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

Pan-fried buns, or Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), are a delightful treat that perfectly combines crispy and chewy textures. These buns are filled with a savory mix of cabbage, vermicelli noodles, and vibrant veggies, all wrapped in homemade dough. Whether you’re enjoying them as an appetizer, side dish, or snack at a gathering, they are sure to impress. Inspired by the bustling food stalls of Taipei, these buns can be easily frozen and reheated for those moments when you crave something special.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh vegetables and savory seasoning makes each bite burst with taste.
• Easy to Make: With simple ingredients and straightforward steps, you’ll find this recipe approachable.
• Versatile Serving Options: Perfect for appetizers, snacks, or even as a part of a larger meal.
• Freezer-Friendly: Make a big batch and freeze for later enjoyment without losing flavor or texture.
• Plant-Based Goodness: A delightful option for vegans and those seeking healthier choices in their diet.

Tools and Preparation

Gathering the right tools will make your cooking experience smoother and more enjoyable. Here’s what you need:

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Non-stick skillet
• Strainer
• Damp towel

Importance of Each Tool

• Mixing bowl: Essential for combining ingredients without mess.
• Rolling pin: Helps achieve the perfect thickness for your wrappers.
• Non-stick skillet: Ensures the buns cook evenly without sticking to the surface.

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: Preparing 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: Cooking 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. Add in 1 tbsp neutral oil. When the oil is hot, add in the chives, carrots, and cabbage. Cook over medium-high heat for 4–5 minutes until the carrots are tender. Add in noodles.
3. Pour in the soy sauce, salt, and oil.
4. Mix well with a wooden spoon or spatula and 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 the vegetables then set aside to cool while you prepare the wrappers.

Step 3: Preparing the Wrappers

1. Take the dough out of the bowl then stretch into a large ring by punching a hole in the center of the ball of dough.
2. Slice the dough into 12 or 16 pieces—approximately 50g per piece if divided into 12 or around 38g if divided into 16.
3. Roll each piece of dough into a ball.
4. To make a wrapper, press down on each ball of dough to flatten it lightly over your work surface.
5. Roll out each wrapper by holding both ends of your rolling pin; rotate every so often until you reach about 3–5 inches in diameter depending on your preference.
6. Place rolled-out wrappers on a tray spaced apart or stacked with flour between layers to prevent sticking.

Step 4: Making the Buns

1. Take one wrapper and place approximately 2–3 tbsp of filling into its center.
2. With one hand, crease the edges while pinching down with your other hand to seal them together tightly.
3. Pinch and twist to ensure each bun is sealed properly before placing it back on your tray covered with a towel.

Step 5: Cooking the Buns

1. Heat up your skillet with some oil; add buns creased-side down when hot.
2. Cook over medium heat for about 4–5 minutes until golden brown; flip them over until both sides are golden brown too!
3. Carefully pour water into your pan using its lid as protection against splashes; cover immediately!
4. Steam until water evaporates—about 5–6 minutes—before removing them from heat.

Step 6: Storing & Freezing

1. Store cooked buns in an airtight container; they’ll last up to five days refrigerated! Reheat by pan-frying with some water or oven-toasting at low heat.
2. For freezing: place spaced buns on a tray for about six hours before transferring them to bags or containers; no thawing is needed before reheating!

Enjoy these delicious Vegan Pan-Fried Buns fresh off the stove! They’re perfect paired with your favorite dipping 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 served in various ways. Whether you savor them as a snack or as part of a meal, these buns are sure to impress your guests and satisfy your cravings.

With Dipping Sauce

• Soy Sauce Mixture: Combine soy sauce with a dash of sugar and chili sauce for a sweet and spicy kick.
• Sesame Oil Drizzle: A light drizzle of toasted sesame oil adds a rich flavor that complements the buns beautifully.

As an Appetizer

• Small Plates: Serve these buns on small plates as an appetizer at gatherings. They are perfect for sharing.
• Bite-Sized Portions: Cut them in half for easy eating and to showcase the delicious filling.

Accompanied by Tea

• Herbal Tea: Pairing these buns with a warm cup of herbal tea enhances their flavors and makes for a comforting experience.
• Chai Tea: The spices in chai tea can complement the savory filling, providing an excellent balance of flavors.

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

Achieving the perfect Vegan Pan-Fried Buns requires some attention to detail. Here are some tips to help you master this recipe.

• Use Warm Milk: Ensuring that the soy milk is warm helps activate the yeast better, leading to fluffier buns.
• Don’t Overstuff: Filling the buns with too much filling can make them hard to seal. Aim for about 2-3 tablespoons per bun.
• Heat Control: Cook on medium heat to prevent burning while allowing enough time for the buns to cook through.
• Steam Properly: Pour water carefully into the pan while covered; this ensures even cooking and keeps the bottoms crisp.
• Resting Time: Allow the dough to rise adequately; this improves texture and flavor in the final product.

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

To enhance your meal experience, consider serving your Vegan Pan-Fried Buns alongside these delicious side dishes. They pair well and complement the flavors perfectly.

1. Asian Slaw: A crunchy mix of cabbage, carrots, and sesame dressing adds freshness and balance.
2. Stir-fried Bok Choy: Lightly sautéed bok choy with garlic provides a crisp contrast to the soft buns.
3. Cucumber Salad: This refreshing salad with vinegar dressing cleanses your palate between bites.
4. Edamame: Steamed edamame sprinkled with sea salt offers protein and texture alongside your buns.
5. Spicy Tofu Skewers: Marinated tofu grilled on skewers add a spicy kick that pairs well with the mild flavors of the buns.
6. Miso Soup: A warm bowl of miso soup brings comfort and complements the umami flavors in your dish.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a delightful experience, but there are common mistakes that can hinder your success. Here are some tips to avoid them:

• Not letting the dough rise enough: Allowing the dough to rest for at least 2 hours is crucial for achieving the right texture. Skipping this step can lead to dense buns.
• Overfilling the buns: While it’s tempting to add extra filling, overstuffing can make it difficult to seal the buns properly. Stick to 2-3 tablespoons of filling for each bun.
• Using cold water: Always use warm soy milk or non-dairy milk when making the dough. Cold liquids can prevent proper yeast activation and result in flat buns.
• Ignoring cooking temperature: Cooking at too high a heat can burn the outside while leaving the inside undercooked. Maintain medium heat for even cooking.
• Skipping the straining step: After cooking the filling, draining excess liquid is essential. This prevents soggy buns that fall apart during cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an air-tight container.
• They will last 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 5-6 hours until hard, then transfer them to a plastic or silicone bag.

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

• Oven: Preheat to low heat and place buns on a baking sheet with a splash of water; cover with foil and reheat until warm.
• Microwave: Place buns in a bowl with a splash of water and cover; microwave in short bursts until heated through.
• Stovetop: Reheat in a pan with a splash of water, covering with a lid until warmed.

Frequently Asked Questions

Here are some common questions about making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包):

How do I know when my dough is ready?

The dough should double in size after resting for at least 2 hours. It should feel soft and slightly sticky.

Can I use other vegetables in the filling?

Absolutely! Feel free to customize your filling with any veggies you love, such as mushrooms or bell peppers.

What if I can’t find vermicelli noodles?

You can substitute them with other types of noodles, such as rice noodles or even finely chopped tofu for added protein.

Can these buns be made ahead of time?

Yes! You can prepare both the filling and dough ahead of time. Just store them separately in the fridge until you’re ready to assemble and cook.

How do I serve Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)?

These buns are delicious on their own but pair wonderfully with soy sauce mixed with sugar and chili for dipping!

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) offer an incredible blend of flavors and textures that everyone will enjoy. Their versatility allows you to customize fillings based on your preferences or seasonal ingredients. Give this recipe a try, and you’ll find yourself craving these delightful buns again and again!