Description
These Vegan Pan-Fried Buns are soft, fluffy, and filled with a savory mixture of cabbage, vermicelli noodles, and carrots. Perfectly pan-fried to golden perfection with a lightly steamed interior, these buns make a delicious plant-based snack or meal that’s both satisfying and easy to prepare.
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 of cabbage)
- 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
Instructions
- Preparing the Dough: In a large bowl, combine all dry dough ingredients. Make a well in the center and pour in warm soy milk and toasted sesame oil. Mix until a dough forms, then shape into a ball. Place in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
- Cooking the Filling: Soak vermicelli noodles in boiling water for 7-8 minutes until cooked. Drain and chop roughly into 1/2 inch pieces. Heat 1 tbsp neutral oil in a pan over medium-high heat, then add chives, carrots, and cabbage. Cook for 4-5 minutes until carrots are tender. Add vermicelli noodles, soy sauce, salt, and toasted sesame oil. Stir and cook for another 2-3 minutes. Drain excess liquid thoroughly and let the filling cool.
- Preparing the Wrappers: Remove dough and stretch it into a large ring by punching a hole through the center. Slice into 12 or 16 pieces (38-50g each). Roll each piece into a ball. Lightly flatten each ball and roll with a floured rolling pin to 3-4 inches diameter for 38g pieces or 4-5 inches for 50g pieces. Place wrappers on a tray spaced apart or stacked with flour between layers, cover with a dry towel to prevent drying. Avoid stacking if sitting more than 30 minutes.
- Making the Buns: Place 2-3 tbsp filling in the center of a wrapper. Pleat and pinch the edges together, twisting at the top to seal the bun. Lightly press the top flat. Place the buns on a tray and cover with a towel to keep moist. Repeat for all wrappers.
- Cooking the Buns: Heat a pan with lid and add 1 tbsp oil for every 4 buns. Once hot, add buns crease-side down and press lightly. Cook over medium heat for 4-5 minutes until golden brown. Flip buns to brown the other side. Carefully add 4 tbsp water to the pan (1 tbsp per bun), cover immediately to steam for 5-6 minutes until water evaporates. Remove buns and repeat with remaining buns. Serve hot with optional dipping sauce.
- Storing the Cooked Buns: Place cooled buns in an airtight container and refrigerate up to 5 days. Reheat by pan frying with a splash of water, oven toasting at low heat, or microwaving covered with a splash of water.
- Freezing the Buns: Freeze buns on a tray spaced apart for 5-6 hours until firm, then transfer to a plastic or silicone bag. Reheat directly from frozen by pan frying, oven toasting, or steaming without thawing.
Notes
- If the wrappers sit for more than 30 minutes, keep them spaced separately to prevent sticking.
- Number of buns cooked at once depends on pan size; do not overcrowd.
- Use a dry towel to cover dough and buns to retain moisture and prevent drying out.
- Adjust salt and soy sauce in filling to taste.
- Mix a dipping sauce with soy sauce, sugar, chili sauce, and sesame seeds for extra flavor.
- Ensure to drain filling well to avoid soggy buns.
- Practice rolling dough wrappers for easier shaping, irregular shapes won’t affect cooking.
Nutrition
- Serving Size: 1 bun
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
