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
