Vegan Pan Fried Buns: The Ultimate Guide to Crispy, Deliciousness

Vegan Pan Fried Buns, also known as Sheng Jian Bao, are a culinary delight that will transport your taste buds straight to the bustling streets of Shanghai! Imagine biting into a perfectly golden-brown, crispy bottom, giving way to a fluffy, steamed top, all while a burst of savory, flavorful broth explodes in your mouth. Sounds tempting, right?

These delectable buns have a rich history, originating in Shanghai as a popular street food. They were initially a humble breakfast staple, but their irresistible combination of textures and flavors quickly elevated them to a beloved snack enjoyed throughout the day. The traditional recipe often includes pork, but our Vegan Pan Fried Buns offer a compassionate and equally delicious alternative that everyone can enjoy.

What makes these buns so irresistible? It’s the symphony of textures – the satisfying crunch of the pan-fried base, the soft and pillowy steamed top, and the juicy, flavorful filling. People adore them for their convenience, too; they’re perfect as a quick snack, a light lunch, or even a delightful addition to a larger meal. Plus, the savory, umami-rich filling is simply addictive! Get ready to experience a plant-based twist on a classic favorite that will leave you craving more.

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon instant dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup warm water (105-115°F)
• 2 tablespoons vegetable oil, plus more for greasing
• For the Filling:
• 1 tablespoon vegetable oil
• 1 cup finely chopped napa cabbage
• 1/2 cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce (or more soy sauce)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• For Cooking:
• 2 tablespoons vegetable oil
• 1/2 cup water
• 1 tablespoon sesame seeds (optional, for garnish)
• Chopped green onions (optional, for garnish)

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant dry yeast, sugar, and salt. Make sure everything is evenly distributed. This helps the yeast activate properly and ensures a consistent dough.
2. Add Wet Ingredients: Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Then, add the 2 tablespoons of vegetable oil.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time. Kneading is crucial for developing the gluten, which gives the buns their chewy texture.
4. First Rise: Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and create air pockets in the dough.

Making the Filling:

1. Prepare the Vegetables: While the dough is rising, prepare the filling. Finely chop the napa cabbage, shiitake mushrooms, carrots, and green onions. The smaller the pieces, the easier they will be to incorporate into the buns.
2. Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the chopped napa cabbage, shiitake mushrooms, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened and slightly wilted.
3. Add Seasonings: Add the soy sauce, vegetarian oyster sauce (or more soy sauce), sesame oil, ground ginger, and white pepper to the skillet. Stir well to combine and cook for another 1-2 minutes, allowing the flavors to meld together.
4. Incorporate Green Onions: Remove the skillet from the heat and stir in the chopped green onions. Let the filling cool completely before using. This prevents the hot filling from melting the dough later on.

Assembling the Buns:

1. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
2. Divide the Dough: Divide the dough into 12 equal pieces. You can use a kitchen scale to ensure they are all the same size, which will result in evenly cooked buns.
3. Roll Out the Dough: Roll each piece of dough into a circle, about 4 inches in diameter. The edges should be slightly thinner than the center.
4. Fill the Buns: Place about 2 tablespoons of the cooled filling in the center of each dough circle. Don’t overfill, or the buns will be difficult to seal.
5. Seal the Buns: To seal the buns, bring the edges of the dough circle up and pinch them together tightly to form a pleat. Twist the pleat to seal it completely. Make sure the buns are well-sealed to prevent the filling from leaking out during cooking.
6. Rest the Buns: Place the sealed buns on a lightly greased baking sheet or a piece of parchment paper. Cover them with a clean kitchen towel and let them rest for 15-20 minutes. This allows the dough to relax and makes the buns puffier.

Cooking the Buns:

1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large, non-stick skillet over medium heat. Make sure the skillet is large enough to accommodate all the buns without overcrowding.
2. Arrange the Buns: Carefully place the buns in the skillet, seam-side up. Leave some space between each bun to allow for even cooking.
3. Pan-Fry the Buns: Cook the buns for 2-3 minutes, or until the bottoms are golden brown. Keep an eye on them to prevent burning.
4. Add Water and Cover: Pour 1/2 cup of water into the skillet, being careful to avoid splashing the hot oil. Immediately cover the skillet with a tight-fitting lid. The steam created by the water will help cook the buns through.
5. Steam the Buns: Steam the buns for 8-10 minutes, or until the water has evaporated and the buns are cooked through. The buns should be soft and fluffy.
6. Crisp the Bottoms (Optional): If you want the bottoms of the buns to be extra crispy, remove the lid and continue cooking for another 1-2 minutes, or until the bottoms are golden brown and slightly crispy. Watch them carefully to prevent burning.

Serving:

1. Garnish (Optional): Sprinkle the cooked buns with sesame seeds and chopped green onions for garnish. This adds a nice visual appeal and enhances the flavor.
2. Serve Immediately: Serve the vegan pan-fried buns immediately while they are still warm and fluffy. They are delicious on their own or with a dipping sauce, such as soy sauce, vinegar, or chili oil.

Conclusion:

So there you have it! This recipe for Vegan Pan Fried Buns is truly a game-changer, and I genuinely believe it’s a must-try for anyone, regardless of their dietary preferences. The combination of the soft, pillowy dough with the crispy, golden-brown exterior is simply irresistible. But it’s not just about the texture; the savory filling, bursting with umami flavors, elevates these buns to a whole new level of deliciousness.

I know what you might be thinking: “Vegan pan fried buns? Sounds complicated!” But trust me, the process is surprisingly straightforward, and the reward is well worth the effort. I’ve broken down each step to make it as easy as possible, and I’m confident that even beginner cooks can achieve fantastic results. Plus, knowing that you’re enjoying a completely plant-based meal that’s both satisfying and wholesome is an added bonus.

But the best part about this recipe is its versatility. While I’ve shared my favorite filling combination, feel free to get creative and experiment with your own variations. Craving something spicier? Add a pinch of chili flakes or a dash of sriracha to the filling. Want to incorporate more vegetables? Throw in some finely chopped mushrooms, bell peppers, or even some shredded cabbage. The possibilities are endless!

And when it comes to serving, these Vegan Pan Fried Buns are incredibly adaptable. They make a fantastic appetizer for parties, a satisfying snack on the go, or even a complete meal when paired with a side salad or some steamed vegetables. For a truly authentic experience, serve them with a dipping sauce of black vinegar, soy sauce, and a drizzle of sesame oil. Or, if you’re feeling adventurous, try them with a spicy peanut sauce for a unique and flavorful twist.

Serving Suggestions and Variations:

• Dipping Sauces: Black vinegar and soy sauce, spicy peanut sauce, sweet chili sauce.
• Filling Variations: Add mushrooms, bell peppers, cabbage, or other vegetables. Experiment with different protein sources like crumbled tofu or tempeh.
• Serving Ideas: Serve as an appetizer, snack, or main course. Pair with a side salad, steamed vegetables, or a bowl of soup.

I’m so excited for you to try this recipe and experience the joy of homemade Vegan Pan Fried Buns for yourself. I truly believe you’ll be amazed by how delicious and satisfying they are.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. And most importantly, don’t forget to have fun! Cooking should be an enjoyable experience, and I hope this recipe brings you as much joy as it has brought me.

Once you’ve tried it, I’d absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let’s create a community of vegan bun enthusiasts and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what you come up with!