Dough

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250g plain flour

145ml lukewarm water (or plant-based milk)

1 tsp instant yeast

1 tsp baking powder

½ tbsp sugar

1 tsp vegetable oil

Pinch of salt

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Filling

1 medium carrot, finely diced

½ 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

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To serve

Chopped spring onions

Sesame seeds

Soy sauce

Chinese black vinegar

Chilli oil

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1. Prepare the Dough: In a mixing bowl, combine 250g of all-purpose flour and a pinch of salt. Gradually add 120ml of warm water while stirring with chopsticks or a spoon until the mixture comes together. Knead the dough for 8–10 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 1 hour.

2. Make the Vegan Filling: Heat 1 tablespoon of oil in a pan over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 2 finely chopped spring onions. Sauté until fragrant. Add 200g of finely chopped mushrooms and 100g of shredded cabbage. Cook until softened and the liquid has evaporated. Stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of white pepper. Remove from heat and let the mixture cool.

3. Assemble the Dumplings: Divide the rested dough into 12 equal portions. Roll each portion into a ball, then flatten into a thin circle with a rolling pin. Place a spoonful of filling in the centre of each circle. Gather the edges and pleat them together to seal, pinching the top to form a bun.

4. Pan-Fry the Shengjianbao: Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Arrange the dumplings seam-side down in the pan. Fry for 2–3 minutes or until the bottoms are golden brown. Carefully pour in 100ml of water and cover the pan with a lid. Let the dumplings steam for 8–10 minutes until the water evaporates and the dough is cooked through. Remove the lid and let the bottoms crisp up for another 1–2 minutes.

5. Serve and Enjoy: Transfer the Shengjianbao to a plate and garnish with sesame seeds and chopped spring onions. Serve hot with a dipping sauce made of soy sauce, vinegar, and a dash of chilli oil for extra zing!