Description
Discover the deliciousness of vegan Pan-Fried Cabbage and Noodle Buns, or 生煎包 (Shēng jiān bāo), a Chinese culinary treat. These buns feature a crispy golden-brown crust, a soft chewy interior, and a flavorful filling of cabbage, vermicelli noodles, and assorted vegetables. Perfect for make-ahead meals and vegan-friendly diets, these buns are sure to become a favorite in your recipe collection.
Ingredients
- Dough:
- All-purpose flour
- Instant dry yeast
- Sugar
- Salt
- Warm soy milk (or other non-dairy milk)
- Toasted sesame oil
- Neutral oil for cooking
- Filling:
- Shredded cabbage
- Uncooked vermicelli noodles
- Finely shredded or grated carrot
- Chopped scallions or chives
- Soy sauce
- Sesame oil
Instructions
- Prepare the Dough:
- Combine flour, yeast, sugar, and salt in a large bowl.
- Create a well in the center, pour in warm soy milk and sesame oil, and mix to form a dough.
- Knead until smooth, cover with a damp towel, and let it rise for at least 2 hours.
- Prepare the Filling:
- Soak vermicelli noodles in boiling water, drain, and chop.
- Sauté cabbage, carrots, and scallions in a heated pan with oil until tender.
- Add noodles, soy sauce, and sesame oil; stir and cook briefly.
- Strain excess liquid and allow the filling to cool.
- Shape the Buns:
- Divide the dough into 12–16 pieces. Roll each piece into a flat wrapper.
- Place a spoonful of filling in the center of each wrapper, pleat the edges, and seal tightly.
- Cook the Buns:
- Heat oil in a skillet over medium heat. Place buns seam-side down and fry until the bottoms are golden brown.
- Add water to the pan, cover, and steam until the water evaporates.
- Serve:
- Serve the buns hot with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds.
Notes
- Substitute Napa or savoy cabbage for a variation.
- For spicier buns, add chopped chili peppers to the filling.
- Use gluten-free flour and noodles for a gluten-free option.
- Store leftover buns in an airtight container in the fridge or freeze them for up to a month.
- Prep Time: 1 hour
- Dough Resting Time:: 2 hours
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Pan-Fried and Steamed
- Cuisine: Chinese
