Description

These vegan pan-fried buns are soft, fluffy, and filled with a flavorful mixture of shredded cabbage, carrots, vermicelli noodles, and chives. Cooked with a delightful combination of pan-frying and steaming, these buns offer a crispy bottom with a tender steamed top, perfect as a snack or appetizer. They’re made from scratch with a simple yeast dough and seasoned vegetable filling, making them a delicious plant-based option for any occasion.

Ingredients

Units Scale

Dough - Dry 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

Dough - Wet Ingredients

1 cup warm soy milk or other non-dairy milk
1 tbsp toasted sesame oil or neutral oil

Filling

1 tbsp neutral oil for cooking
6 cups raw shredded cabbage (from 1/2 large head)
3.5 oz uncooked vermicelli noodles (100 g total)
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

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Instructions

Preparing the Dough: In a large bowl, combine all dry ingredients and mix well. Create a well in the center, then pour in warm soy milk and toasted sesame oil. Mix until a cohesive dough forms. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for at least 2 hours to allow the dough to rise and develop elasticity.
Cooking the Filling: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked, then drain and chop into ½ inch pieces. Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the chopped scallions, carrots, and shredded cabbage. Sauté for 4-5 minutes until the carrots are tender. Add the noodles, soy sauce, salt, roasted sesame seeds, and toasted sesame oil. Mix well and cook for another 2-3 minutes. Drain excess liquid through a strainer and set the filling aside to cool.
Preparing the Wrappers: Punch a hole in the dough ball and stretch into a ring. Slice dough into 12 to 16 pieces (about 38-50 g each depending on desired bun size). Roll each piece into a ball, then flatten and roll out into 3-5 inch diameter wrappers, dusting with flour as needed to prevent sticking. Place rolled wrappers spaced on a tray, brush flour between stacked layers (no more than 4-5 wrappers high), and cover with a dry towel to prevent drying.
Making the Buns: Place 2-3 tablespoons of filling in the center of each wrapper. Pinch and pleat the edges, then twist to seal the buns tightly. Press down lightly on top to flatten slightly. Place finished buns on a tray and cover with a towel to avoid drying out. Repeat with remaining wrappers and filling.
Cooking the Buns: Heat a pan with a lid over medium heat and add 1 tablespoon of oil for every 4 buns. Place buns creased-side down in the pan, gently pressing to ensure contact. Cook undisturbed for 4-5 minutes until the bottoms turn golden brown. Flip buns and cook the other side until golden brown. Carefully pour 4 tablespoons of water into the pan, cover immediately to steam the buns, and cook for 5-6 minutes until the water has evaporated. Remove buns and repeat with remaining batches.
Serving and Storing: Enjoy buns hot, optionally with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds. Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, oven toasting at low heat, or microwaving covered with a damp cloth. To freeze, arrange cooked buns spaced on a tray and freeze for 5-6 hours, then transfer to an airtight bag. Reheat from frozen as desired.

Notes

Use warm soy milk to activate the yeast effectively.
Make sure to drain the filling thoroughly to prevent soggy buns.
Handle the dough gently and keep it covered to prevent drying out.
Adjust seasoning of the filling to your taste before wrapping.
Do not overcrowd the pan when cooking buns; batches may be necessary depending on pan size.
Use a lid while steaming to trap moisture and steam buns evenly.
Storage tip: Avoid stacking buns directly without flour between wrappers to prevent sticking.

Nutrition

Serving Size: 1 bun
Calories: 150 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg