Description
These Vegan Pan-Fried Buns are a delicious plant-based twist on a classic favorite. Soft, fluffy homemade dough wraps a savory, flavorful filling of shredded cabbage, vermicelli noodles, carrots, and scallions, all seasoned with soy sauce and toasted sesame oil. Pan-fried until golden and crispy on both sides, these buns make for an impressive appetizer or snack that’s perfect for sharing.
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
For Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Make 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 toasted sesame oil. Mix thoroughly to form a smooth dough.
- Let the Dough Rise: Shape the dough into a ball and cover it with a damp towel. Allow it to rise in a warm place for at least 2 hours until it doubles in size.
- Prepare the Vermicelli: Soak the vermicelli noodles in boiling water for 7-8 minutes until softened. Drain well and chop the noodles into small pieces for easier mixing.
- 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. Stir-fry for 4-5 minutes until the vegetables are tender. Add the chopped vermicelli noodles, soy sauce, salt to taste, toasted sesame oil, and roasted sesame seeds. Stir well and cook for another 2-3 minutes to let flavors combine. Drain any excess liquid if needed.
- Shape the Buns: Divide the risen dough into 12 to 16 equal portions depending on the desired size. Roll each piece into a ball and then flatten and roll out into wrappers approximately 3-5 inches in diameter.
- Fill and Seal: Place 2-3 tablespoons of filling in the center of each wrapper. Carefully pinch and twist the edges to seal the bun, then lightly press down on the top to flatten slightly. Cover the buns with a towel to keep them from drying out 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 you plan to cook at once. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottoms turn golden brown. Flip the buns and cook on the other side until they are golden brown and cooked through.
Notes
- Ensure the soy milk is warm, not hot, to properly activate the yeast for rising.
- Chopping the noodles makes the filling easier to handle and helps distribute flavors evenly.
- Adjust the salt and soy sauce in the filling to your taste preferences.
- Covering the buns before frying prevents them from drying out and keeps the dough soft.
- Cook the buns in batches if your pan cannot fit all at once to avoid overcrowding.
