I learned to make these Vegan Pan-Fried Buns (生煎包) on a rainy weekend and haven’t stopped since. Crispy-bottomed, pillowy on top, and filled with savory cabbage, vermicelli, and carrots, they feel like a small, warm celebration in every bite. They’re perfect for busy weeknights, casual brunches, or serving as a party snack that travels well. If you want another plant-forward comfort option, try a bowl of Italian penicillin soup recipe alongside these buns for a cozy spread.
Why you’ll love this dish
These buns combine the best textures: a golden, slightly crisp base and a soft, steamed top. Because they’re vegan and made mostly from pantry staples, they’re budget-friendly and easy to scale for a crowd. The filling is forgiving — if you prefer more carrot or extra scallions, it still works. They’re also great for hands-on cooking with family; pleating the buns turns into a fun group task.
“I served these at a weekend gathering and everyone kept coming back for more. Crispy bottoms, soft tops, and that toasted sesame finish — unforgettable.”
Preparing Vegan Pan-Fried Buns (生煎包)
Step-by-step overview
- Activate the yeast in warm soy milk, then mix and knead a smooth dough. Let it rise until doubled.
- Rehydrate vermicelli and sauté the shredded cabbage, carrot, and aromatics. Season and fold in the cooled vermicelli and sesame oil.
- Divide the risen dough, roll each piece into a round wrapper, fill, pleat, and seal.
- Pan-fry seam-side down until golden, add a splash of water, and cover to steam through. Finish with sesame oil and seeds.
These short steps help you plan time: dough rising takes the longest, while the filling can be made during the rise.
What you’ll need
- 3 cups all-purpose flour
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt (for the dough)
- 1 tbsp roasted sesame seeds (for the dough)
- 1 cup warm soy milk (about 105–115°F / 40–46°C)
- 1 tbsp toasted sesame oil (for the dough)
- 1 tbsp neutral oil (for sautéing)
- 6 cups raw shredded cabbage (packed)
- 3.5 oz vermicelli noodles (glass noodles), soaked and drained
- 1 cup finely shredded or grated carrot
- 1/2 cup chopped scallions or chives
- 1 tbsp soy sauce
- 2 tsp salt, or to taste (for the filling)
- 1 tbsp roasted sesame seeds (for topping)
- 2 tbsp toasted sesame oil (for finishing the filling and brushing)
Notes and substitutions
- Soy milk can be swapped for any unsweetened plant milk for a different flavor.
- If you like more umami, add a splash more soy sauce, but add gradually to avoid oversalting.
- Use brown rice vermicelli or mung-bean vermicelli depending on availability.
How to prepare it
- Activate the yeast: whisk warm soy milk, sugar, and yeast in a small bowl. Wait 5–10 minutes until frothy. If it does not foam, the yeast may be dead; start with fresh yeast.
- Make the dough: in a large bowl, whisk flour and 1/2 tsp salt. Add the yeast mixture and 1 tbsp toasted sesame oil. Mix into a shaggy dough. Turn out and knead 8–10 minutes until smooth and slightly elastic. The dough should be soft and a little tacky, not dry.
- First rise: oil a bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled, about 1–1.5 hours.
- Prep the filling: soak vermicelli in hot water per package directions, then drain and chop roughly if long. Heat 1 tbsp neutral oil in a skillet over medium-high heat. Add shredded cabbage and shredded carrot. Sauté until wilted and any liquid has mostly evaporated, about 6–8 minutes. Add soy sauce, 2 tsp salt (adjust to taste), chopped scallions, and the cooled vermicelli. Stir in 2 tbsp toasted sesame oil. Cool the filling before assembling.
- Shape the buns: punch down the dough and divide into 18–20 equal pieces. Roll each into a ball, then flatten into a round about 3.5 inches wide. Place 1–2 tablespoons of filling in the center. Pleat the edges and pinch the top to seal, keeping the seam at the top.
- Pan-fry and steam: heat a nonstick or cast-iron skillet over medium heat with a thin film of oil. Place buns seam-side down and fry 3–4 minutes until the bottoms are golden. Add about 1/4 cup water per 6 buns to the pan and immediately cover. Steam for 6–8 minutes until cooked through. Remove the lid and cook 1–2 minutes to crisp the bottoms again if needed.
- Finish and serve: brush each bun with toasted sesame oil and sprinkle roasted sesame seeds on top.
Best ways to enjoy it
Serve these buns hot, straight from the pan, with a simple dipping sauce of soy sauce, a splash of rice vinegar, and chili oil if you like heat. They pair beautifully with a light soup or salad. For a complete plant-based meal, try them with a warm bowl of Italian penicillin soup. For parties, arrange them on a platter with small bowls of dipping sauces and fresh cucumber ribbons for brightness.
Storage and reheating tips
Refrigeration: Cool buns completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze uncooked sealed buns on a tray until firm, then transfer to a freezer bag for up to 2 months. Pan-fry or steam from frozen, adding a few extra minutes to cooking time. For cooked buns, flash-freeze on a tray and store up to 1 month. Reheat in a skillet with a splash of water and a lid to restore crisp bottoms and fluffy tops.
Food safety: Keep cooked fillings chilled within two hours. Reheat to steaming hot (165°F / 74°C) before eating.
Pro chef tips
- Keep the filling well-drained so buns don’t become soggy. Squeeze excess liquid from cabbage if needed.
- When pleating, twist slightly to form a tight seal. A good seal prevents the filling from leaking during steaming.
- Use medium heat for frying; too hot will burn the bottoms before the centers cook.
- Let the buns rest 10 minutes after steaming for the structure to set before brushing with oil and serving.
- If you prefer a more tender top, you can briefly steam all buns in a bamboo steamer for 2 minutes after pan-frying.
Creative twists
- Mushroom and tofu: swap half the vermicelli for finely chopped sautéed mushrooms and crumbled firm tofu for an earthy, protein-rich filling.
- Spicy kimchi: fold in chopped, well-drained kimchi for a tangy, spicy kick. Reduce added salt accordingly.
- Herb-forward: add chopped cilantro and a squeeze of lime to the finished filling for bright flavor.
- Mini buns: make smaller rounds for bite-sized appetizers; reduce filling to 1 tsp per bun.
Common questions
How long does this take from start to finish?
Active hands-on time is about 45–60 minutes. Including dough rising, expect 2 to 2.5 hours total. If you make the filling while the dough rises, the process is efficient.
Can I make the dough ahead of time?
Yes. After the first rise, punch down and refrigerate the dough in an airtight container for up to 24 hours. Bring it to room temperature before shaping and finishing.
My filling is watery. How do I fix that?
Squeeze excess moisture from the cabbage in a clean towel or salad spinner. Cook longer over medium-high heat until the liquid evaporates. Adding vermicelli only after the mixture is mostly dry helps keep the filling firm.
Do I need special equipment to pan-fry these?
No. A nonstick or cast-iron skillet with a tight-fitting lid works best. A bamboo steamer is optional if you want to steam additional batches.
Can I make these gluten-free?
The technique works, but you will need a gluten-free flour blend formulated for yeast baking, and wrapper texture will differ. Expect a denser bun, and test one batch before making a large batch for guests.
Enjoy making these Vegan Pan-Fried Buns at home, and don’t be afraid to adapt the filling to whatever vegetables and seasonings you enjoy most.
Vegan Pan-Fried Buns
Ingredients
Method
- Activate the yeast: whisk warm soy milk, sugar, and yeast in a small bowl. Wait 5–10 minutes until frothy.
- Make the dough: in a large bowl, whisk flour and 1/2 tsp salt. Add the yeast mixture and 1 tbsp toasted sesame oil. Mix into a shaggy dough. Turn out and knead for 8–10 minutes until smooth and slightly elastic.
- First rise: oil a bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled, about 1–1.5 hours.
- Soak vermicelli in hot water per package directions, then drain and chop roughly if long.
- Heat neutral oil in a skillet over medium-high heat. Add shredded cabbage and carrot. Sauté until wilted and any liquid has mostly evaporated, about 6–8 minutes.
- Add soy sauce, 2 tsp salt (adjust to taste), chopped scallions, and the cooled vermicelli. Stir in 2 tbsp toasted sesame oil. Cool the filling before assembling.
- Punch down the dough and divide into 18–20 equal pieces. Roll each into a ball, then flatten into a round about 3.5 inches wide.
- Place 1–2 tablespoons of filling in the center. Pleat the edges and pinch the top to seal.
- Heat a nonstick or cast-iron skillet over medium heat with a thin film of oil. Place buns seam-side down and fry for 3–4 minutes until the bottoms are golden.
- Add about 1/4 cup water per 6 buns to the pan and immediately cover. Steam for 6–8 minutes until cooked through.
- Remove the lid and cook for 1–2 minutes to crisp the bottoms again if needed.
- Brush each bun with toasted sesame oil and sprinkle roasted sesame seeds on top.
