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Vegan Pan-Fried Buns (Sheng Jian Bao): A Delicious, Crispy, and Flavorful Delight
If you’re a fan of Chinese dumplings and love trying new plant-based twists on traditional dishes, then vegan pan-fried buns (Sheng Jian Bao) are a must-try! These buns are crispy on the bottom with a soft and savory filling, combining the best of both worlds in one bite. Originating from Shanghai, Sheng Jian Bao is a popular street food that has captured the hearts and taste buds of food lovers worldwide. Traditionally, these buns are filled with pork, but today, we’re bringing you a vegan version that’s just as satisfying and flavorful.
This recipe for Vegan Pan-Fried Buns (Sheng Jian Bao) is easy to follow, and the end result is mouthwatering. The crispy golden crust paired with a juicy and savory vegetable filling will leave you craving more. Whether you’re vegan, vegetarian, or simply want to enjoy a lighter version of this delicious treat, these buns are sure to impress.
What Makes Sheng Jian Bao So Special?
Sheng Jian Bao is often called pan-fried soup dumplings, and the name alone reveals one of its standout features: a crispy, golden crust on the bottom that gives way to a soft, pillowy dough and a rich, flavorful filling. The dish is typically cooked in a hot pan with a little bit of water, which creates steam to cook the buns, and the end result is a perfect combination of textures — crispy on the outside, tender on the inside, and filled with flavorful juices.
What makes this vegan version unique is the use of plant-based ingredients to replicate the meaty, savory filling that’s found in traditional Sheng Jian Bao. With a combination of mushrooms, tofu, and a savory broth, you’ll get that rich umami flavor that makes these buns so irresistible.
Ingredients for Vegan Pan-Fried Buns (Sheng Jian Bao)
For the Dough:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling:
- 1 1/2 cups mushrooms (shiitake or button mushrooms), finely chopped
- 1/2 block firm tofu, crumbled
- 2 tablespoons soy sauce or tamari (for gluten-free version)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 tablespoon scallions, finely chopped
- 1/2 teaspoon pepper (optional)
For the Pan-Frying:
- 1/4 cup vegetable oil
- 1/2 cup water (for steaming)
- A pinch of sesame seeds (optional, for garnish)
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