Short description

These Vegan Pan‑Fried Buns are pillowy, golden-crisp dumplings filled with savory cabbage, carrot, and vermicelli—a plant-based twist on classic Sheng Jian Bao perfect for sharing or meal prep.

Why You’ll Love This Recipe

Totally vegan and wholesome: no dairy or animal products
Crisp-and-soft texture: pan-fried bottoms with tender tops
Generous veggie filling enhanced with sesame flavor
Make-ahead friendly: dough can be prepped and filling cooked in advance

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Dough

3 cups (375 g) all-purpose flour
2 tsp instant dry yeast
2 Tbsp sugar
½ tsp salt
1 Tbsp roasted sesame seeds
1 cup warm soy milk (or other plant milk)
1 Tbsp toasted sesame oil (or neutral oil)

Filling

1 Tbsp neutral oil (for cooking)
6 cups raw shredded cabbage (~½ large head)
100 g (3.5 oz) uncooked vermicelli noodles, soaked, drained, chopped
1 cup finely grated carrot (150 g)
½ cup chopped scallions or chives (25 g)
1 Tbsp soy sauce
2 tsp salt (or to taste)
1 Tbsp roasted sesame seeds
2 Tbsp toasted sesame oil

Directions

1. Prepare the Dough

In a large bowl, whisk flour, yeast, sugar, salt, and sesame seeds.
Make a well in the center, pour in warm soy milk and sesame oil, and mix until a dough forms.
Knead briefly to combine, shape into a ball, cover with a damp towel, and let rise for at least 2 hours until puffy.

2. Cook the Filling

Soak vermicelli in boiling water for 7–8 minutes, drain, and chop.
In a hot pan, warm 1 Tbsp oil. Add scallions, carrots, and cabbage; cook over medium-high heat for 4–5 minutes until softened.
Add chopped vermicelli, soy sauce, salt, and sesame oil. Stir and cook another 2–3 minutes.
Drain through a strainer to remove excess moisture. Cool completely.

3. Make Wrappers & Assemble

Punch down the risen dough and divide into 12 (≈50 g) or 16 (≈38 g) pieces.
Roll each piece into a ball.
On a floured surface, roll out each into a 3–5 inch round, being careful to keep wrappers moist—cover excess with a dry towel.
Place ~2–3 Tbsp filling in the center. Pleat the edges around the filling, pinch together, and twist to seal. Press slightly to flatten the top.

4. Pan‑Fry the Buns

In a pan with lid, heat 1 Tbsp oil per 4 buns. Place buns pleat-side down and press gently.
Cook over medium heat for 4–5 minutes until bottoms are golden.
Flip buns and cook another minute to brown tops.
Carefully add 1 Tbsp water per bun, cover immediately, and steam for 5–6 minutes until water evaporates.
Remove and repeat with remaining buns. Serve hot with dipping sauce (e.g., soy, sugar, chili sauce, sesame seeds).

Servings and timing

Yield: 12–16 buns
Prep time: Dough mixing ~10 min + 2 hr rising
Filling and assembly: ~45 min
Cooking per batch: 12 min
Total time: ~3 hours (mostly hands-off rising/soaking)

Variations

Add protein: Include finely crumbled tofu or tempeh in the filling
Spicy kick: Stir in chili oil or Szechuan pepper flakes
Herbal notes: Mix in chopped cilantro or basil with scallions
Mini version: Make smaller buns for appetizer-style bites
Fill-tone swap: Try shiitake mushrooms, bok choy, or tofu for varied fillings

Storage/reheating

Cooked buns: Store in airtight container in fridge for up to 5 days. Reheat by pan-frying with a splash of water or microwaving covered.
Frozen buns: Freeze fully cooled buns spaced apart until solid, then bag. Reheat from frozen by steaming, pan-frying, or baking.

FAQs

1. Can I use whole wheat flour?

Yes, but the dough may be denser. Substitute up to 1 cup whole wheat, keeping 2 cups all-purpose for balance.

2. Do I need to cook the filling fully?

Yes—steam removes excess moisture so buns aren’t soggy.

3. How do I avoid dough drying?

Keep wrappers lightly floured and covered with a dry towel when not working.

4. Can I make dough ahead?

Yes—after rising, refrigerate the dough for up to 24 hrs before shaping.

5. Do I have to pan-fry?

Yes—for the signature crispy bottom. However, you can steam plain buns if desired.

6. Why twist the top?

The twist seals in the filling and creates a decorative, folded pattern.

7. Can I bake instead?

Yes: bake at 375 °F for ~15–18 min until golden, though bottom won’t be crisp like pan-fried.

8. What dipping sauce pairs well?

Try soy sauce mixed with a bit of sugar, chili sauce, rice vinegar, and sesame seeds.

9. Can I omit sesame seeds?

Sure—omit if you dislike the texture or flavor, though they add a nice nutty note.

10. Are these freezer-friendly?

Absolutely—frozen buns reheat beautifully with retained texture and flavor.

Conclusion

These Vegan Pan‑Fried Buns offer the authentic joy of Sheng Jian Bao in a compassionate, plant-based version. With crispy bottoms, tender wrappers, and flavorful filling, they’re perfect for breakfast, lunch, dinner, or a satisfying snack. Enjoy them freshly made or stock your freezer for warm, veggie-packed comfort anytime.

Vegan Pan‑Fried Buns (Sheng Jian Bao)

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Author: Ezabella
Total Time: ≈3 hours
Yield: 12–16 buns
Diet: Vegan

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Description

These Vegan Pan‑Fried Buns are pillowy, golden-crisp dumplings filled with savory cabbage, carrot, and vermicelli—a plant-based twist on classic Sheng Jian Bao perfect for sharing or meal prep.

Instructions

Prepare the Dough: In a large bowl, whisk together flour, yeast, sugar, salt, and sesame seeds. Make a well in the center, add warm soy milk and sesame oil, and stir until a dough forms. Knead briefly, shape into a ball, cover with a damp towel, and let rise for at least 2 hours until puffy.
Cook the Filling: Soak vermicelli in boiling water for 7–8 minutes; drain and chop. Heat 1 Tbsp oil in a pan, add scallions, carrots, and cabbage, and cook over medium-high heat for 4–5 minutes until softened. Stir in vermicelli, soy sauce, salt, and sesame oil; cook 2–3 more minutes. Drain excess moisture through a strainer and let cool completely.
Shape the Buns: Punch down the dough and divide into 12–16 pieces (≈50 g or 38 g each). Roll each piece into a ball. On a floured surface, roll each into a 3–5″ round, keeping unused dough covered with a towel. Place 2–3 Tbsp of filling in the center, pleat and pinch the edges to seal, and twist the top. Lightly press to flatten.
Pan‑Fry the Buns: Heat 1 Tbsp oil per batch (4 buns) in a pan. Add buns pleat-side down and flatten gently. Cook over medium heat for 4–5 minutes until bottoms are golden. Flip buns and cook another minute to brown tops. Add 1 Tbsp water per bun, cover immediately, and steam for 5–6 minutes until water evaporates. Repeat with remaining buns. Serve hot with dipping sauce.