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
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
- 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.
