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
Scale
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