Crispy Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) – A Flavorful Journey to Taipei

If you’ve ever wandered through the vibrant night markets of Taipei, you know the unmistakable thrill of biting into a pan-fried bun, where the crisp exterior gives way to a juicy, delicious filling. These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delectable homage to those flavorful street foods, bursting with a delightful medley of cabbage, vermicelli noodles, and other savory veggies, all wrapped in a soft and chewy homemade dough. With every bite, you’ll feel transported to a bustling market scene, the aroma of sizzling buns wafting through the air. Let’s dive into this culinary adventure and create some mouthwatering memories together!

Why You’ll Love This Recipe

Get ready to fall head over heels for these buns!
– Big, Bold Flavors: Each bite is packed with a vibrant mix of textures and tastes that dance on your palate.
– Crowd-Pleaser: Perfect for sharing at gatherings, these buns will have everyone coming back for seconds!
– Flexible & Fast: With a simple ingredient list, you can whip up these buns in no time!
– Make-Ahead Magic: Freeze them for whenever you crave a bite of nostalgia; these buns can be your delicious secret weapon!

Ingredients You’ll Need

Get excited to gather these colorful ingredients! They are the stars of our Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), bringing together taste and texture in perfect harmony. The roasted sesame oil is a flavor game-changer, adding a nutty depth that elevates every bite!

– 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)
– 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

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

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Variations

One of the best things about these Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) is their versatility! You can easily adapt them to fit your taste preferences. Here are some fun ideas:
– Go Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend for a delicious gluten-free option.
– Add Extra Protein: Toss in some crumbled tofu or tempeh for a protein punch!
– Make it Spicier: Add chopped chili peppers or a splash of Sriracha to the filling for fiery flavor.
– Swap the Dressing: Experiment with different sauces like hoisin or even a spicy peanut sauce for dipping!
– Colorful Additions: Mix in vibrant veggies like bell peppers or mushrooms to jazz up the filling.

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

Ready to roll? Let’s make these delicious buns step by step!

Step 1: Prepare the Dough

In a large bowl, combine all the dry ingredients. Create a well in the center, then pour in the warm soy milk and sesame oil. Mix until the dough starts to come together into a lovely ball. Transfer the dough to a bowl, cover it with a damp towel, and let it rest for at least 2 hours to rise.

Step 2: Cook the Filling

Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked, then chop them into small pieces. Heat a pan with 1 tablespoon of neutral oil over medium-high heat, then add the scallions, carrots, and cabbage. Sauté for about 4-5 minutes until the carrots are tender. Stir in the chopped noodles, soy sauce, and salt. Mix and cook for another 2-3 minutes. Drain excess liquid and let the mixture cool.

Step 3: Prepare the Wrappers

Take the risen dough and punch a hole in the center. Divide the dough into 12 or 16 pieces, roll each piece into a ball, and flatten it slightly. Using a rolling pin, roll each ball into a round wrapper about 3-5 inches in diameter. Place the wrappers on a tray, sprinkle flour to prevent sticking, and cover them with a dry towel.

Step 4: Make the Buns

Place 2-3 tablespoons of filling in the center of each wrapper. With one hand, pinch the edges of the wrapper while creasing it with the other. Once sealed, gently press down the top and place it back on the tray, covering with a towel to prevent drying out.

Step 5: Cook the Buns

In a pan with a lid, heat 1 tablespoon of oil for every 4 buns. Place the buns in the pan, creased-side down, and cook over medium heat for 4-5 minutes until golden brown. Carefully add 4 tablespoons of water (1 for each bun) to steam them, then cover and cook until the water evaporates (about 5-6 minutes). Repeat with remaining buns.

Step 6: Serve and Enjoy!

Dig in while they’re hot! Pair these buns with a simple dipping sauce of soy sauce, sugar, chili sauce, and sesame seeds for an extra flavor boost.

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Pro Tips for Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

– Rest is Best: Allow the dough to rise thoroughly for the ultimate fluffiness in your buns.
– Don’t Overstuff: Keep a moderate amount of filling in each bun to ensure they seal properly.
– Keep it Steamy: Make sure to cover the pan as you steam; this keeps the moisture in for that perfect chewy texture.
– Practice Makes Perfect: Don’t worry if your wrappers aren’t perfect circles; just have fun with them!

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

Garnishes

Sprinkle some toasted sesame seeds or fresh chopped scallions on top for a pop of color and flavor!

Side Dishes

Serve these buns alongside a refreshing cucumber salad or a light miso soup to round out your meal.

Creative Ways to Present

Get creative! Arrange the buns on a vibrant platter or serve them in individual baskets for a fun gathering. They also make a fantastic lunchbox treat!

Make Ahead and Storage

Storing Leftovers

Store the cooked buns in an airtight container in the refrigerator for up to 5 days. They reheated beautifully, just add a splash of water when pan-frying to bring back that crispy goodness!

Freezing

These buns can be frozen too! Freeze them on a tray to prevent sticking, then transfer to a bag for later enjoyment. No need to thaw—just reheat directly from the freezer!

Reheating

To reheat, pan-fry with a little water, oven-toast on low heat, or steam them back to life for that fresh-out-of-the-pan taste!

FAQs

Can I use a different type of flour?
Yes! You can experiment with whole wheat flour or gluten-free blends.

Is this recipe spicy?
It’s not spicy on its own, but feel free to add chili peppers or spicy sauces to the filling!

How do I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Adjust the liquid as needed!

Can I prepare this in advance?
Absolutely! You can prepare the filling and dough in advance, store them separately, and assemble the buns when you’re ready to cook!

Final Thoughts

These Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are more than just a recipe; they’re a delightful journey to the bustling streets of Taipei, right from your kitchen! With their crispy exterior and savory filling, they promise to bring joy to your table and warmth to your heart. So roll up your sleeves and give these buns a try—you’ll love every moment of the process and every bite of the result! Happy cooking! 🌟