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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
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Vegan Pan-Fried Buns, or Sheng Jian Bao (生煎包), are a delightful culinary experience that brings the vibrant taste of Taiwanese street food straight to your kitchen. These scrumptious buns feature a crispy exterior and a chewy, flavorful filling made primarily from cabbage, vermicelli noodles, and carrots. Perfect for any occasion—whether it’s a family dinner or a friendly gathering—these vegan dumplings can be made ahead of time and frozen for future cravings. Get ready to impress your guests with this easy-to-follow recipe that offers endless possibilities for customization!

Ingredients

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  • 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
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral 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
  • 1 tbsp roasted sesame seeds
  • 2 tbsp toasted sesame oil

Instructions

  1. In a large bowl, mix together all dry ingredients. Create a well in the center and pour in the warm milk and oil while mixing until a dough forms. 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.
  2. Soak dry vermicelli noodles in boiling hot water for 7-8 minutes until cooked; then drain excess water. Roughly chop the noodles into small ½ inch pieces. Heat a pan and add 1 tbsp neutral oil; when hot, add chives, carrots, and cabbage. Cook over medium-high heat for 4-5 minutes until carrots are tender. Add noodles along with soy sauce, salt, and oil. Mix well and cook for another 2-3 minutes over medium heat; adjust seasoning as needed. Transfer to a strainer to drain excess liquid from vegetables; set aside to cool.
  3. Take the dough out of the bowl; stretch it into a large ring by punching a hole in its center. Slice the dough into 12 or 16 pieces based on your preferred bun size. 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.
  4. Place about 2-3 tbsp of filling in the center of each wrapper. Crease the edges of the wrapper while pinching down with one hand; twist to seal. Place each bun on a flat surface; press down lightly on top before covering with a towel to prevent drying out.
  5. Heat your frying pan with lid over medium heat; add in 1 tbsp oil for every four buns. When hot, add buns creased-side first; cook until golden brown on one side (about 4-5 minutes), then flip. Carefully pour water into pan using lid as protection; cover immediately to steam until water evaporates (around 5-6 minutes).

Nutrition

Find it online: https://savorydishworld.com/vegan-pan-fried-buns-sheng-jian-bao-%e7%94%9f%e7%85%8e%e5%8c%85/

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