Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful fusion of crispy and chewy textures, filled with a savory medley of cabbage, vermicelli noodles, and fresh vegetables. Inspired by the vibrant street food culture of Taipei, these buns are not only delicious but also freezer-friendly, making them a perfect snack or appetizer for any gathering. With their enticing flavors and simple preparation steps, these plant-based buns are sure to impress both vegans and non-vegans alike. Enjoy them fresh off the skillet or save some for later—either way, you’re in for a treat!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 buns 1x
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Taiwanese
Ingredients
Scale
- 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
Instructions
- Prepare the dough by mixing dry ingredients; add warm milk and oil. Allow it to rise for 2 hours.
- Cook the filling: soak vermicelli noodles, sauté cabbage, carrots, and scallions with seasonings.
- Shape the dough into wrappers, fill with 2–3 tablespoons of filling, then seal.
- Pan-fry until golden brown on each side, add water to steam until cooked through.
Nutrition
- Serving Size: 1 bun (50g)
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg