Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) Recipe
These Vegan Pan-Fried Buns, also known as Sheng Jian Bao, are deliciously filled with a savory vegetable mixture, pan-fried to perfection, and enjoyed hot. With a crispy bottom and a soft, fluffy top, these buns are a delightful treat for any meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12-16 buns 1x
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
Dough:
- 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
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (for cooking)
Filling:
- 6 cups raw shredded cabbage
- 3.5 oz uncooked bundles of vermicelli noodles (100g total)
- 1 cup finely shredded or grated carrot
- 1/2 cup chopped scallions or chives
- 1 tbsp soy sauce
- 2 tsp salt (or to taste)
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- Preparing the Dough: In a large bowl, mix dry ingredients. Add warm milk and oil, knead into a dough. Let it rise for 2 hours.
- Cooking the Filling: Cook noodles, then stir-fry veggies with seasonings. Drain and set aside.
- Preparing the Wrappers: Divide dough, roll into balls, flatten into wrappers.
- Making the Buns: Fill wrappers, seal buns, and cook in a pan.
- Enjoy: Serve hot with a dipping sauce.
- Storing and Freezing: Refrigerate cooked buns for up to 5 days or freeze for later enjoyment.
Notes
- Practice makes perfect with shaping the wrappers.
- Ensure to seal the buns properly to prevent filling from leaking during cooking.
- Adjust the seasoning of the filling to suit your taste preferences.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 3g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan, Pan-Fried Buns, Sheng Jian Bao, Chinese Cuisine, Vegan Dumplings
