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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, also known as Sheng Jian Bao, are a delightful treat that combines crispy exteriors with savory veggie-filled interiors. Inspired by the vibrant street food scene of Taipei, these buns are perfect for any occasion—whether as an appetizer, snack, or part of a main meal. The plant-based filling features a delicious blend of cabbage, carrots, and vermicelli noodles, all seasoned to perfection. Not only are these buns easy to make and freeze for future enjoyment, but they also offer a fun cooking experience to share with family and friends. Enjoy them hot with your favorite dipping sauce for an unforgettable culinary adventure.

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 other 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

  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.
  4. Soak dry vermicelli noodles in boiling water for 7-8 minutes or until cooked; drain excess water.
  5. Chop noodles into small pieces about ½ inch long.
  6. Heat a pan and add 1 tbsp neutral oil; when hot, add chives, carrots, and cabbage.
  7. Cook over medium-high heat for 4–5 minutes until tender; then add noodles along with soy sauce, salt, and oil.
  8. Mix well and cook for another 2–3 minutes; adjust seasoning to taste.
  9. Drain excess liquid from vegetables using a strainer and set aside to cool.
  10. Take dough out of the bowl; stretch it into a large ring by punching a hole in the center.
  11. Slice dough into 12 or 16 pieces—each piece should weigh around 50g or 38g respectively.
  12. Roll each piece into a ball; then flatten it slightly before rolling out into wrappers about 3–5 inches in diameter.
  13. Place about 2–3 tbsp of filling in the center of each wrapper.
  14. crease edges while pinching down with your other hand to seal them tightly by twisting at the top.
  15. Press down lightly on each bun before placing back on tray covered with a towel.
  16. Heat frying pan with lid; add in oil for every four buns.
  17. Once hot, add buns creased-side first; cook over medium heat until golden brown—about 4–5 minutes per side.
  18. Carefully pour water into pan while it's covered to steam buns until water evaporates—around 5–6 minutes.

Nutrition

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

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