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

Pan-fried buns filled with a delicious mix of veggies are a treat for any occasion! These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only flavorful but also perfect for sharing with family and friends. Inspired by the street food of Taipei, these buns have a crispy exterior and a chewy interior that will leave you craving more. Plus, they can be made in advance, frozen, and reheated, making them convenient for busy days or unexpected guests.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of cabbage, vermicelli noodles, and spices creates a mouthwatering filling that everyone will love.
• Versatile: Perfect as an appetizer, side dish, or snack; these buns suit various meals and occasions.
• Easy to Freeze: Make a batch ahead of time and store them in the freezer for easy meals later on.
• Customizable Filling: Feel free to add your favorite vegetables or even tofu for added protein.
• Fun Cooking Experience: Making these buns is a delightful activity to enjoy with friends or family.

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Tools and Preparation

To create the perfect Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), having the right tools will make all the difference. Here’s what you need:

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Frying pan with lid
• Strainer
• Kitchen towel

Importance of Each Tool

• Mixing bowl: A sturdy bowl allows you to mix ingredients thoroughly without spilling.
• Rolling pin: It helps create uniform wrappers that hold the filling perfectly.
• Frying pan with lid: Essential for achieving that crispy crust while steaming the buns inside.

Ingredients

For the Dough

• 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)

For the Filling

• 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.
2. Create a well in the center; pour in warm milk and oil while mixing until dough forms.
3. Shape into a ball; place in a bowl covered with a damp towel for at least 2 hours to rise.

Step 2: Cooking the Filling

1. Soak dry vermicelli noodles in boiling water for 7-8 minutes or until cooked; drain excess water.
2. Chop noodles into small pieces about ½ inch long.
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 tender; then add noodles along with soy sauce, salt, and oil.
5. Mix well and cook for another 2–3 minutes; adjust seasoning to taste.
6. Drain excess liquid from vegetables using a strainer and set aside to cool.

Step 3: Preparing the Wrappers

1. Take dough out of the bowl; stretch it into a large ring by punching a hole in the center.
2. Slice dough into 12 or 16 pieces—each piece should weigh around 50g or 38g respectively.
3. Roll each piece into a ball; then flatten it slightly before rolling out into wrappers about 3–5 inches in diameter.

Step 4: Making the Buns

1. Place about 2–3 tbsp of filling in the center of each wrapper.
2. Crease edges while pinching down with your other hand to seal them tightly by twisting at the top.
3. Press down lightly on each bun before placing back on tray covered with a towel.

Step 5: Cooking the Buns

1. Heat frying pan with lid; add in oil for every four buns.
2. Once hot, add buns creased-side first; cook over medium heat until golden brown—about 4–5 minutes per side.
3. Carefully pour water into pan while it’s covered to steam buns until water evaporates—around 5–6 minutes.

Enjoy your freshly cooked Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)! You can serve them hot or pair them with your favorite dipping sauce for extra flavor!

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

Vegan Pan-Fried Buns are delicious on their own but pairing them with the right sides or dips can elevate your meal. Here are some serving suggestions to make the most out of these delightful buns.

With Dipping Sauce

• Soy Sauce Mixture: A mix of soy sauce, sugar, and chili sauce adds a sweet and spicy kick.
• Garlic Soy Sauce: Infuse soy sauce with minced garlic for an aromatic dip that complements the buns.

As a Snack

• Lightly Steamed Veggies: Pair the buns with steamed broccoli or bok choy for a nutritious snack that balances flavors.
• Edamame: Boiled and salted edamame pods provide a protein-packed side that’s easy to prepare.

In a Meal

• Salad: Serve with a fresh cucumber salad tossed in rice vinegar for a refreshing contrast.
• Soup: Enjoy with a bowl of hot miso soup to warm up your meal and enhance the flavors of the buns.

For Parties

• Platter Presentation: Arrange the buns on a colorful platter alongside dipping sauces for an impressive appetizer at gatherings.
• Mini Sliders: Cut the buns in half and fill them with additional veggies or tofu for mini sliders.

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

Making perfect Vegan Pan-Fried Buns requires attention to detail and some handy tips. Follow these guidelines to ensure your buns come out just right every time.

• Use Warm Milk: The warmth activates the yeast effectively, ensuring your dough rises beautifully.
• Don’t Rush the Dough: Allowing the dough to rise for at least 2 hours will give you soft and fluffy buns.
• Adjust Filling Consistency: Make sure your filling isn’t too wet; drain excess liquid to prevent soggy buns.
• Practice Wrapper Technique: Take your time with rolling out wrappers; slightly uneven shapes can still fold well.
• Control Cooking Heat: Maintain medium heat while cooking to avoid burning; this will create a perfect golden crust while steaming them perfectly inside.
• Steam Carefully: When adding water for steaming, do it gently and cover quickly to retain steam.

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

Pairing side dishes with Vegan Pan-Fried Buns enhances your dining experience. Here are some great options that complement their flavor and texture.

1. Stir-Fried Bok Choy: A quick stir-fry in garlic oil adds crunch and freshness alongside your buns.
2. Miso Soup: A warm bowl of miso soup offers umami richness that pairs well with the savory flavors of the buns.
3. Vegetable Spring Rolls: Crispy spring rolls filled with fresh vegetables create a delightful contrast in texture.
4. Cucumber Salad: Lightly pickled cucumbers in rice vinegar provide a refreshing acidity that balances richness.
5. Sesame Noodles: Cold sesame noodles tossed in soy sauce and sesame oil make for a flavorful and satisfying side dish.
6. Pickled Radishes: Tangy pickled radishes add crunch and acidity, enhancing each bite of bun you take.

Common Mistakes to Avoid

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

• Incorrect Dough Consistency: If your dough is too sticky or dry, it can affect the texture of the buns. Ensure you measure your flour correctly and adjust with small amounts of water or flour as needed.
• Overstuffing the Buns: Adding too much filling can make it hard to seal the buns properly. Stick to 2-3 tablespoons of filling for the best results.
• Not Letting Dough Rise: Skipping the resting period for the dough can lead to dense buns. Always allow your dough to rise until it doubles in size for a light texture.
• Uneven Wrappers: If your wrappers are not even, they may cook unevenly. Take time to roll them out evenly, aiming for a consistent thickness.
• Cooking at Wrong Temperature: Cooking the buns at too high or low temperatures can result in burnt outsides or undercooked insides. Use medium heat and monitor closely.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an air-tight container.
• They will stay fresh for up to 5 days.

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

• Space out uncooked or cooked buns on a tray before freezing.
• Freeze for about 5-6 hours or until solid before transferring to a bag.

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

• Oven: Preheat oven to low heat. Place buns on a baking sheet with a splash of water covered with foil for moisture.
• Microwave: Place buns in a bowl with a splash of water and cover. Heat in short intervals until warm.
• Stovetop: Reheat in a pan with a little oil and splash of water, covering to steam until heated through.

Frequently Asked Questions

Here are some common questions about making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包).

Can I use different vegetables in the filling?

Absolutely! Feel free to customize your filling with any vegetables you enjoy, such as bell peppers or mushrooms.

How do I keep my buns from sticking together when freezing?

Make sure to space out the buns on a tray before freezing them. This prevents them from sticking together.

Can I make these vegan pan-fried buns gluten-free?

You can try using gluten-free all-purpose flour, but keep in mind that the texture may differ from traditional buns.

What dipping sauce pairs well with these buns?

A simple mix of soy sauce, sesame oil, and chili paste makes for an excellent dipping sauce that complements these vegan pan-fried buns perfectly.

Final Thoughts

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are not only delicious but also versatile. You can customize the fillings based on your preferences. Whether as an appetizer or snack, these buns bring joy and warmth to any meal. Try making them today!