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If you crave a delightful bite that combines crispy, golden crust with a tender, flavorful vegetable filling, this Vegan Pan-Fried Buns Recipe is exactly what your kitchen needs. These buns are a perfect harmony of chewy dough and savory, aromatic stuffing crafted from cabbage, vermicelli noodles, and fresh veggies, all wrapped up and pan-fried to perfection. Whether you’re looking for a snack, appetizer, or even a light meal, these buns offer a comforting taste experience that’s entirely plant-based and incredibly satisfying.
Ingredients You’ll Need
The beauty of this Vegan Pan-Fried Buns Recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role in delivering the texture, aroma, and taste that make these buns unforgettable.
- 3 cups all-purpose flour: The foundation for the dough, ensuring a soft yet pliable bun exterior.
- 2 tsp instant dry yeast: Essential for making the dough rise light and airy.
- 2 tbsp sugar: Adds a subtle sweetness that helps nourish the yeast and balances savory flavors.
- 1/2 tsp salt: Enhances the overall taste of the dough without overpowering it.
- 1 tbsp roasted sesame seeds: Infuses a nutty aroma and delightful crunch within the dough.
- 1 cup warm soy milk or other non-dairy milk: Keeps the dough moist and tender while maintaining vegan integrity.
- 1 tbsp toasted sesame oil or neutral oil: Elevates flavor and adds richness to the dough.
- 1 tbsp neutral oil for cooking: For perfectly pan-frying the buns until golden and crisp.
- 6 cups raw shredded cabbage: The star vegetable of the filling, providing crunch and freshness.
- 3.5 oz uncooked vermicelli noodles: Adds a silky, satisfying texture inside the buns.
- 1 cup finely shredded or grated carrot: Brightens the filling with sweetness and vibrant color.
- 1/2 cup chopped scallions or chives: Offers a fresh, mildly pungent punch to the filling.
- 1 tbsp soy sauce: Brings umami depth to the filling’s flavors.
- 2 tsp salt or to taste: Balances and amplifies the vegetable filling’s taste.
- 1 tbsp roasted sesame seeds (for filling): Enhances texture and gives a toasty, nutty twist inside.
- 2 tbsp toasted sesame oil (for filling): Ties all the filling flavors together with warm, fragrant notes.
How to Make Vegan Pan-Fried Buns Recipe
Step 1: Preparing and Rising the Dough
Begin by combining all dry ingredients for the dough in a large bowl. Make a well in the center, then pour in the warm soy milk and toasted sesame oil. Stir gently to form a cohesive dough. Once combined, knead the dough briefly into a smooth ball, cover it with a damp towel, and let it rise patiently in a warm spot for at least two hours. This resting period is crucial to develop a fluffy texture and that slight chew that makes pan-fried buns so irresistible.
Step 2: Preparing the Filling
While the dough rises, soak the vermicelli noodles in boiling water for about 7 to 8 minutes until softened, then drain and chop them into bite-sized pieces. Next, heat neutral oil in a pan and sauté the shredded cabbage, grated carrot, and chopped scallions over medium-high heat for 4 to 5 minutes until tender but still crisp. Add the chopped vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir everything together and cook for another 2 to 3 minutes, allowing excess liquid to evaporate before removing from heat. This mixture will be packed with texture and layered savory flavor.
Step 3: Shaping the Buns
Once the dough has risen, divide it into 12 to 16 equal pieces depending on your preferred bun size. Roll each piece into a smooth ball, then flatten and roll it out into circular wrappers approximately 3 to 5 inches in diameter. Spoon 2 to 3 tablespoons of the prepared filling into the center of each wrapper. Carefully pinch and twist the edges to seal the bun, pressing lightly on top to slightly flatten it. Cover the formed buns with a towel to prevent drying as you prepare the rest.
Step 4: Pan-Frying to Perfection
Heat a tablespoon of neutral oil in a non-stick pan for every four buns you are cooking. Place the buns seam-side down in the hot pan and cook over medium heat for 4 to 5 minutes, until the bottoms develop a gorgeous golden brown crust. Flip the buns and cook the other side until equally golden and crisp. The sizzling sound and intoxicating aroma while they cook will surely build anticipation – these buns should be crisp on the outside and satisfyingly soft within.
How to Serve Vegan Pan-Fried Buns Recipe
Garnishes
To bring an extra touch of freshness and color, sprinkle freshly chopped scallions, a drizzle of toasted sesame oil, or even a handful of toasted sesame seeds on top right before serving. A tiny side of pickled ginger or fresh cilantro can add a lively contrast that brightens each bite.
Side Dishes
These buns pair beautifully with light Asian-inspired salads like cucumber ribbons tossed in rice vinegar or a crisp bean sprout salad. A small bowl of spicy dipping sauce or soy sauce mixed with a hint of chili oil can also make every bite more exciting.
Creative Ways to Present
Try serving the vegan pan-fried buns stacked on a rustic wooden platter, lined with banana leaves or parchment paper for an authentic vibe. You could also slice a couple in half to reveal the delicious filling inside, perfect for sharing at gatherings or as finger food at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply place the buns in an airtight container and refrigerate for up to three days. They maintain their texture well when stored properly without becoming soggy.
Freezing
For longer storage, freeze the uncooked buns on a baking sheet until firm, then transfer them to freezer bags. This method prevents sticking and keeps them fresh for up to two months. When ready to enjoy, thaw before cooking.
Reheating
Reheat the buns in a hot skillet with a little oil, just like the original frying method, to revive the crisp exterior and warm filling. Avoid microwaving if you want to preserve that beautiful pan-fried texture.
FAQs
Can I use gluten-free flour for this Vegan Pan-Fried Buns Recipe?
While gluten-free flours can be tricky due to the lack of elasticity and gluten structure, you can try a gluten-free blend designed for breads. Keep in mind the dough might not rise as much, and the texture will be different but still tasty.
What other vegetables can I use in the filling?
Feel free to experiment with mushrooms, finely chopped bell peppers, or snap peas for added color and texture. Just make sure to keep the filling reasonably dry to avoid soggy buns.
Is this recipe suitable for beginners?
Absolutely! The process is straightforward with clear steps, and the ingredients are simple to find. Taking your time during dough rising and cooking ensures great results without stress.
Can I make the filling ahead of time?
Yes, you can prepare the filling a few hours or even the day before. Store it in the fridge and bring it back to room temperature before stuffing to make handling easier.
How do I prevent the buns from sticking to the pan?
Make sure to use enough oil in the pan and preheat it properly before adding the buns. Non-stick pans work best, and avoid overcrowding to allow enough space for even cooking.
Final Thoughts
There’s something truly magical about homemade Vegan Pan-Fried Buns Recipe – from the cozy dough rising moments to that first crispy, savory bite. You don’t have to be a seasoned cook to whip these up and impress friends or indulge in a comforting snack. Give yourself the joy of making these delicious buns and enjoy a warm, plant-based treat anytime you like.
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Vegan Pan-Fried Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Snack
- Method: Frying
- Cuisine: Vegan Asian
- Diet: Vegan
Description
These Vegan Pan-Fried Buns are a delicious plant-based twist on a classic favorite. Soft, fluffy buns filled with a savory mixture of cabbage, vermicelli noodles, carrots, and scallions, seasoned with soy sauce and toasted sesame oil, are pan-fried to achieve a golden crispy exterior. Perfect for a snack or light meal, these buns bring comforting flavors and satisfying textures in every bite.
Ingredients
Dough
- 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
Filling
- 6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- 3.5 oz uncooked vermicelli noodles (100 g)
- 1 cup finely shredded or grated carrot (150 g)
- 1/2 cup chopped scallions or chives (25 g)
- 1 tbsp soy sauce
- 2 tsp salt or to taste
- 1 tbsp roasted sesame seeds
- 2 tbsp toasted sesame oil
Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Make a well in the center and pour in the warm soy milk and 1 tablespoon of toasted sesame or neutral oil. Mix until a dough forms.
- Let Dough Rise: Shape the dough into a ball, cover it with a damp towel, and allow it to rise at room temperature for at least 2 hours until it doubles in size.
- Prepare Vermicelli Noodles: Soak the uncooked vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop into small pieces.
- Cook the Filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrots, and chopped scallions. Cook for 4-5 minutes until the vegetables are tender. Stir in the chopped vermicelli noodles, soy sauce, salt, 2 tablespoons toasted sesame oil, and 1 tablespoon roasted sesame seeds, cooking for another 2-3 minutes. Drain any excess liquid from the filling mixture.
- Shape the Buns: Divide the risen dough into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out into wrappers approximately 3 to 5 inches in diameter.
- Fill and Seal: Place 2 to 3 tablespoons of filling in the center of each wrapper. Pinch and twist the edges together to seal into a bun shape. Lightly press the top of each bun flat. Cover the buns with a towel to prevent drying while you prepare the rest.
- Pan-Fry the Buns: Heat 1 tablespoon of neutral oil in a pan over medium heat for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottoms are golden brown. Flip and cook the other side until golden and cooked through. Serve warm.
Notes
- Use warm soy milk to activate the yeast properly and improve dough rise.
- Make sure to drain excess liquid from the filling to prevent soggy buns.
- You can substitute non-dairy milk with regular milk if not vegan.
- The filling can be customized with other vegetables like mushrooms or bell peppers.
- For extra flavor, add a touch of garlic or ginger to the filling while cooking.
- Cover the buns after filling them to keep the dough from drying out before cooking.
- Use a non-stick pan to prevent the buns from sticking during frying.
