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
Scale
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