Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

【Pan Fried Shrimp and Vegetable Buns】
by MaomaoMom

Pan fried buns (Bao Zi in Chinese) is one of the most popular foods in China. Today, I made these delicious pan fried buns with shrimp, Chinese green vegetable, tofu, dried mushrooms and eggs. Hope you will like them too.

 Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

Meal type: appetizer, breakfast, lunch, dinner
Prepare time: 1.5 hours
Cook time: 4×10 minutes
Stand time: 1.5 hours
Level: Medium
Serves: 36 servings


Leavened dough:
1) 4 cups unsifted all purpose flour (640g), 3 tsp baking powder;
2) 1¾ cups+4 tsp lukewarm water (440g), 1 tsp sugar, 2.5 tsp fast rising yeast, 1 tbsp all purpose flour;
3) 1 tsp corn oil;

4) 2 extra-large eggs beaten with ¼ tsp salt, 2 tsp olive oil;
5) 1.5 pieces firm tofu (260g) sliced into 0.4 cm thick, 2 tsp olive oil;
6) 15 small dried Chinese mushrooms, soaked, rinsed and diced;
7) 1/2 package frozen shelled and deveined white shrimp (200g), cleaned and diced, 1/3 tsp salt, 1/8 tsp white ground pepper, 1 tsp corn starch;
8) 1 tbsp olive oil, 4 tbsp finely chopped green onion, 2 tsp freshly minced ginger, 2 tsp cooking wine;
9) 2 tbsp sesame oil , 1¾ tsp salt, 1 tbsp corn starch, 1/2 tsp chicken broth mix, 1/3 tsp thirteen-scented-spice powder or ground white pepper;
10) 740g baby bok choy, rinsed.


1: Soak dried Chinese mushrooms in warm water for 4 hours, rinse then cut into small pieces.

2. Dough: Measure flour and baking powder in a medium bowl and combine well (Picture 1, left). Mix all ingredients of Ingredient 2) in a bowl and let stand for 10 minutes (Picture 1, right). Pour the yeast water mixture into the flour bowl, and combine to form dough. Add 1 tsp corn oil, and knead for a minute (Picture 2) to form smooth dough. Cover with a damp cloth and set aside in a warm place until it doubles in volume.

3: Filling: Heat 2 tsp olive oil in a non-stick sauté pan over medium-high heat. Add beaten eggs, gently stir until egg starts to solidify (Picture 3). Remove from heat and let cool; then finely chop the cooked egg.

青菜虾仁香菇豆腐煎包1 Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

4: Heat another 2 tsp oil in the same non-stick sauté pan over medium-high heat. Pan fry tofu slices (Picture 4) until both sides turn golden colour. Remove from heat, let cool and dice the cooked tofu.

5: Place diced shrimp and all the rest ingredients of Ingredient 7) (Picture 5) in a bowl, mix to combine.

6: Same non-stick sauté pan over medium-high heat, add 1 tbsp oil and sauté chopped green onion and minced ginger (Picture 6) for 30 seconds. Add chopped mushrooms and sauté for 1-2 minutes (Picture 7). Add diced shrimp, and continue to sauté for 1-2 minutes (Picture 8). Sprinkle 2 tsp cooking wine, stir a few times, remove from pan and set aside.

7: Submerge bok choy in a large pot of boiling water for a minute (Picture 9). Remove and rinse under cold water. Dice up bok choy (Picture 10) and wrap in cheesecloth. Squeeze the cheesecloth to remove excess liquid. Then place in a bowl, stir in 2 tbsp sesame oil and mix to combine. Add the rest ingredients of Ingredient 9) (Picture 11), and diced egg, tofu, mushrooms and shrimp. Stir well to combine.

青菜虾仁香菇豆腐煎包2 Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

8: Buns: When the dough has doubled in volume (Picture 13), gently knead a few times then divide into 4 equal portions. Shape each into a 2-cm diameter log and cut into 9 discs. Press down each disc and roll out into an 8-10 cm wrapper. Place 1.5-2 tbsp filling on top. Fold up along the edge to form pleats and pinch together to form a bun (Picture 14). Repeat to finish the rest of dough and filling. Check the video for how to make Bao Zi.

9: Place 8-9 buns inside a non-stick sauté pan or a baking pan lined with parchment paper. Let them stand inside an oven for 30-45 minutes until volume increases by 50%. Add about 3/4 cup of cold water and 1 tbsp oil to the pan (Picture 15). Cover the lid and bring to a boil over high heat. Keep an eye and when water almost evaporates, reduce to medium heat and cook for another 3 minutes (Picture 16). Then reduce to low heat and cook for 2 minutes. Remove from heat, wait for 2 minutes before open the lid. Transfer to a serving plate. Yummy!!

 Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

Tips: Cooked buns can be stored in an airtight container in freezer for up to 4 months. Reheat in microwave before serving.

pf button big Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

You might also like:

This entry was posted in Appetizer, Buns. Bookmark the permalink.

8 Responses to Pan Fried Shrimp and Vegetable Buns 青菜虾仁香菇豆腐煎包

  1. marina says:

    你上次介绍的Gastrolux锅我问过他们,他们不能运到加拿大。你订购的时候怎样处理shipping ? 多谢。另外我看到你的厨具都是用的 , 大多数也有shipping 不到加拿大的问题,怎样解决?

  2. Ying Liu says:

    Hi Maomaomom,
    I have to thank you for making me a legendary cook in my husband’s eyes. I cooked this Baozi and the Peach Cheesecake this weekend with success. Thank you so much for sharing your recipes.

  3. 秋水 says:


  4. Serena says:

    I made bread before but never baozi. Can you pls advise if the dough for baozi also needs to be knead until window pane stage (a thin, almost see through when stretched out), or just kneed to form a dough? Your instruction stated that kneed for a min which will not be enough time to get to the window pane stage.
    Thanks in advanced for your advise.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>