Vegan Pan-Fried Buns Asian (Print Version)
Crispy vegan buns packed with vermicelli, cabbage, and carrots. Pan-fried then steamed for a delicious chewy bite.
# Ingredients:
→ Dough - Dry Ingredients
01 -
3 cups all-purpose flour (375 g)
02 -
2 tsp instant dry yeast
03 -
2 tbsp sugar
04 -
1/2 tsp salt
05 -
1 tbsp roasted sesame seeds
→ Dough - Wet Ingredients
06 -
1 cup warm soy milk or other non-dairy milk
07 -
1 tbsp toasted sesame oil or neutral oil
→ Filling
08 -
1 tbsp neutral oil for cooking
09 -
6 cups raw shredded cabbage from 1/2 large head of cabbage
10 -
3.5 oz uncooked bundles of vermicelli noodles (100g total)
11 -
1 cup finely shredded or grated carrot (150g)
12 -
1/2 cup chopped scallions or chives (25g)
13 -
1 tbsp soy sauce
14 -
2 tsp salt or to taste
15 -
1 tbsp roasted sesame seeds
16 -
2 tbsp toasted sesame oil
# Steps:
01 -
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. Keep mixing until a dough is formed. Shape the dough into a ball, place it in a bowl, and cover with a damp towel. Let it rest for at least 2 hours to rise.
02 -
Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water and roughly chop the noodles into 1/2 inch long pieces. Heat a pan with 1 tbsp of neutral oil. Add chives, carrots, and cabbage, cooking over medium-high heat for 4-5 minutes until the carrots are tender. Add in the noodles, soy sauce, salt, and oil. Mix well and cook for another 2-3 minutes. Adjust seasoning as needed. Transfer to a strainer to drain excess liquid and set aside to cool.
03 -
Take the dough out of the bowl and stretch it into a large ring. Slice the dough into 12 or 16 pieces, around 50g each for 12 pieces or 38g each for 16 pieces. Roll each piece into a ball. Flatten each ball of dough and roll it out into a wrapper. For 50g dough, aim for 4-5 inches in diameter; for 38g dough, 3-4 inches. Stack rolled-out wrappers with flour between layers to prevent sticking, and cover with a dry towel.
04 -
Take a wrapper and place 2-3 tbsp of filling into the center. Crease the edges of the wrapper and pinch them closed, twisting to seal. Lightly press the sealed bun on a flat surface. Cover assembled buns with a towel to prevent drying out while preparing the rest.
05 -
Heat a pan with a lid and add 1 tbsp of oil for every 4 buns. Add buns, crease-side down, and cook over medium heat for 4-5 minutes until golden brown. Flip and cook the other side until golden. Carefully pour 1 tbsp of water per bun into the pan and immediately cover with the lid. Allow to steam until the water evaporates, about 5-6 minutes. Repeat for remaining batches.
# Helpful Notes:
01 -
These buns can be frozen after cooking. To reheat, pan fry with a splash of water, toast in the oven, or microwave with added moisture to retain the texture.