Description
These vegan pan-fried cabbage and noodle buns are inspired by Chinese shēng jiān bāo, featuring a crispy exterior, savory cabbage and vermicelli filling, and aromatic sesame flavors.
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
Instructions
- In a large bowl, mix the flour, yeast, sugar, salt, and sesame seeds. Create a well in the center and pour in the warm soy milk and oil. Mix until a dough forms, then knead until smooth. Cover and let rest for at least 2 hours until doubled in size.
- Soak vermicelli noodles in boiling water for 7-8 minutes, drain and chop. Heat neutral oil in a pan, sauté cabbage, carrots, and chives until tender. Add noodles, soy sauce, salt, and sesame oil. Mix and cool the filling in a strainer.
- Divide the dough into 12-16 pieces. Roll each into a ball and flatten to 3-4 inch circles. Place 2-3 tbsp of filling in the center, pleat and seal into buns.
- Heat a pan with 1 tbsp oil over medium heat. Place buns seam-side down and cook for 4-5 minutes until golden brown. Flip and cook the other side. Add 4 tbsp water, cover, and steam for 5-6 minutes until water evaporates.
Notes
- Add chili flakes or hot sauce for a spicy version.
- Use mushrooms, bamboo shoots, or spinach for variation.
- Substitute gluten-free flour and tamari for a gluten-free option.
- Store leftovers in an airtight container for up to 5 days.
- Reheat by pan-frying, oven-toasting, or microwaving with a splash of water.
Nutrition
- Serving Size: 1 bun
- Calories: 140
- Sugar: 2g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
