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

Pan-fried buns filled with a delicious mixture of cabbage, vermicelli noodles, and fresh veggies make these Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) an irresistible treat. Perfect for gatherings, snack time, or a cozy family dinner, these buns are not only flavorful but also versatile. You can freeze them for later and enjoy their delightful taste anytime.

Why You’ll Love This Recipe

• Flavorful Filling: The combination of cabbage, vermicelli noodles, and carrots creates a savory and satisfying filling.
• Easy to Make: With straightforward instructions, even beginner cooks can master this recipe.
• Versatile Snack: Enjoy these buns as an appetizer, side dish, or snack at any time of the day.
• Freezable: Make a large batch and freeze for quick meals later on—perfect for busy days!
• Customizable: Feel free to add your favorite vegetables or spices to the filling for a personal touch.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather the necessary tools before you start.

Essential Tools and Equipment

• Large mixing bowl
• Rolling pin
• Pan with a lid
• Strainer
• Cooking spatula

Importance of Each Tool

• Large mixing bowl: Essential for combining ingredients without making a mess.
• Rolling pin: Helps in shaping the dough into even wrappers for uniform cooking.
• Strainer: Useful for draining excess liquid from the filling, ensuring the buns stay dry and crispy.

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; pour in the warm soy milk and toasted sesame oil while mixing until a dough forms.
3. Shape the dough into a ball. Place it in another bowl and cover 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.
3. Add chopped chives, carrots, and shredded cabbage to the hot pan; cook for about 4–5 minutes until carrots soften.
4. Stir in chopped noodles along with soy sauce and additional salt; mix well.
5. Cook for another 2–3 minutes before draining liquid from vegetables using a strainer. Set aside to cool.

Step 3: Preparing the Wrappers

1. Take the risen dough out of the bowl; stretch it into a large ring by punching a hole in the center.
2. Slice the dough into 12 or 16 equal pieces based on your preferred bun size.
3. Roll each piece into balls; flatten each ball slightly on a floured surface.
4. Use a rolling pin to roll out each piece into wrappers about 3–5 inches in diameter.
5. Place rolled wrappers on a tray with space between them or lightly coat stacks with flour to prevent sticking.

Step 4: Making the Buns

1. Place about 2–3 tablespoons of filling in the center of each wrapper.
2. Pinch and crease edges together while twisting to seal securely—check video for visual guidance.
3. Press down lightly on top of each bun after sealing; place back on tray covered with a towel.

Step 5: Cooking the Buns

1. Heat a pan with lid over medium heat; add 1 tablespoon of oil for every four buns placed creased-side first.
2. Cook until golden brown crust forms on bottoms—about 4–5 minutes—then flip to brown other side.
3. Carefully pour water into pan using lid as protection; cover immediately to steam buns until water evaporates—around 5–6 minutes.

Step 6: Enjoying Your Buns

Serve hot! Pair with your favorite dipping sauce like soy sauce mixed with chili sauce or sugar.

Storing the Cooked Buns

Place any leftover buns in an airtight container in your fridge where they will last up to five days.

Freezing the Buns

Easily freeze cooked buns by laying them out on a tray without touching each other overnight before transferring them into bags for storage.

Enjoy your homemade Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) at any occasion!

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

Vegan Pan-Fried Buns are a delightful treat that can be enjoyed in various ways. Whether you want them as an appetizer or a snack, there are plenty of serving suggestions to enhance your meal experience.

With Dipping Sauce

• Soy Sauce Mix: A simple blend of soy sauce, sugar, and chili sauce adds a savory kick.
• Spicy Peanut Sauce: This creamy option pairs well with the buns’ crispy exterior for a satisfying combination.
• Vinegar Dip: A tangy vinegar dip can elevate the flavors and provide a refreshing contrast.

As Part of a Meal

• With Stir-Fried Vegetables: Pair your buns with colorful stir-fried veggies for a healthy balance.
• In a Soup: Serve the buns alongside a light broth or noodle soup for a hearty meal.
• With Rice: These buns complement steamed rice, making it a fulfilling dish.

For Snacks

• Enjoy Cold: Leftover buns taste great cold, offering convenience for quick snacks.
• Reheated with Cheese: Add vegan cheese on top and reheat for a melty, indulgent treat.

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

Perfecting your Vegan Pan-Fried Buns takes practice and attention to detail. Here are some tips to help you achieve the best results.

• Dough Consistency: Ensure your dough is smooth and elastic. This will result in better texture and easier handling.
• Resting Time: Let the dough rise adequately; this helps create fluffy buns. Aim for at least 2 hours.
• Filling Preparation: Drain excess moisture from the filling to prevent soggy buns. Properly cooked vegetables should be slightly dry.
• Wrapping Technique: Take your time when wrapping the buns. Ensure they are sealed tightly to keep the filling inside during cooking.
• Cooking Temperature: Maintain medium heat while cooking to achieve that perfect golden crust without burning.

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

Pairing side dishes with your Vegan Pan-Fried Buns can enhance your dining experience. Here are some excellent options to consider.

1. Cucumber Salad: A refreshing salad with sliced cucumbers, sesame oil, and rice vinegar complements the rich flavors of the buns.
2. Edamame Beans: Lightly salted edamame provides protein and a crunchy texture that balances the softness of the buns.
3. Miso Soup: This warm soup offers umami flavors that pair beautifully with the savory filling of the buns.
4. Pickled Vegetables: Tangy pickles add brightness and acidity to your meal, enhancing overall flavor complexity.
5. Steamed Bok Choy: Lightly steamed bok choy is nutritious and adds greenery to your plate, making it visually appealing.
6. Fried Rice: A serving of fried rice packed with veggies can turn this into a hearty meal that satisfies all appetites.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a delightful experience, but there are some common mistakes that can affect the outcome. Here’s what to watch out for:

• Ignoring Dough Resting Time: Skipping the resting period for the dough can lead to dense buns. Always let the dough rise for at least 2 hours for the best texture.

• Overstuffing Fillings: Adding too much filling can cause the buns to burst while cooking. Use just 2-3 tbsp of filling to ensure they seal properly without overflow.

• Not Draining Vegetables: Failing to drain excess liquid from the cooked filling can make the buns soggy. Always strain your filling before assembling the buns.

• Using Cold Ingredients: Cold ingredients can hinder yeast activation, affecting dough rise. Ensure all liquids are warm and at room temperature for optimal results.

• Skipping the Flour on Wrappers: Not using enough flour when rolling out wrappers can lead to sticking and tearing. Lightly dust your work surface and rolling pin with flour to avoid this issue.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an air-tight container.
• They will last up to 5 days in the refrigerator.

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

• Freeze cooked buns on a tray spaced apart for 5-6 hours until hard.
• Once frozen, transfer them to a plastic or silicone bag for longer storage.

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

• Oven: Preheat oven to low heat, then place buns inside until heated through.
• Microwave: Place buns in a bowl with a splash of water and microwave until warm.
• Stovetop: Pan-fry with a little water covered until hot and crispy again.

Frequently Asked Questions

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

Vegan Pan-Fried Buns are delightful dumplings filled with vegetables like cabbage and vermicelli noodles, wrapped in homemade dough and pan-fried for a crispy texture.

Can I use different fillings for my Vegan Pan-Fried Buns?

Absolutely! Feel free to customize your fillings with other veggies or plant-based proteins based on your preferences.

How do I prevent my Vegan Pan-Fried Buns from sticking?

Always use flour on your work surface and rolling pin when shaping wrappers. This helps prevent sticking during assembly.

Can these buns be made gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend that is suitable for bread-making.

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only delicious but also versatile. You can easily customize them with your favorite vegetables or sauces. They make great appetizers or snacks any time of day, so give this recipe a try and enjoy these delightful bites!