Скачать или смотреть How to make the BEST Pan-Fried Vegetable Buns - 水煎包 (Shui Jian bao)

Day 2 of Cooking 15 Street Foods for 15 Days, and today we are making a Taiwanese Classic Street Food that I grew up eating at least 3x a week, Crispy Pan-Fried Vegetable Buns that are insanely delicious! Pan-Fried Vegetable Buns - 水煎包 (Shui Jian bao) is one of the best things you will ever put in your mouth! The bao is pan-fried till crispy and golden brown, while the inside is packed with a savory vegetable filling. Extra Crispy Buns that I promise every person in your household will LOVE!

These Pan-Fried Buns are vegetarian-friendly, but I promise even meat-lovers like myself LOVE them! The filling is super flavourful and has a fantastic texture. The trick to keeping the cabbage crispy and not soggy is to always “salt” the cabbage to draw out all the water. Let is sit for at least 10 minutes and squeeze out all the excess water. This extra step will help keep the cabbage crunchy and fresh and prevent the dough from becoming soggy. Another tip is to saute the other vegetables such as shiitake mushroom, carrots, green onion, and black fungus ahead of time to bring out all the flavors. By sauteeing the shiitake mushroom, it will also help give the mushroom a “meaty” texture.

FULL RECIPE: https://tiffycooks.com/pan-fried-vege...

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