Name: Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Asian
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; 1 cup warm soy milk or other non-dairy milk; 1 tbsp toasted sesame oil or neutral oil; 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; 2 tbsp toasted sesame oil; 1 tbsp oil per 4 buns for pan-frying; Soy sauce; Sugar; Chili sauce; Sesame seeds

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If you’ve ever wandered the vibrant streets of Taipei, you know just how magical a warm, crispy yet chewy bun can be. Today, I’m beyond excited to share with you my beloved recipe for Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)—those delightful little pockets of steamed and pan-fried goodness filled with a savory mix of cabbage, vermicelli noodles, and veggies. These buns hit every note: crispy on the bottom, soft and fluffy inside, with a flavor that’s both comforting and addictively fresh. Whether you're a seasoned bao enthusiast or a curious foodie, this recipe invites you to savor a street food classic from the comfort of your own kitchen.

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) - Recipe Image

Ingredients You'll Need

These buns come together with simple, wholesome ingredients that each play a vital role in the success of your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包). From the flour that creates a tender yet chewy dough, to the crunchy fresh vegetables and fragrant sesame oil that build layers of flavor, every element is essential to balance taste, texture, and appearance.

3 cups all-purpose flour: The perfect base for a soft, stretchy dough that browns beautifully.
2 teaspoon instant dry yeast: Key to getting that fluffy rise in your buns with a light texture.
2 tablespoon sugar: Just a touch to feed the yeast and add subtle sweetness to the dough.
½ teaspoon salt: To enhance all the natural flavors throughout the bun.
1 tablespoon roasted sesame seeds: Adds subtle nuttiness right into the dough and filling.
1 cup warm soy milk (or any plant milk): Provides moisture and tenderness for dough without dairy.
1 tablespoon toasted sesame oil: Infuses a toasty aroma that sings in every bite.
1 tablespoon neutral oil: For cooking the filling, to keep flavors clean and crisp.
6 cups shredded cabbage: The heart of the filling, bringing freshness and crunch.
3.5 oz vermicelli noodles: Adds a fun texture and soaks up the savory sauce beautifully.
1 cup shredded carrot: A pop of color and natural sweetness inside the filling.
½ cup chopped scallions or chives: Brightens and balances the veggies with a mild onion flavor.
1 tablespoon soy sauce: Gives the filling the perfect umami kick.
2 teaspoon salt or to taste: Essential seasoning to bring every ingredient together.
2 tablespoon toasted sesame oil: Added at the end to make that filling irresistibly fragrant.

How to Make Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Step 1: Preparing the Dough

Begin by combining your dry ingredients in a large bowl—flour, yeast, sugar, salt, and sesame seeds. Create a well in the center, then add in the warm soy milk and toasted sesame oil. Stir everything together until a rough dough forms. This initial mix might look a bit shaggy, but don’t worry, you will knead it into a smooth ball. Then, cover your dough with a damp towel and allow it to rest for about 2 hours. This waiting game lets the yeast work its magic, making sure you end up with that wonderfully airy and soft texture inside your buns.

Step 2: Cooking the Filling

While the dough is rising, soak your vermicelli noodles in hot water until tender, then chop them up to manageable pieces. Heat a pan with neutral oil and stir-fry the shredded cabbage, carrots, and chives over medium-high heat until the carrots soften slightly. Add the chopped noodles, soy sauce, salt, and sesame oil, mixing gently as everything cooks together for a few minutes. This mixture should be flavorful but not soggy, so be sure to strain any excess liquid before letting it cool. Trust me, this filling is where the soulful flavors start coming through!

Step 3: Shaping the Wrappers

After your dough has had a nice rest and rise, turn it out onto a clean surface and punch a hole in the center, stretching it into a ring before slicing into 12 or 16 equal pieces. Each piece becomes a little dough ball that you’ll roll out into a thin, round wrapper roughly 3 to 5 inches in diameter depending on your batch size. Don’t worry if they aren’t perfect circles; those little imperfections only add charm and character! Keep the rolled wrappers separated or lightly floured and covered with a dry towel to prevent drying out while you prep the rest.

Step 4: Filling and Sealing the Buns

Now comes the fun part—assembling your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包). Spoon about 2 to 3 tablespoons of your filling into the center of each wrapper. Use one hand to create delicate pleats by pinching the edges inward, then twist to seal the top tightly so none of that magical filling escapes during cooking. A gentle press on the top flattens each bun slightly, giving it the classic shape that will crisp up perfectly in the pan. Pro tip: covering buns not being worked on with a towel prevents them from drying out while you finish shaping all of them.

Step 5: Pan-Frying and Steaming the Buns

Heat a nonstick pan with a splash of oil for every 4 buns and arrange them creased-side down. Press gently to ensure good contact with the pan and let them cook until the bottoms develop a gorgeous golden crust, about 4 to 5 minutes. Flip the buns carefully to brown the other side slightly. Then add a splash of water—about one tablespoon per bun—and cover the pan to let the buns steam. This final step puffs up the dough, keeps the inside soft, and balances that crispy crust just right. Once the water has evaporated, your buns are ready to be enjoyed fresh and hot!

How to Serve Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Garnishes

Garnishing your Vegan Pan-Fried Buns is the perfect way to elevate their flavor and make the experience even more special. I love sprinkling toasted sesame seeds on top for added crunch and nuttiness. A scattering of finely chopped scallions or fresh cilantro adds a refreshing herbal note. Drizzle just a little bit of chili oil if you crave some heat, or keep it classic with a simple dipping sauce made from soy sauce mixed with a touch of sugar, sesame seeds, and chili sauce—utterly irresistible!

Side Dishes

These buns make fantastic snacks or appetizers but shine brightest when paired with complementary sides. A crisp cucumber salad dressed in rice vinegar and sesame oil provides a cool contrast to the warm, dense buns. For a heartier meal, serve alongside a bowl of hot miso soup or a simple stir-fried vegetable dish. These options balance the buns’ richness and ensure your meal is satisfying and colorful.

Creative Ways to Present

Want to impress guests or shake things up during your next gathering? Present your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) nestled in a bamboo steamer lined with parchment paper for an authentic touch. Pair them with petite dipping bowls of various sauces for guests to customize their bites. You can also create a "bao slider" style platter, serving the buns split open with extra fresh herbs, shredded lettuce, or pickled vegetables tucked inside for a textural surprise. The possibilities are as limitless as your culinary creativity!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, the good news is these buns keep well refrigerated for up to five days. Just pop them in an airtight container to preserve freshness. When you’re ready to eat, simply reheat by pan-frying lightly with a splash of water to refresh their crispy bottoms or warm them gently in the oven to maintain their tender interiors.

Freezing

Freezing is a brilliant way to always have these delightful buns on hand for anytime cravings. After cooking, cool the buns completely, then place them spaced out on a baking tray to freeze individually. Once solid (about 5 to 6 hours), transfer them to a freezer-safe bag or container. This method prevents them from sticking together so you can reheat just what you need in the pan, oven, or steamer with no thawing required.

Reheating

When the craving hits, revive your frozen or refrigerated buns by pan-frying them over medium heat with a little water and a lid to reintroduce their signature crisp-steam texture combo. Alternatively, reheat in a covered oven at low temperature or steam gently to bring back the softness inside while preserving their delightful crust. Avoid microwaving alone without moisture, as they risk drying out.

FAQs

Can I substitute the cabbage with other vegetables?

Absolutely! While cabbage is classic for its crunch and moisture, you can try napa cabbage, bok choy, or even finely chopped mushrooms for a different twist. Just keep the vegetable texture in mind to avoid too watery fillings.

Is it necessary to use yeast in the dough?

Yeast is essential for getting that fluffy rise and airy texture in these buns. Without it, the dough would be denser and miss that signature softness that makes Sheng Jian Bao so special.

Can I make the dough in advance?

Yes! You can prepare the dough the day before, let it rise once, punch it down, and refrigerate overnight. Bring it back to room temperature before rolling out. This can deepen the flavor and save prep time on the day you want to cook.

What kind of oil works best for cooking the filling?

A neutral oil like canola or sunflower is best for the filling to let the natural veggie flavors shine, but toasted sesame oil added afterward gives that irresistible aroma. Avoid using olive oil as it can overpower traditional flavors.

How do I prevent my buns from sticking during cooking?

Make sure your pan is well heated with enough oil before adding the buns. Using a nonstick pan or a well-seasoned skillet helps tremendously. Also, avoid overcrowding to allow even cooking and easy flipping.

Final Thoughts

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) at home might feel like a bit of an adventure, but the joy of biting into these perfectly crisp, chewy pockets filled with vibrant veggies is absolutely worth every step. These buns are not just delicious—they’re a love letter to the Taiwanese street food scene and a versatile addition to your kitchen repertoire. So go ahead, roll up your sleeves, and treat yourself to a batch of these beauties. I promise once you try them, you’ll be planning your next batch before you know it!

Ingredients You'll Need