There’s something undeniably comforting about biting into a crispy, juicy pan-fried bun. This Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe brings a plant-based twist to a beloved Shanghai street food, delivering a crispy bottom and a soft, chewy top with a vibrant veggie filling. I first tried making these on a chilly weekend, and they instantly became a favorite for cozy brunches or when I want an easy crowd-pleaser to show off.

What I love most is how these buns strike a perfect balance: the dough is pillowy yet crisp where it meets the pan, and the filling bursts with freshness thanks to cabbage, vermicelli noodles, and a mellow mix of seasonings. This recipe works beautifully whenever you want a snack or a main dish that feels indulgent but is actually pretty wholesome. If you’re wondering how to make authentic vegan sheng jian bao at home, I’ve got you covered every step of the way.

Ingredients You’ll Need

The magic of these Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe comes from simple, fresh ingredients that play well together. Each element—from the flour for the dough to the crunchy cabbage filling—adds texture and flavor. When shopping, look for fresh cabbage and good-quality vermicelli noodles for the best result.

All-purpose flour: The base for our dough—make sure it’s fresh for the best elasticity.
Instant dry yeast: Helps give the dough its airy rise—store any leftovers in the freezer to keep it active.
Sugar: A little sweetness encourages the yeast and balances the savory filling.
Salt: Essential for both the dough and filling to bring out flavors.
Roasted sesame seeds: Adds nuttiness and a toasty crunch, especially sprinkled on the buns before frying.
Soy milk or non-dairy milk: Warm to activate the yeast—soy milk adds a subtle creaminess that works well.
Toasted sesame oil or neutral oil: For that signature aroma in the dough and cooking the filling.
Neutral oil: Like vegetable or canola oil, for stir-frying the veggies.
Shredded cabbage: The star of the filling,—fresh and crisp, it softens during cooking but keeps a nice texture.
Vermicelli noodles: Soaked and chopped, they add a lovely chew and soak up the flavors beautifully.
Shredded or grated carrot: For sweetness and color—don’t skip it!
Chopped scallions or chives: Adds a mild oniony bite and freshness to the filling.
Soy sauce: For seasoning the filling—taste and adjust as you like.

Variations

I love making this Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe my own by changing up the fillings and even tossing in some extra spices. Feel free to customize it to your liking; that’s what makes cooking fun and flexible!

Spicy twist: I sometimes add a bit of chili oil or finely chopped fresh chili to the filling for a gentle heat that perks things up.
Mushroom filling: Swap out some cabbage for finely chopped shiitake or oyster mushrooms. It adds a meaty, umami depth I find irresistible.
Gluten-free option: You can experiment replacing some flour with gluten-free blends, but be ready for a slightly different texture.
Seasonal greens: Use spinach, bok choy, or kale instead of cabbage if you want to switch things seasonally.

How to Make Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe

Step 1: Prepare the Dough

Start by mixing your dry ingredients—flour, yeast, sugar, salt, and roasted sesame seeds—in a large bowl. Warm your soy milk to about 110°F (warm enough to feel cozy to the touch but not hot), then mix it with toasted sesame oil. Slowly pour the liquid into the dry mix, stirring until combined. Knead the dough for about 8-10 minutes until smooth and elastic—don’t rush this part! A well-kneaded dough means puffier buns. Let it rest covered in a warm spot for about 1 hour, or until it doubles in size.

Step 2: Make the Filling

While the dough rises, soak your vermicelli noodles in warm water until soft, then chop them roughly. Heat neutral oil in a pan, add the shredded cabbage, grated carrot, chopped scallions, and cook just until softened—about 5 minutes. Stir in the soy sauce and salt to taste, then mix in the chopped vermicelli off the heat. Let the filling cool to avoid soggy buns later.

Step 3: Shape the Buns

Once your dough has risen, punch it down and divide it into 16 equal pieces. Roll each piece into a smooth ball, then flatten into a disc about 3 inches in diameter. Place a spoonful of filling in the center and carefully pleat the edges to seal the buns, pinching tightly at the top. Don’t worry if your first few look imperfect—practice makes perfect, and they’ll taste amazing anyway!

Step 4: Pan-Fry the Buns

Heat a non-stick skillet over medium heat and add enough toasted sesame oil to cover the bottom. Arrange buns top-side up and cook for 2-3 minutes, until the bottoms are golden brown and crispy. Then, carefully add about ¼ cup of water to the pan (watch out for splatters!) and immediately cover with a lid. Let the buns steam for 8-10 minutes or until the water has evaporated and the dough is cooked through. Remove the lid and cook for another minute to re-crisp the bottoms. You’ll know they’re ready when the bottom turns an irresistible golden crust.

How to Serve Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe

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

Garnishes

I love garnishing my vegan buns with extra roasted sesame seeds and a sprinkle of finely chopped scallions for a fresh pop of color and flavor. A dash of chili oil or a drizzle of soy sauce on the side also amps up the taste beautifully in my kitchen.

Side Dishes

These buns pair wonderfully with simple sides like steamed bok choy, cucumber salad dressed with rice vinegar, or a hot bowl of miso soup. Sometimes I like to serve them alongside a bowl of spicy peanut noodles for an Asian-inspired feast.

Creative Ways to Present

For a fun party, I’ve arranged these buns in a bamboo steamer basket lined with parchment paper, sprinkled with sesame seeds and fresh herbs, making for a beautiful centerpiece. They also work great as finger food for gatherings—just offer dipping sauces like soy sauce, chili-garlic, or even vegan hoisin.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover buns in an airtight container in the fridge for up to 2 days. When you’re ready to eat, reheat them gently to keep that crispy bottom intact without making them soggy.

Freezing

This Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe freezes really well! Before cooking, freeze the shaped buns on a tray, then transfer to a freezer bag. When you want them, no need to thaw—just pan-fry from frozen with a bit more water and coverage time.

Reheating

To reheat, I like to place the buns in a skillet with a splash of water and cover them to steam for a few minutes, then remove the lid to crisp up the bottoms again. This method keeps the texture close to freshly made.

FAQs

Can I use other flours to make the dough for Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe?

While all-purpose flour gives you the best texture with a nice chew, you can try bread flour for even more elasticity. Gluten-free flours can be tricky here since the dough needs to be elastic and hold the filling well; if you want gluten-free, a mix specifically designed for yeast doughs is recommended. Prepare for some texture differences.
How do I know when the buns are fully cooked?

The buns are done when the bottoms are golden and crispy, and when you lift the lid after steaming, you should see that all the water has evaporated. If you press lightly on the top and it springs back, that’s another good sign the dough is cooked through.
Can I make the filling ahead of time?

Absolutely! I often prepare the filling a day ahead to save time. Store it in the fridge in an airtight container, and bring it to room temperature before stuffing the buns for the best texture.
What’s the best oil to use for pan-frying?

Toasted sesame oil adds amazing aroma and flavor, but it has a low smoke point. I like mixing it with a neutral oil like vegetable or canola oil, which can handle the heat, so you get both flavor and a good frying temperature without burning.
Is this recipe suitable for beginners?

Definitely! The steps are straightforward, and though shaping the buns takes some practice, don’t worry—you can always get creative or imperfect and still end up with delicious Vegan Pan-Fried Buns (Sheng Jian Bao). Just take your time with the dough and filling.

Final Thoughts

This Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe feels like a warm hug on a plate and a delicious project that’s surprisingly easy to nail. I cherish how making these buns brings a bit of Shanghai’s vibrant street flavor right into my kitchen, plus the chance to share something special with friends. When you dive in and try them, you’ll see how the crispy bottoms and tender tops, combined with that veggie-packed filling, make every bite worth it. I can’t wait for you to make them and enjoy that satisfying crunch as much as I do!