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.

Ingredients

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

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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.

Notes

Add crumbled tofu or tempeh for extra protein.
Stir chili oil or Szechuan pepper flakes into the filling for spice.
Mix fresh cilantro or basil with scallions for herbal brightness.
Shape mini buns for appetizers.
Sub in shiitake mushrooms, bok choy, or tofu for filling variations.

Prep Time: 10 minutes (plus 2 hr rising)
Cook Time: 45 minutes (including filling and pan-frying)
Category: Main Course
Method: Kneading, Pan-Frying, Steaming
Cuisine: Asian

Nutrition

Serving Size: 2 buns
Calories: 260
Sugar: 5g
Sodium: 620mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 8g
Cholesterol: 0mg