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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that brings the flavors of Taipei street food right into your kitchen. These buns are not only easy to make but also perfect for various occasions, whether it’s a cozy family dinner or a fun gathering with friends. The combination of crispy exterior and chewy interior makes them truly irresistible. Plus, you can make a batch ahead of time and freeze them for later enjoyment!

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and clear steps, even beginner cooks can master these buns.
• Flavorful Filling: The mixture of cabbage, vermicelli noodles, and carrots creates a deliciously savory filling.
• Versatile Snack: Serve them as an appetizer, side dish, or snack – they’re perfect for any occasion!
• Healthy Option: These buns are plant-based and packed with vegetables, making them a nutritious choice.
• Freezable: Make extra batches to freeze for future cravings – they reheat beautifully!

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Tools and Preparation

For this recipe, having the right tools will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Mixing bowl: A large bowl allows enough space for mixing the dough without spilling.
• Frying pan with lid: This is essential for cooking the buns evenly by trapping steam for that perfect texture.
• Rolling pin: A rolling pin helps create evenly sized wrappers, ensuring consistent cooking results.

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: Prepare the Dough

1. In a large bowl, mix together all dry ingredients.
2. Create a well in the center and pour in the warm milk and oil while mixing until a dough forms.
3. Shape the dough into a ball, place it in a bowl, cover it with a damp towel, and let it rest for at least 2 hours to rise.

Step 2: Cook the Filling

1. Soak dry vermicelli noodles in boiling hot water for 7-8 minutes until cooked; then drain excess water.
2. Roughly chop the noodles into small ½ inch pieces.
3. Heat a pan and add 1 tbsp neutral oil; when hot, add chives, carrots, and cabbage.
4. Cook over medium-high heat for 4-5 minutes until carrots are tender. Add noodles along with soy sauce, salt, and oil.
5. Mix well and cook for another 2-3 minutes over medium heat; adjust seasoning as needed.
6. Transfer to a strainer to drain excess liquid from vegetables; set aside to cool.

Step 3: Prepare the Wrappers

1. Take the dough out of the bowl; stretch it into a large ring by punching a hole in its center.
2. Slice the dough into 12 or 16 pieces based on your preferred bun size.
3. Roll each piece into balls; flatten each one slightly on a surface dusted with flour using your rolling pin to create wrappers about 3-5 inches in diameter.

Step 4: Make the Buns

1. Place about 2-3 tbsp of filling in the center of each wrapper.
2. Crease the edges of the wrapper while pinching down with one hand; twist to seal.
3. Place each bun on a flat surface; press down lightly on top before covering with a towel to prevent drying out.

Step 5: Cook the Buns

1. Heat your frying pan with lid over medium heat; add in 1 tbsp oil for every four buns.
2. When hot, add buns creased-side first; cook until golden brown on one side (about 4-5 minutes), then flip.
3. Carefully pour water into pan using lid as protection; cover immediately to steam until water evaporates (around 5-6 minutes).
4. Enjoy while hot! Pair with your favorite dipping sauce if desired.

Storing and Freezing Tips

To store cooked buns:
1. Place them in an airtight container in the fridge for up to five days; reheat as desired.
To freeze:
1. Freeze cooked buns on a tray spaced apart before transferring them to bags once hard; simply reheat when ready to enjoy!

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 as a snack, appetizer, or part of a main meal, these buns can be paired with different sauces and sides to enhance their flavor.

Dipping Sauces

• Soy Sauce Mixture: Combine soy sauce with a dash of vinegar and sesame oil for a simple yet flavorful dip.
• Chili Oil: Drizzle some chili oil for a spicy kick that complements the savory filling.
• Sweet Soy Sauce: Mix soy sauce with sugar for a sweet and salty contrast.

Fresh Vegetables

• Cucumber Salad: Serve chilled cucumber slices tossed in rice vinegar for a refreshing side.
• Pickled Radishes: Add tangy pickled radishes to balance the richness of the buns.

Garnishes

• Chopped Scallions: Sprinkle fresh scallions on top of the buns for added crunch and flavor.
• Sesame Seeds: Toasted sesame seeds provide an extra nutty taste when sprinkled over the buns.

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

Creating the perfect vegan pan-fried buns requires attention to detail. Here are some tips to help you achieve that ideal texture and flavor.

• dough consistency: Ensure your dough is not too wet or dry. Adjust flour or liquid as needed during mixing.
• let it rise: Allow the dough to rise fully for at least two hours to develop good texture and flavor.
• cook evenly: Use medium heat while cooking the buns to ensure they cook through without burning.
• steam properly: When adding water for steaming, cover immediately to trap steam and create a soft interior.
• practice wrapper technique: Take your time rolling out wrappers; even if not perfectly round, practice will improve your technique.

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

Pairing sides with vegan pan-fried buns can elevate your meal experience. Here are some delicious options to consider.

1. Crispy Tofu Stir-Fry: Flavorful stir-fried tofu with vegetables brings protein and texture.
2. Vegetable Spring Rolls: Fresh spring rolls filled with crunchy veggies add a light touch.
3. Miso Soup: A warm bowl of miso soup pairs well for a comforting side option.
4. Edamame Beans: Lightly salted edamame is a nutritious finger food that complements the meal.
5. Steamed Bok Choy: Tender steamed bok choy with garlic enhances the Asian theme of your meal.
6. Noodle Salad: Cold noodle salad dressed in sesame oil is refreshing alongside hot buns.
7. Kimchi: Spicy fermented cabbage adds zing and probiotics to your plate.
8. Fruit Salad: A light fruit salad provides a sweet contrast after enjoying savory buns.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be fun and rewarding, but there are a few mistakes that can lead to less than perfect results. Here are some common pitfalls to avoid:

• Incorrect Dough Consistency: If the dough is too wet or too dry, it won’t rise properly. Make sure to measure your ingredients accurately and adjust with small amounts of flour or milk as needed.

• Overfilling the Buns: Adding too much filling can cause the buns to burst while cooking. Stick to 2-3 tablespoons of filling for each bun to ensure they seal well.

• Not Allowing Enough Rest Time: Skipping the resting period for the dough can lead to dense buns. Always let the dough rise for at least 2 hours for optimal texture.

• Cooking at Too High a Temperature: Cooking on high heat may burn the bottoms before they cook through. Use medium heat and monitor closely for an even cook.

• Ignoring Storage Tips: Failing to store leftover buns properly can affect their taste and texture. Always refrigerate in an airtight container or freeze them for longer storage.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an airtight container.
• They will stay fresh for up to 5 days in the fridge.

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

• Place buns on a tray with space between them before freezing.
• Freeze for 5-6 hours until solid, then transfer to a plastic or silicone bag.

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

• Oven: Preheat to low heat, place buns on a baking sheet, cover with foil, and warm until heated through.
• Microwave: Place buns in a bowl with a splash of water; cover and microwave in short intervals until warm.
• Stovetop: Add a splash of water when reheating in a pan; cover and steam until heated throughout.

Frequently Asked Questions

Here are some frequently asked questions about making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包):

Can I use different fillings for the buns?

Yes! Feel free to customize your filling with different vegetables or proteins according to your taste preferences.

How do I know when the buns are cooked?

The buns should have a golden brown crust on the bottom and be steamed through when you carefully check one by cutting it open.

What can I serve with these vegan buns?

They pair wonderfully with soy sauce, chili sauce, or any dipping sauce of your choice.

Can I make these ahead of time?

Absolutely! You can prepare them ahead of time and store them in the fridge or freezer as discussed above.

How long does it take to prepare these vegan buns?

The total preparation and cooking time is around 150 minutes, including resting time for the dough.

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that captures the essence of Taiwanese street food right at home. With endless customization options for fillings and dipping sauces, they’re perfect for any occasion—whether as an appetizer or snack. Give this recipe a try; you won’t regret it!