Say hello to the dazzling world of Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包): perfect little parcels with a crisp, golden crust, tender dough, and a savory vegetable filling that bursts with flavor in every bite! If you’ve ever wanted a knock-out dim sum treat minus the meat and dairy, this recipe will fill your kitchen with irresistible aromas and win hearts at first taste. Each handmade bun is invitingly puffy and crisped to perfection, making them impossible to stop at just one. Whether you’re preparing a cozy dinner for friends or impressing your family, these pan-fried delights make the plant-based magic happen.

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

Ingredients You’ll Need

The magic of Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) is that humble, everyday ingredients transform into something spectacular. Each item below brings something essential: from stretchy dough to a hearty, garlicky filling that’s utterly craveable.

All-purpose flour (3 cups): The foundation for soft, elastic dough that puffs and crisps in the pan.

Instant dry yeast (2 tsp): Lifts and aerates the dough for that classic fluffy texture.
Sugar (2 tbsp): Adds a gentle—but crucial—hint of sweetness to balance the savory flavors.

Salt (1/2 tsp + 2 tsp): Essential for brightening the dough and seasoning the filling.
Roasted sesame seeds (1 tbsp + 1 tbsp): Nutty pops of flavor, both in the dough and sprinkled on top.

Warm soy milk (1 cup): Provides moisture, a subtle creaminess, and helps the dough rise beautifully.
Toasted sesame oil (1 tbsp + 2 tbsp): Adds deep, nutty undertones throughout the dough and filling.
Neutral oil (1 tbsp + more for cooking): Keeps the filling moist and helps achieve a crispy, golden crust when frying.

Raw shredded cabbage (6 cups): The bulk of the filling; mild, juicy, and perfectly tender when cooked.
Uncooked bundles of vermicelli noodles (3.5 oz): Soaked and chopped; they soak up flavor and give a chewy bite.
Finely shredded or grated carrot (1 cup): A sweet, vibrant addition to the filling.

Chopped scallions or chives (1/2 cup): Infuse the filling with a gentle aromatic lift.
Soy sauce (1 tbsp): Brings depth and a savory umami note to round out the filling.

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

Step 1: Preparing the Dough

Start by mixing all your dry ingredients—flour, yeast, sugar, salt, and roasted sesame seeds—in a large bowl. Create a small well in the middle, then slowly pour in the warm soy milk and toasted sesame oil, stirring as you go. It’s amazing to see the beginnings of the dough come together before your eyes. Mix until there are no dry patches left, then knead until you have a soft, smooth ball. Place it in a clean bowl, drape a damp towel on top, and let it rest for at least 2 hours until it’s puffed up and doubled in size. This rest gives your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) their signature texture!

Step 2: Cooking the Filling

While the dough rises, soak your vermicelli noodles in boiling hot water for about 7–8 minutes—or until tender. Drain and rough-chop them into small, bite-sized pieces. Then heat your pan, swirl in a tablespoon of neutral oil, and toss in your chopped chives, carrots, and cabbage. Stir-fry for 4–5 minutes on medium-high until the veggies are just tender. Add those chopped noodles, along with soy sauce, salt, and the rest of the toasted sesame oil. Cook for another few minutes, tasting to adjust the seasoning. Transfer the filling to a strainer to drain any watery juices—this step is crucial for wrappers that don’t get soggy!

Step 3: Preparing the Wrappers

Once the dough is ready, punch down and stretch it into a big ring (I find this method oddly satisfying). Cut into equal pieces—12 for larger buns or 16 for smaller ones—then shape each into a ball. Flatten with your hand, dust with a bit of flour, and roll out with a floured rolling pin, rotating the dough as you go. Aim for a thin, even circle about 3–5 inches wide. Stack wrapped in flour-dusted layers but keep them covered with a dry towel so they don’t dry out. Remember, perfection isn’t required; rustic, handmade buns are truly beautiful.

Step 4: Filling and Shaping the Buns

Place 2–3 tablespoons of your cooled filling onto the center of each wrapper. Here’s where it gets fun: with one hand, create pleats in the dough’s edge while pinching each pleat closed with your other hand, gradually circling the bun. Twist and seal the bun, then gently press the top to flatten a little. Cover filled buns with a towel to keep them soft while you finish assembling the rest. The result? Irresistible parcels brimming with hearty vegetable goodness.

Step 5: Pan-Frying and Steaming

Heat a lidded nonstick pan with a splash of neutral oil (enough to coat the base). Arrange 4–5 buns at a time pleated-side down and press them slightly flatter. Fry over medium heat for 4–5 minutes until a rich golden crust forms. Flip, brown the other side, then carefully pour in about 1 tablespoon of water per bun (shield yourself with the lid), quickly covering the pan. Let the buns steam for 5–6 minutes as the water evaporates. This two-step approach guarantees a crispy base and steamy, fluffy interior—the signature of every great Vegan Pan-Fried Bun (Sheng Jian Bao, 生煎包).

Step 6: Enjoy!

Once all the water has evaporated, transfer those beauties to a plate. Best eaten piping hot, with their crunchy surface and tender insides. For a zingy finishing touch, dip them in a simple sauce of soy sauce, chili, sugar, and sesame seeds, if you like.

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

Garnishes

Top your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) with a generous sprinkle of roasted sesame seeds and chopped scallions for a pop of color and aroma. A drizzle of toasted sesame oil just before serving makes everything shine and draws out the flavors of the filling.

Side Dishes

Pair these buns with a lively Asian slaw, a simple cucumber salad, or a bright bowl of pickled vegetables. They also work marvelously alongside light, clear soups or even a spicy dipping sauce for an extra flavor punch. Let your spread be a celebration of color and crunch!

Creative Ways to Present

Try serving the buns family-style on a colorful platter, or arrange them in a bamboo steamer for that iconic dim sum look. For parties, mini buns make perfect finger food—set up a dipping sauce bar and let everyone customize their experience. However you present them, Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) always look their best when surrounded by plenty of friends.

Make Ahead and Storage

Storing Leftovers

Once cooled, pop leftover buns into an airtight container and refrigerate for up to five days. They’ll keep their tenderness and flavor beautifully, making them ideal for work lunches or late-night snacks.

Freezing

If you want to freeze your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包), place them on a tray so they don’t touch, and freeze until solid (about 5–6 hours). Then, transfer to freezer bags; they’ll stay fresh and ready to reheat for months. There’s no need to thaw before reheating—just grab one straight from the freezer.

Reheating

For the best texture, reheat buns in a covered pan with a small splash of water to revive that steamy softness while re-crisping the bottom. Alternatively, an oven toaster on gentle heat or even a quick zap in the microwave with a damp paper towel will do the trick.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap up to half the all-purpose flour for whole wheat to add a nutty flavor and more fiber. However, using 100 percent whole wheat can make the buns dense, so try a mix for the best combination of fluffy and hearty.

What are the best vegetables to substitute for cabbage?

If you’re out of cabbage, napa cabbage, bok choy, or even finely chopped kale work nicely. The goal is to use a mild, moisture-rich veggie for that classic bite and juiciness inside each Vegan Pan-Fried Bun (Sheng Jian Bao, 生煎包).

Are rice noodles okay in place of vermicelli?

Absolutely! Rice noodles will add a different (slightly chewier) texture, but they’re a wonderful gluten-free alternative. Just cook them tender and slice into small pieces so the filling stays easy to wrap and eat.

Do I really need to rest the dough for two hours?

Resting the dough is key for achieving that fluffy, light texture characteristic of Sheng Jian Bao. If you’re short on time, a minimum of one hour works, but the longer rest really makes a difference in the final result.

Can I make the wrappers ahead and freeze them?

It’s best to assemble the buns right after preparing the wrappers, as fresh dough is easier to seal. But once assembled and cooked, Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) freeze exceptionally well for future cravings.

Final Thoughts

There’s a certain joy in crafting Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) from scratch: kneading the dough, wrapping up succulent veggie filling, and watching buns sizzle to golden perfection. I hope you’ll give this plant-based favorite a try—make a big batch and share the love. Every bite is pure comfort!