Description
These Vegan Pan-Fried Buns are a delicious and savory plant-based treat featuring a soft, yeasted dough filled with a flavorful mixture of shredded cabbage, vermicelli noodles, carrots, and scallions. The buns are pan-fried to achieve a crisp golden exterior while maintaining a tender and chewy inside, making them perfect for a satisfying snack or appetizer.
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
Cooking
- 1 tbsp neutral oil for cooking
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Make a well in the center and gradually pour in the warm soy milk and toasted sesame oil, mixing until a dough forms.
- Let the Dough Rise: Shape the dough into a ball, cover it with a damp towel, and let it rise in a warm place for at least 2 hours until it doubles in size.
- Prepare Vermicelli Noodles: Soak the vermicelli noodles in boiling water for 7-8 minutes until softened, then drain and chop into small pieces.
- Cook the Filling: Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Add the shredded cabbage, grated carrot, and chopped scallions, cooking for 4-5 minutes until tender. Stir in the cooked vermicelli noodles, soy sauce, salt, toasted sesame oil, and roasted sesame seeds. Cook for an additional 2-3 minutes, then drain any excess liquid from the filling.
- Divide and Roll the Dough: Once risen, divide the dough into 12 to 16 equal pieces. Roll each piece into a ball, then flatten and roll out into circular wrappers about 3-5 inches in diameter.
- Fill and Shape the Buns: Place 2-3 tablespoons of the filling in the center of each wrapper. Pinch and twist the edges to seal the buns, then lightly press down the top. Cover the buns with a towel to prevent them from drying out.
- Pan-Fry the Buns: Heat 1 tablespoon of oil in a pan over medium heat for every 4 buns. Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottoms are golden brown. Flip the buns and cook the other side until equally golden and crisp.
Notes
- Use warm soy milk to activate the yeast effectively and speed up the rising process.
- If you prefer, substitute vermicelli noodles with other thin noodles, but adjust soaking time accordingly.
- Make sure to drain excess liquid from the filling to prevent soggy buns.
- Keep buns covered before cooking to maintain moisture and prevent drying out.
- Adjust salt according to taste and dietary needs.
- These buns can be served warm with dipping sauces such as soy sauce, chili oil, or vinegar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
