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Vegan Pan-Fried Buns (Sheng Jian Bao)

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Delicious vegan pan-fried buns with a savory cabbage and vermicelli filling, featuring a crispy bottom and fluffy top.

Ingredients

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  • 3 cups all-purpose flour (375 g)
  • 2 tsp instant dry yeast
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp roasted sesame seeds (for dough and finishing)
  • 1 cup warm soy milk (or other nondairy milk; ~105–115°F / 40–46°C)
  • 1 tbsp toasted sesame oil (or neutral oil)
  • 1 tbsp neutral oil (for cooking)
  • 6 cups raw shredded cabbage (from ~1/2 large head)
  • 3.5 oz vermicelli noodles, uncooked bundles (100 g)
  • 1 cup finely shredded/grated carrot (150 g)
  • 1/2 cup chopped scallions or chives (25 g)
  • 1 tbsp soy sauce
  • 2 tsp salt (or to taste)
  • 1 tbsp roasted sesame seeds (for topping)
  • 2 tbsp toasted sesame oil (for finishing filling and brush)

Instructions

  1. Combine warm soy milk, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
  2. In a large bowl, whisk flour and 1/2 tsp salt. Make a well and add the foamy yeast mixture plus 1 tbsp toasted sesame oil.
  3. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover with a damp towel, and let rise until doubled (about 45–60 minutes).
  5. Soak the vermicelli in hot water for 5–7 minutes until pliable. Drain and chop.
  6. Heat 1 tbsp neutral oil in a skillet over medium heat. Add shredded cabbage and carrots. Sauté for 6–8 minutes until wilted.
  7. Season with soy sauce and 2 tsp salt, then add chopped vermicelli and scallions. Cook another 2 minutes.
  8. Stir in 2 tbsp toasted sesame oil and 1 tbsp roasted sesame seeds. Let mixture cool completely.
  9. Punch down the risen dough, divide into 24 equal pieces, and roll each into a round about 3–3.5 inches.
  10. Spoon 1–1.5 tbsp of filling into each wrapper, pleat the edges, and pinch to seal, placing buns seam-side up on a floured tray.
  11. Heat a skillet over medium heat, add 1 tbsp neutral oil, and place buns seam-side down.
  12. Pan-fry until golden brown (about 3–4 minutes), then pour in 1/4 cup water, cover, and steam for 6–8 minutes.
  13. Remove lid, cook for an additional 30–60 seconds to re-crisp the bottoms, then brush with toasted sesame oil and sprinkle with sesame seeds.

Notes

Refrigerate cooked buns for up to 3 days; they can also be frozen for future use.

Nutrition

Find it online: https://www.simplefamilydishes.com/vegan-pan-fried-buns-vegan-buns/