Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful fusion of crispy and chewy textures, filled with a savory mix of cabbage, vermicelli noodles, and fresh veggies. Inspired by the vibrant street food culture of Taipei, these vegan buns are perfect for any occasion—be it a casual snack or an impressive party appetizer. Their golden-brown crust encases a flavorful filling that is sure to satisfy cravings. Plus, they can be made ahead of time and frozen for easy reheating, making them a convenient option for busy days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 12 buns 1x
- Category: Snack
- Method: Frying
- Cuisine: Taiwanese
Ingredients
Scale
- 3 cups all-purpose flour
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup warm soy milk
- 1 tbsp roasted sesame oil
- 6 cups raw shredded cabbage
- 3.5 oz uncooked bundles of vermicelli noodles
- 1 cup finely shredded or grated carrot
- 1/2 cup chopped scallions or chives
- 1 tbsp soy sauce
- 2 tsp salt (or to taste)
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
- 1 tbsp neutral oil (for cooking)
Instructions
- Combine flour, yeast, sugar, and salt in a bowl.
- Add warm soy milk and sesame oil; mix to form dough. Let rise for 2 hours.
- Cook vermicelli noodles as per package instructions. Sauté cabbage, carrots, and scallions until tender; mix with noodles.
- Roll risen dough into small balls and flatten into wrappers. Fill with vegetable mixture and seal.
- Fry buns in oil until golden brown; add water to steam until fully cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 149
- Sugar: 1g
- Sodium: 137mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg