Jiu Cai Shui Jian Bao (Taiwanese Pan-Fried Chive Buns)
A recipe for Jiu Cai Shui Jian Bao (韭菜水煎包, Taiwanese Pan-Fried Chive Buns)! Soft buns are filled with a garlic chive mixture and pan-fried until puffed and golden.
Servings 16 Buns
Ingredients
Dough:
- 1 1/2 teaspoons (5 grams) active dry yeast
- 2/3 cup (160 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 2 cup (250 grams) all-purpose flour
- 2 teaspoons (8 grams) granulated sugar
- 1 1/2 teaspoons (6 grams) baking powder
- 1/4 teaspoon salt
- 2 tablespoons (30 milliliters) vegetable oil
Chive Filling:
- 1 tablespoon small dried shrimp
- Hot water
- 3 ounces (85 grams) dried mung bean noodles
- 2 tablespoons (30 milliliters) vegetable oil
- 1 bunch (260 grams) garlic chives chopped
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
For Assembly:
- Vegetable oil
- Water
Dipping Sauce:
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) unseasoned rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon fresh shredded ginger
Instructions
To make the dough:
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine and set aside at room temperature until frothy, about 10 minutes.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Stir in the vegetable oil and water with frothy yeast until a dough comes together. If too crumbly, slowly add a little more water. If too sticky to handle, slowly add a little more flour.
- On a lightly floured surface, knead the dough until smooth and elastic. Cover and set aside until puffed, about 30 minutes.
To make the chive filling:
- In a small bowl, add the dried shrimp and cover with hot water. Allow to soak until slightly softened, about 5 minutes. Drain and finely chop.
- Place the mung bean noodles in a bowl and cover with hot water. Soak until softened, about 10 minutes. Drain and coarsely chop.
- In a large wok or skillet, drizzle the 2 tablespoons (30 milliliters) vegetable oil over medium high heat.
- Once heated, add the chopped shrimp and cook until fragrant, about 30 seconds.
- Mix in the garlic chives and season with the soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Cook, stirring occasionally, until vibrant green and most of the released liquid has evaporated.
- Toss the mixture with the softened and chopped mung bean noodles and remove from heat. Allow to cool to room temperature.
To assemble:
- On a lightly floured surface, divide the rested dough into 16 equal pieces.
- Roll a piece of dough into a thin circle about 4-5 inches (10-13 centimeters) wide.
- Place about 3 tablespoons of the prepared filling in the center. Gather the edges of the circle over the top of the filling to enclose, pinching to tightly seal. Flip the bun over on a lightly floured surface so the smooth side is on top. Repeat with remaining buns and filling.
- In a large, nonstick skillet, drizzle 2 tablespoons (30 milliliters) of the vegetable oil over medium heat, making sure the oil is thinly covering the entire bottom.
- Once heated, place about 4-6 buns in the pan, without touching, seam side down. Cook until the bottoms of the buns are lightly golden, 1-2 minutes.
- Carefully pour in 1/2 cup (120 milliliters) of the water and quickly cover with a lid. Cook until the buns are puffed, about 8 minutes.
- Remove the lid and continue to cook until the water has evaporated and the bottoms are golden brown. Remove from heat and repeat with remaining buns.
To make the dipping sauce:
- In a small bowl, whisk together the soy sauce, vinegar, and sesame oil. Top with ginger.
- Serve hot with dipping sauce if desired.