Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
Vegan Pan-Fried Buns, known as Sheng Jian Bao (生煎包), are a delightful fusion of crispy and chewy textures that transport you straight to the vibrant street food scene of Taiwan. These savory dumplings feature a mouthwatering filling made from cabbage, vermicelli noodles, and aromatic spices, all encased in a perfectly cooked dough. Whether you’re hosting friends or just treating yourself to a comforting snack, these pan-fried buns are sure to impress. Easy to customize with your favorite ingredients and perfect for freezing, these buns are an excellent addition to any meal or gathering.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Taiwanese
Ingredients
Scale
- 3 cups all-purpose flour
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk (or non-dairy milk)
- 1 tbsp toasted sesame oil (or neutral oil)
- 1 tbsp neutral oil (for cooking)
- 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
Instructions
- Prepare the dough by mixing flour, yeast, sugar, and salt in a bowl. Add warm soy milk and oil, then knead until smooth. Let it rise for 2 hours.
- Cook the filling by soaking vermicelli noodles, sautéing vegetables in oil, and combining everything with soy sauce.
- Roll out the risen dough into wrappers, fill each with the vegetable mixture, and seal them properly.
- Pan-fry the buns in oil until golden brown on one side, then add water to steam them until fully cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg