Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
I can’t wait to share this Vegan Pan-Fried Buns (Sheng Jian Bao) recipe with you because it’s one of those little culinary gems that feels indulgent yet fully plant-based. These buns have that perfect pillowy softness combined with a crispy, golden pan-fried bottom — talk about a texture party! When you’re craving something comforting but still want to keep things vegan and fresh, this recipe really hits the spot.
What makes it extra special to me is how versatile and approachable it is — you don’t need any fancy equipment or rare ingredients, just some simple pantry staples and a little bit of time. I find that once you nail the dough and filling, these buns are incredibly fun to make with friends or family since everyone can help form those cute little parcels. Plus, they’re great served warm from the pan any time you need a snack or light meal. Trust me, Vegan Pan-Fried Buns (Sheng Jian Bao) will quickly become a favorite you turn to again and again.
Ingredients You’ll Need
Each ingredient in this Vegan Pan-Fried Buns (Sheng Jian Bao) recipe plays a key role in balancing texture and flavor. The dough gives you that fluffy yet crispy bite, while the filling is packed with freshness and umami from simple vegetables and seasonings. When shopping, look for fresh cabbage and sturdy vermicelli noodles for the best results.
- All-purpose flour: This is the foundation for your dough — I recommend a good quality brand for better elasticity.
- Instant dry yeast: Opens up the dough and makes it light and airy; keep some in your freezer for future batches.
- Sugar: Just a touch to help activate the yeast and add slight sweetness to the dough.
- Salt: Enhances all the flavors in both dough and filling.
- Roasted sesame seeds: These add lovely nuttiness and texture to the dough and as a garnish.
- Soy milk or other non-dairy milk: I love using soy milk here for its neutral taste and protein content.
- Toasted sesame oil: A little goes a long way in bringing depth to the dough and for cooking.
- Neutral oil for cooking: A light oil like canola or vegetable is perfect for frying the buns without overpowering them.
- Cabbage: Shredded fresh cabbage forms the juicy filling base — make sure it’s well-drained to avoid soggy buns.
- Vermicelli noodles: These thin noodles add body and pleasant chewiness; soak and chop before mixing in.
- Carrots: Adds vibrant sweetness and crunch, finely shredded for easy incorporation.
- Scallions or chives: These bring a fresh, oniony punch that livens up the filling.
- Soy sauce: Essential for umami and mild saltiness in the filling.
Variations
I love mixing things up depending on the season or mood, and these Vegan Pan-Fried Buns (Sheng Jian Bao) are perfect for customization. You can personalize both dough and filling to match your taste or dietary needs.
- Mushroom filling: Adding finely chopped shiitake or oyster mushrooms gives a meaty, earthy depth I adore on chillier evenings.
- Spicy twist: Mix a bit of chili garlic sauce into the filling or serve with a spicy dipping sauce for a kick—my friends love this version.
- Whole wheat dough: For a heartier bun, swap half the all-purpose flour with whole wheat flour; just expect a denser texture.
- Seasonal veggies: Swap carrots or cabbage for shredded zucchini or kale when you want to use what’s fresh and local.
How to Make Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
Step 1: Make the Dough
Start by whisking together the dry ingredients: flour, instant yeast, sugar, salt, and roasted sesame seeds in a big bowl. Then, slowly pour in the warm soy milk and toasted sesame oil while mixing until you form a shaggy dough. Knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic — this part is key for that signature chewiness! Cover and let the dough rise in a warm spot for 1 to 1.5 hours until it doubles in size. Don’t rush this; a good rise makes all the difference.
Step 2: Prepare the Filling
While your dough is resting, prep the filling. Heat your neutral oil in a pan over medium heat, then toss in the shredded cabbage, finely chopped soaked vermicelli noodles, grated carrot, and scallions. Stir-fry everything until the cabbage softens and shrinks — about 5-7 minutes. Season with soy sauce and salt, then set aside to cool. Remember, any excess moisture here can make the buns soggy, so let the filling cool and even gently squeeze out liquid if needed.
Step 3: Assemble the Buns
Once your dough has risen, punch it down and roll it out into a long log. Cut into small equal pieces (around 1.5 inches wide). Flatten each piece into a circle about 3 inches in diameter. Place a generous spoonful of filling in the center of each, then carefully pleat and pinch the edges to seal the buns tightly — this can be a little tricky at first, but you’ll get the hang of it quickly! Make sure they’re sealed well to keep the filling inside during cooking.
Step 4: Pan-Fry the Buns
Heat a large non-stick skillet over medium heat and add a couple of tablespoons of toasted sesame oil. Place the buns seam-side down and fry until the bottoms are golden brown and crisp, about 3-4 minutes. Then, carefully add 1/4 cup of water, cover immediately with a lid, and let them steam for 7-8 minutes. This method gives you that trademark crispy bottom with a soft, steamed top that I just can’t get enough of! Remove the lid and cook another minute or so if there’s any remaining water.
How to Serve Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
Garnishes
I usually sprinkle a few toasted sesame seeds on top right after frying and scatter some chopped scallions for color and freshness. Sometimes I drizzle a little extra toasted sesame oil before serving — it adds such a lovely aroma that warms up the whole plate.
Side Dishes
These buns shine on their own but pair beautifully with a light Asian-style cucumber salad or a simple miso soup on the side. When I’m hosting, I also serve them with a variety of dipping sauces like soy sauce mixed with chili oil or black vinegar — they’re perfect for dipping and double the flavor fun.
Creative Ways to Present
For a special occasion, I’ve arranged these buns in bamboo steamers placed at the center of the table for a festive, authentic vibe. You could also pop them into lettuce cups with a drizzle of spicy mayo for a fresh twist. Trust me, presentation can turn this humble dish into a party-worthy delight!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store them in an airtight container in the fridge for up to 2 days. I like to keep the buns separate from any sauces to avoid sogginess. When reheating, keep the skin crispy by using a pan instead of the microwave.
Freezing
This is a recipe that freezes really well! After assembling the buns, place them on a baking sheet lined with parchment to freeze individually. Once frozen solid, transfer them to a freezer bag for up to a month. When you’re ready, you can cook them straight from frozen — just add a minute or two to the cooking time.
Reheating
To bring leftover or frozen Vegan Pan-Fried Buns (Sheng Jian Bao) back to life, pan-fry them again over medium heat with a splash of water and a cover to steam briefly. This revives the crispy bottom and warms the filling perfectly without drying them out like microwaving can.
FAQs
-
Can I use other non-dairy milk instead of soy milk for the dough?
Absolutely! While soy milk works great due to its neutral flavor and protein content helping the dough, oat milk, almond milk, or even rice milk can be used. Just make sure the milk is warm to activate the yeast properly.
-
How do I prevent the buns from becoming soggy?
Great question! The key is squeezing out excess moisture from the filling after cooking the vegetables and before assembling. Also, steaming the buns with the right amount of water and not too long keeps them from getting soggy while ensuring the filling is cooked perfectly.
-
Can I make these buns gluten-free?
Making a gluten-free version is tricky because the dough relies on gluten for its elasticity and rose nicely. However, you could experiment with gluten-free all-purpose blends that include xanthan gum, but the texture will be different and may not yield the classic chewiness.
-
What’s the best way to shape the buns if I’m new to pleating?
Start by pinching small folds gently around the edges and bringing them toward the center, sealing carefully at the top. Watching a few quick videos can help — and remember, they don’t have to be perfect; the flavor’s what matters most!
-
Can I use frozen cabbage or pre-shredded cabbage for the filling?
Fresh cabbage works best because it retains the right texture and moisture for the filling. Frozen or pre-shredded cabbage might release more water and make the buns soggy, so if you must use frozen, be sure to thaw and squeeze out all excess liquid thoroughly.
Final Thoughts
This Vegan Pan-Fried Buns (Sheng Jian Bao) recipe has become one of my go-to comfort foods that I’m genuinely excited to share with you. It’s rewarding to master the textures and flavors, plus it’s a fun process whether you’re cooking solo or with company. I hope you’ll find just as much joy biting into that crispy, soft, savory bun as I do. Give it a try soon — your kitchen will thank you!
Print
Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 buns 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegan
Description
These Vegan Pan-Fried Buns, or Sheng Jian Bao, offer a deliciously fluffy dough filled with a savory medley of shredded cabbage, vermicelli noodles, carrots, and scallions. Pan-fried to create a golden, crispy bottom with a soft steamed top, these buns are a perfect plant-based take on a beloved Chinese street food favorite.
Ingredients
Dough – Dry Ingredients
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast (opened pack can be stored in the freezer for future use)
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
Dough – Wet Ingredients
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
Filling
- 1 tbsp neutral oil for cooking
- 6 cups raw shredded cabbage from 1/2 large head of cabbage
- 3.5 oz uncooked bundles of 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
Finishing
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Gradually add the warm soy milk and toasted sesame oil, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Vermicelli Noodles: Soak the uncooked vermicelli noodles in warm water for about 10 minutes until soft. Drain and roughly chop or cut the noodles into shorter lengths to make filling easier to handle.
- Make the Filling: Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add the shredded cabbage, grated carrot, and chopped scallions or chives. Stir-fry the vegetables for 5-7 minutes until they are softened and slightly wilted. Add the chopped vermicelli noodles, soy sauce, and salt. Cook for another 2-3 minutes, stirring well to combine. Remove from heat and allow the filling to cool completely.
- Assemble the Buns: Once the dough has risen, punch it down and turn it onto a floured work surface. Divide the dough into 16 equal portions and roll each into a small circle about 3-4 inches in diameter. Place a heaping tablespoon of the cooled filling in the center of each dough circle. Carefully pleat and pinch the edges together to seal the buns tightly, making sure there are no open gaps.
- Pan-Fry the Buns: Heat 2 tablespoons of toasted sesame oil in a large non-stick skillet over medium heat. Arrange the buns in the skillet, pleated side up, and cook undisturbed for 3-4 minutes until the bottoms are golden brown and crisp. Add about 1/4 cup of water to the pan and immediately cover tightly with a lid to steam the buns. Cook for 8-10 minutes until the water has evaporated and the buns are cooked through.
- Finish and Serve: Remove the lid and sprinkle the tops of the buns with 1 tablespoon of roasted sesame seeds. Allow the buns to crisp up a little more if desired by cooking uncovered for another 1-2 minutes. Serve the buns warm as a delicious snack or appetizer.
Notes
- Ensure the soy milk used is warm (not hot) when making the dough to activate the yeast properly.
- Make sure the filling is cooled before stuffing to prevent the dough from becoming soggy.
- You can substitute the cabbage with other shredded leafy greens like bok choy or napa cabbage for variation.
- Use neutral oil for stir-frying the filling to avoid overpowering flavors; toasted sesame oil adds aromatic flavor at finishing steps.
- If you prefer, freeze uncooked buns on a baking sheet before pan-frying to cook from frozen later.
Keywords: Vegan Sheng Jian Bao, Vegan Pan-Fried Buns, Chinese Vegan Buns, Vegan Dumplings, Plant-based Street Food, Vegan Snack
