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Vegan Pan-Fried Buns

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These Vegan Pan-Fried Buns are packed with a savory vegetable filling of cabbage, vermicelli noodles, and carrots, all wrapped in homemade dough and pan-fried until golden and crispy. Perfect as an appetizer or snack, they have a chewy inside and crispy exterior.

  • Total Time: 2 hours 30 minutes
  • Yield: 16 buns

Ingredients

  • 3 cups all-purpose flour (375 g)
  • 2 tsp instant dry yeast
  • 2 tbsp sugar
  • ½ 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 filling)
  • 6 cups raw shredded cabbage (~½ head)
  • 3.5 oz vermicelli noodles (100 g)
  • 1 cup shredded or grated carrot (150 g)
  • ½ cup chopped scallions or chives (25 g)
  • 1 tbsp soy sauce
  • 2 tsp salt (or to taste)
  • 1 tbsp roasted sesame seeds (for filling)
  • 2 tbsp toasted sesame oil (for filling)

Instructions

  1. In a large bowl, mix flour, yeast, sugar, salt, and sesame seeds. Make a well, add warm soy milk and sesame oil. Mix into a dough, shape into a ball, cover, and let rise for 2 hours.
  2. Soak vermicelli in boiling water 7‑8 minutes until soft. Drain and chop into ~½‑inch pieces.
  3. Heat oil in a pan. Add scallions, carrots, and cabbage. Cook 4‑5 minutes until tender.
  4. Add noodles, soy sauce, salt, and sesame oil. Stir 2‑3 minutes. Drain excess liquid and cool.
  5. Punch hole in dough, stretch into ring, cut into 12–16 pieces. Roll each into a ball, flatten and roll into 3–5″ wrappers. Cover.
  6. Place 2–3 tbsp filling in each wrapper. Pinch and twist to seal into buns. Cover to prevent drying.
  7. Heat 1 tbsp oil per 4 buns in a pan. Add buns crease-side down, press gently, cook 4‑5 minutes until golden.
  8. Flip buns, cook until golden on the other side.
  9. Add 1 tbsp water per bun, cover immediately to steam 5‑6 minutes until water evaporates. Repeat for remaining buns.
  10. Serve hot with optional dipping sauce (soy sauce, sugar, chili sauce, sesame seeds).

Notes

  • Use vegan butter or oil instead of dairy butter.
  • Try a dipping sauce of soy sauce mixed with chili oil and sesame seeds.
  • Store buns in fridge up to 2 days; reheat in a pan for crispiness.
  • Author: Olivia
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Appetizer, Snack
  • Method: Pan-Frying, Steaming
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bun
  • Calories: 135
  • Sugar: 2g
  • Sodium: 260mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://iamstarved.com/vegan-pan-fried-buns/