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
Scale
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.
