The Dough

1. In a large mixing bowl, add flour and salt. Mix well.
2. Slowly add in hot water and combine and knead the dough until no dry spots of flour remain. If the dough is too dry, add one tablespoon of cold water. Likewise, add one tablespoon of flour if the dough appears too wet.
3. Continue kneading the dough for 10 minutes, put it in a bowl and cover with saran wrap. Let it rest for 30 minutes.

The Filling

1. In a large non-stick pan, add oil and heat over medium-high.
2. Saute the cauliflower crumbles with sliced carrots, vegetable bouillon, oil, and a dash of salt and pepper to taste until cooked.
3. Divide the filling into equal portions and set aside.

Assemble the Baozi

1. Knead the proof dough to let out some air on a clean surface.
2. Divide the dough into equal portions.
3. Take one portion and roll it into a ball. Press to flatten, then roll out the dough with a rolling pin, rotating the dough as you roll so that it forms a nice thin round bun wrapper. It should be approximately 4 to 5 inches in diameter.
4. Fill the wrapper with the vegetable bun filling in the centre. Fold the dough in half and pinch and fold to seal. Flatten the bun with your palm.
5. You can also add some sesame seeds to one side if you fancy.

Cooking The Shanghai Sheng Jian Bao

1. Heat oil to a non-stick pan over medium-high.
2. Once the oil is simmering, add the vegetable baozi into the non-stick pan.
3. Pan-fry the baozi for 8 minutes or until golden brown.
4. Add water into the pan to about 1/2 inch of the bun's height.
5. Cover the pan with a lid and cook for 10 minutes on low-medium heat. Watch closely, do not burn the buns.
6. Once the buns are done cooking, all the water is dried, and the buns are golden brown. Remove from pan with a spatula. Avoid puncturing the baos. You do not want the juicy soup center to burst.

The Sauce

In a small sauce bowl, add Chinkiang black vinegar dipping sauce, chilli oil and julienne ginger. Mix well.

Serve and enjoy piping hot!