Vegan Pan-Fried Buns (Sheng Jian Bao)

Why You’ll Love This Recipe

This vegan version delivers all the texture and flavor of traditional Sheng Jian Bao without meat—crispy bottoms, soft tops, and hearty umami from sesame oil and soy seasoning. They’re fun to make, ideal for sharing, and come together in around 90 minutes—great for impressing guests or enjoying a satisfying homemade treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough (Dry & Wet)

• 3 cups (375 g) all-purpose flour
• 2 tsp instant dry yeast
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp roasted sesame seeds
• 1 cup warm soy milk (or non-dairy milk)
• 1 tbsp toasted sesame oil (or neutral oil)

Filling

• 1 tbsp neutral oil (for sautéing)
• 6 cups shredded cabbage (~½ medium head)
• 3.5 oz (100 g) vermicelli noodles, uncooked
• 1 cup shredded carrot (150 g)
• ½ cup chopped scallions or chives (25 g)
• 1 tbsp soy sauce
• 2 tsp salt (to taste)
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

Directions

1. Make the dough: Mix dry ingredients in a bowl. Stir warm soy milk and sesame oil into flour to form a soft dough. Knead until smooth (~8 minutes), cover, and let rise until doubled (~1 hour).
2. Prepare the filling: Heat neutral oil in a pan over medium-high heat; sauté cabbage, carrots, and vermicelli until softened. Stir in scallions, soy sauce, salt, sesame seeds, and sesame oil. Cool filling.
3. Shape the buns: Divide dough into ~14–16 pieces. Roll into discs, spoon filling in center, and pleat/seal tops. Let rest 10 minutes before cooking.
4. Pan-fry & steam: Heat 1 tbsp oil in a skillet over medium heat. Place buns pleat-side up and cook 4–5 minutes until bottoms are golden. Add about 1 tbsp water per bun, cover, and steam until water evaporates (~5–6 minutes) . Uncover and cook another 1–2 minutes to re-crisp bases.

Servings and timing

• Servings: 14–16 buns (4–5 servings)
• Prep time: 30 minutes
• Dough rising: ~1 hour
• Cook time: ~15 minutes
• Total time: ~1 hour 45 minutes

Great as finger food, appetizer, or vegan main with a side of soup or salad.

Variations

• Alternate filling: Swap cabbage–vermicelli with chopped mushrooms, tofu, or cauli crumbles.
• Flavor enhancements: Add minced garlic, ginger, or hoisin sauce to the filling for depth.
• Gluten-free: Use gluten-free flour; steam instead of fry for best texture.
• Freezing option: After pleating and resting, freeze buns on a tray, then bag. Pan-fry from frozen, adding extra steaming time.
• Sweet-savory twist: Brush lightly with plum or sweet chili sauce before serving.

Storage/reheating

• Cooked buns: Store in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a splash of water, covered, to restore crispiness.
• Freezer: Freeze cooked or unbaked buns; reheat in pan or steam directly from frozen.
• Prep ahead: Fill and shape buns, then wrap and refrigerate up to 24 hours before cooking.

FAQs

Why do we seal the buns pleat-side up?

Sealing pleats on top keeps filling inside and creates the signature pinched look while allowing bottoms to crisp properly.

Can I steam instead of pan-fry?

Yes! Brush oil on bottom, then steam for 12–15 mins until cooked through.

How to keep bottoms crispy?

After steaming, uncover to evaporate moisture, and cook an extra 1–2 minutes to re-crisp.

What skillet works best?

A large non-stick or cast-iron skillet with a tight-fitting lid ensures even sear and steam.

Is yeast absolutely necessary?

Yeast gives the buns their fluffy rise. Quick-rise instant yeast speeds the process but active yeast also works with longer proofing.

Can I add protein like tofu or tempeh?

Absolutely! Finely crumbled tofu, tempeh, or vegan can enhance texture and protein content.

How do I prevent soggy filling?

Squeeze excess water from sautéed veggies before filling; a slightly drier filling ensures better texture.

How to freeze buns without sticking?

Freeze shaped buns on a tray first, then transfer to freezer bags once firm.

Can I prepare ahead for a gathering?

Yes—make, shape, and freeze ahead. Cook from frozen when ready to serve.

What sauces pair well?

Soy-chili oil mix, black vinegar, hoisin, or sweet chili sauce complement the buns beautifully.

Conclusion

These Vegan Pan-Fried Sheng Jian Bao offer a satisfying blend of textures and flavors—crispy bottoms, tender tops, and savory vegetable filling. Made with a simple dough and everyday ingredients, they’re perfect for sharing, meal prepping, or enjoying a creative vegan twist on a Chinese street-food favorite. Enjoy the ritual of pleating, frying, and steaming—and the delicious results!

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