If you’re craving a delightful bite that’s packed with flavor, texture, and wholesome vegan ingredients, then this Vegan Pan-Fried Buns Recipe is about to become your new favorite comfort food. These buns are perfectly soft on the inside, with a crisp, golden-brown crust on the outside, filled with a savory mix of cabbage, vermicelli noodles, and vibrant veggies—all pan-fried to perfection. Simple, satisfying, and incredibly delicious, this recipe brings a touch of homemade magic to your kitchen with every batch.
Ingredients You’ll Need
Getting these vegan pan-fried buns just right depends on a handful of essential ingredients that are easy to find and work wonderfully together. Each element plays a vital role—whether it’s the chewy softness of the dough or the flavorful veggie filling that makes each bite unforgettable.
- All-purpose flour (3 cups): The base of your dough, providing structure and that classic bun softness.
- Instant dry yeast (2 tsp): Helps the dough rise to light, fluffy perfection without much fuss.
- Sugar (2 tbsp): Just enough to feed the yeast and add a subtle hint of sweetness to balance flavors.
- Salt (1/2 tsp): Enhances all the other flavors in the dough.
- Roasted sesame seeds (1 tbsp + 1 tbsp for filling): Adds a delightful nutty crunch and aromatic touch.
- Warm soy milk (1 cup): Keeps the dough moist and vegan-friendly, with a mild creamy flavor.
- Toasted sesame oil (1 tbsp + 2 tbsp for filling): Brings in that rich, irresistible sesame essence for the filling and dough.
- Neutral oil (1 tbsp for cooking): Ideal for frying without overpowering the delicate flavors.
- Shredded cabbage (6 cups): Provides bulk and a vibrant, crunchy texture inside the filling.
- Uncooked vermicelli noodles (3.5 oz): Adds a silky, chewy contrast in each bun’s interior.
- Shredded carrot (1 cup): Brightens up the filling both visually and nutritionally.
- Chopped scallions or chives (1/2 cup): Brings a fresh, mild onion flavor for extra vibrancy.
- Soy sauce (1 tbsp): Gives the filling depth and a savory umami boost.
- Salt (2 tsp or to taste): Balances the filling flavors perfectly.
How to Make Vegan Pan-Fried Buns Recipe
Step 1: Prepare the Dough
Start by combining all your dry ingredients for the dough in a large bowl, then create a well in the middle. Pour in the warm soy milk and toasted sesame oil while mixing gently to form a smooth dough. This step is where the magic begins—getting your dough just right sets the foundation for soft, pillowy buns.
Step 2: Let the Dough Rise
Shape your dough into a ball and cover it with a damp towel. Let it rest and rise for at least two hours. This slow rise adds air bubbles that make each bun tender and fluffy—a step you won’t want to skip for perfect texture.
Step 3: Prep the Vermicelli
Soak your vermicelli noodles in boiling water for about 7-8 minutes until soft. Once they’re tender, drain and chop them into smaller pieces. These noodles give a lovely chewiness to the vegan filling that contrasts beautifully with the crisp pan-fried exterior.
Step 4: Cook the Filling
Heat a tablespoon of neutral oil in a pan, then toss in shredded cabbage, carrots, and scallions. Sauté over medium-high heat for 4-5 minutes until the veggies soften. Add chopped vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir everything together well and cook for another 2-3 minutes to meld the flavors. Drain any excess liquid to keep the filling from getting soggy.
Step 5: Shape the Buns
Once your dough has risen and doubled, divide it into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and use a rolling pin to make wrappers about 3-5 inches in diameter. This size works perfectly for stuffing and folding.
Step 6: Fill and Seal
Spoon 2-3 tablespoons of the prepared filling into the center of each dough wrapper. Carefully pinch and twist the edges to seal up each bun, then press down lightly on top. Cover the buns with a towel to prevent drying out as you work through the batch.
Step 7: Pan-Fry to Perfection
Heat a skillet over medium heat and add a tablespoon of oil for every four buns. Place the buns seam-side down and cook for 4-5 minutes until the bottoms turn golden brown and crispy. Flip and cook the other side until it’s equally golden. The result is a gorgeous contrast between the crunchy crust and the soft, flavorful interior.
How to Serve Vegan Pan-Fried Buns Recipe
Garnishes
These vegan pan-fried buns get an extra boost with fresh garnishes like chopped scallions, a sprinkle of toasted sesame seeds, or a drizzle of soy sauce or chili oil. Adding a fresh herb like cilantro or Thai basil can also bring an aromatic brightness that complements the warm filling beautifully.
Side Dishes
Serve these buns alongside a simple dipping sauce made from soy sauce, rice vinegar, and a touch of grated ginger for extra zing. Light cucumber salad or steamed greens work wonderfully to balance the meal. You could also add a bowl of hot, fragrant miso soup for a cozy, complete experience.
Creative Ways to Present
Present the buns stacked on a rustic wooden board with small bowls of various dipping sauces—like sweet chili, hoisin, or peanut sauce—so everyone can customize their bites. Wrap a few in banana leaves for a charming Asian-inspired touch, or pair with pickled veggies to add a tangy contrast that livens up each mouthful.
Make Ahead and Storage
Storing Leftovers
Store any uneaten buns in an airtight container in the fridge for up to 3 days. Ensure they cool completely before sealing to avoid sogginess, and gently reheat to maintain that perfect balance of softness and crispness.
Freezing
Vegan pan-fried buns freeze beautifully! Freeze them individually on a lined tray until firm, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months, making them an excellent make-ahead snack or meal option.
Reheating
For best results, reheat frozen or refrigerated buns in a hot skillet with a teaspoon of oil over medium heat. This revives that wonderful crispy bottom, while warming the filling just right. You can also steam for a softer exterior, but pan-frying brings back the original magic.
FAQs
Can I use gluten-free flour for this Vegan Pan-Fried Buns Recipe?
Gluten-free flour blends may work, but the texture and rising might differ since gluten provides the chewy elasticity in traditional buns. You might need to experiment with xanthan gum or other binders to achieve a similar result.
What other fillings can I try besides cabbage and vermicelli?
Feel free to get creative! Mushrooms, tofu crumbles, finely chopped spinach, or even jackfruit make excellent vegan filling alternatives while maintaining the tasty, juicy texture.
Do I have to pan-fry the buns? Can I bake them?
Pan-frying gives the buns their signature crispy bottom and chewy texture, which is hard to replicate by baking alone. However, you can bake them for a softer texture that’s still delicious if you prefer or need a hands-off method.
How do I ensure the buns don’t get soggy inside?
Drain any excess liquid well from your filling and avoid overfilling the buns. This helps keep the dough from becoming soggy during cooking while ensuring a delicious, moist bite inside.
Can I make the dough and filling ahead of time?
Absolutely! Dough can be prepared and refrigerated overnight for added flavor development, and the filling can be made a day ahead and stored covered in the fridge. Just assemble and pan-fry fresh when ready to serve.
Final Thoughts
I can’t recommend this Vegan Pan-Fried Buns Recipe enough for a fun, satisfying, and hearty dish that’s both nourishing and downright delicious. Whether you’re cooking for yourself, friends, or family, these buns bring warmth and plenty of flavor to your table. Once you try them, I promise they’ll become a staple you’ll want to make again and again—happy cooking!
Print
Vegan Pan-Fried Buns Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 buns
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
These Vegan Pan-Fried Buns feature a soft, fluffy homemade dough filled with a savory mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. Pan-fried to golden perfection with a flavorful balance of sesame oil and soy sauce, these buns make a delicious vegan appetizer or snack that’s both satisfying and easy to prepare.
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
For Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Prepare Dough: In a large bowl, combine all dry ingredients for the dough including flour, yeast, sugar, salt, and roasted sesame seeds. Make a well in the center and pour in warm soy milk and toasted sesame oil while mixing to form a smooth dough.
- Let Dough Rise: Shape the dough into a ball, cover it with a damp towel, and allow it to rise in a warm place for at least 2 hours until it doubles in size.
- Prepare Vermicelli: Soak the vermicelli noodles in boiling water for 7-8 minutes until soft, then drain thoroughly and chop into small pieces to make it easier to mix with vegetables.
- Cook Filling: Heat 1 tbsp of neutral oil in a pan over medium-high heat. Add shredded cabbage, carrot, and chopped scallions, and stir-fry for 4-5 minutes until the vegetables soften. Add the cooked vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Stir to combine well and cook for another 2-3 minutes. Drain any excess liquid before removing from heat.
- Shape Buns: Divide the risen dough into 12 to 16 equal pieces. Roll each piece into a smooth ball, then flatten and roll out into wrappers about 3 to 5 inches in diameter.
- Fill and Seal: Place 2-3 tablespoons of filling in the center of each wrapper. Pinch and twist the edges to seal the bun tightly, shaping it into a round bun. Lightly press down the top of each bun. Cover buns with a clean towel to prevent drying.
- Pan-Fry Buns: Heat a pan over medium heat with 1 tbsp of oil for every 4 buns cooked. Place buns seam-side down in the pan. Cook for 4-5 minutes until the bottoms are golden brown. Flip the buns and cook on the other side until also golden brown and cooked through.
Notes
- Ensure the soy milk is warm to activate the yeast properly for the dough to rise well.
- Chop the vermicelli noodles finely to distribute evenly in the filling and make it easier to eat.
- Use a non-stick skillet or well-seasoned pan for frying to prevent sticking.
- The buns can be stored in an airtight container and reheated by pan-frying or steaming.
- You can substitute soy milk with any other plant-based milk for a different flavor profile.
