 tsp vegetable oil
- Pinch of salt
For the filling:
- 1 medium carrot, finely diced
- 1/2 courgette, finely diced
- 5 chestnut mushrooms, finely chopped
- 3-4 shiitake mushrooms, finely chopped
- 150g firm tofu, crumbled
- Handful of chopped spring onions
- 1 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- Pinch of salt
- 1 tbsp cornflour
To Garnish:
- Chopped spring onions
- Sesame seeds
To Serve:
- Soy sauce
- Chinese black vinegar
- Chilli oil
Pair it with
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, yeast, sugar, and a pinch of salt. Gradually pour in the lukewarm water (or plant-based milk) while stirring with a wooden spoon to form a rough dough.
- Knead the dough on a lightly floured surface for about 1 minute until it comes together into a smooth ball. Place the dough back into the bowl, cover with a damp tea towel or cling film, and leave it in a warm place to rise for 1–2 hours, or until doubled in size.
2. Make the Vegan Filling:
- Heat 1 tablespoon of oil in a large frying pan. Sauté the diced carrot, courgette, mushrooms, and crumbled tofu over medium heat for about 3–4 minutes, until softened.
- Add the soy sauce, hoisin sauce, sesame oil, garlic, and a pinch of salt, stirring to combine. Mix the cornflour with 2 tablespoons of water, then pour it into the pan. Stir until the liquid thickens. Once the filling is well combined and slightly thickened, set it aside to cool.
3. Shape the Bao Dough:
- Once the dough has risen, punch out the air and knead it a few times on a floured surface. Form the dough into a ball, then make a hole in the center with your thumb and stretch it into a large ring, like a doughnut.
- Cut the doughnut into a log shape and roll it out until the circumference is roughly the size of your finger. Cut the log into 15-20 equal pieces. Cover the dough pieces with a damp tea towel to prevent drying.
4. Fill the Bao:
- Take one dough piece and flatten it into a small circle with your hands. Add a spoonful of the cooled filling into the center of the dough. Carefully fold and pleat the edges around the filling, pinching them together to seal. Repeat this process with the remaining dough pieces.
5. Pan-Fry and Steam the Bao:
- Heat 1 tablespoon of oil in a large frying pan (with a lid) over medium heat. Place the baos seam-side down into the pan, making sure they don’t touch. Cook for 6-7 minutes, or until the bottoms are golden brown and crispy.
- Add enough water to the pan so it’s about 1cm (½ inch) deep, then cover with the lid. Allow the baos to steam for 4–5 minutes until the liquid has evaporated and the filling is cooked through. Repeat the process for the remaining baos, adding more oil as needed.
6. Serve:
- Once all the baos are cooked, transfer them to a serving plate. Garnish with chopped spring onions and sesame seeds. Serve with soy sauce, Chinese black vinegar, and chilli oil for dipping.
Video demonstration
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