Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
If you’ve ever craved that perfectly crispy, juicy bun that melts in your mouth, then you’re in for a treat with this Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe. These buns have everything you want: a light, fluffy dough with a golden, crunchy bottom and a savory veggie-filled center that’s bursting with flavor. I promise, once you make them, store-bought versions won’t cut it anymore!
What makes this Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe truly special is how it balances textures and flavors with plant-based ingredients, making it approachable for anyone wanting to explore traditional flavors in a vegan way. Plus, it’s a fantastic recipe for weekends or when you want to impress friends with a cozy homemade meal. Trust me, it’s easier to nail than you might think!
Ingredients You’ll Need
These ingredients come together to create a harmonious balance between dough, filling, and that irresistible crisp on the pan-fried side. When shopping, fresh cabbage and good-quality vermicelli make a big difference in texture and taste.
- All-purpose flour: This forms the soft, chewy dough—standard flour works perfectly here.
- Instant dry yeast: Helps the dough rise beautifully; keep any leftover in the freezer to maintain freshness.
- Sugar: Just a touch to feed the yeast and add a subtle sweetness.
- Salt: Essential for balancing flavor in both dough and filling.
- Roasted sesame seeds: These add a toasty nutty crunch in the dough and as garnish on the buns.
- Soy milk (or other non-dairy milk): I love soy milk here because it gives a nice slight sweetness and richness, but almond or oat milk work too.
- Toasted sesame oil or neutral oil: For a deeper flavor in the dough and to help caramelize the buns in the pan.
- Neutral oil (for cooking filling): Keeps the filling moist without overpowering flavors.
- Cabbage (shredded): The star of the filling—fresh, crisp cabbage is key!
- Vermicelli noodles: Adds a fantastic texture contrast to the veggies.
- Carrot (finely shredded or grated): Brings a hint of sweetness and color.
- Scallions or chives: Adds a fresh, mild onion flavor that brightens the filling.
- Soy sauce: For that umami punch in the filling.
Variations
I love making this Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe my own by tweaking the veggies and seasonings depending on what’s in season or what flavors I’m craving. Don’t hesitate to experiment—you might discover your new favorite combo!
- Mushroom filling: I sometimes swap part of the cabbage with finely chopped shiitake mushrooms to add an earthy umami note that’s simply delicious.
- Spicy kick: Adding a splash of chili oil or finely diced fresh chili to the filling gives a great subtle heat.
- Gluten-free option: Although I haven’t tried it myself, using a gluten-free flour blend may work—just check the rising times and dough texture closely.
- Herbs and greens: Toss in cilantro or spinach for a fresh twist and some extra color.
How to Make Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
Step 1: Preparing the Dough
Start by mixing your dry ingredients—flour, yeast, sugar, salt, and roasted sesame seeds—in a big bowl. Then, add the warm soy milk and toasted sesame oil. Use your hands or a stand mixer with a dough hook to bring it together until smooth and elastic. This usually takes about 8-10 minutes of kneading. The dough will feel soft but not sticky. Cover it with a damp cloth and let it rise in a warm spot for about an hour, or until it doubles in size. Patience is key here—the fluffier the dough, the better the buns!
Step 2: Preparing the Filling
While your dough is rising, let’s tackle that filling. Heat a tablespoon of neutral oil in a large skillet and add your shredded cabbage. Cook it down until it softens slightly and reduces in volume—this prevents soggy buns later. Next, soak the vermicelli noodles in warm water just until pliable, then chop them into smaller pieces and add them to the cabbage along with the shredded carrots and scallions. Season everything with soy sauce and a pinch of salt. Cook for a few more minutes so the flavors meld beautifully, then remove from heat and let cool completely—this step is crucial to avoid dough sticking when you fill the buns.
Step 3: Assembling the Buns
Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each piece into a small circle about 3 inches wide. Place a generous tablespoon of filling in the center, then carefully pleat and pinch the edges to seal the bun—think dumpling folding, but a bit easier. Don’t overfill, or the buns may burst during cooking.
Step 4: Pan-Frying Your Buns
Heat 2 tablespoons of toasted sesame oil in a non-stick skillet over medium heat. Place your buns seam side up and cook until the bottoms turn a gorgeous golden brown—about 4-5 minutes. Then, carefully pour in about ½ cup of water (it will steam, so watch out!) and immediately cover with a lid to trap the steam. Let them cook for another 8 minutes or until all the water has evaporated and the buns are cooked through. The result? Crispy bottoms with soft, juicy filling inside.
How to Serve Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
Garnishes
I always sprinkle extra roasted sesame seeds and chopped scallions on top before serving. The sesame seeds add a lovely crunch and aroma, while the scallions bring freshness. A drizzle of chili oil on the side ups the flavor with a bit of heat that I just can’t resist.
Side Dishes
Pair these buns with a light cucumber salad dressed with rice vinegar or a simple soy dipping sauce with a splash of black vinegar and minced ginger. I’ve also enjoyed them alongside a warm bowl of miso soup for a satisfying, comforting meal.
Creative Ways to Present
For special occasions, I like to serve these buns in bamboo steamers to keep them warm and add an authentic touch. It’s such a crowd-pleaser when guests get to pick their own buns from the steamer! You can also assemble mini bun platters with dipping sauces, fresh herbs, and pickled veggies for an interactive appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the fridge for up to 2 days. I’ve found that letting them cool completely before storing helps maintain the best texture when reheated. Avoid stacking them directly on top of each other to prevent sticking.
Freezing
Freezing these buns works really well too! After assembling, flash freeze them on a tray for a couple of hours until firm, then transfer to a freezer-safe bag. When you want some, cook them straight from frozen by adding a few extra minutes to the cooking steps. This has saved me more than once on busy days!
Reheating
I like to reheat leftovers in a non-stick pan with a splash of water covered with a lid to steam and crisp them up again. Avoid microwaving if you can; the texture won’t be the same, and you lose that crispy bottom that makes this recipe so special.
FAQs
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Can I use gluten-free flour for this Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe?
While I haven’t personally tested gluten-free flours in this recipe, some blends might work if they have good binding properties. Keep in mind the dough might behave differently, so watch your rising times and dough consistency closely. You could also try adding a binding agent like xanthan gum to mimic the elasticity of gluten.
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How do I prevent the buns from sticking to the pan?
Using a good quality non-stick skillet and enough toasted sesame oil helps prevent sticking. Also, avoid moving the buns around once you place them in the pan until the bottoms are golden and crispy. When you add water for steaming, be careful to cover and cook gently—it keeps the buns moist without sticking.
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Can I prepare the dough and filling ahead of time?
Absolutely! You can make the dough and let it rise overnight in the fridge for more depth of flavor. The filling can also be prepped a day ahead and refrigerated. Just make sure the filling is fully cooled before stuffing the buns.
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What dipping sauces go best with these vegan buns?
Simple soy sauce mixed with a little black vinegar and minced garlic or ginger is my go-to. You can also try adding chili oil or toasted sesame oil for extra flavor. For a sweeter twist, a tamari and maple syrup combo is surprisingly good too!
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How long does it take to make Vegan Pan-Fried Buns (Sheng Jian Bao)?
Factor in about 1 to 1.5 hours of active time, mostly because of dough rising and cooking. Once you get the hang of assembling, it becomes quicker. I find it’s a perfect weekend project or something to make with friends or family.
Final Thoughts
This Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe has become one of my favorite homemade snacks because it’s satisfying, fun to make, and perfect for sharing. I love how every bite surprises me with that crispy bottom and savory, juicy filling. Give it a try—you might find yourself making them again and again, just like I do. And hey, if you ever feel stuck, just remember, the best buns come from loving every step of the process!
Print
Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20–24 buns 1x
- Category: Snack
- Method: Frying
- Cuisine: Chinese
- Diet: Vegan
Description
This Vegan Pan-Fried Buns (Sheng Jian Bao) recipe offers a delicious plant-based twist on the traditional Chinese favorite. Soft, fluffy dough encloses a savory filling of shredded cabbage, vermicelli noodles, carrot, and scallions, seasoned with soy sauce and sesame oil. The buns are pan-fried to achieve a golden, crispy bottom while retaining a tender, steamed top, making them perfect as a snack or light meal.
Ingredients
Dough – Dry Ingredients
- 3 cups all-purpose flour (375 g)
- 2 tsp instant dry yeast
- 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 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
- 1 tbsp roasted sesame seeds (for garnish)
- 2 tbsp toasted sesame oil (for cooking and finishing)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the dry ingredients for the dough: all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. In a separate container, mix the warm soy milk and toasted sesame oil. Gradually add the wet ingredients to the dry and stir until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, soak the vermicelli noodles in warm water until soft, then drain and chop into bite-sized pieces. Heat the neutral oil in a skillet or wok over medium heat. Add the shredded cabbage, cooked vermicelli, grated carrot, and chopped scallions. Stir-fry the vegetables lightly until just softened, about 4-5 minutes. Stir in the soy sauce and salt, cooking for another minute. Remove from heat and let the filling cool before assembling the buns.
- Assemble the Buns: Once the dough has risen, punch it down and divide it into small equal portions (about 20-24). Roll each piece into a circle approximately 3 inches in diameter. Place a generous spoonful of the filling in the center of each dough circle. Carefully pleat and pinch the edges of the dough together to seal the filling inside, forming a round bun.
- Pan-Fry the Buns: Heat a large skillet over medium heat and add 2 tablespoons of toasted sesame oil. Place the buns seam-side down in the skillet, leaving enough space between each. Fry until the bottoms turn golden brown and crispy, about 3-4 minutes. Carefully pour about 1/4 cup of water into the skillet and immediately cover with a lid to steam the buns. Cook for another 6-8 minutes until the water has evaporated and the buns are cooked through with a crispy bottom and soft top.
- Serve: Remove the lid and cook for an additional minute if needed to crisp the bottoms further. Garnish with a sprinkle of roasted sesame seeds. Serve the vegan pan-fried buns hot with your favorite dipping sauce or soy sauce on the side.
Notes
- You can substitute the vermicelli noodles with other noodles or omit them for a simpler filling.
- Make sure not to add too much water when steaming the buns to avoid sogginess.
- These buns are best enjoyed fresh but can be refrigerated and reheated by pan-frying to regain crispiness.
- Use glutinous rice flour to make the dough chewier if preferred, adjusting liquid quantities accordingly.
- The recipe is fully vegan and can be adjusted to gluten-free by using a gluten-free flour blend suitable for yeast doughs.
Keywords: vegan pan-fried buns, Sheng Jian Bao, Chinese vegan recipe, plant-based dumplings, pan-fried buns, cabbage buns, easy vegan snack
