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Pan-Fried Vegan Vegetable Bao Buns Recipe

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4.2 from 8 reviews

Experience the delightful taste of vegan pan-fried Bao buns, also known as ‘sheng Jian bao’. These buns are fluffy, filled with a savory mixture of leek, cabbage, carrot, bell pepper, garlic, and smoked tofu, then pan-fried to achieve a crispy bottom and steamed to soft perfection. Perfect as an appetizer, snack, or main dish, this recipe offers a healthy, flavorful twist on traditional Chinese baozi, ideal for vegans and vegetable lovers.

Ingredients

Dough

  • ⅔ cup (160 ml) warm water approx. 95°F (35°C)
  • 2 ¼ tsp instant yeast
  • 1 tsp sugar (optional)
  • 2 ½ cup (300 g) all-purpose flour + more for dusting
  • Pinch of salt

Veggie Filling

  • 1–2 tbsp sesame oil for frying
  • 1 stick leek, finely chopped
  • 7 oz (200 g) white cabbage, shredded
  • 1 large carrot, shredded
  • 1 red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 7 oz (200 g) smoked tofu, finely chopped (or substitute with mushrooms)
  • 1 tbsp soy sauce or tamari sauce
  • Salt to taste
  • 1 tsp chili paste (e.g. sriracha or sambal oelek) (optional)

For Frying & Steaming

  • 1 tbsp oil
  • ¼ cup (60 ml) water

To Serve (Optional)

  • 2 tbsp sesame seeds
  • Spring onions or other fresh herbs
  • Dipping sauce of choice

Instructions

  1. Make the Dough: In a small bowl, mix the yeast, warm water, and sugar (if using); set aside for about 5 minutes until frothy. Whisk flour and salt in a large bowl, then slowly add the yeast mixture while stirring with a chopstick or wooden spoon until clumps form. Transfer dough to a work surface and knead for about 5 minutes until smooth and soft. Place dough in a bowl, cover, and let it rest for approximately 45 minutes until doubled in size.
  2. Prepare the Filling: Heat sesame oil in a pan over medium heat. Finely chop and sauté leek, cabbage, carrot, bell pepper, and minced garlic for 2-3 minutes until slightly tender. Add smoked tofu, soy sauce, salt, and optional chili paste; mix to combine. Remove from heat and allow filling to cool.
  3. Assemble the Buns: After the dough doubles in size, punch it down to remove air. Roll into a long log and cut into 10 equal pieces. Flatten each piece with your palm, then roll into a round wrapper, about 4.7 inches (12 cm) diameter with thinner edges. Place 2-3 tablespoons of the cooled filling in the center, then fold and seal the bun carefully, ensuring the top is closed. Cover assembled buns with a clean towel to prevent drying.
  4. Pan-Fry and Steam: Heat 1 tablespoon oil in a non-stick pan over medium heat. Place buns with the pinched side up, ensuring they do not overcrowd. Fry for 2-3 minutes until bottoms turn golden and crispy. Flip buns carefully, then pour ¼ cup water into the pan and immediately cover with a lid to steam over low heat for about 10 minutes or until water evaporates.
  5. Serve: Remove buns from the pan. Sprinkle with sesame seeds and sliced spring onions or herbs. Serve hot with your preferred dipping sauce. Enjoy the perfect balance of crispy and fluffy textures in each bite!

Notes

  • You can make a traditional dumpling dough without yeast, but the buns won’t be as fluffy and soft.
  • If substituting mushrooms for tofu, fry chopped mushrooms for 2 minutes before adding other vegetables.
  • Use any finely chopped vegetables for the filling and remove excess moisture to avoid soggy buns.
  • Leftover filling can be enjoyed as a side dish or used in other recipes.
  • For steamed-only buns, brush bottoms with oil, steam 12-15 minutes without pan-frying.
  • To freeze uncooked buns, freeze them in a single layer first, then transfer to freezer bags; pan-fry to reheat.
  • Refer to the blog post for additional tips and photos to assist with preparation.

Find it online: https://bitezly.com/pan-fried-vegan-vegetable-bao-buns-recipe/