Why You’ll Love This Recipe
These buns are a celebration of texture and flavor. The dough turns beautifully golden and crisp when pan-fried, while the inside remains soft and chewy. The filling is packed with vegetables, noodles, and umami flavors, making it both satisfying and wholesome. Even better, the buns are freezer-friendly, so you can make a large batch and reheat them anytime you crave a comforting bite. Whether you’re vegan or just looking for a delicious plant-based dish, these buns are a winner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
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 or other non-dairy milk
1 tbsp toasted sesame oil or neutral oil
Filling
1 tbsp neutral oil
6 cups raw shredded cabbage (about 1/2 large head)
3.5 oz uncooked bundles of vermicelli noodles
1 cup finely shredded carrot
1/2 cup chopped scallions or chives
1 tbsp soy sauce
2 tsp salt or to taste
1 tbsp roasted sesame seeds
2 tbsp toasted sesame oil
Directions
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Prepare the Dough: In a large bowl, mix all dry ingredients. Create a well and pour in the warm soy milk and oil while mixing until a dough forms. Shape into a ball, cover with a damp towel, and rest for 2 hours until risen.
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Cook the Filling: Soak vermicelli noodles in boiling water for 7-8 minutes, drain, and chop. Heat oil in a pan and cook cabbage, carrots, and scallions for 4-5 minutes. Add noodles, soy sauce, sesame oil, and salt. Cook for 2-3 more minutes, then strain excess liquid and let cool.
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Prepare the Wrappers: Divide the dough into 12-16 pieces. Roll each into a ball, then flatten and roll out to 3-5 inches in diameter. Keep wrappers covered with a dry towel.
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Assemble the Buns: Place 2-3 tbsp filling in the center of a wrapper. Pleat the edges to seal, twist to close, then press lightly on top. Cover finished buns with a towel to prevent drying.
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Cook the Buns: Heat a pan with 1 tbsp oil per 4 buns. Place buns crease-side down and fry 4-5 minutes until golden. Flip and cook until browned. Add 1 tbsp water per bun, cover, and steam for 5-6 minutes until water evaporates. Repeat with remaining buns.
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Serve: Enjoy hot, with a dipping sauce if desired.
Servings and timing
This recipe makes 16 buns.
Prep Time: 1 hour
Dough Resting Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 16 buns
Variations
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Mushroom Filling: Add finely chopped shiitake or oyster mushrooms for extra umami.
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Spicy Buns: Mix chili oil or chopped fresh chili into the filling for a spicy kick.
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Tofu Version: Add crumbled firm tofu to make the filling heartier.
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Gluten-Free: Use a gluten-free flour blend and tamari instead of soy sauce.
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Different Veggies: Swap in napa cabbage, bok choy, or spinach for a twist on the classic filling.
Storage/Reheating
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Refrigeration: Store cooked buns in an airtight container for up to 5 days.
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Freezing: Place buns on a tray, freeze until solid, then transfer to a bag. Reheat directly from frozen—no thawing required.
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Reheating: Pan-fry with a splash of water, oven-toast on low heat, or steam until heated through. A microwave with a splash of water also works.
FAQs
Can I use store-bought wrappers instead of making dough?
Yes, though homemade dough gives the best texture, store-bought dumpling wrappers can work for a shortcut.
How do I make the buns look perfectly pleated?
It takes practice, but as long as they’re sealed, they’ll taste just as good—even if they’re not picture-perfect.
Can I bake these buns instead of pan-frying?
Yes, but they won’t achieve the same crispy-bottom texture. Baking will give a softer bun overall.
What dipping sauce pairs best with these buns?
Soy sauce mixed with vinegar, sesame seeds, chili sauce, or garlic is a classic and delicious option.
Can I use other noodles besides vermicelli?
Yes, thin rice noodles or even soba noodles can work if you chop them small.
Do I need to strain the filling?
Yes, draining excess liquid prevents soggy buns and helps maintain the right texture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight. Bring it to room temperature before rolling and shaping.
How do I prevent the buns from sticking together while freezing?
Freeze them spaced apart on a tray first before transferring to a bag. This prevents sticking.
What oil is best for pan-frying?
Neutral oils like canola, sunflower, or vegetable oil work well for achieving golden crisp bottoms.
Can I reheat them in an air fryer?
Yes, reheat at 350°F (175°C) for about 5-6 minutes for crispy exteriors.
Conclusion
Vegan Pan-Fried Buns (Sheng Jian Bao) are the perfect balance of crispy, chewy, and savory. With a vegetable-packed filling and homemade dough, they’re a delicious and satisfying snack or side dish. Easy to make ahead and freezer-friendly, they’re an excellent addition to your cooking repertoire—bringing the flavors of Taiwanese street food to your home kitchen.
Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
- Total Time: 2 hours 30 minutes (includes dough resting)
- Yield: 16 buns
- Diet: Vegan
Description
These Vegan Pan-Fried Buns (Sheng Jian Bao) are a plant-based twist on the classic Taiwanese street food. With a chewy homemade dough and a savory filling of cabbage, vermicelli noodles, carrots, and scallions, they’re pan-fried until crispy on the outside and steamed to tender perfection inside. Perfect as a snack, appetizer, or side dish.
Ingredients
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 (or other non-dairy milk)
1 tbsp toasted sesame oil or neutral oil
1 tbsp neutral oil (for cooking filling)
6 cups shredded cabbage (about 1/2 large head)
3.5 oz vermicelli noodles (uncooked bundles)
1 cup finely shredded carrot
1/2 cup chopped scallions or chives
1 tbsp soy sauce
2 tsp salt (or to taste)
1 tbsp roasted sesame seeds
2 tbsp toasted sesame oil
Additional oil for pan-frying
Water for steaming
Instructions
- In a large bowl, mix flour, yeast, sugar, salt, and sesame seeds. Make a well and add warm soy milk and sesame oil. Mix until dough forms. Knead into a ball, cover with a damp towel, and rest for 2 hours until risen.
- Soak vermicelli noodles in boiling water for 7–8 minutes, drain, and chop. Heat oil in a pan and cook cabbage, carrots, and scallions for 4–5 minutes. Add noodles, soy sauce, sesame oil, and salt. Cook 2–3 more minutes, strain excess liquid, and let cool.
- Divide dough into 12–16 pieces. Roll into balls, flatten, and roll each into a 3–5 inch wrapper. Keep covered with a dry towel.
- Place 2–3 tbsp filling in each wrapper, pleat edges to seal, twist to close, and press lightly on top. Cover with a towel to prevent drying.
- Heat 1 tbsp oil per 4 buns in a pan. Place buns crease-side down and fry for 4–5 minutes until golden. Flip and cook the other side until browned. Add 1 tbsp water per bun, cover, and steam for 5–6 minutes until water evaporates. Repeat with remaining buns.
- Serve hot with dipping sauce if desired.
Notes
Add chopped mushrooms or tofu for extra protein and umami.
Drain excess liquid from filling to prevent soggy buns.
You can freeze buns before or after cooking for easy make-ahead meals.
Pan-fry in neutral oil such as canola or sunflower for best results.
Classic dipping sauces include soy sauce, vinegar, chili oil, or garlic paste.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Snack
- Method: Pan-Frying and Steaming
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bun
- Calories: 160
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
