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Pan-Fried Cabbage and Noodle Buns

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Vegan Pan-Fried Buns (Sheng Jian Bao) are fluffy, chewy, and crispy-bottomed buns filled with a savory mix of cabbage, vermicelli, carrots, and scallions. Completely plant-based, they make a hearty snack, appetizer, or light meal that can be made ahead, stored, or frozen for quick enjoyment anytime.

  • Author: Tina
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 buns
  • Category: Snack
  • Method: Pan-Fried & Steamed
  • Cuisine: Taiwanese
  • Diet: Vegan

Ingredients

Dough – Dry Ingredients:

3 cups all-purpose flour (375 g)

2 tsp instant dry yeast

2 tbsp sugar

½ tsp salt

1 tbsp roasted sesame seeds

Dough – Wet Ingredients:

1 cup warm soy milk (or other non-dairy milk)

1 tbsp toasted sesame oil or neutral oil

Filling:

1 tbsp neutral oil for cooking

6 cups raw shredded cabbage (from ½ large head)

3.5 oz vermicelli noodles (100 g, uncooked)

1 cup shredded carrot (150 g)

½ 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

Instructions

  1. Make the dough: Mix dry ingredients in a bowl. Add warm soy milk and oil, mixing until a dough forms. Shape into a ball, cover with a damp towel, and let rise for about 2 hours.
  2. Prepare the filling: Soak vermicelli noodles in hot water until tender. Drain and chop into short pieces. Heat oil in a pan and sauté cabbage, carrots, and scallions for 4–5 minutes. Add noodles, soy sauce, salt, sesame seeds, and sesame oil. Cook 2–3 minutes more. Drain any liquid and let cool.
  3. Shape the wrappers: Divide dough into 12–16 equal pieces. Roll each into a ball, then flatten and roll out into 3–5 inch circles. Keep covered to prevent drying.
  4. Assemble the buns: Place 2–3 tbsp of filling in each wrapper. Pleat and pinch edges to seal, twisting slightly at the top. Gently press down to flatten.
  5. Pan-fry: Heat 1 tbsp oil in a skillet for every 4 buns. Place buns crease-side down and cook over medium heat for 4–5 minutes until golden. Flip and cook the other side until browned. Add 1 tbsp water per bun, cover, and steam for 5–6 minutes until water evaporates.
  6. Serve hot with dipping sauce of choice.

Notes

  • Add shiitake mushrooms or tofu for more protein.
  • Swap cabbage with napa cabbage or bok choy.
  • Use chili oil or chopped chilies for spice.
  • Try whole wheat flour for a nuttier dough.
  • Make smaller buns for party appetizers.
  • Store in fridge up to 5 days or freeze for longer storage.
  • Reheat by steaming, pan-frying with a splash of water, or oven-toasting.

Nutrition

Find it online: https://cheftinaskitchen.com/pan-fried-cabbage-and-noodle-buns/