Vegan Pan-Fried Buns Recipe

I absolutely love sharing this Vegan Pan-Fried Buns Recipe with you because it brings together that irresistible combination of a crispy pan-fried bottom with a soft, fluffy dough that practically melts in your mouth. When I first tried making these buns, I was amazed by how the savory, cabbage and vermicelli filling balanced perfectly with the toasted sesame notes in the dough, creating a treat that’s both comforting and fresh. Whether you’re inviting friends over or just craving some tasty handheld snacks, these buns are always a hit.

You’ll find that Vegan Pan-Fried Buns Recipe works wonderfully as a snack, appetizer, or even a light meal. Plus, knowing exactly what’s going into them—fresh veggies and simple pantry staples—gives such peace of mind about what you’re eating. I’ve learned a few tricks over time that make these buns easier to handle and crispier than ever, and I’m excited to walk you through all of it so you can get the best results in your kitchen, too.

this Recipe

Ingredients You’ll Need

Every ingredient in this Vegan Pan-Fried Buns Recipe works together to create a delicious balance of flavors and textures. I always recommend sourcing fresh veggies for the filling and quality flour for the dough to get the best results.

• All-purpose flour: Choose unbleached if possible for a better texture and flavor in your dough.
• Instant dry yeast: This helps the dough rise quickly and effectively; keep opened packs frozen for longevity.
• Sugar: Just a touch to feed the yeast and add a subtle sweetness to the dough.
• Salt: Balances the flavor, both in the dough and the filling.
• Roasted sesame seeds: These give the dough a toasty aroma that really shines through when pan-fried.
• Soy milk (or other non-dairy milk): Warm, not hot, to activate the yeast gently and keep everything vegan.
• Toasted sesame oil: Adds a rich, nutty flavor to the dough and finishing touches in the filling.
• Neutral oil: For stir-frying the veggies without overpowering other flavors.
• Cabbage: Fresh and shredded finely for the perfect filling texture.
• Vermicelli noodles: Soaked and chopped to blend seamlessly into the veggies.
• Carrot: Adds a touch of natural sweetness and color contrast.
• Scallions or chives: Brightens the filling with a fresh aroma.
• Soy sauce: For umami depth in the filling seasoning.

Variations

One of the things I love about this Vegan Pan-Fried Buns Recipe is how easy it is to adjust to your own tastes or what you have on hand. Feel free to swap ingredients, add spices, or tweak fillings to make it truly your own.

• Use different veggies: I’ve tried adding finely chopped shiitake mushrooms or shredded kale, which both add delicious earthiness to the filling.
• Add spice: A pinch of chili flakes or sliced fresh chili in the filling gives the buns a delightful kick my family adores.
• Gluten-free option: Making the dough gluten-free is tricky, but experimenting with a mix of gluten-free flours and xanthan gum can work if you’re diligent.
• Double the filling: If you love a hearty bun, doubling the filling and making slightly larger buns is my go-to for more lunch satisfaction.

How to Make Vegan Pan-Fried Buns Recipe

Step 1: Mix and Rise Your Dough

Start by combining all the dry ingredients in a large bowl—flour, yeast, sugar, salt, and those wonderful roasted sesame seeds. Then make a little well in the center and pour in your warm soy milk and toasted sesame oil. Mix everything together, initially with a spoon or spatula, and then use your hands to bring the dough into a ball. The dough might feel a bit sticky, but that’s okay—it will become smooth after resting. Cover the bowl with a damp towel and let it rest for at least 2 hours, or until it doubles in size. This is the moment when patience really pays off, as the dough develops that soft, elastic texture that makes these buns so good.

Step 2: Prepare the Filling

While your dough is rising, start on the filling. Soak the vermicelli noodles in boiling water until tender, then drain well and chop roughly. Heat a pan with some neutral oil, then toss in your shredded cabbage, carrots, and chives (or scallions). Cook over medium-high heat until the carrots soften, about 4-5 minutes. Add the noodles back into the pan and season everything with soy sauce, salt, and toasted sesame oil. Stir well and continue cooking for another few minutes so all the flavors meld together. Don’t forget to drain this mixture in a strainer to get rid of excess liquid—that way your buns won’t get soggy!

Step 3: Shape Your Wrappers

Once your dough is fluffy and risen, punch it down gently and stretch it out into a flat ring shape. Cut this ring into 12–16 equal pieces, depending on how big you want your buns. Roll each piece into a ball, then flatten it into circles roughly 3 to 5 inches in diameter using a rolling pin dusted with flour (flour the surface and rolling pin lightly so the dough doesn’t stick). Don’t stress about getting perfect circles—mine were often more oval or patchy, but they worked just fine! Keep the rolled wrappers covered with a dry towel or lightly floured between stacks to keep them from drying out.

Step 4: Wrap and Seal the Buns

Place about 2 to 3 tablespoons of filling in the center of each wrapper. Then fold up the edges by pinching little pleats as you go around, twisting the top to seal the bun tightly. I discovered this method after struggling with soggy buns—pinching and twisting really helps keep everything sealed and juicy inside. Lightly press down the tops once sealed and set them aside on a tray covered with a towel. It’s perfectly fine if your buns have a rustic look; they’re all delicious!

Step 5: Pan-Fry to Golden Perfection

Heat a non-stick pan with a bit of oil (about 1 tbsp for every 4 buns). Place the buns in the pan crease-side down, pressing lightly to form a golden crust. Let them cook undisturbed over medium heat for around 4-5 minutes until you see a beautiful golden brown bottom. Flip the buns gently and cook the other side until golden, too.

Now here’s the trick: carefully pour a few tablespoons of water into the pan—using the lid as a shield—and immediately cover the pan to trap the steam. This steams the buns, cooking the dough all the way through while keeping the bottom crispy. Steam for about 5-6 minutes until the water evaporates. Remove the lid and let the buns finish crisping if needed. Repeat with remaining buns and serve hot!

How to Serve Vegan Pan-Fried Buns Recipe

Garnishes

I love sprinkling toasted sesame seeds over the buns just before serving for an extra nutty crunch. A drizzle of chili oil or a scattering of finely sliced scallions also adds a fresh pop and makes the buns look irresistible. Sometimes, I like a little tangy contrast and serve with thin slices of pickled cucumber or radishes on the side.

Side Dishes

These buns pair beautifully with simple Asian-inspired sides like steamed edamame, a crisp cucumber salad, or miso soup. When I make a bigger batch, I sometimes add a spicy dipping sauce made of soy sauce, rice vinegar, a bit of sugar, chili flakes, and toasted sesame seeds—my family goes nuts for the balance it brings.

Creative Ways to Present

For parties, I’ve arranged these buns on a bamboo steamer lined with cabbage leaves to bring a festive, authentic vibe. Another fun presentation is stacking them in a rustic wooden board with dipping sauces in tiny bowls nearby, making it perfect for sharing. Plus, wrapping the buns in parchment paper squares makes them portable and perfect for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

I store leftover buns in an airtight container in the fridge, and they keep well for up to 5 days. When I’m ready to eat them, I prefer pan-frying them briefly with a splash of water to revive that delightful crispy bottom and warm the filling thoroughly. This method brings them back to life better than microwaving alone.

Freezing

Freezing is a real lifesaver with this Vegan Pan-Fried Buns Recipe! I usually freeze the buns before cooking by placing them spaced apart on a tray until firm, then transferring to a bag. You can cook them directly from frozen—just add a couple of extra minutes to the steaming step. This makes them super convenient for busy days or last-minute snacks.

Reheating

To reheat leftover or frozen buns, pan-frying is my favorite because it restores the crispy crust while warming the filling just right. Alternatively, steaming works well if you want soft buns without extra browning. Microwaving with a damp paper towel and a little water also works in a pinch but can make the dough a bit chewy.

FAQs

Final Thoughts

This Vegan Pan-Fried Buns Recipe has genuinely become one of my go-to comfort foods and a crowd-pleaser whenever I make it. It’s rewarding to watch the dough rise, fill the buns with fresh veggies, and then hear that satisfying sizzle as they pan-fry to golden perfection. I hope you’ll give it a try and enjoy the process as much as the delicious results. Trust me—you’ll be hooked once you taste that crispy bottom and the tender, savory filling inside. Happy cooking and bun-making!

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