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

Pan-fried buns filled with a delicious mix of cabbage, vermicelli noodles, and other veggies are a true delight. These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not just any snack; they are perfect for parties, family gatherings, or simply as a comforting treat at home. Their crispy exterior and soft, chewy center make them irresistible. Inspired by my favorite street food from Taipei, these buns can easily be frozen and reheated for those cravings that strike unexpectedly.

Why You’ll Love This Recipe

• Delicious flavors: The combination of cabbage, vermicelli noodles, and spices creates a flavorful filling that everyone will love.
• Versatile serving options: Enjoy them as an appetizer, side dish, or snack. They fit perfectly into any meal plan!
• Easy to freeze: Make a big batch and store them for quick meals later on. They maintain their taste even after freezing.
• Fun cooking experience: Making the dough and filling is engaging and allows you to be creative in the kitchen.
• Plant-based goodness: These buns are entirely vegan while still being hearty and satisfying.

Tools and Preparation

To prepare these Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), you’ll need some essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Rolling pin
• Large mixing bowl
• Frying pan with lid
• Strainer
• Measuring cups and spoons

Importance of Each Tool

• Rolling pin: Essential for flattening the dough evenly into wrappers that hold your delicious filling.
• Frying pan with lid: Allows for easy cooking and steaming of the buns to achieve that perfect texture.
• Strainer: Helps in draining excess liquid from the filling ingredients to prevent sogginess in the 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

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 of the dry mixture and pour in the warm soy milk and toasted sesame oil while mixing until a dough forms.
3. Shape the dough into a ball and place it in a bowl covered with a damp towel. Let it rest for at least 2 hours to rise.

Step 2: Cooking the Filling

1. Soak the dry vermicelli noodles in boiling water for 7–8 minutes until cooked. Drain excess water and chop into small pieces.
2. Heat a pan over medium-high heat with 1 tablespoon of neutral oil. Add chives, carrots, and cabbage; cook for about 4–5 minutes until tender.
3. Stir in chopped noodles along with soy sauce and salt; cook for an additional 2–3 minutes while adjusting seasoning as needed.
4. Use a strainer to drain excess liquid from vegetables before letting them cool.

Step 3: Preparing the Wrappers

1. Take out the risen dough and stretch it into a large ring by punching through its center.
2. Slice into 12 or 16 equal pieces based on your desired size.
3. Roll each piece into balls; then flatten each one slightly before rolling out to form circular wrappers around 3–5 inches in diameter.
4. Place rolled wrappers on a tray spaced apart or lightly floured if stacking; cover with a dry towel.

Step 4: Making the Buns

1. Take one wrapper and add about 2–3 tablespoons of filling in the center.
2. Pinch together edges while creasing them until fully sealed by twisting at the top.
3. Press down lightly on each bun before placing back onto tray covered with towel.

Step 5: Cooking the Buns

1. Heat your frying pan on medium heat with 1 tablespoon of oil per batch of buns you’re making.
2. Place buns creased-side down into hot oil; allow them to cook until golden brown for about 4–5 minutes before flipping to brown other side.
3. Carefully add water to your pan using its lid as protection against splashes; cover immediately to steam buns until all water evaporates (~5–6 minutes).

Step 6: Serving Suggestions

Enjoy these Vegan Pan-Fried Buns hot! They pair wonderfully with simple dipping sauces made from soy sauce mixed with sugar or chili sauce sprinkled with sesame seeds.

Storing & Freezing Instructions

Store cooked buns in an airtight container in your fridge for up to five days or freeze uncooked ones spaced apart on trays before transferring them into bags after they harden.

With this recipe for Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), you can create mouthwatering snacks that are both satisfying and delightful!

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

Vegan Pan-Fried Buns are not only delicious on their own, but they can also be paired with various dips and sides to enhance your dining experience. Here are some serving suggestions that will elevate your meal.

With Dipping Sauce

• Soy Sauce Mixture: Combine soy sauce with a dash of vinegar, sugar, and chili oil for a savory kick.
• Sweet Chili Sauce: This adds a sweet and spicy flavor that complements the buns beautifully.
• Peanut Sauce: A creamy peanut sauce provides a rich contrast to the crispy exterior.

As Part of a Platter

• Vegetable Spring Rolls: These crispy rolls add a refreshing crunch alongside the soft buns.
• Edamame Beans: Lightly salted edamame makes for a healthy and protein-packed side.
• Asian Slaw: A tangy slaw can provide a fresh contrast to the warm, fried buns.

With Soup

• Hot and Sour Soup: The broth’s heat and tanginess pairs well with the soft texture of the buns.
• Miso Soup: A light miso soup serves as a soothing accompaniment, enhancing your meal without overpowering it.

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

Making perfect Vegan Pan-Fried Buns requires attention to detail. Here are some tips to help you achieve the best results.

• Dough Consistency: Ensure your dough is smooth and elastic before resting. This helps with texture during cooking.
• Resting Time: Allow the dough enough time to rise, ideally 2 hours or more. This improves flavor and fluffiness.
• Filling Drainage: Make sure to drain excess moisture from the filling. This prevents soggy buns when cooking.
• Wrapper Thickness: Aim for even thickness when rolling out wrappers. Thin edges help them cook evenly while keeping the filling secure.
• Cooking Temperature: Use medium heat when frying; too high can burn the bottom before cooking through.
• Steaming Technique: Cover immediately after adding water for steaming. This ensures even cooking and retains moisture.

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

Pairing side dishes with your Vegan Pan-Fried Buns adds variety and complements their flavors. Here are some great options:

1. Cucumber Salad: A refreshing salad made with thinly sliced cucumbers in rice vinegar dressing.
2. Garlic Bok Choy: Lightly sautéed bok choy with garlic offers a delightful crunch and flavor contrast.
3. Fried Tofu Bites: Crispy tofu bites seasoned with soy sauce provide added protein and texture.
4. Spicy Kimchi: This fermented dish adds tanginess and spice, enhancing the overall taste experience.
5. Vegetable Stir-fry: A mix of colorful vegetables stir-fried quickly keeps everything vibrant and crunchy.
6. Rice Noodle Salad: Cold rice noodle salad tossed with herbs and sesame dressing balances warmth from the buns.
7. Mushroom Dumplings: These complement the flavors of your pan-fried buns while offering different textures.
8. Seaweed Salad: Lightly dressed seaweed salad brings umami flavors that pair beautifully with these buns.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a delightful experience, but there are common mistakes that can hinder your results.

• dough preparation: Not allowing the dough to rise adequately can lead to dense buns. Make sure you let it rest for at least 2 hours.
• filling moisture: Adding too much liquid to the filling can make the buns soggy. Drain excess moisture from vegetables before wrapping.
• wrapper thickness: If your wrappers are too thick, they won’t cook evenly. Aim for a thickness of about 1/8 inch for best results.
• cooking temperature: Cooking the buns on too high heat can burn the bottoms while leaving them raw inside. Cook over medium heat for even browning.
• sealing technique: Failing to seal the buns properly can result in leaking filling during cooking. Pinch and twist tightly to secure them.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Ensure they cool completely before sealing to avoid condensation.

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

• Freeze cooked buns on a tray for 5-6 hours before transferring them to a bag.
• Ensure they are spaced apart while freezing to prevent sticking.

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

• Oven: Preheat to low heat, place buns on a baking tray with a splash of water, and cover with foil. Heat until warmed through.
• Microwave: Place in a bowl with a splash of water and cover. Microwave in short intervals until heated.
• Stovetop: Add a little oil and water to a pan, then steam the buns covered until warmed through.

Frequently Asked Questions

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

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

Yes, you can use gluten-free flour, but be aware that the texture may differ from traditional all-purpose flour.

How do I customize the filling?

Feel free to add different vegetables or plant-based proteins according to your preference!

How long does it take to prepare Vegan Pan-Fried Buns?

The total time is approximately 150 minutes, including prep and cooking time.

What dipping sauces go well with these buns?

Soy sauce mixed with chili sauce and sesame seeds makes a great dipping sauce for these buns.

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only delicious but also versatile enough for any occasion. You can customize the filling based on what you have at home or your personal preferences. Try making these delightful buns today; they’re sure to become a favorite!