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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
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Vegan Pan-Fried Buns, or Sheng Jian Bao, are a delightful fusion of crispy and chewy textures that transport you straight to the bustling night markets of Taipei. These plant-based buns are filled with a savory medley of cabbage and vermicelli noodles, making them perfect for any occasion—from snacks to meal prep. Not only are they easy to make and freezer-friendly, but they also cater to various dietary preferences. Pair them with your favorite dipping sauce for an unforgettable culinary experience!

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
  • 6 cups raw shredded cabbage
  • 3.5 oz uncooked bundles of vermicelli noodles
  • 1 cup finely shredded carrot
  • 1/2 cup chopped scallions or chives
  • 1 tbsp soy sauce
  • 2 tsp salt
  • 1 tbsp roasted sesame seeds
  • 2 tbsp toasted sesame oil

Instructions

  1. In a large bowl, mix flour, yeast, sugar, and salt. Create a well in the center.
  2. Pour in warm soy milk and oil; mix until a dough forms. Shape into a ball, cover, and let rise for at least 2 hours.
  3. Soak vermicelli noodles in boiling water for about 7–8 minutes; drain.
  4. Sauté carrots, scallions, and cabbage in oil for 4–5 minutes; add drained noodles along with soy sauce and cook for another 2–3 minutes. Drain excess moisture and cool.
  5. Roll out the dough into pieces and flatten into wrappers. Fill each wrapper with the vegetable mixture and seal tightly.
  6. Pan-fry buns until golden brown on one side, then add water to steam them until cooked through.

Nutrition

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