Vegan Pan-Fried Buns Asian

Vegan Pan-Fried Buns, or Sheng Jian Bao, fill your kitchen with warm aromas and a crispy crackle from the pan. These cabbage and vermicelli stuffed buns are a favorite at Taiwanese night markets but making them at home brings a whole new level of fresh flavor and fun. Once you have the process down, you’ll want to keep a batch in your freezer for when those cravings hit.

I first tried making these after missing the night markets of Taipei and I was blown away at how close the homemade version comes to the real thing. My friends now request these for every potluck.

Ingredients

• All-purpose flour: gives the dough a soft bite that crisps beautifully. Select unbleached for best flavor
• Instant dry yeast: ensures a reliable rise. Check the date for freshness and store opened packs in the freezer
• Sugar: adds a touch of sweetness to balance the savory filling
• Salt: brings out all the flavors in both dough and filling
• Roasted sesame seeds: add a nutty, aromatic note. Toast just before using for more fragrance
• Warm soy milk: hydrates the dough. Use unsweetened and taste before adding sugar if you swap brands
• Toasted sesame oil: adds depth and true Asian flavor. Choose fresh, golden oil from a trusted brand
• Raw shredded cabbage: brings crunch and juiciness. Pick tightly packed green or napa leaves
• Vermicelli noodles: offer an interesting springy texture. Use thin rice or mung bean type for quickest soak
• Carrot: adds natural sweetness and color. Choose firm, bright carrots
• Scallions or chives: give a mild onion flavor. Look for fresh, bright green stalks
• Soy sauce: ties the filling together with savory depth. Go for low-sodium if sensitive
• Neutral oil: is for sautéing. Sunflower or canola keep flavors clean

Step-by-Step Instructions

Preparing the Dough:

In a large bowl, combine the flour, yeast, sugar, salt, and sesame seeds. Make a well in the center so the liquids mix in smoothly. Pour in the warm soy milk and oil while stirring. Mix until a dough forms, then knead briefly until smooth. Cover with a damp towel and rest for at least two hours to allow the dough to double and become airy.

Cooking the Filling:

Soak vermicelli noodles in boiling water for about seven to eight minutes until soft. Drain very well then chop noodles into half-inch sections. Heat a tablespoon of neutral oil in a large skillet. Add the shredded cabbage, carrots, and scallions. Cook over medium-high heat for four to five minutes, stirring often until carrots are soft and cabbage starts to wilt. Add the chopped noodles and stir in soy sauce, salt, sesame seeds, and toasted sesame oil. Cook for another three minutes, then transfer mixture to a strainer to cool while you prepare the dough wrappers.

Preparing the Wrappers:

Lightly flour your work surface. Punch down the dough, then shape it into a thick ring. Slice into 12 or 16 even pieces. Roll each piece into a smooth ball. For each ball, press down to flatten, dust with flour, and roll into a round about three to four inches wide. If wrappers are sitting more than half an hour, spread them out so they do not stick and dry.

Making the Buns:

Spoon two to three tablespoons of filling onto the center of each wrapper. Gather up the edges and pleat around the filling, pinching firmly at the top to seal. Slightly flatten the bun before setting it aside under a towel. Continue with the rest of the dough pieces and filling.

Pan-Frying and Steaming:

Set a large lidded skillet over medium heat. Add a touch of neutral oil, then arrange buns in the hot pan with the pleated side down. Press lightly so they contact the surface. Cook four to five minutes until the bottoms are well browned. Carefully pour in a small amount of water and immediately cover. Steam for five to six minutes until all water evaporates and buns are crisp and chewy with a soft interior.

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The toasted sesame oil is what always transports me back to those bustling Taipei markets. My whole family gathers around when I make these and everyone wants to help shape the wrappers by hand.

Storage Tips

Let cooked buns cool before storing in an airtight container in the refrigerator for up to five days. For longer storage, freeze the buns spread out on a tray until firm then transfer to a freezer bag. Reheat from chilled or frozen by pan-frying with a splash of water to keep them soft inside and crunchy outside. Microwaving works in a pinch but for the best crust, use a skillet or oven.

Ingredient Substitutions

You can swap cabbage for napa or savoy style greens depending on what is available. Chives add depth but scallions do just fine. If gluten is a concern, try a gluten-free flour blend with extra kneading time. For those avoiding soy, almond or oat milk serves as a pleasant substitute. Any favorite neutral oil works in place of sesame for a less pronounced nutty flavor.

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Serving Suggestions

Enjoy these buns hot as a savory snack, appetizer, or side dish. They pair deliciously with a soy sauce dip spiked with chili sauce and a sprinkle of sesame seeds. A side of pickled vegetables offers brightness. For a fuller meal, serve alongside a bowl of rice porridge or light miso soup.

Cultural and Historical Notes

Sheng Jian Bao originated in Shanghai over a century ago and their popularity has spread across China and into Taiwan's vibrant food scene. Traditionally filled with pork, this vegan version honors the beloved chewy-crispy texture and clever interplay of flavors that make them such a street food favorite.

Recipe FAQs

→ How do I make the dough chewy yet soft?

Letting the dough rise for at least two hours helps develop gluten, resulting in chewy, pillowy buns. Make sure to use warm soy milk for a soft texture.

→ Can I substitute vegetables in the filling?

Yes, you can use mushrooms, bok choy, or finely chopped spinach as alternatives. Adjust seasoning as needed for taste balance.

→ What ensures the crispy bottom on these buns?

Pan-frying the buns with a touch of oil before steaming forms a golden, crisp crust. Do not skip this step for authentic texture.

→ How can I store and reheat the buns?

Keep cooked buns in an air-tight container in the fridge for up to five days. Reheat by pan-frying with a splash of water or steaming briefly.

→ Is it possible to freeze the buns?

Absolutely, freeze fully cooked buns on a tray until firm, then store in bags. Reheat straight from frozen by pan-frying or steaming.