Description
These vegan pan-fried buns, also known as Sheng Jian Bao, are filled with cabbage, vermicelli noodles, carrots, and scallions, then wrapped in homemade dough and pan-fried until golden and crisp before being steamed until chewy and tender inside.
Ingredients
- Dough
- Dry 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
- Wet Ingredients: 1 cup warm soy milk or other non-dairy milk, 1 tbsp toasted sesame oil or neutral oil
- Filling: 1 tbsp neutral oil for cooking, 6 cups raw shredded cabbage from 1/2 large head of cabbage, 3.5 oz uncooked vermicelli noodles (100 g total), 1 cup finely shredded or 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, 2 tbsp toasted sesame oil
Instructions
- Prepare the Dough: In a large bowl, mix together all the dry ingredients. Create a well in the center, then pour in the warm milk and oil while mixing. Continue mixing until a dough forms. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
- Cook the Filling: Soak the dry vermicelli noodles in boiling hot water for 7-8 minutes, or until cooked. Drain and roughly chop into small 1/2-inch pieces.
- Heat a pan and add 1 tbsp neutral oil. When hot, add the chives, carrots, and cabbage. Cook over medium-high heat for 4-5 minutes, until the carrots are tender. Add the noodles, soy sauce, salt, and toasted sesame oil. Mix well and cook for another 2-3 minutes. Adjust seasoning to taste.
- Transfer the filling to a strainer to drain excess liquid from the vegetables, then set aside to cool.
- Prepare the Wrappers: Remove the dough from the bowl and stretch it into a large ring by first making a hole in the center. Slice the dough into 12 or 16 pieces. Shape each piece into a ball.
- To make a wrapper, lightly flatten each dough ball. Sprinkle with flour and roll it out, rotating the dough 90 degrees as you work, until you have a wrapper about 3-4 inches in diameter for 38 g pieces or 4-5 inches for 50 g pieces.
- Place the wrappers on a tray, spaced apart, or lightly flour each layer if stacking. Do not stack more than 4-5 wrappers. Cover with a dry towel to prevent them from drying out.
- Make the Buns: Place 2-3 tbsp of filling in the center of each wrapper. Crease the edges of the wrapper while pinching the creases together until you have gone around the entire edge. Pinch and twist to seal the bun.
- Place each bun on a flat surface and lightly press down the top. Return the buns to the tray and cover with a towel. Repeat with the remaining wrappers and filling.
- Cook the Buns: Heat a lidded pan and add 1 tbsp oil for every 4 buns. When hot, add the buns crease-side first and lightly press them down. Cook over medium heat for 4-5 minutes, until golden brown. Flip and cook until golden brown on the other side.
- Using the pan lid as protection, carefully pour 4 tbsp water into the pan, approximately 1 tbsp per bun, then immediately cover the pan to prevent splashing.
- Steam the buns for about 5-6 minutes, or until the water has evaporated. Remove the buns and repeat with the remaining batches.
- Serve hot with your favorite dipping sauce. A simple mixture of soy sauce, sugar, chili sauce, and sesame seeds works well.
Notes
- Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, oven-toasting over low heat, or microwaving with a splash of water.
- Cooked buns can also be frozen. Freeze them separately on a tray for 5-6 hours or until hard, then transfer to a freezer-safe bag. Reheat directly from frozen without thawing.
- If wrappers will sit for more than 30 minutes, space them separately on a tray instead of stacking them to prevent sticking and drying.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Stove Top, Steam
- Cuisine: Asian, Chinese, Taiwanese