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

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a delightful treat that brings the flavors of Taipei’s night markets right into your kitchen. These irresistible buns feature a savory filling made from fresh cabbage, vermicelli noodles, and wholesome vegetables, all encased in a homemade dough. Perfect for appetizers, snacks, or even as a main dish, these buns are sure to impress at any gathering. You can freeze them for later enjoyment or savor them fresh off the pan – either way, they’re bound to become a favorite!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and clear steps, this recipe is perfect for both beginners and experienced cooks.
• Flavorful Filling: The combination of cabbage, noodles, and spices creates a deliciously savory filling that everyone will love.
• Versatile Dish: Serve these buns as a snack, appetizer, or side dish. They pair well with various dipping sauces!
• Freezable: Make a big batch and freeze them for quick meals whenever you’re craving something tasty.
• Plant-Based Goodness: These vegan buns offer a satisfying option for plant-based eaters without sacrificing flavor.

Tools and Preparation

Before diving into making these delicious Vegan Pan-Fried Buns, gather your tools and prepare your workspace. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Rolling pin
• Non-stick skillet or frying pan
• Strainer
• Damp towel

Importance of Each Tool

• Mixing bowl: A large bowl is essential for combining all your ingredients efficiently.
• Rolling pin: Helps you achieve the perfect thickness for your wrappers, ensuring even cooking.
• Non-stick skillet or frying pan: Prevents sticking while allowing easy flipping of the buns.
• Strainer: Helps remove excess liquid from the filling ingredients for better texture in the buns.

Ingredients

• 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 (or other non-dairy milk)
• 1 tbsp toasted sesame oil (or neutral oil)
• 1 tbsp neutral oil (for cooking)
• 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
• 3.5 oz uncooked bundles of vermicelli noodles (100g total)
• 1 cup finely shredded or grated carrot (150g)
• 1/2 cup chopped scallions or chives (25g)
• 1 tbsp soy sauce
• 2 tsp salt (or to taste)
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

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

Step 1: Preparing the Dough

1. In a large bowl, mix together all dry ingredients including flour, yeast, sugar, and salt.
2. Create a well in the center of the dry mixture. Pour in warm soy milk and toasted sesame oil while stirring to form a dough.
3. Shape the dough into a ball and place it in another bowl. Cover with a damp towel and let it rest for at least two hours until it rises.

Step 2: Cooking the Filling

1. Soak dry vermicelli noodles in boiling water for about 7-8 minutes until cooked. Drain and chop into small pieces.
2. Heat a pan over medium-high heat with one tablespoon of neutral oil. Add chopped scallions, carrots, and cabbage; cook for about 4-5 minutes until tender.
3. Stir in chopped noodles along with soy sauce and salt; mix well and cook for an additional 2-3 minutes.
4. Transfer the filling to a strainer to remove excess liquid and set aside to cool.

Step 3: Preparing the Wrappers

1. Once dough is ready, stretch it into a ring by punching through its center.
2. Cut dough into either 12 or 16 equal pieces based on desired size – each piece should be around 50g or 38g respectively.
3. Roll each piece into balls; then flatten each ball slightly before rolling out with a floured rolling pin until about 3–5 inches in diameter.
4. Arrange rolled wrappers on a tray with space between them or lightly flour layers if stacking.

Step 4: Making the Buns

1. Take one wrapper and place about two tablespoons of filling in its center.
2. Pinch creases around the edges while tucking in the filling; twist at the top to seal securely.
3. Place each formed bun on a flat surface and gently press down on top before arranging back on the tray covered with towel.

Step 5: Cooking the Buns

1. Heat up your skillet with one tablespoon of oil over medium heat; add buns creased-side down when hot.
2. Cook until golden brown on one side (about 4–5 minutes), then flip carefully to brown on other side.
3. After both sides are browned, pour four tablespoons of water into skillet while covering immediately to create steam; cook until water evaporates (around 5–6 minutes).
4. Serve hot with optional dipping sauce like soy sauce mixed with chili paste!

Storing & Freezing Instructions

Keep cooked buns in an airtight container in fridge up to five days or freeze them spaced out on trays for easy reheating later!

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

Vegan Pan-Fried Buns are a delightful treat that can be enjoyed in various ways. Serving them right can enhance their flavor and presentation. Here are some creative ideas for serving these delicious buns.

With Dipping Sauce

• Soy Sauce Mixture: A simple mix of soy sauce, sugar, and chili sauce adds a savory kick.
• Sesame Oil Drizzle: A drizzle of toasted sesame oil enhances the nutty flavor.
• Spicy Chili Oil: For those who enjoy a bit of heat, spicy chili oil pairs perfectly.

As a Snack

• On-the-Go Treat: These buns make for a quick snack when you’re craving something savory.
• Lunchbox Addition: Pack them in your lunchbox with some veggies for a balanced meal.

With Fresh Herbs

• Chopped Cilantro or Chives: Garnish the buns with fresh herbs to add brightness and flavor.
• Lime Wedges: Serve with lime wedges for an extra zesty touch.

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

Perfecting your Vegan Pan-Fried Buns takes practice and attention to detail. Here are some tips to help you achieve the best results.

• Boldly Knead the Dough: Ensure the dough is well-kneaded for a smooth texture that rises properly.
• Boldly Monitor Cooking Temperature: Keep the heat at medium to avoid burning while ensuring even cooking.
• Boldly Use Fresh Ingredients: Fresh vegetables not only taste better but also enhance the overall filling flavor.
• Boldly Experiment with Fillings: Feel free to mix different vegetables or add tofu for variety in flavors.
• Boldly Allow Resting Time: Letting the dough rest is crucial for developing gluten, which helps in achieving the right texture.

Best Side Dishes for Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Pairing your Vegan Pan-Fried Buns with side dishes can elevate your meal experience. Here are some great options to consider.

1. Cucumber Salad: A refreshing cucumber salad adds crunch and balances the richness of the buns.
2. Vegetable Stir-Fry: A colorful stir-fry complements the flavors and adds nutritional value.
3. Miso Soup: This comforting soup serves as a warm side that pairs beautifully with these buns.
4. Pickled Vegetables: Tangy pickles provide a contrast to the savory flavors of the buns.
5. Edamame Beans: Lightly salted edamame makes for a protein-packed side that’s easy to prepare.
6. Fried Rice: Serve alongside fried rice for a hearty meal that combines textures and flavors.

Common Mistakes to Avoid

Making Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) can be a fun experience, but there are some common pitfalls. Here’s how to avoid them:

• Ignoring Dough Resting Time: Failing to let the dough rise properly can lead to dense buns. Always allow at least 2 hours for the dough to rest and expand.

• Overfilling the Buns: Stuffing too much filling inside can cause the buns to burst while cooking. Stick to about 2-3 tablespoons of filling per bun for best results.

• Skipping the Drainage Step: Not draining excess liquid from the filling can make the buns soggy. Use a strainer to remove extra moisture before assembling.

• Not Prepping Your Workspace: A cluttered countertop can lead to mistakes while shaping the wrappers. Clear your space and gather all ingredients before you start.

• Using Cold Ingredients: Cold milk or water can hinder yeast activation. Always use warm soy milk or other non-dairy milk for optimal dough texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked buns in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

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

• Allow buns to cool completely before freezing.
• Place them on a tray spaced apart and freeze for 5-6 hours.
• Once firm, transfer to a plastic or silicone bag for long-term storage.

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

• Oven: Preheat oven to low heat. Place buns on a baking sheet with a splash of water, cover with foil, and heat until warm.

• Microwave: Place buns in a bowl with a splash of water and cover. Heat in short intervals until warm.

• Stovetop: Add a little oil in a pan, place buns creased-side down, then add a splash of water and cover until heated through.

Frequently Asked Questions

Here are answers to some common questions about Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包):

Can I use different vegetables for the filling?

Yes! You can customize the filling with veggies like mushrooms, bell peppers, or spinach based on your preference.

How do I know when the dough is ready?

The dough should double in size after resting for about 2 hours. It should feel soft and slightly sticky but not overly wet.

Can I make these buns gluten-free?

You can try using gluten-free flour blends; however, results may vary since gluten helps with elasticity and structure.

How long can I store uncooked buns?

Uncooked buns can be stored in the refrigerator for up to 24 hours before cooking. Just keep them covered with a damp towel.

Final Thoughts

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are an amazing treat that brings comfort and joy at any meal. They’re versatile enough for appetizers or snacks and allow for endless customization based on your taste preferences. Don’t hesitate to give this recipe a try; you’re sure to impress your friends and family!