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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that can elevate any meal or snack time. These buns are perfect for sharing with friends and family at gatherings or enjoying solo during a cozy night in. The combination of crispy exterior and chewy interior makes them irresistible, while their vegetable-packed filling ensures they are both satisfying and nutritious. Plus, you can easily make a big batch and freeze them for later cravings!

Why You’ll Love This Recipe

• Deliciously Flavorful: Each bite is filled with a savory mix of cabbage, vermicelli noodles, and spices.
• Versatile Snack: Great as an appetizer, side dish, or even a main course.
• Freezable Option: Make a large batch and store some for future meals.
• Simple Ingredients: Uses everyday ingredients that are easy to find.
• Fun to Make: Rolling out the dough and filling the buns is an enjoyable cooking activity.

Tools and Preparation

To create these delicious Vegan Pan-Fried Buns, you will need some key tools in your kitchen. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Frying pan with lid
• Strainer
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowl: A spacious bowl allows for easy mixing of ingredients without spills.
• Frying pan with lid: This is essential for achieving that perfect crisp texture while steaming the buns simultaneously.
• Rolling pin: Helps to evenly flatten the dough into wrappers, ensuring consistent cooking.

Ingredients

To make these Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), you will need the following 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 bundles of vermicelli noodles (100g total)
• 1 cup finely shredded or grated carrot (150g)
• 1/2 cup chopped scallions or chives (25g)
• 1 tbsp soy sauce
• 2 tsp salt (or to taste)
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

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

Step 1: Prepare the Dough

1. You can watch the video below for a step-by-step on how to make these buns.
2. In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm milk and oil while mixing. Keep mixing until a dough is formed.
3. Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to let the dough rise.

Step 2: Cook the Filling

1. Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water. Roughly chop the noodles into small ½ inch long pieces.
2. Heat a pan over medium-high heat. Add in 1 tbsp neutral oil. When hot, add in the chives, carrots, and cabbage. Cook for about 4-5 minutes until carrots are tender.
3. Add in noodles along with soy sauce, salt, and oil.
4. Mix well with a wooden spoon or spatula; cook for another 2-3 minutes over medium heat. Adjust seasoning based on desired taste.
5. Transfer to a strainer to drain excess liquid from vegetables; set aside to cool while preparing wrappers.

Step 3: Prepare the Wrappers

1. Take the dough out of the bowl; stretch it into a large ring by punching a hole in the center of the ball of dough.
2. Slice into either 12 or 16 pieces; each piece should weigh around 50g if divided into 12 pieces or approximately 38g if divided into 16 pieces.
3. Roll or shape each piece of dough into balls.
4. To make wrappers, press down on each ball and lightly flatten it over your work surface.
5. Sprinkle flour on top; lightly coat your rolling pin with flour as well and roll out each piece until it reaches about 3-4 inches in diameter for smaller wrappers or up to 4-5 inches for larger ones.

Step 4: Making the Buns

1. Place around 2-3 tbsp of filling into the center of each rolled-out wrapper.
2. With one hand, crease edges while pinching them together with your other hand; twist to seal completely.
3. Place each bun on a flat surface and lightly press down on top before placing it back on the tray covered with a towel.

Step 5: Cooking the Buns

1. Heat your frying pan with lid; add in 1 tbsp oil per every four buns when hot.
2. Add buns creased-side down; cook over medium heat for about 4-5 minutes until golden brown crust forms before flipping them over to cook on other side until golden brown as well.
3. Carefully pour water over buns using lid as protection; cover immediately to prevent splashing from heat.
4. Steam until water evaporates—about 5–6 minutes—and take out cooked buns before repeating steps for remaining ones.

Enjoy these Vegan Pan-Fried Buns hot! For added flavor, consider serving them with your favorite dipping sauce such as soy sauce mixed with chili sauce!

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

Vegan Pan-Fried Buns are a delightful treat that can be enjoyed in various ways. They are perfect for snacking, appetizers, or even as part of a larger meal. Here are some serving suggestions to enhance your dining experience.

With Dipping Sauce

• Soy Sauce Mixture: Combine soy sauce with a dash of vinegar and a sprinkle of sesame seeds for a classic dipping option.
• Chili Oil: Drizzle with chili oil for a spicy kick that complements the savory filling.
• Sweet Soy Glaze: Mix soy sauce with sugar and chili flakes for a sweet and tangy dip.

Fresh Vegetables

• Cucumber Slices: Crisp cucumber slices add a refreshing contrast to the warm buns.
• Pickled Radishes: Tangy pickled radishes provide a crunchy texture and balance the flavors.

Herbal Garnish

• Scallions or Chives: Sprinkle chopped scallions or chives on top for added freshness and color.
• Fresh Cilantro: A few cilantro leaves can brighten up the dish with their vibrant flavor.

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

Making perfect Vegan Pan-Fried Buns requires attention to detail and practice. Here are some tips to ensure you achieve the best results.

• dough kneading: Knead the dough well until it’s smooth and elastic for the right texture.
• resting time: Allow the dough to rise sufficiently; this enhances its fluffiness.
• filling moisture control: Drain excess liquid from your filling to avoid soggy buns during cooking.
• heat management: Cook over medium heat to achieve a golden crust without burning.
• wrapper thickness: Ensure your wrappers are evenly rolled out for consistent cooking.

Best Side Dishes for Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Pairing side dishes with your Vegan Pan-Fried Buns can elevate your meal. Here are some excellent options to consider.

1. Vegetable Stir-Fry: A colorful mix of seasonal vegetables sautéed in soy sauce adds vibrant flavors.
2. Miso Soup: A warm bowl of miso soup complements the buns perfectly while adding umami richness.
3. Asian Slaw: A crunchy slaw made with cabbage, carrots, and sesame dressing provides a refreshing contrast.
4. Fried Rice: Flavored rice stir-fried with vegetables creates a satisfying combination alongside the buns.
5. Edamame Beans: Lightly salted edamame is an easy-to-make snack that pairs well with the rich flavors of the buns.
6. Spring Rolls: Crisp vegetable spring rolls offer an extra crunch and fresh taste that goes hand-in-hand with pan-fried buns.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a delicious experience, but there are a few common mistakes to watch out for.

• dough preparation – Not allowing the dough to rise properly can lead to dense buns. Make sure to let it rest for at least 2 hours.
• uneven filling – Overfilling or underfilling the buns can affect their shape and texture. Aim for 2-3 tablespoons of filling per bun.
• Bold ignoring wrapper thickness – Wrappers that are too thick will result in chewy buns, while those too thin may tear. Roll them to about 3-5 inches in diameter.
• Bold incorrect cooking temperature – Cooking on high heat may burn the bottoms while leaving the insides uncooked. Use medium heat for even cooking.
• Bold not draining filling – If excess moisture from the filling isn’t drained, it can make the buns soggy. Always strain cooked vegetables before using them.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an air-tight container.
• They will stay fresh for up to 5 days in the fridge.

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

• Place buns on a tray spaced apart before freezing.
• Freeze for about 5-6 hours until solid, then transfer them to a bag.

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

• Oven – Preheat oven to low heat and toast until warm.
• Microwave – Heat with a splash of water in a bowl for moisture.
• Stovetop – Pan-fry with a little oil and water until heated through.

Frequently Asked Questions

Here are some common questions about Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) that might help you.

How do I know when the dough is ready?

The dough should double in size after resting. A good test is to poke it; if it springs back slowly, it’s ready.

Can I use different fillings?

Absolutely! Feel free to customize with other vegetables or proteins like tofu or mushrooms.

What’s the best way to serve these buns?

These buns are best enjoyed hot with a dipping sauce made of soy sauce and sesame seeds.

Can I make these buns gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend to create your own gluten-free Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包).

How long do they take to cook?

Cooking each batch takes about 10-12 minutes, including steaming time.

Final Thoughts

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not just tasty but also versatile. You can customize the filling based on your preferences or what you have on hand. Try making these delightful buns today and enjoy their comforting flavors!