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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
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5.2 from 28 reviews

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) feature a delicious filling made from cabbage, vermicelli noodles, carrots, and scallions, all wrapped in a soft homemade dough. Pan-fried to achieve a golden crispy bottom, then steamed to create a chewy, tender interior, these buns are inspired by popular Taiwanese street food. They are perfect appetizers, snacks, or side dishes, and can be prepared ahead, frozen, and reheated without losing deliciousness.

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
  • 2 tbsp toasted sesame oil

For Cooking Buns

  • 1 tbsp oil per 4 buns for pan-frying

Optional Dipping Sauce

  • Soy sauce
  • Sugar
  • Chili sauce
  • Sesame seeds

Instructions

  1. Preparing the Dough: In a large bowl, mix all the dry ingredients together. Make a well in the center and pour in the warm soy milk and sesame or neutral oil. Mix until a dough forms, then shape it into a ball. Place the dough in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
  2. Cooking the Filling: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked, then drain and roughly chop into ½ inch pieces. Heat 1 tbsp of neutral oil in a pan, then add chopped scallions, grated carrots, and shredded cabbage. Cook over medium-high heat for 4-5 minutes until vegetables are tender. Add in the chopped noodles, soy sauce, salt, and toasted sesame oil. Mix well and cook for another 2-3 minutes. Drain excess liquid from the mixture using a strainer, then set aside to cool.
  3. Preparing the Wrappers: Remove the risen dough and punch a hole in the center, then stretch into a large ring. Slice into 12 or 16 equal pieces depending on desired bun size. Roll each piece into a ball. Flatten each dough ball into a disc about 3-4 inches in diameter (for 16 pieces) or 4-5 inches (for 12 pieces) by rolling it on a floured surface with a floured rolling pin. Place the wrappers on a tray, spaced apart or stacked with flour between layers, and cover with a dry towel to prevent drying out.
  4. Making the Buns: Place 2-3 tbsp of filling in the center of each wrapper. Pleat and pinch the edges together, twisting to seal tightly. Lightly press the top of each sealed bun flat, then place on a tray covered with a towel to prevent drying. Repeat with all wrappers and filling.
  5. Cooking the Buns: Heat a pan with 1 tbsp oil per 4 buns over medium heat. Place buns in the pan with the pleated side down, gently pressing them flat. Cook for 4-5 minutes until bottoms are golden brown. Flip buns carefully and cook until the other side is also golden. Pour 4 tbsp water (1 tbsp per bun) into the pan and cover immediately to steam. Cook for 5-6 minutes until water evaporates. Remove buns and repeat for remaining batches.
  6. Serving: Enjoy the buns hot, optionally with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds mixed together.
  7. Storing: Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, in an oven toaster at low heat, or microwave with a little water.
  8. Freezing: Freeze cooked buns by placing them spaced apart on a tray for 5-6 hours until firm. Transfer frozen buns to a plastic or silicon bag. Reheat without thawing using pan, oven toaster, or steaming as preferred.

Notes

  • Resting the dough is essential for a soft, chewy texture, so do not skip or shorten the resting time.
  • Rolling out evenly sized wrappers helps ensure consistent cooking and ease of folding.
  • If wrappers dry out, they become difficult to seal, so keep covered with a dry towel until use.
  • Adjust salt in filling to taste; soy sauce adds saltiness so balance accordingly.
  • The cooking water amount can be adjusted depending on pan size and steam desired; avoid splashing.
  • Freezing the cooked buns on a tray before bagging prevents them from sticking together.
  • Homemade buns can be served alongside soy sauce-based dipping sauces with chili and sesame for extra flavor.

Nutrition

Find it online: https://recipethrive.com/vegan-pan-fried-buns-sheng-jian-bao/