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

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Indulge in these delightful Vegan Pan-Fried Buns, inspired by the vibrant night markets of Taipei. Each bun is filled with a savory mixture of cabbage, vermicelli noodles, and carrots, all encased in homemade dough. Pan-fried to golden perfection with a crispy exterior and chewy interior, these buns are perfect as appetizers or snacks. Best of all, they can be frozen for future cravings!

Ingredients

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  • 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
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil (for cooking)
  • 6 cups raw shredded cabbage
  • 3.5 oz uncooked vermicelli noodles
  • 1 cup finely shredded carrot
  • 1/2 cup chopped scallions
  • 1 tbsp soy sauce

Instructions

  1. Mix flour, yeast, sugar, salt, and sesame seeds in a bowl. Make a well and add warm soy milk and oil. Combine to form a dough; shape into a ball and let rise for at least 2 hours.
  2. Soak vermicelli noodles in boiling water until cooked; chop into small pieces. Sauté cabbage, carrots, and scallions in oil for about 5 minutes. Add noodles, soy sauce, and seasonings; mix well.
  3. Divide dough into small balls, roll each into a wrapper about 4 inches wide. Fill each with the vegetable mixture and seal by pinching the edges.
  4. Heat oil in a pan over medium heat; cook buns creased-side down until golden brown (about 4-5 minutes). Add water to steam for an additional 5-6 minutes until fully cooked.

Nutrition

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

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