Vegan Pan-Fried Buns
Craving something cozy, golden, and bursting with flavor? These Vegan Pan-Fried Buns are your new favorite homemade snack!
Filled with cabbage, vermicelli noodles, carrots, and chives, all wrapped in soft dough and pan-fried until crisp and golden—these little buns are comfort food perfection.
They’re inspired by the irresistible street food in Taipei night markets—but made with ingredients you probably already have in your kitchen. Plus, they’re 100% vegan and freezer-friendly!
Why You’ll Love These Vegan Buns
- 🥬 Packed with veggies like cabbage, carrot, and chives
- 🔥 Crispy pan-fried bottom + soft, chewy top
- 🥢 Great for meal prep or freezing
- 🧄 Flavored with sesame oil, soy sauce, and just the right seasonings
- 🥡 No meat or dairy—just pure plant-based goodness
🧄 Ingredients (Makes 16 Buns)
For the Dough:
- 3 cups all-purpose flour (375g)
- 2 tsp instant dry yeast
- 2 tbsp sugar
- ½ tsp salt
- 1 tbsp roasted sesame seeds
- 1 cup warm soy milk
- 1 tbsp toasted sesame oil (or neutral oil)
For the Filling:
- 1 tbsp neutral oil (for cooking)
- 6 cups shredded cabbage (½ large head)
- 3.5 oz vermicelli noodles, soaked and chopped
- 1 cup shredded carrot (150g)
- ½ cup chopped scallions or chives (25g)
- 1 tbsp soy sauce
- 2 tsp salt, or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
🥟 How to Make Vegan Sheng Jian Bao
1. Make the Dough
In a large bowl, mix flour, yeast, sugar, salt, and sesame seeds. Pour in warm soy milk and oil. Mix until a dough forms. Knead briefly, shape into a ball, and let rise (covered) for 2 hours.
2. Cook the Filling
- Soak vermicelli in hot water (7–8 minutes), then chop.
- Sauté cabbage, carrot, and chives in oil for 4–5 minutes.
- Add vermicelli, soy sauce, salt, sesame oil, and sesame seeds. Cook 2–3 minutes more.
- Drain excess moisture and let cool.
3. Shape the Wrappers
- Punch a hole in the dough ball and cut into 16 pieces (about 38g each).
- Roll each piece into a ball, then flatten and roll into 3–4 inch circles.
- Keep them lightly floured and covered with a towel so they don’t dry out.
4. Fill and Fold the Buns
- Add 2–3 tbsp of filling to each wrapper.
- Pleat the edges and twist to seal. Flatten slightly.
- Cover buns with a towel while you finish the batch.
5. Pan-Fry and Steam
- Heat oil in a lidded pan. Add buns (sealed side down), and cook 4–5 mins until golden.
- Flip, add 4 tbsp water (carefully!), cover, and steam until water evaporates (5–6 mins).
🧊 How to Store and Reheat
- Fridge: Store cooked buns in an airtight container for up to 5 days. Reheat in a pan with a splash of water or microwave with a damp towel.
- Freezer: Freeze cooked buns spaced out on a tray, then store in a bag. Reheat directly from frozen—no need to thaw!
These Vegan Pan-Fried Buns are perfect for snacking, lunch boxes, or a light dinner. Crispy, chewy, and loaded with savory veggie flavor—you won’t believe how easy they are to make at home!
