Description
These Vegan Pan-Fried Buns, or Sheng Jian Bao (生煎包), are a delightful plant-based twist on a classic Chinese street food. Featuring a fluffy dough filled with a savory mix of cabbage, vermicelli noodles, carrots, and scallions, these buns are pan-fried to golden perfection and then steamed for a soft, juicy interior. Perfect as a snack or appetizer, they’re easy to make at home and sure to impress with their crisp bottoms and tender, flavorful filling.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup warm soy milk (or other non-dairy milk)
- 1 tbsp toasted sesame oil (or neutral oil)
- 1 tbsp roasted sesame seeds
Filling
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- 3.5 oz uncooked vermicelli noodles (100 g total)
- 1 cup finely shredded or grated carrot (150 g)
- 1/2 cup chopped scallions or chives (25 g)
- 1 tbsp soy sauce
- 2 tsp salt (or to taste)
- 2 tbsp toasted sesame oil
- 1 tbsp neutral oil (for cooking)
- 1 tbsp roasted sesame seeds (for garnish)
Instructions
- Preparing the Dough: In a large bowl, combine all the dry ingredients (flour, yeast, sugar, salt, and roasted sesame seeds). Make a well in the center and pour in the warm soy milk and toasted sesame oil. Mix until a dough forms, then knead briefly. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest and rise for at least 2 hours.
- Cooking the Filling: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked, then drain and chop into ½ inch pieces. Heat a pan over medium-high heat and add 1 tbsp neutral oil. Add the chopped chives, carrots, and shredded cabbage; cook for 4-5 minutes until carrots soften. Add the noodles, soy sauce, salt, and toasted sesame oil, stirring well and cooking for another 2-3 minutes. Drain excess liquid through a strainer and set filling aside to cool.
- Preparing the Wrappers: Remove the risen dough and punch a hole in the center to stretch it into a ring. Slice into 12 to 16 pieces (each 38-50g depending on division). Shape each piece into a ball. Flatten each ball and roll out into 3-5 inch diameter wrappers using some flour to prevent sticking. Place rolled wrappers on a tray spaced apart or stacked with flour between layers, cover with a dry towel to avoid drying out.
- Making the Buns: Place 2-3 tbsp of filling into the center of each wrapper. Pleat and pinch the edges of the dough around the filling, then twist to seal the top of the bun. Press the top lightly flat. Place each bun on a tray and cover with a towel to keep moist. Repeat with remaining wrappers and filling.
- Cooking the Buns: Heat a large pan with a lid over medium heat and add 1 tbsp oil per 4 buns. Place buns in the pan creased side down and lightly press. Cook for 4-5 minutes until bottoms form a golden brown crust, then flip and cook the other side until golden. Carefully pour 4 tbsp water (1 tbsp per bun) into the pan, immediately cover with lid to steam for 5-6 minutes until water evaporates. Remove buns and repeat in batches.
- Serving and Storing: Enjoy the buns hot with optional dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds. Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat by pan-frying with water, oven toasting, or microwaving with moisture. Buns can also be frozen after being placed spaced on a tray and hardened for 5-6 hours, then stored in bags for easy reheating without thawing.
Notes
- Use warm soy milk (not hot) to activate yeast properly for dough rising.
- Rolling the wrappers doesn’t require perfect circles; slightly uneven shapes are easy to pleat and seal.
- Adjust salt in the filling to taste, especially if using soy sauce with varying saltiness.
- Don’t overcrowd pan to ensure proper browning and even cooking of buns.
- Steam the buns immediately after frying to create the characteristic soft, juicy interior.
- The buns freeze well and can be reheated directly without thawing.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Vegan Sheng Jian Bao, Vegan Pan-Fried Buns, Chinese Vegan Buns, Vegetable Stuffed Buns, Vegan Dumplings, Pan-Fried Vegan Snacks
