Description
These vegan pan-fried buns, also known as Sheng Jian Bao, are filled with cabbage, vermicelli noodles, carrots, and scallions, wrapped in homemade dough, then pan-fried until golden and crisp before being steamed until tender and chewy. Inspired by the popular buns found at food stalls and night markets in Taipei, these flavorful buns are perfect as an appetizer, snack, or side dish and can also be frozen for later.
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
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
- 1 tbsp neutral oil for cooking
- 6 cups raw shredded cabbage
- 3.5 oz uncooked vermicelli noodles (100 g)
- 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
- In a large bowl, mix together the flour, instant yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, then pour in the warm soy milk and sesame oil while mixing until a dough forms.
- Shape the dough into a ball and place it in a bowl. Cover with a damp towel and let it rest for at least 2 hours, until the dough has risen.
- Soak the vermicelli noodles in boiling water for 7–8 minutes, or until cooked. Drain well and roughly chop into small pieces.
- Heat 1 tbsp neutral oil in a pan. Add the scallions or chives, carrots, and cabbage. Cook over medium-high heat for 4–5 minutes, until the carrots are tender.
- Add the chopped vermicelli 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, then set aside to cool.
- Take the dough out and stretch it into a large ring by making a hole in the center. Divide the dough into 16 pieces and shape each piece into a ball.
- Lightly flatten each dough ball and roll it out on a lightly floured surface into a wrapper approximately 3–4 inches in diameter. Keep the wrappers covered with a dry towel so they do not dry out.
- Place 2–3 tbsp of filling in the center of each wrapper. Pleat the edges while pinching them together, then twist to seal the bun.
- Lightly press each bun down and keep the finished buns covered with a towel while preparing the remaining buns.
- Heat a pan with a lid and add about 1 tbsp oil for every 4 buns. Place the buns creased-side down and lightly press them. Cook over medium heat for 4–5 minutes, until golden brown and crisp. Flip and cook until golden.
- Using the pan lid as protection, carefully add about 1 tbsp water per bun to the hot pan, then immediately cover with the lid.
- Steam the buns for about 5–6 minutes, or until the water has evaporated and the buns are cooked through.
- Remove the buns and repeat with the remaining batches. Serve hot with your favorite dipping sauce.
Notes
- Store cooked buns in an airtight container in the refrigerator for up to 5 days.
- To reheat refrigerated buns, pan-fry with a splash of water, warm them in a low oven, or microwave with a splash of water.
- Cooked buns can be frozen. Freeze them separately on a tray for 5–6 hours, then transfer to a freezer-safe bag or container.
- Frozen buns can be reheated directly from frozen in a pan, oven toaster, or steamer without thawing.
- Serve with a dipping sauce made with soy sauce, sugar, chili sauce, and sesame seeds if desired.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Pan-Fry, Steam
- Cuisine: Asian, Chinese, Taiwanese