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Vegan Pan-Fried Buns

Irresistibly Crisp Vegan Pan-Fried Buns for Comfort Food Bliss

Savor the delightful fusion of texture and taste with these Vegan Pan-Fried Buns, perfect for comfort food lovers.
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Prep Time 2 hours
Cook Time 25 minutes
Resting Time 2 hours
Total Time 4 hours 5 minutes
Servings: 12 buns
Course: appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour Substitute with bread flour for a chewier texture.
  • 1 packet active dry yeast
  • 1 tablespoon sugar Adjust according to taste preference; use alternative sweeteners if desired.
  • 1 teaspoon salt Use kosher or sea salt for a milder taste.
  • 1 cup warm soy milk Can use any other non-dairy milk.
  • 2 tablespoons toasted sesame oil Can replace with another oil, but may lose the signature flavor.
For the Filling
  • 1 cup vermicelli noodles Thin rice or glass noodles can be used as a substitute.
  • 2 cups raw shredded cabbage Can substitute with green cabbage or a mix of leafy greens.
  • 1 cup shredded carrots Zucchini or bell peppers can be used for variation.
  • 1 cup chopped scallions May substitute with chives or green onions if unavailable.
  • 2 tablespoons toasted sesame seeds Optional to omit or replace with chopped peanuts or sunflower seeds.

Equipment

  • large mixing bowl
  • non-stick skillet
  • parchment-lined tray

Method
 

Step-by-Step Instructions for Vegan Pan-Fried Buns
  1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Create a well in the center, then pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest in a warm area for 2 hours, or until it doubles in size.
  2. Soak 1 cup of vermicelli noodles in hot water for about 10 minutes until tender. Drain and chop them into small pieces. In a large skillet, heat 2 tablespoons of toasted sesame oil over medium heat. Add 2 cups of shredded cabbage, 1 cup of shredded carrots, and 1 cup of chopped scallions. Stir-fry the mixture for 5-7 minutes until the vegetables are tender. Once cooked, combine the vegetables with the drained noodles, season with salt and a dash of soy sauce, and let cool.
  3. Once the dough has risen, punch it down and transfer it onto a floured surface. Roll it into a log and cut it into 12-16 equal pieces. Take each piece and flatten it with your palm. Spoon 2-3 tablespoons of the vegetable filling in the center of each piece. Gather the edges of the dough around the filling, twist and pinch to seal securely. Place the shaped buns on a parchment-lined tray while preparing for cooking.
  4. In a non-stick skillet, heat 2 tablespoons of oil over medium heat. Carefully place the buns in the pan, crease-side down. Cook for about 3-4 minutes until they turn golden brown and crispy. Flip the buns, then add ½ cup of water to the pan. Cover with a lid and let steam for 5-6 minutes until the dough is cooked through and fluffy. If desired, uncover and crisp the bottoms again for an extra crunch.
  5. Once cooked, remove the buns from the pan and sprinkle with toasted sesame seeds for an extra touch. Serve the Vegan Pan-Fried Buns hot alongside your favorite dipping sauces such as soy sauce, chili sauce, or a homemade sweet-and-sour mix. Enjoy the delightful contrast of crispy exterior and soft, flavorful filling!

Nutrition

Serving: 1bunCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure your filling is well-drained to avoid soggy buns. Use a good non-stick skillet to cook the buns. Cook on medium to medium-low heat for best results.

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