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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that brings the vibrant flavors of Taipei’s night markets right to your kitchen. These buns are not just packed with a savory filling of cabbage, vermicelli noodles, and other veggies; they also offer a satisfying texture with their golden brown crust and chewy interior. Perfect for appetizers, snacks, or even as a side dish, these buns can be made in bulk and frozen for later enjoyment. Their versatility and deliciousness make them a must-try for anyone seeking plant-based comfort food!

Why You’ll Love This Recipe

• Easy to Make: With straightforward instructions, you can whip up these vegan buns with minimal fuss.
• Flavorful Filling: The combination of cabbage and vermicelli noodles creates a tasty filling that is as satisfying as it is healthy.
• Versatile Options: Customize the filling to your liking by adding different vegetables or spices for unique flavors.
• Perfect for Freezing: Make a large batch and freeze them for quick meals whenever you’re craving something delicious.
• Crispy Texture: The pan-frying technique gives the buns a wonderful crispiness that contrasts beautifully with the soft interior.

Tools and Preparation

To prepare your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), you’ll need some essential tools to ensure the process goes smoothly.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Frying pan with lid
• Strainer
• Damp towel

Importance of Each Tool

• Mixing bowl: A large bowl allows you to mix all your ingredients thoroughly for an even dough.
• Rolling pin: This tool helps you create uniform wrappers that make assembling the buns easier.
• Frying pan with lid: The lid is crucial for steaming the buns while they cook, ensuring they remain moist inside.
• Strainer: Draining excess liquid from your filling is vital for preventing soggy buns.

Ingredients

To make your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), gather the following ingredients:

Dough 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)

Filling Ingredients

• 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: Prepare the Dough

1. In a large bowl, mix together all dry ingredients.
2. Create a well in the center and pour in the warm soy milk and oil while mixing.
3. Continue mixing until a dough forms.
4. Shape the dough into a ball and place it in a bowl.
5. Cover it with a damp towel and let it rest for at least 2 hours to rise.

Step 2: Cook the Filling

1. Soak dry vermicelli noodles in boiling hot water for 7-8 minutes until cooked; drain excess water.
2. Roughly chop the noodles into small ½-inch pieces.
3. Heat a pan over medium-high heat and add 1 tbsp neutral oil.
4. Once hot, add chives, carrots, and cabbage; cook for 4-5 minutes until tender.
5. Stir in chopped noodles along with soy sauce, salt, and oil; cook another 2-3 minutes.
6. Drain any excess liquid from the vegetables using a strainer; set aside to cool.

Step 3: Prepare the Wrappers

1. Stretch the dough into a large ring by punching a hole in its center.
2. Slice into 12 or 16 pieces based on desired bun size.
3. Roll each piece into a ball; flatten each ball slightly on the surface.
4. Sprinkle flour on top and coat your rolling pin lightly before rolling each piece out into thin wrappers about 3-5 inches in diameter.
5. Place wrappers on a tray spaced apart or stacked with flour between layers; cover with a dry towel.

Step 4: Make the Buns

1. Take one wrapper and place 2-3 tablespoons of filling in its center.
2. Crease edges while pinching down with your other hand to seal tightly.
3. Pinch and twist to secure each bun; press down lightly on top before placing back on tray.

Step 5: Cook the Buns

1. Heat frying pan over medium heat with 1 tbsp oil per four buns added to pan creased-side down; cook until golden brown crust forms (about 4-5 minutes).
2. Carefully add water using lid protection; steam until evaporated (around 5-6 minutes).
3. Enjoy hot! Serve with dipping sauce if desired.

Now you’re ready to enjoy these delicious Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)!

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

Serving Vegan Pan-Fried Buns is as delightful as making them. These buns can be enjoyed in various ways to enhance their flavors and textures. Here are some creative serving suggestions to elevate your dining experience.

With Dipping Sauce

• Soy Sauce Mixture: Combine soy sauce, a pinch of sugar, and sesame seeds for a sweet and savory dip.
• Chili Oil: Drizzle some chili oil for those who like a spicy kick with their buns.
• Peanut Sauce: A creamy peanut sauce adds richness and a nutty flavor that pairs perfectly.

As a Snack

• Light Appetizer: Serve as bite-sized snacks during gatherings or parties—perfect for sharing!
• Street Food Style: Enjoy them with friends while mimicking the bustling night markets of Taipei, creating a fun atmosphere.

With Fresh Herbs

• Garnished with Scallions: Top the buns with freshly chopped scallions for an extra crunch and flavor boost.
• Cilantro Sprigs: Add cilantro leaves on top for a fresh, aromatic finish that complements the savory filling.

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

Pairing side dishes with your Vegan Pan-Fried Buns can create a more complete meal. Here are some excellent options that complement their flavors beautifully.

1. Cucumber Salad: Refreshing and crisp, this salad balances the richness of the buns with its tangy dressing.
2. Stir-fried Greens: Quick-cooked bok choy or spinach provides nutrients and a lovely contrast in color.
3. Miso Soup: A simple miso soup warms up your meal and adds umami depth alongside the buns.
4. Pickled Vegetables: Tangy pickles enhance each bite and offer a crunchy texture against the soft buns.
5. Vegetable Spring Rolls: Light and crunchy, these rolls add variety and freshness to your plate.
6. Kimchi: For spice lovers, kimchi offers bold flavors that pair well with the savory filling of the buns.
7. Rice Noodle Salad: Tossed with fresh herbs and lime juice, this salad adds brightness to your meal.
8. Edamame Beans: Lightly salted edamame is an easy snack option that complements any Asian-inspired dish.

Common Mistakes to Avoid

When making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), it’s easy to make mistakes that can affect the taste and texture of your buns. Here are some common pitfalls to avoid.

• Skipping the resting time: Not allowing the dough to rise can result in dense buns. Always let the dough rest for at least 2 hours for optimal texture.
• Overfilling the buns: Adding too much filling makes it hard to seal the buns properly. Stick to 2-3 tablespoons of filling for best results.
• Not draining excess liquid: Failing to drain the vegetable filling can lead to soggy buns. Make sure to strain your filling before wrapping.
• Cooking at too high a heat: Cooking on high heat can burn the bottoms while leaving the insides uncooked. Maintain medium heat for even cooking.
• Forgetting to cover while resting: Leaving the wrappers exposed will dry them out, making them hard to work with. Cover them with a dry towel while you prepare the remaining buns.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

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

• Place cooked buns on a tray spaced apart and freeze for 5-6 hours or until firm.
• Transfer frozen buns to a plastic or silicone bag for long-term storage.

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

• Oven: Preheat and toast at low heat until warmed through.
• Microwave: Heat in a bowl with a splash of water for moisture.
• Stovetop: Pan-fry with a little oil and water to steam until heated.

Frequently Asked Questions

Here are some common questions about Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) that may help you during your cooking journey.

Can I use gluten-free flour for Vegan Pan-Fried Buns?

Yes, you can substitute all-purpose flour with a gluten-free blend, but it may change the texture slightly.

How do I know when the dough is ready?

The dough should be doubled in size and feel soft and elastic after resting.

Can I make these buns ahead of time?

Absolutely! You can prepare and freeze them before cooking. Just reheat from frozen when you’re ready to enjoy.

What dipping sauce goes well with these buns?

A simple mix of soy sauce, sugar, chili sauce, and sesame seeds pairs beautifully with these buns.

Are Vegan Pan-Fried Buns healthy?

These buns offer a nutritious filling packed with vegetables and are lower in calories compared to meat-filled options!

Final Thoughts

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not just delicious; they’re versatile too! Customize your fillings based on what’s in season or what you have on hand. Give this recipe a try and bring some delightful flavors from Taipei into your kitchen!