Vegan Pan-Fried Buns (Sheng Jian Bao) are a delightful treat that you’ll want to make on repeat. They combine a crispy golden exterior with a heartwarming, flavorful filling that is sure to impress anyone. I stumbled upon this recipe during my search for comforting yet wholesome snacks, and it has since become a go-to for quick weeknight dinners or cozy gatherings with friends. Imagine your family gathered around the table, enjoying these scrumptious buns and sharing laughter—there’s magic in every bite.
Why you’ll love this dish
These Vegan Pan-Fried Buns are not only irresistibly delicious, but they also pack a nutritional punch. Made primarily from fresh vegetables, they’re a fantastic way to sneak in those greens that kids often resist. Plus, you can customize the filling to cater to various tastes, making them a perfect option for any gathering. Whether you’re preparing a family dinner or an office potluck, these buns are guaranteed to please and leave everyone wanting more.
“These pan-fried buns have become a staple in our household! The crispy bottoms and savory filling are a match made in heaven.”
Step-by-step overview
Making Vegan Pan-Fried Buns might look intricate at first glance, but the process is straightforward and rewarding. You’ll begin by preparing the dough, allowing it to rise to fluffy perfection. While that happens, whip up the fragrant filling with sautéed vegetables and vermicelli noodles. Finally, shape the buns, pan-fry them until golden, then steam for that perfect texture.
What you’ll need
Gather these items to create your flavorful Vegan Pan-Fried Buns:
- 3 cups all-purpose flour
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds (for dough and finishing)
- 1 cup warm soy milk (or other nondairy milk)
- 1 tbsp toasted sesame oil (for dough flavor)
- 1 tbsp neutral oil (for cooking)
- 6 cups raw shredded cabbage
- 3.5 oz vermicelli noodles, uncooked bundles
- 1 cup finely shredded/grated carrot
- 1/2 cup chopped scallions or chives
- 1 tbsp soy sauce
- 2 tsp salt (or to taste)
- 1 tbsp roasted sesame seeds (for topping)
- 2 tbsp toasted sesame oil (for finishing filling and brush)
Feel free to substitute the soy milk with almond or oat milk, and adjust the vegetables to your liking.
Directions to follow
- In a bowl, combine warm soy milk, sugar, and yeast. Let this mixture sit for 5-10 minutes until it becomes foamy.
- In a larger bowl, whisk together the flour and 1/2 tsp salt. Make a well in the center and add the foamy yeast mixture along with 1 tbsp toasted sesame oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic. Transfer it to an oiled bowl, cover it with a damp towel, and let it rise in a warm spot until it doubles in size (about 45-60 minutes).
- Soak the vermicelli noodles in hot water for 5-7 minutes until pliable. Drain and chop into short lengths.
- In a wide skillet, heat 1 tbsp neutral oil over medium heat. Add the shredded cabbage and carrots and sauté until the cabbage wilts and releases most of its liquid (about 6-8 minutes).
- Season the mixture with soy sauce and 2 tsp salt. Add the chopped vermicelli and scallions, cooking for another 2 minutes. Stir in the 2 tbsp toasted sesame oil and 1 tbsp roasted sesame seeds. Allow this filling to cool completely.
- Once the dough has risen, punch it down and divide it into 24 equal pieces. Roll each piece into a ball and then flatten into approximately 3-3.5 inch rounds.
- Spoon 1-1.5 tbsp of the cooled filling into the center of each round. Pleat the edges and pinch them to seal the bun.
- Heat a large nonstick or cast-iron skillet over medium heat, adding 1 tbsp of neutral oil. Place the buns seam-side down in the skillet and pan-fry until the bottom is golden brown (about 3-4 minutes).
- Carefully pour in 1/4 cup water for every 6-8 buns, then cover with a tight-fitting lid. Steam the buns for 6-8 minutes until the dough is fully cooked.
- Remove the lid and let the buns cook for another 30-60 seconds to re-crisp the bottoms. Brush the tops with toasted sesame oil and sprinkle with roasted sesame seeds.
Best ways to enjoy it
Serve these beautiful buns hot from the skillet, paired with a side of soy sauce or a spicy dipping sauce for added flavor. Think about adding a simple cucumber salad to provide a refreshing contrast, or whip up a side of steamed dumplings for an impressive, all-in-one meal idea.
Keeping leftovers fresh
If you have any leftover buns, store them in an airtight container in the refrigerator for up to 3 days. To enjoy them again, reheat gently in a skillet or microwave. You can also freeze the uncooked buns before steaming—just arrange them on a parchment-lined tray, freeze until solid, and then transfer to a freezer bag for longer storage. Cook from frozen, adding a little extra steaming time to ensure they’re fully heated.
Helpful cooking tips
- If you struggle to find fresh ingredients, frozen vegetables can be fantastic substitutes. Just make sure to thaw and drain them thoroughly.
- For added flavor, consider mixing different types of cabbage or incorporating mushrooms into the filling.
- The dough should be pliable and easy to work with. If it’s too sticky, add a bit more flour.
Creative twists
While the classic filling is a hit, don’t be afraid to experiment! Consider adding mushrooms for an earthy note, or sesame paste for more depth. Play with different greens, like spinach or bok choy, and switch up the dipping sauces for a fun twist on flavors.
Common questions
How long does this recipe take to prepare?
From start to finish, including rising time for the dough, you can expect the preparation to take about 1.5 to 2 hours.
Can I use another type of milk?
Absolutely! Any non-dairy milk such as almond, oat, or cashew will work well.
How do I freeze these buns?
To freeze, let the assembled but uncooked buns cool, place them on a baking tray, and freeze until solid. Once frozen, transfer them to a freezer bag. To cook, steam them right from the freezer, allowing for a few extra minutes of steaming time.
These Vegan Pan-Fried Buns are not just food; they’re an experience waiting to be shared and cherished. Enjoy creating and savoring them!
Vegan Pan-Fried Buns (Sheng Jian Bao)
Ingredients
Method
- In a bowl, combine warm soy milk, sugar, and yeast. Let this mixture sit for 5-10 minutes until it becomes foamy.
- In a larger bowl, whisk together the flour and 1/2 tsp salt. Make a well in the center and add the foamy yeast mixture along with 1 tbsp toasted sesame oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Transfer it to an oiled bowl, cover it with a damp towel, and let it rise in a warm spot until it doubles in size (about 45-60 minutes).
- Soak the vermicelli noodles in hot water for 5-7 minutes until pliable. Drain and chop into short lengths.
- In a wide skillet, heat 1 tbsp neutral oil over medium heat. Add the shredded cabbage and carrots and sauté until the cabbage wilts and releases most of its liquid (about 6-8 minutes).
- Season the mixture with soy sauce and 2 tsp salt. Add the chopped vermicelli and scallions, cooking for another 2 minutes. Stir in the 2 tbsp toasted sesame oil and 1 tbsp roasted sesame seeds. Allow this filling to cool completely.
- Once the dough has risen, punch it down and divide it into 24 equal pieces. Roll each piece into a ball and then flatten into approximately 3-3.5 inch rounds.
- Spoon 1-1.5 tbsp of the cooled filling into the center of each round. Pleat the edges and pinch them to seal the bun.
- Heat a large nonstick or cast-iron skillet over medium heat, adding 1 tbsp of neutral oil. Place the buns seam-side down in the skillet and pan-fry until the bottom is golden brown (about 3-4 minutes).
- Carefully pour in 1/4 cup water for every 6-8 buns, then cover with a tight-fitting lid. Steam the buns for 6-8 minutes until the dough is fully cooked.
- Remove the lid and let the buns cook for another 30-60 seconds to re-crisp the bottoms. Brush the tops with toasted sesame oil and sprinkle with roasted sesame seeds.
