Vegan Pan-Fried Buns

These Vegan Pan-Fried Buns are a delicious and crispy treat filled with a savory vegetable mixture of cabbage, vermicelli noodles, and carrots. Wrapped in a soft homemade dough and pan-fried to golden perfection, these buns offer a chewy inside and a crispy exterior. Whether you’re looking for an appetizer, snack, or light meal, these buns are sure to satisfy with their rich flavor and satisfying texture.

Why You’ll Love This Recipe

These Vegan Pan-Fried Buns are a delightful fusion of crispy and chewy textures. The homemade dough provides a soft and fluffy bite, while the savory filling of cabbage, noodles, and carrots offers a delicious umami flavor. The sesame oil adds a subtle nuttiness, while the pan-frying gives these buns a perfect crisp exterior. With a simple yet flavorful filling and a fun cooking technique, these buns are a perfect appetizer or snack for any occasion.

Ingredients

For the Dough:

• 3 cups all-purpose flour (375 g)

• 2 tsp instant dry yeast

• 2 tbsp sugar

• ½ tsp salt

• 1 tbsp roasted sesame seeds

Wet Ingredients:

• 1 cup warm soy milk (or other non-dairy milk)

• 1 tbsp toasted sesame oil (or neutral oil)

For the Filling:

• 1 tbsp neutral oil for cooking

• 6 cups raw shredded cabbage (from ½ large head of cabbage)

• 3.5 oz uncooked bundles of vermicelli noodles (100g total)

• 1 cup finely shredded or grated carrot (150g)

• ½ 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

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

Directions

1. Preparing the Dough:

In a large bowl, mix all dry ingredients (flour, yeast, sugar, salt, sesame seeds). Create a well in the center and pour in the warm soy milk and toasted sesame oil.

Mix until a dough forms. Shape the dough into a ball, cover with a damp towel, and let it rest for at least 2 hours to rise.

2. Cooking the Filling:

Soak the vermicelli noodles in boiling hot water for 7-8 minutes or until soft. Drain and roughly chop the noodles into ½-inch long pieces.

Heat 1 tbsp neutral oil in a pan. Add chopped chives, carrots, and cabbage. Cook over medium-high heat for 4-5 minutes until the vegetables are tender.

Add the noodles, soy sauce, salt, and toasted sesame oil. Stir well and cook for an additional 2-3 minutes.

Transfer the cooked filling to a strainer to remove excess liquid, then set aside to cool.

3. Preparing the Wrappers:

Punch a hole in the center of the dough ball and stretch it into a large ring.

Slice the dough into 12 or 16 pieces, depending on your desired size (50g for 12 pieces or 38g for 16 pieces).

Roll each piece into a ball.

To form the wrapper, press down on the dough ball to flatten it. Lightly flour the rolling pin and dough, and roll out each ball into a 3-4 inch wrapper (for 38g dough) or 4-5 inches (for 50g dough).

Place the rolled wrappers on a tray, spaced apart. If stacking, dust each layer with flour to prevent sticking. Cover with a dry towel.

4. Making the Buns:

Take a wrapper and place 2-3 tbsp of the filling in the center.

Crease the edges of the wrapper while pinching the dough to seal the bun. Twist the top to secure it.

Place the buns on a tray and cover them to prevent drying. Repeat with the remaining wrappers.

5. Cooking the Buns:

Heat 1 tbsp oil in a pan for every 4 buns. Once hot, add the buns (crease-side first) and lightly press down. Cook over medium heat for 4-5 minutes, until golden brown.

Flip the buns and cook until the other side is golden.

Pour 4 tbsp water into the pan (1 tbsp per bun) and immediately cover. Steam the buns for 5-6 minutes until the water evaporates.

Remove the buns and repeat the process for the remaining buns.

6. Serve:

Serve the buns hot, and optionally pair with a dipping sauce made of soy sauce, sugar, chili sauce, and sesame seeds. Enjoy!

Servings and Timing

• Prep Time: 1 hour

• Cook Time: 30 minutes

• Total Time: 2 hours 30 minutes

• Servings: 16 buns

• Calories: 135 kcal per bun

Variations

• Add protein: You can add tofu, tempeh, or seitan for extra protein in the filling.

• Spicy version: Add chili oil or chopped fresh chilies to the filling for a spicy kick.

• Gluten-free: Use a gluten-free all-purpose flour blend to make the dough gluten-free.

• Different fillings: Feel free to experiment with different veggies like mushrooms, spinach, or bamboo shoots in place of or in addition to the cabbage and carrots.

Storage/Reheating

• Storage: Store leftover buns in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the buns in a pan over medium heat or steam them for a few minutes to restore their crispiness and texture.

FAQs

1. Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and let it rise overnight in the refrigerator. Just bring it to room temperature before shaping and cooking the buns.

2. Can I use store-bought dough for this recipe?

Yes, you can use store-bought dough if you’re short on time, but making the dough from scratch adds a homemade touch and is part of the fun.

3. How do I know when the buns are fully cooked?

The buns should be golden brown on both sides, and when steamed, the inside will be soft and fully cooked. If unsure, you can cut one open to check for doneness.

4. Can I freeze these buns?

Yes, you can freeze the uncooked buns before steaming them. Place them on a tray to freeze, then transfer to a freezer-safe container. When ready to cook, steam them directly from frozen, adding a few extra minutes to the cooking time.

5. How do I prevent the buns from sticking to the pan?

Make sure to use enough oil when frying the buns and lightly press them to prevent sticking. You can also use a non-stick pan to help with flipping.

6. Can I make these buns without sesame oil?

Yes, you can substitute sesame oil with any neutral oil like vegetable oil or canola oil, though sesame oil adds a distinctive flavor.

7. Can I make these buns in an air fryer?

Yes, you can! Preheat the air fryer to 375°F (190°C), place the buns in a single layer, and cook for 12-15 minutes, flipping halfway through until they are golden brown and crispy.

8. How can I make the filling spicier?

For extra heat, add a few tablespoons of chili paste or sriracha sauce to the filling or sprinkle chili flakes into the seasoning.

9. Can I make these buns smaller?

Yes, you can divide the dough into smaller pieces to make mini buns. Just reduce the cooking time slightly to accommodate their smaller size.

10. Can I steam these buns instead of pan-frying them?

Yes, you can steam the buns for a healthier, softer version. Place them in a bamboo or metal steamer for about 15-20 minutes.

Conclusion

These Vegan Pan-Fried Buns are a flavorful, savory snack or appetizer that will delight anyone who tries them. With a crispy exterior and a chewy, aromatic filling, they make the perfect dish for any occasion. Whether you serve them as a side dish, appetizer, or a fun snack, these buns are sure to be a hit!

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