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

why make this recipe

Vegan Pan-Fried Buns, or Sheng Jian Bao, are a delightful treat that everyone can enjoy. They offer a crispy base, a fluffy top, and a savory filling packed with vegetables. Making these buns at home allows you to control the ingredients and adapt the flavors to your liking. Plus, they are a fun and engaging project to tackle in the kitchen, perfect for family gatherings or simply to satisfy your cravings.

how to make Vegan Pan-Fried Buns

Ingredients :

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

Directions :

Preparing the Dough: In a large bowl, mix the all-purpose flour, instant dry yeast, sugar, and salt together. Add warm soy milk and toasted sesame oil. Knead the mixture until it forms a smooth dough. Let it rise in a warm place for about an hour until it doubles in size.
Cooking the Filling: In a large skillet, heat a bit of neutral oil over medium heat. Add the shredded cabbage, carrot, scallions, and cooked vermicelli noodles. Stir in soy sauce and salt. Cook for about 5 minutes until the vegetables are tender, then remove from heat.
Preparing the Wrappers: Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball. Roll each ball into thin circles, about 4 inches wide.
Making the Buns: Place a spoonful of the vegetable filling in the center of each wrapper. Carefully pinch the edges to seal the bun, creating pleats if desired.
Cooking the Buns: In a large skillet, heat 1 tbsp of neutral oil over medium heat. Place the buns in the skillet and cook until the bottoms are golden brown. Add a small amount of water (about 1/4 cup) to the skillet, cover, and steam for about 10 minutes until the buns are cooked through.
Storing the Cooked Buns: Let the buns cool completely. Store them in an airtight container in the fridge for up to 3 days.
Freezing the Buns: To freeze, place the uncooked buns on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a freezer bag. They can be stored for up to 3 months.

how to serve Vegan Pan-Fried Buns

Serve the Vegan Pan-Fried Buns hot with a side of soy sauce or a dipping sauce of your choice. Garnish with additional chopped scallions or sesame seeds for extra flavor. They make a great appetizer or snack.

how to store Vegan Pan-Fried Buns

Store any leftover cooked buns in an airtight container in the refrigerator. They can last for about 3 days. For longer storage, freeze the uncooked buns before cooking.

tips to make Vegan Pan-Fried Buns

Ensure the dough is kneaded well for a fluffy texture.
Adjust the filling to include your favorite vegetables.
Make sure to seal the buns tightly to prevent the filling from leaking during cooking.
Experiment with different dipping sauces to find your favorite combination.

variation

Feel free to add other fillings like mushrooms, tofu, or spinach to the bun mixture. You can also try different types of sauces for dipping, such as chili oil or hoisin sauce.

FAQs

Can I make these buns gluten-free?
Yes, you can try using a gluten-free all-purpose flour mix to replace the wheat flour, though the texture may vary.

How do I know when the buns are cooked?
The buns should be fluffy and the filling hot. You can cut one open to check if the vegetables are tender.

Can I reheat the buns?
Yes, you can reheat the buns on a skillet with a little water to steam them or use the microwave.