Golden Vegan Pan-Fried Buns: Sheng Jian Bao Recipe That Sizzles

Crispy golden pan-fried buns have captured my culinary imagination with their irresistible charm.

Soft dough envelops savory plant-based fillings, creating a delightful contrast of textures.

Street food enthusiasts know these Chinese delicacies as a true comfort meal.

Sizzling in a hot skillet, each bun develops a perfectly caramelized exterior that crackles with every bite.

Fragrant herbs and spices infuse the plant-based mixture with authentic flavors.

These little pockets of joy bring together traditional techniques and modern vegan ingredients.

You’ll want to master this technique and impress everyone at the table.

Prepare to experience a mouthwatering journey that celebrates plant-based creativity.

What Makes Vegan Sheng Jian Bao So Crave-Worthy

• Craft Culinary Adventure: A plant-based twist on traditional Chinese street food that transforms classic sheng jian bao into a vegan sensation.
• Master Simple Techniques: Create restaurant-quality pan-fried buns with basic cooking skills, perfect for home cooks wanting to explore international cuisine.
• Packed with Nutrition: Combines protein-rich tofu, nutrient-dense mushrooms, and fresh vegetables for a wholesome meal that satisfies and nourishes.
• Crowd-Pleasing Comfort: Delivers crispy exterior and soft interior that appeals to vegans and non-vegans alike, making it an ideal dish for gatherings and potlucks.

What You’ll Need for Vegan Pan-Fried Buns

• All-Purpose Flour: A key component that provides the base structure for the buns.
• Salt: Enhances the overall flavor of the dough.
• Active Dry Yeast: Helps the dough rise and creates a light, airy texture.
• Warm Water: Activates the yeast and helps develop the dough.
• Vegetable Oil: Adds moisture and helps create a soft dough texture.

• Firm Tofu: A protein-rich vegan base that mimics traditional meat filling.
• Shiitake Mushrooms: Provides a meaty, umami flavor to the filling.
• Green Onions: Adds a fresh, sharp flavor and aromatic element.
• Ginger: Brings a warm, spicy undertone to the filling.
• Garlic: Contributes a pungent and robust flavor profile.
• Napa Cabbage: Adds moisture and subtle sweetness to the filling.

• Soy Sauce, Sesame Oil, White Pepper: Combine to create a complex and savory flavor base for the filling.
• Vegetable Oil: Used for frying the buns to achieve a crispy golden bottom.
• Sesame Seeds: Provides a nutty garnish and additional texture to the finished buns.

How to Make Vegan Sheng Jian Bao Like a Pro

Step 1: Awaken the Yeast

Combine warm water and yeast in a small bowl. Let the mixture sit and become frothy, watching it bubble and come to life for about 5 minutes.

Step 2: Create the Dough Base

• All-purpose flour
• Salt

• Yeast mixture
• Vegetable oil

Mix ingredients until they form a shaggy dough.

Step 3: Knead and Rise the Dough

Work the dough on a clean surface for 8-10 minutes until smooth and elastic. Place in a covered bowl and let rest in a warm spot for 1 hour until it doubles in size.

Step 4: Prepare the Savory Filling

• Crumbled firm tofu
• Chopped shiitake mushrooms
• Finely chopped green onions
• Minced ginger
• Crushed garlic
• Shredded cabbage

Step 5: Season the Filling

• Soy sauce
• Sesame oil
• White pepper

Stir until flavors are thoroughly distributed.

Step 6: Shape the Buns

Punch down the risen dough and divide into 10-12 portions. Roll each piece into a small circle about 3-4 inches wide.

Step 7: Fill and Seal the Buns

Place a spoonful of filling in the center of each dough circle. Carefully pleat and pinch edges to create a complete seal.

Step 8: Begin Cooking

Heat vegetable oil in a large non-stick skillet over medium heat. Arrange buns with sealed side facing up.

Step 9: Fry and Steam

Cook buns for 3-4 minutes until the bottom turns golden brown. Add a splash of water and cover the skillet to steam for 2-3 minutes.

Step 10: Create the Crispy Bottom

Remove the lid and continue cooking until water evaporates, creating a deep golden and crispy bottom.

Step 11: Garnish and Serve

Sprinkle sesame seeds over the buns. Transfer to a serving plate and allow to cool for a few minutes before enjoying.

Tips for Crispy and Juicy Vegan Pan-Fried Buns

• Master Yeast Activation: Ensure water is warm (not hot) to prevent killing yeast, creating perfect rise and fluffy texture for buns.
• Seal Filling Securely: Pinch dough edges tightly to prevent filling from leaking during pan-frying, maintaining structural integrity of each bun.
• Control Cooking Temperature: Maintain medium heat to achieve golden-crispy bottom without burning, creating delightful textural contrast.
• Optimize Steaming Technique: Add just enough water to create steam, which helps cook buns evenly and ensures tender interior while developing crispy exterior.
• Enhance Flavor Depth: Let filling ingredients meld together before stuffing buns, allowing mushrooms and tofu to absorb seasonings completely.

Flavorful Twists on Vegan Sheng Jian Bao

• Spicy Fusion Buns: Replace shiitake mushrooms with kimchi and add gochujang for a Korean-inspired kick, creating a bold and zesty flavor profile.
• Mediterranean Herb Buns: Swap tofu with roasted eggplant, incorporate fresh basil, oregano, and feta-style vegan cheese for a Mediterranean flair.
• Curry Coconut Buns: Mix crumbled tofu with yellow curry powder, diced carrots, and coconut milk for a creamy, aromatic Indian-style filling.
• Truffle Mushroom Buns: Elevate the recipe by using a blend of wild mushrooms like porcini and chanterelles, drizzling with truffle oil for a luxurious umami experience.

What Goes Great with Vegan Pan-Fried Buns

• Enhance Flavor Pairing: Complement the savory, umami-rich vegan buns with a crisp, citrusy green tea that cuts through the oiliness and refreshes the palate.
• Texture Contrast Companion: Serve alongside a light cucumber and radish salad dressed with rice vinegar and sesame oil to provide a cool, crunchy counterpoint to the crispy bun exterior.
• Dipping Sauce Adventure: Create a zesty ginger-scallion dipping sauce with soy sauce, rice vinegar, and chili oil to add an extra layer of tangy, spicy complexity to each bite.
• Beverage Harmony: Choose a cold jasmine-infused sparkling water or a light wheat beer to balance the richness of the pan-fried buns and cleanse the palate between bites.

Best Way to Store Sheng Jian Bao

• Store cooled vegan pan-fried buns in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual buns tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month, ensuring no air pockets remain to prevent freezer burn.
• Warm in a skillet over medium-low heat for 2-3 minutes on each side to restore crispiness. Add a tiny splash of water to help revive texture and prevent drying out.
• Thaw overnight in the refrigerator, then pan-fry or steam for 4-5 minutes until heated through completely.

All About Vegan Sheng Jian Bao – FAQs

• What kind of tofu works best for the filling?

Extra-firm tofu is ideal because it crumbles well and holds its shape, providing a meaty texture for the vegan buns.

• Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After kneading, cover and refrigerate overnight, then let it come to room temperature before shaping.

• How do I prevent the buns from sticking to the pan?

Use a non-stick skillet and ensure it’s well-heated before adding oil. The key is to maintain medium heat and not move the buns until they develop a crispy golden bottom.

• Is it important to seal the buns completely?

Absolutely! Properly sealing the edges prevents the filling from leaking during cooking and helps maintain the buns’ structural integrity while frying.

Vegan Pan-Fried Buns (Sheng Jian Bao) Recipe

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4.5 from 38 reviews

• Total Time: 1 hour 27-29 minutes
• Yield: 6 1x

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Description

Savory vegan pan-fried buns (sheng jian bao) bring Shanghai street food magic to home kitchens with crispy bottoms and pillowy steamed tops. Packed with umami-rich mushroom filling, these delightful parcels offer you a delicious journey through Chinese culinary traditions.

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Ingredients

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Dough Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp vegetable oil

Filling Ingredients:

• 1 block firm tofu (14 oz), crumbled
• 1/2 cup shiitake mushrooms, finely chopped
• 2 green onions, minced
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/4 cup cabbage, finely shredded

Cooking and Seasoning Ingredients:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp white pepper
• 2 tbsp vegetable oil (for frying)
• 2 tbsp water (for steaming)
• 1 tbsp sesame seeds (for garnish)

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Instructions

1. Activate the yeast by dissolving it in warm water, letting it sit for 5 minutes until frothy and slightly bubbly.
2. Mix flour and salt in a large mixing bowl, create a well in the center, and pour in the yeast mixture and vegetable oil.
3. Knead the dough for 8-10 minutes until smooth and elastic, then cover and let rise in a warm spot for 1 hour until doubled in size.
4. While dough rises, prepare filling by combining crumbled tofu, chopped shiitake mushrooms, green onions, ginger, garlic, and cabbage.
5. Season the filling with soy sauce, sesame oil, and white pepper, mixing thoroughly to distribute flavors evenly.
6. Punch down the risen dough and divide into 10-12 equal portions, rolling each into a small circle about 3-4 inches in diameter.
7. Place a spoonful of filling in the center of each dough circle, then carefully pleat and pinch edges to seal completely.
8. Heat vegetable oil in a large non-stick skillet over medium heat, arranging buns with sealed side up.
9. Fry buns for 3-4 minutes until golden brown on the bottom, then add water, cover, and steam for an additional 2-3 minutes.
10. Remove lid and continue cooking until water evaporates and bottoms become crispy and deep golden.
11. Sprinkle sesame seeds over buns, transfer to a serving plate, and let cool for a few minutes before serving.

Notes

• Boost dough rising by placing it in a warm, draft-free area like inside an unheated oven with the light on.
• Prevent sticking when rolling out dough by lightly dusting work surface with flour and using gentle, even pressure.
• Achieve crispy bottoms by ensuring skillet is properly heated and not overcrowding the pan during frying.
• Customize filling by experimenting with different plant-based proteins like crumbled tempeh or jackfruit for varied textures and flavors.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 0 mg