Vegan Pan-Fried Buns (Sheng Jian Bao–Style): The Ultimate Plant-Based Dumpling Experience

Introduction

If you’ve been hunting for the perfect vegan pan-fried buns recipe, you’ve landed in the right place. These crispy-bottomed, juicy-centered delights—inspired by Sheng Jian Bao—are a savory sensation. Traditionally a street food delicacy in Shanghai, Sheng Jian Bao is known for its chewy dough, golden crust, and flavorful fillings. And now, we’ve reimagined it in a fully plant-based version, without compromising any of the iconic texture or umami depth.

In this detailed guide, we’ll cover everything: from crafting the perfect yeast dough, to making a flavor-packed vegan filling, and mastering the pan-frying technique that gives these buns their signature golden bottoms and steamed tops. Whether you’re a seasoned home cook or a dumpling newbie, this recipe is for you.

We’re not just handing you a recipe—we’re giving you an experience, step-by-step guidance, pro tips, and serving suggestions to make your vegan Sheng Jian Bao-style buns the star of your next meal.

Let’s get rolling!

Why You’ll Love These Vegan Pan-Fried Buns

Before we roll up our sleeves, let’s talk about why this dish is totally worth the time and effort.

• Crispy yet pillowy texture – These buns have the best of both worlds: a pan-fried crust and a soft, steamed top.
• Loaded with flavor – The umami-packed vegetable filling makes them irresistibly tasty.
• Plant-based and dairy-free – 100% vegan without sacrificing satisfaction.
• Great for meal prep – Make a big batch, freeze, and enjoy later!
• Customizable – You can tweak the filling to your taste or to use what’s in your fridge.

Ingredients Breakdown

Let’s take a closer look at what goes into making these magical vegan pan-fried buns.

Dough Ingredients:

• 2 cups all-purpose flour – The base of the dough. Feel free to swap with bread flour for a chewier texture.
• 1 tsp instant yeast – Helps the dough rise and become fluffy.
• ½ tsp sugar – Feeds the yeast and adds a hint of sweetness.
• ¾ cup warm water – Activates the yeast and brings the dough together.
• Pinch of salt – Enhances the flavor of the dough.

Filling Ingredients:

• 1 tbsp sesame oil – Adds nuttiness and richness.
• 2 cloves garlic, minced – Aromatic foundation.
• 1 tbsp grated ginger – Bright, spicy note that cuts through the richness.
• 1 cup cabbage, finely shredded – Adds bulk and texture.
• ½ cup mushrooms (shiitake or button), finely chopped – Bring that deep, meaty umami.
• ½ cup carrots, grated – A touch of sweetness and vibrant color.
• 2 scallions, finely chopped – Freshness and mild onion flavor.
• 2 tbsp soy sauce – Salty, savory, and essential.
• 1 tbsp hoisin sauce – Adds complexity and a hint of sweetness.
• 1 tsp rice vinegar – Lifts the flavor with acidity.
• Salt and pepper, to taste – To season perfectly.

For Pan-Frying:

• 1–2 tbsp vegetable oil – To crisp up the bottom of the buns.
• ¼ cup water – For the steaming process in the pan.

Optional Toppings:

• Sesame seeds
• Chopped scallions

Now that we know what goes in, let’s get to the magic part—making the buns!

Step-by-Step Instructions: How to Make Vegan Pan-Fried Buns

This process is broken down into four parts: making the dough, preparing the filling, shaping the buns, and pan-frying them to perfection.

1. Making the Dough

1. In a mixing bowl, combine the flour, yeast, sugar, and a pinch of salt.
2. Slowly pour in warm water while stirring with chopsticks or a spoon.
3. Once it starts to form a rough dough, knead it by hand for about 5–7 minutes until smooth and elastic.
4. Cover the dough with a damp towel or plastic wrap and let it rise for 1 hour, or until doubled in size.

📝 Tip: Your dough should be soft but not sticky. If too dry, add a tablespoon of water. Too wet? Dust with more flour.

2. Preparing the Vegan Filling

1. In a skillet over medium heat, add sesame oil.
2. Toss in the garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add the mushrooms, cabbage, and carrots. Cook for about 5 minutes, stirring frequently.
4. Stir in the soy sauce, hoisin sauce, and rice vinegar.
5. Fold in the scallions, then season with salt and pepper to your liking.
6. Cook another 2 minutes to meld flavors. Let it cool completely before using.

📝 Tip: Cooling the filling prevents the dough from getting soggy or tearing when forming the buns.

3. Shaping the Buns

1. Punch down the dough and divide it into 10–12 equal balls.
2. Roll each ball into a 3-4 inch circle.
3. Place about 1 tablespoon of filling in the center.
4. Carefully pinch the edges to seal, forming a bun with a pleated top. Place it seam-side down on a floured tray.

📝 Pro Tip: Don’t overfill. A good seal is key to preventing leaks during cooking.

4. Pan-Frying to Perfection

1. Heat 1–2 tbsp vegetable oil in a non-stick skillet over medium heat.
2. Add the buns seam-side down, making sure they’re not touching.
3. Fry for about 2–3 minutes, or until bottoms are golden brown.
4. Carefully pour in ¼ cup water, then immediately cover with a lid to trap steam.
5. Cook for another 5–7 minutes, until the water has evaporated and the tops are steamed through.

📝 Caution: Be careful when adding water to hot oil—do it gently and cover quickly to avoid splattering.

Serving Suggestions

Your vegan pan-fried buns are ready to serve! But wait, don’t forget the sauces. These buns are delicious on their own, but even better when dipped.

Dipping Sauce Ideas:

• Soy Sauce + Black Vinegar + Chili Oil
• Garlic Soy Sauce with Sesame Seeds
• Sweet Chili Sauce
• Peanut Sauce (for a nutty contrast)

Sides & Pairings:

• Hot and Sour Soup
• Pickled Cucumbers
• Cold Sesame Noodles
• Steamed Edamame
• Green Tea or Chrysanthemum Tea

Tips for Success

Creating the perfect vegan Sheng Jian Bao-style bun at home isn’t hard, but it requires a few best practices:

• Let the dough rest properly – Don’t rush the rise. A fluffy bun depends on well-developed gluten.
• Chop vegetables finely – The smaller, the better, for a cohesive filling that wraps easily.
• Cool the filling – Always fill with cooled veggies to avoid soggy dough.
• Non-stick pan is a must – Unless you love stuck buns!
• Avoid overcrowding – Leave space between buns so they cook evenly.
• Use a tight-fitting lid – Trapping steam is essential for the tops to cook thoroughly.

Variations to Try

Want to shake things up? Here are some ideas to experiment with:

• Add tofu crumbles to the filling for extra protein.
• Use kimchi for a spicy Korean twist.
• Try chopped spinach or bok choy instead of cabbage.
• Flavor the dough with matcha powder or beet juice for color.
• Swap hoisin sauce for teriyaki or gochujang paste for a different flavor profile.

The beauty of this recipe is its flexibility. As long as the filling isn’t too wet and the buns are sealed properly, you’re golden.

Storage and Reheating Instructions

These buns are best fresh, but they also store and reheat well.

Storing:

• Fridge – Store in an airtight container for up to 3 days.
• Freezer – Freeze uncooked or cooked buns. Place them on a tray to freeze individually before storing in a freezer bag for up to 2 months.

Reheating:

• Steam Method – Reheat in a covered pan with a splash of water over medium heat for 5 minutes.
• Microwave – Wrap in a damp paper towel and microwave for 30–60 seconds.
• Air Fryer – Re-crisp the bottoms at 350°F for 3–5 minutes.

Frequently Asked Questions (FAQs)

1. Can I make the dough ahead of time?

Yes! Store the dough in the fridge after the first rise. Let it come to room temperature before shaping.

2. What’s the best flour for these buns?

All-purpose flour works perfectly, but bread flour will give a slightly chewier texture.

3. Can I use other vegetables?

Absolutely. Just keep the mix dry and chop finely. Bok choy, spinach, or even finely diced zucchini work well.

4. How do I prevent the buns from sticking to the pan?

Use a non-stick pan and make sure there’s enough oil before placing the buns. Don’t move them until a crust forms.

5. Can I bake these instead of pan-frying?

You can, but you’ll miss the crisp bottom. Baking gives a fluffier texture more like baozi than Sheng Jian Bao.

6. Are these freezer-friendly?

Yes. Freeze individually on a tray, then store in a bag. You can steam or pan-fry straight from frozen.

Conclusion

These Vegan Pan-Fried Buns (Sheng Jian Bao–Style) are the perfect fusion of texture, flavor, and comfort. Crispy bottoms, chewy tops, and juicy fillings—all in one bite. Whether you’re serving them at a dinner party, meal prepping for the week, or simply satisfying a dumpling craving, this recipe is a guaranteed winner.

Beyond just being delicious, these buns showcase how satisfying and creative plant-based cooking can be. With a little patience and the right ingredients, you can recreate an iconic dish that’s both nostalgic and new.

So go ahead, get your dough rising, start chopping those veggies, and enjoy every single bite of these vegan pan-fried buns. You’re not just making food—you’re crafting an experience.

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