Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe
These Vegan Pan-Fried Buns (Sheng Jian Bao) offer a crispy, golden-brown exterior with a savory, flavorful vegetable filling inside. Made with a homemade yeast dough and packed with shredded cabbage, vermicelli noodles, carrots, and scallions, these buns are pan-fried to perfection with toasted sesame oil and sprinkled with sesame seeds for an authentic taste of this classic Chinese street food, all in a plant-based version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12-15 buns
- Category: Snack
- Method: Pan Frying
- Cuisine: Chinese
- Diet: Vegan
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)
- 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)
For Frying and Finishing
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- Prepare the Dough Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Mix them thoroughly to ensure even distribution of the yeast and seasoning in the dry base.
- Add Wet Ingredients and Knead Dough: Pour in the warm soy milk and toasted sesame oil to the dry ingredients. Stir until a dough forms, then knead on a lightly floured surface for about 8 to 10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare the Filling: Soak the vermicelli noodles in warm water until softened, about 5-8 minutes, then drain and chop roughly if needed. Heat 1 tbsp neutral oil in a large pan over medium heat. Add shredded cabbage, grated carrots, chopped scallions, and softened vermicelli noodles. Stir-fry until vegetables are slightly softened, about 5 minutes. Add soy sauce and salt to taste, mix well, and remove from heat to cool.
- Divide and Fill the Dough: Once the dough has risen, punch it down and roll it out on a floured surface. Divide the dough into equal small balls, about 12-15 pieces. Flatten each piece into a round wrapper about 3-4 inches in diameter. Place a spoonful of the cooled filling in the center of each wrapper, then pleat and pinch the edges to seal the buns, ensuring the filling is fully enclosed.
- Pan-Fry the Buns: Heat 2 tbsp toasted sesame oil in a large non-stick skillet over medium heat. Place the buns in the skillet sealed side down. Fry for 2-3 minutes or until the bottoms turn golden brown and crispy. Carefully add about 1/4 cup water to the pan and cover immediately to steam the buns. Cook covered for another 8-10 minutes until the dough is cooked through and the bottoms are crisp.
- Finish and Serve: Remove the lid and cook for an additional 1-2 minutes until all the water evaporates and the buns are crispy again. Sprinkle the buns with roasted sesame seeds. Serve hot as a delicious vegan appetizer or snack.
Notes
- Use warm soy milk or any non-dairy milk to activate the yeast properly.
- The dough must be kneaded well to develop gluten for the buns’ characteristic chewy texture.
- Adjust the salt in the filling according to taste and the saltiness of your soy sauce.
- Ensure to add water and cover the pan quickly after frying to steam the buns without burning.
- You can substitute cabbage with Napa cabbage or add mushrooms for different flavor variations.
- Serve with chili sauce or vinegar for added flavor.