Name: Vegan Pan-Fried Buns
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
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

Why Make This Recipe

Vegan Pan-Fried Buns, also known as Sheng Jian Bao, are a delicious and satisfying dish. These buns feature a crispy bottom and a soft, fluffy top filled with tasty vegetables. They are perfect for a quick snack or a delightful meal. Plus, making them at home allows you to control the ingredients and ensure everything is plant-based.

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How to Make Vegan Pan-Fried Buns

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

Directions:

Preparing the Dough: In a large bowl, mix the flour, instant dry yeast, sugar, and salt. Add the warm soy milk and toasted sesame oil. Knead the dough for about 10 minutes until it is smooth. Cover it with a damp cloth and let it rise for 1 hour or until it doubles in size.
Cooking the Filling: While the dough is rising, prepare the filling. In a large pan, heat the neutral oil over medium heat. Add the shredded cabbage, and cook it until it wilts. Then add the uncooked vermicelli noodles, shredded carrot, scallions, soy sauce, and salt. Stir well and cook for 3-5 minutes. Remove from heat and mix in the roasted sesame seeds and toasted sesame oil.
Preparing the Wrappers: Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Roll each ball into a flat circle about 4 inches in diameter.
Making the Buns: Place a spoonful of the filling in the center of each wrapper. Carefully fold and pinch the edges to seal the bun. Ensure they are closed well to prevent any leakage while cooking.
Cooking the Buns: Heat a non-stick pan over medium heat. Place the buns in the pan, flat side down. Add a little water to the pan, cover it, and let them steam for about 5 minutes. Remove the lid and let them cook for an additional 5-7 minutes until the bottoms are golden brown and crispy.
Storing the Cooked Buns: Let the buns cool before storing them in an airtight container. They can stay fresh in the fridge for up to 3 days.
Freezing the Buns: For longer storage, freeze the uncooked buns. Arrange them in a single layer on a plate and freeze. Once frozen, transfer them to a freezer bag and store for up to a month.

How to Serve Vegan Pan-Fried Buns

Serve these tasty buns warm, with a dip made of soy sauce, vinegar, and chili oil for extra flavor. You can garnish them with extra scallions or sesame seeds on top for a nice presentation.

How to Store Vegan Pan-Fried Buns

Store any leftover cooked buns in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before enjoying again.

Tips to Make Vegan Pan-Fried Buns

Make sure the dough is kneaded well for a softer texture.
Adjust the filling ingredients based on your preferences; feel free to add other vegetables.
Use a non-stick pan to prevent the buns from sticking.

Variation

You can experiment by adding different fillings such as mushrooms, tofu, or other greens for additional flavors or textures.

FAQs

1. Can I make these buns gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour. Ensure that the yeast is also gluten-free.

2. How do I know when the buns are cooked?
The buns should have a golden brown bottom and be fluffy when you bite into them. The filling should be hot and fully cooked.

3. Can I pan-fry and freeze them?
Yes, you can cook some and freeze them. Just make sure to cool them completely before freezing to stop them from getting soggy.