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

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

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Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delicious and satisfying plant-based treat that brings the vibrant flavors of Taiwanese street food right to your home. These golden-brown buns are filled with a savory blend of cabbage, vermicelli noodles, and crisp vegetables, offering a delightful contrast between their crispy exterior and chewy interior. Ideal for appetizers, snacks, or side dishes, they can be made in bulk and frozen for future cravings. Easy to prepare and customizable with different fillings or spices, these buns are a must-try for anyone seeking comfort in plant-based cuisine.

Ingredients

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  • 3 cups all-purpose flour
  • 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

  1. In a mixing bowl, combine flour, yeast, sugar, and salt.
  2. Make a well in the center and pour in warm soy milk and sesame oil; mix until dough forms.
  3. Knead the dough into a ball and let it rise under a damp towel for at least 2 hours.
  4. Soak vermicelli noodles in boiling water until cooked; drain and chop.
  5. Heat oil in a pan; add cabbage, carrots, chives, and cooked noodles; stir-fry until tender. Season with soy sauce.
  6. Roll out the risen dough into thin wrappers and fill each with vegetable mixture; seal tightly.
  7. Fry buns in oil until golden brown on one side; add water to steam until cooked through.

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