Description
These Vegan Pan-Fried Buns are soft, savory, and packed with a flavorful vegetable and vermicelli filling. The dough is made with simple pantry staples and non-dairy milk, then filled with a tasty stir-fried mixture of cabbage, carrots, scallions, and vermicelli noodles. After shaping, the buns are pan-fried until golden and then steamed to perfection, creating a crispy yet tender texture. Perfect as a snack or appetizer, they can be enjoyed with a simple soy dipping sauce or your favorite condiments.
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 (100g)
- 1 cup finely shredded or grated carrot (150g)
- 1/2 cup chopped scallions or chives (25g)
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Instructions
- Prepare the Dough: In a large bowl, combine all the dry ingredients: flour, instant yeast, sugar, salt, and roasted sesame seeds. Create a well in the center and pour in the warm soy milk and oil. Mix continuously until the dough forms a cohesive ball. Shape the dough into a ball, place in a bowl, and cover with a damp towel. Allow it to rest for at least 2 hours for the dough to rise.
- Cook the Filling: Soak vermicelli noodles in boiling water for 7-8 minutes until soft, then drain and chop into small ½ inch pieces. Heat 1 tbsp neutral oil in a pan over medium-high heat. Add chopped scallions, grated 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 an additional 2-3 minutes. Drain any excess liquid through a strainer and set filling aside to cool.
- Prepare the Wrappers: Remove dough from bowl and stretch it into a large ring by punching a hole in the center. Slice into 12 or 16 equal pieces (~50g or ~38g each). Roll each piece into a ball. Using a floured surface and rolling pin, flatten each ball into a wrapper around 3-4 inches (for 38g) or 4-5 inches (for 50g) in diameter. Place wrappers on a tray spaced apart or stacked with flour between layers covered with a dry towel to prevent drying.
- Assemble the Buns: Place 2-3 tbsp of filling in the center of a wrapper. Using your fingers, pleat and pinch the edges together, twisting at the top to seal tightly. Lightly press the top of the bun flat and place on a tray covered with a towel to prevent drying. Repeat with remaining wrappers and filling.
- Cook the Buns: Heat a pan with a lid over medium heat and add 1 tbsp oil for every 4 buns. Place buns creased-side down and press lightly to create contact with the pan. Cook for 4-5 minutes until the bottom is golden brown. Flip and cook the other side until golden brown. Carefully add 4 tbsp water (1 tbsp per bun) to the pan and quickly cover with lid to steam. Cook for about 5-6 minutes until water evaporates. Remove buns and repeat for remaining batches.
- Serve and Store: Enjoy buns hot with your favorite dipping sauce (soy sauce mixed with sugar, chili sauce, and sesame seeds recommended). Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying or oven toasting with a splash of water or microwaving covered with water. To freeze, freeze buns spaced on a tray for 5-6 hours then store in plastic bags. Reheat directly from frozen.
Notes
- Use warm soy milk (not hot) to activate yeast without killing it.
- If you stack the wrappers, brush flour between layers and limit stacks to 4-5 to prevent sticking.
- Adjust salt in filling to taste as soy sauce adds saltiness.
- Carefully pour water into the pan while using the lid as a shield to avoid splashing.
- These buns freeze well and can be reheated from frozen without thawing.
- Serve with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds for extra flavor.
Nutrition
- Serving Size: 1 bun
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
