Vegan Pan-Fried Cabbage and Noodle Buns Recipe

Have you ever sunk your teeth into the crispy glory of a Shanghai street food delicacy? If not, let me introduce you to Pan-Fried Cabbage and Noodle Buns, also known as Shēng jiān bāo (生煎包).

This dish is a global sensation due to its mouthwatering combination of a crispy crust and a savory filling. While traditionally filled with pork, the vegan version is just as irresistible, thanks to its flavorful cabbage and noodle stuffing.

Making these buns at home is both an art and a joyous culinary adventure.

What are Pan-Fried Buns?

In the heart of Shanghai, Shēng jiān bāo reigns supreme as a cherished street food. The term “Shēng jiān bāo” translates to “raw fried buns,” a nod to the unique cooking method that involves frying and steaming.

Traditionally, these buns feature a pork filling, but I’ve been delighted to discover vegan adaptations that preserve the dish’s essence. The iconic crispy and chewy bun has traveled far beyond China’s borders, captivating taste buds globally.

Ingredients for the Dough

Dry Ingredients

• 3 cups all-purpose flour
• 2 tsp instant dry yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp roasted sesame seeds

Wet Ingredients

• 1 cup warm soy milk or other non-dairy milk
• 1 tbsp toasted sesame oil or neutral oil

Ingredients for the Filling

Vegetables and Noodles

• 1 tbsp neutral oil for cooking
• 6 cups raw shredded cabbage from 1/2 large head of cabbage
• 3.5 oz uncooked bundles of vermicelli noodles (100g total)
• 1 cup finely shredded or grated carrot (150g)
• 1/2 cup chopped scallions or chives (25g)
• 1 tbsp soy sauce
• 2 tsp salt or to taste
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

Preparing the Dough

Step-by-Step Instructions

Mixing the Dough

1. In a large bowl, combine the dry ingredients: flour, yeast, sugar, salt, and sesame seeds.
2. Create a well in the center and pour in the warm soy milk and oil.
3. Mix until a dough forms, then knead until smooth.

Resting the Dough

4. Shape the dough into a ball and cover it with a damp towel.
5. Let it rest for at least 2 hours until doubled in size.

Preparing the Filling

Cooking the Vegetables and Noodles

Soaking and Chopping Noodles

1. Soak the vermicelli noodles in boiling water for 7-8 minutes.
2. Drain and chop the noodles into small pieces.

Sautéing the Vegetables

3. Heat neutral oil in a pan, add chopped chives, carrots, and cabbage.

4. Sauté until the carrots are tender and the mixture is fragrant.

5. Add cooked noodles, soy sauce, salt, and sesame oil.

6. Mix thoroughly and adjust seasoning if necessary.

Draining Excess Water

7. Transfer the filling to a strainer to drain excess liquid.
8. Allow it to cool completely before using.

Making the Buns

1. Roll out the dough on a floured surface and cut into circles.
2. Place 2-3 tbsp of cooled filling in the center of each dough circle.
3. Crease the edges and pinch to seal, giving the buns a neat twist.

Cooking the Buns

1. Heat a pan with oil, place buns with the creased side down, and cook until golden brown.
2. Add a splash of water to the pan, cover with a lid, and steam until the water evaporates.
3. Flip the buns and continue cooking until the other side is golden brown.

Final Thoughts

Creating Pan-Fried Cabbage and Noodle Buns at home is an endeavor filled with anticipation and satisfaction. From the chewy and crispy exterior to the savory filling, these buns are a testament to culinary creativity.

They offer a versatile canvas for those eager to experiment with different ingredients. Share this recipe with fellow food lovers and dive into the authentic taste of Shanghai, all while embracing the depth of vegan cuisine.