Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Name: Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Chinese, Asian
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 bundles of vermicelli noodles ((100g total)); 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); 2 tbsp toasted sesame oil

Instructions

Prep:1hCook:30min

Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!

Updated at: Fri, 22 Nov 2024 07:56:37 GMT