Name: Vegan Pan-Fried Buns
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 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; 1 tbsp neutral oil for cooking; 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

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These delicious vegan pan-fried buns are filled with cabbage, vermicelli noodles, and vegetables, wrapped in homemade dough, and cooked to golden perfection. They feature a perfect contrast of crispy exterior and chewy interior that makes them irresistible.

Why You'll Love This Recipe

These vegan pan-fried buns are inspired by the popular food stall snacks found in Taipei's night markets. They're not only satisfying but also incredibly versatile - perfect as an appetizer, side dish, or snack. The homemade dough creates the perfect vessel for the flavorful vegetable filling, while the cooking method ensures a delightful textural contrast between the crispy bottom and soft top. These buns freeze beautifully, making them perfect for meal prep or whenever a craving strikes. Plus, they're completely plant-based without sacrificing any of the traditional flavor or texture you'd expect from pan-fried buns.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the base of the dough, providing structure while still allowing for a soft, chewy texture when cooked. You'll want to measure it correctly for the best results.

Instant dry yeast helps the dough rise and develop that pleasant, slightly airy texture. Any leftover yeast can be stored in the freezer for future use.

Sugar adds a touch of sweetness to the dough and helps activate the yeast. It balances the savory filling perfectly.

Salt enhances the flavor of both the dough and filling. It's an essential ingredient that brings all the flavors together.

Roasted sesame seeds add a nutty flavor and slight crunch to both the dough and filling. They're a signature element in many Asian dishes.

Warm soy milk provides the liquid needed to form the dough while adding subtle flavor. Any non-dairy milk can be substituted based on what you have available.

Toasted sesame oil brings a distinctive nutty aroma and flavor that's characteristic of many Asian cuisines. It adds depth to both the dough and filling.

Cabbage forms the bulk of the filling, becoming tender and slightly sweet when cooked. It provides a nice contrast to the chewy noodles.

Vermicelli noodles add substance and a pleasing texture to the filling. They absorb the flavors of the other ingredients beautifully.

Carrots contribute natural sweetness, color, and nutrition to the filling. They also add a lovely textural element.

Scallions or chives provide a mild onion flavor that brightens the filling. They add freshness and color to the mixture.

Soy sauce delivers umami depth and saltiness that seasons the filling perfectly. It's a key flavoring component in this recipe.

Neutral oil is used for cooking the filling and frying the buns. Any vegetable oil with a high smoke point will work well.

Directions

Begin by mixing all dry dough ingredients in a large bowl. Create a well in the center, pour in warm milk and oil, and mix until a dough forms.
Shape the dough into a ball, place in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
For the filling, soak vermicelli noodles in boiling water for 7-8 minutes until cooked, drain, and chop into small pieces.
Heat a pan with oil, then add chives, carrots, and cabbage. Cook over medium-high heat for 4-5 minutes until carrots are tender.
Add the noodles, soy sauce, salt, and oil to the vegetables. Mix well and cook for 2-3 more minutes. Transfer to a strainer to drain excess liquid and cool.
Once the dough has risen, stretch it into a large ring and slice into 12-16 equal pieces.
Roll each piece into a ball, then flatten and roll out into 3-5 inch wrappers, depending on your desired bun size.
Place 2-3 tablespoons of filling in the center of each wrapper. Crease and pinch the edges, then twist to seal the buns.
Heat a pan with a lid, add oil, and place the buns crease-side down. Cook over medium heat for 4-5 minutes until golden brown, then flip and cook the other side.
Add a small amount of water to the pan, cover immediately, and allow the buns to steam for 2-3 minutes until the dough is fully cooked.

Servings and Timing

This recipe makes 16 pan-fried buns, each serving as a satisfying snack or light meal. You can also serve 2-3 buns per person as an appetizer or side dish.

Preparation Time: 1 hour
Cooking Time: 30 minutes
Dough Resting Time: 1 hour
Total Time: 2 hours 30 minutes
Calories: 135 kcal per bun

Variations

Mushroom Filling: Add chopped shiitake or button mushrooms to the filling for an extra umami boost.
Spicy Version: Include some chili oil or red pepper flakes in the filling for those who enjoy a kick of heat.
Protein-Packed: Add some crumbled tofu or tempeh to the filling for extra protein.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend and ensure your vermicelli noodles are made from rice or another gluten-free grain.
Sweet Version: Create a dessert variation by filling the buns with sweet red bean paste, chocolate, or fruit compote.

Storage/Reheating

Refrigeration: Store cooled leftover buns in an airtight container in the refrigerator for up to 3 days.

Freezing: These buns freeze exceptionally well. Place completely cooled buns on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months.

Reheating from Refrigerated: The best way to reheat refrigerated buns is in a pan with a little oil over medium heat. Cook for 2-3 minutes on each side, then add a splash of water, cover, and steam for 1-2 minutes.

Reheating from Frozen: You can reheat frozen buns without thawing. Simply place them in a pan with oil, cover, and cook over medium-low heat for 5-7 minutes. Add a splash of water, cover again, and steam for another 5 minutes until heated through.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours ahead and store it in the refrigerator. Just bring it to room temperature for about 30 minutes before shaping the buns.

Why are my buns sticking to the pan?

This typically happens when the pan isn't hot enough before adding the buns or if there isn't enough oil. Make sure your pan is properly heated and has a thin, even layer of oil before adding the buns.

Can I use regular milk instead of soy milk?

Absolutely! If you're not following a vegan diet, you can substitute regular dairy milk for the soy milk in equal quantities.

My dough didn't rise properly. What went wrong?

The most common reasons for dough not rising include using expired yeast, milk that's too hot (which kills the yeast), or not allowing enough time for rising. Make sure your yeast is fresh and your milk is warm but not hot.

How do I know when the buns are fully cooked?

The buns are done when they have a golden-brown crust on both sides and the dough is no longer raw or sticky in the center. When you press lightly on the top, it should spring back.

Can I use pre-made wrappers instead of making my own dough?

While homemade dough yields the best results, you can use store-bought dumpling or wonton wrappers in a pinch. Just be aware that the texture and taste will be different.

What can I substitute for vermicelli noodles?

You can use thin rice noodles, bean thread noodles, or even finely chopped cooked spaghetti as a substitute for vermicelli.

My filling is too wet. How can I fix it?

If your filling is too wet, strain it thoroughly and press it gently with paper towels to remove excess moisture. Adding a tablespoon of cornstarch can also help absorb extra liquid.

Can I add meat to this recipe if I'm not vegan?

Yes, you can add cooked ground meat or finely chopped seafood to the filling if you're not following a vegan diet. Just make sure any meat is fully cooked before adding it to the filling.

How do I prevent my wrappers from drying out while I'm working?

Keep the rolled-out wrappers covered with a dry kitchen towel while you work. If they're stacked, sprinkle a little flour between each layer to prevent sticking. Don't stack them too high, and try to work relatively quickly.

Conclusion

These vegan pan-fried buns are truly a labor of love, but the results are well worth the effort. The contrast between the crispy golden exterior and the tender, flavorful filling makes each bite a delightful experience. While they may take some practice to perfect, even imperfectly shaped buns will taste amazing. These versatile buns work beautifully as an appetizer, side dish, or main course, and their freezer-friendly nature means you can always have some on hand for when cravings strike. The recipe honors traditional Taiwanese street food while providing a completely plant-based option that doesn't compromise on flavor or texture. Whether you're an experienced home cook or trying your hand at Asian cuisine for the first time, these buns are sure to become a favorite in your recipe collection.