Zha Jiang Bao

Zha Jiang Bao is a delightful vegetarian twist on the traditional Chinese burger, featuring a rich and savory bean paste made with fresh vegetables and spices. Served in soft steamed buns, this dish combines textures and flavors that create a satisfying and wholesome meal.

Ingredients

• Wheat flour - 200 grams
• Water - 100 ml
• Salt - 1/2 teaspoon
• Fermented soybean paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Carrot - 1 small, finely diced
• Zucchini - 1 small, finely diced
• Mushrooms - 100 grams, finely chopped
• Spring onions - 2, finely chopped
• Sesame oil - 1 teaspoon
• Cucumber - 1 small, julienned, for garnish

Steps

1. In a bowl, mix the wheat flour and salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes.
2. In a pan, heat vegetable oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
3. Stir in the diced carrots, zucchini, and chopped mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
4. Add the fermented soybean paste and soy sauce, mixing well to combine. Let it cook for another 2-3 minutes, then stir in chopped spring onions and sesame oil. Remove from heat.
5. Divide the dough into four equal pieces and shape each into a ball. Roll each ball into a flat disc about 1 cm thick.
6. Place a spoonful of the vegetable filling in the center of each disc. Fold the edges over to encase the filling and pinch to seal.
7. Steam the buns in a steamer basket lined with parchment paper for 15 minutes until fluffy.
8. Serve the Zha Jiang Bao warm, garnished with julienned cucumber.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in fiber from vegetables, promoting digestive health.
• Rich in plant-based protein, supporting muscle growth and repair.

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