Vegan Pan-Fried Buns

These Vegan Pan-Fried Buns, also known as Sheng Jian Bao, are crispy on the outside, chewy and tender inside, and filled with a savory mixture of cabbage, vermicelli noodles, carrots, and scallions. The buns are first pan-fried until golden and crisp, then steamed right in the pan to create that wonderful combination of textures.

Inspired by the delicious buns found at food stalls and night markets in Taipei, this homemade version is a fun project when you’re craving something special. The dough is soft and easy to work with once you get the hang of shaping the wrappers, and the vegetable filling is packed with savory sesame and soy sauce flavor.

The best part? These vegan buns freeze beautifully, so you can make a batch ahead of time and have homemade Sheng Jian Bao ready whenever the craving hits.

Why You’ll Love This Recipe

• Crispy and chewy: Pan-frying creates a golden crust while steaming keeps the inside soft and chewy.
• Completely vegan: The dough and filling use simple plant-based ingredients.
• Flavorful vegetable filling: Cabbage, carrots, vermicelli, scallions, soy sauce, and sesame oil make every bite satisfying.
• Freezer-friendly: Cooked buns can be frozen and reheated whenever you want them.
• A fun homemade project: Making and folding the buns is easier with practice and makes this recipe especially rewarding.

Ingredients

For the Dough

• All-purpose flour: Forms the soft, chewy dough used for the bun wrappers.
• Instant dry yeast: Helps the dough rise and gives the wrappers their tender texture.
• Sugar: Adds a subtle sweetness and supports the yeast.
• Salt: Balances the flavor of the dough.
• Roasted sesame seeds: Add a subtle nutty flavor.
• Warm soy milk or other non-dairy milk: Provides the moisture needed to bring the dough together.
• Toasted sesame oil or neutral oil: Adds richness and flavor to the dough.

For the Filling

• Neutral oil: Used to sauté the vegetables.
• Shredded cabbage: Provides the main bulk and a tender, slightly sweet vegetable texture.
• Vermicelli noodles: Add a pleasantly chewy texture and help make the filling substantial.
• Carrot: Adds natural sweetness, color, and texture.
• Scallions or chives: Bring a fresh, savory onion flavor.
• Soy sauce: Adds salty, umami-rich flavor.
• Salt: Enhances the filling.
• Roasted sesame seeds: Add nutty flavor and texture.
• Toasted sesame oil: Gives the filling a rich sesame aroma.

How to Make Vegan Pan-Fried Buns

Prepare the Dough

In a large bowl, combine the flour, instant yeast, sugar, salt, and roasted sesame seeds.

Create a well in the center, then pour in the warm soy milk and oil while mixing.

Continue mixing until a dough forms.

Shape the dough into a ball and place it in a bowl. Cover with a damp towel and allow it to rest and rise for approximately 2 hours.

A little patience here pays off—the rested dough will be much easier to shape into wrappers.

Cook the Vegetable Filling

Place the dry vermicelli noodles in boiling water and soak for 7–8 minutes, or until cooked.

Drain thoroughly, then roughly chop the noodles into pieces about 1/2 inch long.

Heat a pan over medium-high heat and add the neutral oil.

Add the scallions or chives, carrots, and cabbage. Cook for approximately 4–5 minutes, until the carrots are tender.

Add the chopped vermicelli noodles.

Pour in the soy sauce, salt, and toasted sesame oil. Stir everything together with a wooden spoon or spatula.

Cook for another 2–3 minutes over medium heat, then taste and adjust the seasoning if needed.

Transfer the filling to a strainer to remove excess liquid. Set it aside to cool while you prepare the wrappers.

Prepare the Wrappers

Take the rested dough out of the bowl and stretch it into a large ring. An easy way to begin is by punching a hole through the center of the dough ball.

Divide the dough into 12 or 16 pieces.

If making 12 buns, each piece will be approximately 50g. If making 16 buns, each piece will be approximately 38g.

Shape each piece into a ball.

To make a wrapper, gently press down on a dough ball and lightly flatten it on your work surface.

Dust the dough and rolling pin lightly with flour. Hold both ends of the rolling pin and roll the dough forward and backward. Rotate the dough 90 degrees and repeat.

Continue rolling until you have a wrapper approximately:

• 3–4 inches in diameter for 38g pieces
• 4–5 inches in diameter for 50g pieces

Don’t worry if your wrappers aren’t perfectly round. They are flexible and can be stretched and adjusted while you’re filling and folding the buns.

Place the finished wrappers on a tray with space between them. If stacking them, lightly dust each layer with flour to prevent sticking and keep each stack to no more than 4–5 wrappers.

Cover them with a dry towel so they don’t dry out.

If the wrappers will sit for more than 30 minutes, keep them separated on a tray instead of stacking them.

Fill and Shape the Buns

Place one wrapper on your work surface and add approximately 2–3 tablespoons of filling to the center.

Hold the wrapper with one hand and begin creasing the edges while using your other hand to pinch the folds together.

Continue working around the entire edge until the filling is enclosed.

Pinch and twist the top to seal the bun.

Place the finished bun on a flat surface and gently press down on the top.

Transfer it back to the tray and cover with a towel to prevent it from drying out.

Repeat with the remaining wrappers and filling.

Pan-Fry the Buns

Heat a lidded pan over medium heat.

Add approximately 1 tablespoon of oil for every 4 buns.

When the oil is hot, carefully place the buns in the pan, creased-side first.

Lightly press them down and cook over medium heat for 4–5 minutes, until the bottom develops a beautiful golden-brown crust.

Flip the buns and cook until the other side is golden as well.

The number of buns you can cook in each batch will depend on the size of your pan. Avoid overcrowding them.

Steam the Buns

Once the buns are browned, carefully prepare to add the water.

Using the pan lid as protection, carefully pour approximately 4 tablespoons of water into the pan—about 1 tablespoon per bun.

Immediately cover the pan with the lid to prevent hot water from splashing.

Allow the buns to steam for approximately 5–6 minutes, or until the water has evaporated.

Remove the cooked buns from the pan and repeat the process with the remaining buns.

Serve hot.

Tips for Success

• Don’t rush the dough resting time. Properly rested dough is easier to roll and shape.
• Drain the vegetable filling well. Excess liquid can make the wrappers difficult to seal.
• Let the filling cool before wrapping. Warm filling can make the dough harder to handle.
• Don’t worry about perfect circles. Homemade wrappers don’t need to look perfect to make delicious buns.
• Keep unused wrappers covered. Exposure to air can quickly dry them out.
• Avoid stacking too many wrappers. Keep stacks to 4–5 wrappers and dust between layers with flour.
• Don’t overcrowd the pan. Cook the buns in batches according to the size of your pan.
• Be careful when adding water. The pan and oil will be very hot, so use the lid as protection and cover immediately.

Recipe Variations

Add More Vegetables

You can experiment with the filling by adding finely chopped mushrooms, extra scallions, or other vegetables you enjoy.

Make Them Spicier

Add chili sauce or chili oil to the filling, or serve the finished buns with a spicy dipping sauce.

Try Different Non-Dairy Milk

Soy milk works well for the dough, but another unsweetened non-dairy milk can also be used.

Change the Dipping Sauce

For a simple dipping sauce, combine soy sauce with a little sugar, chili sauce, and roasted sesame seeds.

Serving Suggestions

These pan-fried buns are delicious served piping hot with a simple dipping sauce.

For an easy sauce, mix together soy sauce, sugar, chili sauce, and sesame seeds.

Serve them as an appetizer, snack, side dish, or part of a larger Asian-inspired meal. They’re especially enjoyable straight from the pan while the bottoms are still crisp and the centers are warm and chewy.

How to Store Cooked Buns

Place cooked buns in an airtight container and refrigerate for up to 5 days.

To reheat, pan-fry them again with a splash of water, warm them in a toaster oven on low heat, or microwave them in a bowl with a small splash of water.

How to Freeze Vegan Pan-Fried Buns

These buns freeze very well.

Place the cooked buns on a tray, leaving space between each one so they don’t stick together.

Freeze for approximately 5–6 hours, or until completely firm.

Once frozen, transfer the buns to a plastic or silicone freezer bag. This allows you to remove and reheat individual buns whenever you want.

There’s no need to thaw them first. Reheat them in a pan, toaster oven, or steamer until hot.

FAQs

What does Sheng Jian Bao mean?

Sheng Jian Bao refers to a style of Chinese pan-fried bun. The buns are cooked in a pan so they develop a crisp, golden exterior while the dough remains soft and chewy.

Can I freeze these vegan buns?

Yes. Cooked buns can be frozen individually on a tray before being transferred to a freezer bag. They can be reheated directly from frozen without thawing.

Why does my dough need to rest?

The resting period gives the yeast time to work and allows the dough to rise, resulting in a softer, more manageable wrapper.

How do I prevent the wrappers from sticking together?

Lightly dust each wrapper with flour before stacking, and don’t stack more than 4–5 wrappers. If they’ll be sitting for more than 30 minutes, keep them separated instead.

Why should I drain the filling?

Cabbage and other vegetables release liquid while cooking. Draining the filling prevents excess moisture from making the wrappers difficult to seal or causing them to become soggy.

What can I serve with Sheng Jian Bao?

A simple dipping sauce made with soy sauce, sugar, chili sauce, and sesame seeds is delicious. You can also serve the buns alongside other Asian-inspired dishes as an appetizer or side.

Nutrition Information

Per bun:

• Calories: 135 kcal
• Carbohydrates: 21g
• Protein: 3g
• Fat: 4g
• Saturated Fat: 1g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 2g
• Trans Fat: 1g
• Sodium: 432mg
• Potassium: 77mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 26 IU
• Vitamin C: 10mg
• Calcium: 24mg
• Iron: 1mg

Final Thoughts

These Vegan Pan-Fried Buns are a delicious homemade take on the crispy, chewy buns found at Taiwanese food stalls and night markets. The combination of golden pan-fried dough and savory cabbage, vermicelli, carrot, and scallion filling makes them hard to resist.

They do take a little time and practice, especially when you’re learning to roll and fold the wrappers, but once you get comfortable with the process, making a batch becomes incredibly rewarding.

And since they freeze so well, there’s every reason to make extra. Keep a stash in the freezer, and you’ll always have a delicious homemade snack ready for the next bun craving.

Print