Vegan Pan-Fried Buns Recipe

Introduction

Vegan Pan-Fried Buns are soft, fluffy, and filled with a savory mixture of cabbage, noodles, and carrots. These delightful buns are perfect as a snack or appetizer and come together with simple ingredients and straightforward steps. Enjoy the satisfying blend of textures and flavors in every bite.

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 (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

1. Step 1: In a large bowl, mix together the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, then pour in the warm soy milk and toasted sesame oil. Stir and mix until a dough forms.
2. Step 2: 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 rise.
3. Step 3: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked. Drain and roughly chop into ½ inch pieces.
4. Step 4: Heat a pan and add 1 tbsp neutral oil. Add the chopped scallions or chives, grated carrot, and shredded cabbage. Cook over medium-high heat for 4-5 minutes until the carrots are tender.
5. Step 5: Add the chopped noodles, soy sauce, salt, and 2 tbsp toasted sesame oil. Mix well and cook for another 2-3 minutes. Adjust seasoning if needed.
6. Step 6: Transfer the filling to a strainer to drain excess liquid and set aside to cool.
7. Step 7: Take the risen dough and punch a hole in the center to stretch it into a large ring. Slice into 12 or 16 pieces, depending on your preferred bun size.
8. Step 8: Roll each piece into a ball. Flatten each ball into a wrapper about 3-4 inches in diameter (for smaller buns) or 4-5 inches (for larger buns). Use a little flour to prevent sticking.
9. Step 9: Place wrappers on a tray, spaced apart or stacked with flour between layers, covered with a dry towel to prevent drying out. If sitting longer than 30 minutes, keep wrappers spaced separately.
10. Step 10: Place 2-3 tablespoons of filling in the center of each wrapper. Pinch and pleat the edges around the filling, then twist to seal the buns. Lightly press the tops flat and cover with a towel.
11. Step 11: Heat a pan with a lid and add 1 tbsp neutral oil for every 4 buns. When hot, place the buns creased-side down and press lightly. Cook on medium heat until golden brown, about 4-5 minutes.
12. Step 12: Flip buns and cook the other side until golden brown. Carefully pour 4 tbsp water (1 tbsp per bun) into the pan and immediately cover to steam for 5-6 minutes until water evaporates.
13. Step 13: Remove buns and repeat the cooking process with remaining buns. Serve hot with a dipping sauce if desired.

Tips & Variations

• Use warm, but not hot, soy milk to help activate the yeast without killing it.
• Feel free to swap the vermicelli noodles for finely chopped mushrooms or tofu for a different filling texture.
• If you want a crispier bottom, increase the initial pan-frying time before steaming.
• For extra flavor, mix some minced garlic or ginger into the filling.

Storage

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 on low heat, or microwaving with a bit of moisture to keep them soft. Cooked buns can also be frozen on a tray until firm, then transferred to a bag; reheat without thawing by steaming or pan-frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flours for the dough?

All-purpose flour works best for the soft texture of these buns. Whole wheat or gluten-free flours may alter the dough’s elasticity and rise, but you can experiment by mixing flours, keeping in mind the texture might change.

What dipping sauces pair well with these buns?

A simple mix of soy sauce, a pinch of sugar, chili sauce, and toasted sesame seeds makes a delicious dipping sauce. You can also try hoisin sauce, vinegar-based sauces, or your favorite chili oil.

Vegan Pan-Fried Buns Recipe

Print Recipe

★★★★★

5 from 94 reviews

These Vegan Pan-Fried Buns feature a soft, fluffy homemade dough filled with a savory mixture of cabbage, vermicelli noodles, carrots, and chives. Pan-fried to a golden brown crust and then steamed to perfect tenderness, these buns make for a delicious plant-based snack or meal, with a delightful contrast of crispy bottom and tender filling.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12–16 buns depending on dough division 1x
• Category: Snack
• Method: Pan Frying
• Cuisine: Vegan Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough 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)

Filling Ingredients

• 1 tbsp neutral oil (for cooking filling)
• 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

1. Preparing the Dough: In a large bowl, combine all dry ingredients including flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center and pour in the warm soy milk and toasted sesame oil while mixing to form a dough. Knead until smooth and elastic, then shape into a ball. Place the dough ball in a bowl, cover with a damp towel, and let it rest for at least 2 hours to allow the dough to rise.
2. Cooking the Filling: Soak vermicelli noodles in boiling water for 7-8 minutes until cooked; drain and roughly chop into ½ inch pieces. Heat 1 tbsp neutral oil in a pan over medium-high heat. Add chopped scallions or chives, carrots, and shredded cabbage, cooking for 4-5 minutes until carrots are tender. Add noodles, soy sauce, salt, and toasted sesame oil; stir well and cook for another 2-3 minutes. Drain excess liquid using a strainer and let the filling cool.
3. Preparing the Wrappers: Punch a hole in the center of the risen dough and stretch into a large ring. Slice into 12 or 16 pieces depending on preferred size (around 50g or 38g each). Roll each piece into a ball, then flatten and roll out each ball with a rolling pin into a wrapper approximately 4-5 inches diameter for larger pieces or 3-4 inches for smaller. Place wrappers on a tray, spacing properly or lightly flouring layers if stacking, cover with a dry towel to prevent drying.
4. Making the Buns: Place 2-3 tbsp of cooled filling in center of each wrapper. Using one hand, pleat and crease edges while pinching creases closed with the other hand. After sealing, twist the bun to secure the closure, then gently press down the top to slightly flatten. Place sealed buns on a tray, cover with a towel to prevent drying.
5. Cooking the Buns: Heat a pan with lid over medium heat and add 1 tbsp oil for every 4 buns. Place buns creased-side down, press lightly, and cook 4-5 minutes until golden brown. Flip buns and cook until the other side is golden brown. Carefully add 4 tbsp water (1 tbsp per bun) to the pan, cover immediately with lid to steam, and cook until water evaporates (~5-6 minutes). Remove buns and repeat with remaining batches.
6. Serving and Storage: Serve the buns hot with your favorite dipping sauce such as a mix of soy sauce, sugar, chili sauce, and sesame seeds. Store cooked buns in an airtight container refrigerated up to 5 days or freeze on a tray until firm then bag and store. Reheat by pan-frying with water splash, oven toasting, or microwaving with water.

Notes

• Ensure the dough is allowed to rest for at least 2 hours for proper rising to give fluffy buns.
• Use warm soy milk or other plant-based milk to activate the yeast effectively.
• Drain the vegetable filling well to avoid soggy buns during cooking.
• Rolling wrappers doesn’t need to be perfectly round; they can stretch and fold during assembly.
• Adjust salt quantities in the filling to taste based on your preference.
• Use a pan with a lid for steaming the buns after frying for best texture.
• When freezing cooked buns, freeze individually on a tray to prevent sticking before bagging.
• To reheat, pan-fry again gently with a splash of water, or steam until warmed through.

Keywords: Vegan buns, Pan-fried buns, Cabbage buns, Vegetable buns, Homemade vegan recipe, Asian snack, Vegan dim sum