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

Pan-fried buns are a delightful treat for any occasion, and these Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are no exception. Filled with a savory mix of cabbage, vermicelli noodles, and fresh veggies, they offer a satisfying crunch on the outside and a chewy texture on the inside. Perfect for snack time or as an appetizer at gatherings, these buns are inspired by the vibrant food scenes in Taipei. Plus, they can be made ahead of time and frozen for those moments when cravings strike!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and clear steps, you’ll have delicious buns in no time.
• Flavor-Packed Filling: The combination of cabbage, vermicelli noodles, and spices creates an explosion of taste in every bite.
• Versatile Snack: Perfect as an appetizer, side dish, or even as a main course.
• Meal Prep Friendly: You can freeze these buns for later enjoyment, making them ideal for busy days.
• Fun Cooking Activity: Making your own buns is not only tasty but also a fun way to spend time in the kitchen.

Tools and Preparation

To make these vegan pan-fried buns successfully, having the right tools is essential. Here’s what you’ll need.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Frying pan with lid
• Strainer
• Tray

Importance of Each Tool

• Mixing bowl: A large bowl helps in easily combining all ingredients without mess.
• Rolling pin: Essential for rolling out the dough into perfect wrappers.
• Frying pan with lid: Allows you to cook the buns evenly while steaming them to achieve that soft interior.

Ingredients

To make these delicious Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), gather the following 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 including flour, yeast, sugar, and salt.
2. Create a well in the center and pour in warm soy milk and sesame oil while mixing until a dough forms.
3. Shape the dough into a ball and place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to rise.

Step 2: Cooking the Filling

1. Soak dry vermicelli noodles in boiling water for about 7–8 minutes or until cooked. Drain excess water and roughly chop into small pieces.
2. Heat a pan over medium-high heat with neutral oil. Add chives, carrots, and cabbage; cook for about 4–5 minutes until tender.
3. Incorporate chopped noodles along with soy sauce and salt; stir well.
4. Cook another 2–3 minutes over medium heat and adjust seasoning as needed.
5. Transfer mixture to a strainer to remove excess liquid; set aside to cool.

Step 3: Preparing the Wrappers

1. Remove dough from the bowl and stretch it into a large ring shape before slicing it into either 12 or 16 pieces.
2. Roll each piece into a ball; then flatten each ball slightly on your surface.
3. Sprinkle flour on top before using your rolling pin to roll out each piece into circles approximately 3–5 inches in diameter.
4. Place rolled wrappers on a tray spaced apart or stack them lightly dusted with flour.

Step 4: Making the Buns

1. Take one wrapper and add about 2–3 tablespoons of filling in the center.
2. Pinch creases around the edges while twisting to seal tightly; refer to video instructions if needed.
3. Lightly press down on top of each bun before placing it back on the tray covered with a towel.

Step 5: Cooking the Buns

1. Heat your frying pan over medium heat with oil added for every four buns placed in it.
2. Once hot, add buns creased-side down; cook until golden brown for about 4–5 minutes before flipping them over.
3. Carefully add water using the lid as protection against splatter; cover immediately to steam for about another 5–6 minutes until water evaporates.

Step 6: Enjoy!

Serve your Vegan Pan-Fried Buns hot! They pair beautifully with soy sauce mixed with sugar and chili sauce if desired.

Storing & Freezing Instructions

Store cooked buns in an airtight container in the fridge for up to five days or freeze them on a tray before transferring them to bags for longer storage without sticking together.

Enjoy making these delightful Vegan Pan-Fried Buns!

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

Vegan Pan-Fried Buns are versatile and can be enjoyed in various ways. Whether you’re serving them as an appetizer or a snack, these buns pair wonderfully with different sauces and sides.

With Dipping Sauce

• Soy Sauce Mixture: A simple blend of soy sauce, sugar, and chili provides a sweet and spicy kick.
• Sesame Oil Drizzle: A light drizzle of toasted sesame oil enhances the nutty flavor of the buns.
• Chili Oil: For those who enjoy heat, chili oil adds a flavorful spice that complements the filling.

As Part of a Meal

• Rice: Serve alongside steamed jasmine or brown rice for a hearty meal.
• Stir-Fried Vegetables: Pair with vibrant stir-fried veggies for added nutrition and color on your plate.
• Noodle Soup: Enjoy these buns as a side to a warm bowl of noodle soup for a comforting combination.

At Parties or Gatherings

• Serving Platter: Arrange the buns on a platter with fresh herbs for an appealing presentation.
• Bun Bar: Set up a bun bar with various fillings and toppings for guests to customize their own.

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

Perfecting your Vegan Pan-Fried Buns takes practice but is well worth the effort. Here are some tips to help you achieve the best results.

• Temperature Control: Make sure your pan is hot enough before adding the buns; this ensures a crispy bottom crust.
• Dough Consistency: The dough should be soft but not sticky; adjust flour as necessary while kneading.
• Wrapping Technique: Practice your wrapping skills! A well-sealed bun prevents filling from leaking during cooking.
• Resting Time: Allow the filled buns to rest before cooking. This helps them hold their shape better when frying.
• Steaming Precision: Use just enough water when steaming to create moisture without making the buns soggy.

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

When it comes to enjoying your Vegan Pan-Fried Buns, certain side dishes complement them perfectly. Here’s a list of delicious options you can serve together.

1. Miso Soup: A warm bowl of miso soup pairs wonderfully with these buns, adding umami flavors.
2. Pickled Vegetables: Bright and tangy pickles provide a refreshing contrast to the richness of the buns.
3. Cucumber Salad: A light cucumber salad dressed in rice vinegar offers a crisp, cooling effect.
4. Steamed Broccoli: Simple yet nutritious, steamed broccoli adds vibrant color and health benefits.
5. Edamame Beans: These protein-packed beans are easy to prepare and make for an excellent snack alongside the buns.
6. Fried Rice: A small serving of vegetable fried rice can round out your meal beautifully with added textures and flavors.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a joy, but there are common pitfalls to watch out for.

• Incorrect dough consistency: If the dough is too wet or dry, your buns won’t hold their shape. Always adjust flour or liquid gradually.
• Skipping resting time: Rushing the dough’s resting period will yield dense buns. Allow it to rise for at least 2 hours for the best texture.
• Overfilling the buns: Using too much filling can lead to bursting during cooking. Stick to 2-3 tablespoons of filling per bun.
• Insufficient heating of oil: If your oil isn’t hot enough when cooking, the buns won’t become crispy. Preheat your pan well before adding the buns.
• Not draining excess moisture from filling: Leaving too much liquid in the vegetable filling can make the buns soggy. Always drain before using.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an air-tight container and refrigerate for up to 5 days.
• Ensure the buns have cooled completely before sealing them.

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

• Place uncooked or cooked buns on a tray, spaced apart to prevent sticking.
• Freeze for 5-6 hours until solid, then transfer to a freezer-safe bag.

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

• Oven: Preheat oven to low heat and place buns inside until warmed through.
• Microwave: Microwave with a splash of water in a bowl for moisture; cover loosely.
• Stovetop: Heat with a little oil in a pan; add water and cover to steam briefly.

Frequently Asked Questions

How do I make the dough for Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)?

To make the dough, mix all dry ingredients and add warm milk and oil. Knead until smooth and let it rise covered for 2 hours.

Can I use other vegetables in the filling?

Yes! Feel free to customize your filling with different veggies like mushrooms or bell peppers.

How do I store leftover Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)?

Store them in an air-tight container in the fridge for up to 5 days or freeze them for longer storage.

What dipping sauce pairs well with these buns?

A simple mix of soy sauce, sugar, chili sauce, and sesame seeds makes a delightful dipping sauce!

Can I use gluten-free flour for this recipe?

Yes, you can substitute with gluten-free all-purpose flour; however, results may vary regarding texture and elasticity.

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only delicious but versatile as well. You can easily customize fillings based on what you have on hand or experiment with spices. Whether it’s an appetizer or snack, these buns are sure to satisfy your cravings!