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

Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that combines a crispy exterior with a soft, chewy interior. These Vegan Pan-Fried Buns are perfect for any occasion, whether you’re hosting a party or just craving a comforting snack. With their flavorful filling of cabbage, vermicelli noodles, and carrots, these buns are sure to impress your friends and family. Plus, they can be easily frozen and reheated for whenever the craving hits!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of vegetables and spices creates a tasty filling that will satisfy your taste buds.
• Easy to Freeze: These buns can be frozen, making them a great meal prep option for busy days.
• Customizable Filling: Feel free to mix in your favorite veggies or proteins to make these buns your own.
• Fun Cooking Activity: Making these buns is a fun activity to do alone or with family and friends.
• Perfect for Any Meal: Enjoy them as an appetizer, side dish, or snack anytime!

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Tools and Preparation

To prepare the Vegan Pan-Fried Buns effectively, having the right tools is essential. Here’s what you’ll need:

Essential Tools and Equipment

• Large mixing bowl
• Rolling pin
• Non-stick frying pan with lid
• Strainer
• Measuring cups and spoons

Importance of Each Tool

• Large mixing bowl: A spacious bowl allows you to mix all ingredients thoroughly without spilling.
• Non-stick frying pan with lid: This tool ensures even cooking while preventing the buns from sticking to the surface.
• Rolling pin: A rolling pin helps to evenly flatten the dough into wrappers of consistent thickness.

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. In a large bowl, mix together all dry ingredients: flour, yeast, sugar, and salt.
2. Create a well in the center and pour in warm soy milk and toasted sesame oil while mixing.
3. Keep mixing until a dough forms; then shape it into a ball.
4. Place the ball in a bowl, cover it with a damp towel, and let it rest for at least two hours to rise.

Step 2: Cooking the Filling

1. Soak the dry vermicelli noodles in boiling water for about 7–8 minutes until cooked; drain excess water.
2. Roughly chop the noodles into small pieces about half an inch long.
3. Heat a pan over medium-high heat with one tablespoon of neutral oil; add chopped scallions, carrots, and cabbage.
4. Cook for about four to five minutes until vegetables are tender; then add in chopped noodles along with soy sauce and salt.
5. Mix well using a wooden spoon; cook for another two to three minutes adjusting seasoning as needed.
6. Transfer the mixture to a strainer to drain excess liquid; set aside to cool while preparing wrappers.

Step 3: Preparing the Wrappers

1. Take the risen dough out of the bowl and stretch it into a large ring by punching a hole in the center.
2. Slice the dough into either twelve or sixteen pieces based on your preferred size; each piece should weigh approximately fifty grams or thirty-eight grams respectively.
3. Roll each piece into balls; press down on each ball lightly to flatten them slightly.
4. Lightly sprinkle flour on both surfaces before using a rolling pin to roll out each dough ball into wrappers that are three-four inches in diameter for smaller sizes or four-five inches for larger sizes.

Step 4: Making the Buns

1. Place two to three tablespoons of filling into each wrapper’s center.
2. With one hand, crease and pinch down the edges of the wrapper while sealing it tightly with your other hand by twisting it closed.
3. After shaping all buns, place them back on the tray covered with a towel.

Step 5: Cooking the Buns

1. Heat up your frying pan again with one tablespoon of oil for every four buns placed inside; gently press down on each bun after adding them creased-side first into hot oil.
2. Allow cooking over medium heat for four to five minutes until golden brown crust forms on one side before flipping over.
3. Once flipped, carefully add four tablespoons of water into the pan using its lid as protection against splashes; immediately cover after pouring in water.
4. Steam until water evaporates completely—about five-six minutes—and remove buns when done.

Enjoy your homemade Vegan Pan-Fried Buns while hot! They pair wonderfully with dipping sauce made from soy sauce mixed with sugar and chili sauce along with some sesame seeds sprinkled on top!

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

Vegan pan-fried buns are incredibly versatile and can be enjoyed in various ways. Whether you’re serving them as an appetizer or a snack, these delightful buns pair well with a variety of accompaniments that enhance their flavor.

With Dipping Sauce

• Soy Sauce Mixture: Combine soy sauce, a touch of sugar, and chili sauce for a sweet-spicy dip.
• Sesame Oil Drizzle: Drizzle toasted sesame oil over the buns for a nutty aroma.
• Vinegar Dip: Use rice vinegar mixed with soy sauce for a tangy contrast.

As Part of a Meal

• Rice Bowl: Serve the buns on top of a bed of steamed rice mixed with vegetables for a hearty meal.
• Salad Side: Pair with a fresh cucumber salad dressed in sesame oil for a refreshing crunch.
• Noodle Dish: Serve alongside stir-fried noodles or vermicelli for a complete Asian-inspired feast.

Snacks on Their Own

• With Pickled Vegetables: Enjoy the buns with pickled radishes or cucumbers to add an extra zing.
• Tea Time Treat: Perfect as finger food during tea time, accompanied by herbal tea.

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

Creating perfect vegan pan-fried buns requires attention to detail and some practice. Here are some tips to ensure your buns turn out delicious every time.

• Dough Consistency: Ensure your dough is soft but not sticky. Adjust flour and liquid accordingly.
• Proper Filling: Make sure your filling is well-seasoned and drained to prevent sogginess in the buns.
• Wrapping Technique: Practice the folding technique to seal the buns properly; this prevents leaks while cooking.
• Heat Control: Maintain medium heat while cooking to achieve a golden crust without burning the bottoms.
• Steam Timing: Steam the buns just until the water evaporates; over-steaming can make them soggy.

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

Complementing your vegan pan-fried buns with tasty side dishes can elevate your meal experience. Here are some sides that pair beautifully with these flavorful treats.

1. Spicy Szechuan Noodles: A cold noodle dish tossed in spicy Szechuan sauce adds heat and flavor.
2. Stir-Fried Bok Choy: Lightly sautéed bok choy with garlic offers freshness and crunch.
3. Vegetable Dumplings: Other dumplings filled with assorted veggies create variety on your plate.
4. Crispy Tofu Bites: Marinated and fried tofu complements the texture of the buns nicely.
5. Miso Soup: A warm bowl of miso soup provides warmth and comfort alongside your meal.
6. Asian Slaw: A crunchy slaw made from cabbage, carrots, and sesame dressing adds color and taste.

Common Mistakes to Avoid

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

• Not letting the dough rise enough: Allowing the dough to rise for at least 2 hours is crucial for achieving the right texture. If you skip this step, your buns may turn out dense and chewy.

• Overfilling the buns: Using too much filling can make it difficult to seal the buns properly. Stick to 2-3 tablespoons of filling to ensure they cook evenly and stay intact.

• Ignoring wrapper thickness: If your wrappers are too thick, they will not cook through properly. Aim for a diameter of 3-5 inches and keep an even thickness throughout.

• Not draining excess liquid from filling: Failing to drain excess moisture from your cooked filling can lead to soggy buns. Always strain your filling well before wrapping.

• Cooking on high heat: Cooking the buns on high heat might burn the bottom while leaving the inside raw. Use medium heat for best results to achieve a golden crust and fluffy interior.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep for up to 5 days in the fridge.
• Ensure buns are completely cooled before sealing to prevent moisture buildup.

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

• Place uncooked or cooked buns on a tray without touching each other.
• Freeze for about 5-6 hours until hard before transferring them to storage bags.
• They can be stored for up to 3 months in the freezer.

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

• Oven: Preheat oven to low heat and bake for about 10 minutes until heated through.
• Microwave: Microwave with a splash of water in a bowl covered with a plate for about 1 minute.
• Stovetop: Reheat in a pan with a splash of water, covering with a lid until heated through.

Frequently Asked Questions

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

Can I use different fillings?

Yes! You can customize your filling by adding mushrooms, tofu, or other vegetables based on your preference.

How long do these buns last in the freezer?

These buns can last up to 3 months when frozen properly. Just ensure they’re spaced apart before freezing.

What is the best way to serve Vegan Pan-Fried Buns?

Serve them hot with soy sauce or chili sauce for dipping. They make a great appetizer or snack!

Are these buns gluten-free?

No, this recipe uses all-purpose flour which contains gluten. You can try using gluten-free flour blends if needed but expect different results.

Can I make these ahead of time?

Absolutely! You can prepare and fill the buns ahead of time, then refrigerate or freeze them before cooking as needed.

Final Thoughts

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only delicious but also versatile. You can adjust fillings and spices according to your taste preferences. These delightful buns are perfect for any occasion, whether as an appetizer or a cozy snack. Try making them today and discover your favorite variation!