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

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Indulge in the delightful experience of Vegan Pan-Fried Buns (Sheng Jian Bao), a beloved street food from Taipei. These savory buns are filled with a vibrant mix of cabbage, vermicelli noodles, and fresh vegetables, all encased in a homemade dough that transforms into a golden-brown, crispy exterior. Perfect for sharing or enjoying on your own, these buns can be made ahead of time, frozen, and reheated whenever cravings strike.

Ingredients

Scale
  • 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 (for cooking)
  • 6 cups raw shredded cabbage
  • 3.5 oz uncooked vermicelli noodles
  • 1 cup finely shredded carrot
  • 1/2 cup chopped scallions or chives
  • 1 tbsp soy sauce
  • 2 tsp salt (to taste)

Instructions

  1. In a bowl, combine flour, yeast, sugar, and salt. Create a well; add warm soy milk and sesame oil. Mix to form dough, then let it rise for at least 2 hours.
  2. Cook vermicelli noodles, chop them, and sauté cabbage, carrots, and chives with oil until tender. Mix in noodles and seasonings; drain excess liquid.
  3. Divide risen dough into balls; roll out each piece into wrappers about 4 inches in diameter.
  4. Place filling in the center of each wrapper and fold to seal.
  5. Heat oil in a pan; cook buns creased-side down until golden brown. Add water to steam until cooked through.

Nutrition

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