Vegan Pan-Fried Buns Recipe
If you’re searching for a show-stopping appetizer that’s just as fun to make as it is to eat, Vegan Pan-Fried Buns are truly in a league of their own. These adorable, golden-crisp buns are bursting with tender, garlicky vegetables, gently cradled in a fluffy yet satisfyingly chewy homemade dough. Every bite delivers a harmonious mix of savory shiitake mushrooms, sweet cabbage, and aromatic green onions, all carried by the irresistible texture combination unique to pan-frying and steaming together. Whether you’re prepping an impressive snack for friends or elevating your weeknight dinner spread, Vegan Pan-Fried Buns are a guaranteed crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these Vegan Pan-Fried Buns comes from just a handful of pantry staples and fresh veggies. Each ingredient plays its part in building craveable flavor and that signature bun texture—so don’t skip a thing!
- Active dry yeast: Gives the dough its signature lift and pillowy softness, making each bun light and airy.
- Warm water: Activates the yeast and hydrates the dough—be sure it’s not too hot or it might kill the yeast.
- Granulated sugar: Adds a touch of subtle sweetness to the dough and also feeds the yeast so it gets extra bubbly.
- All-purpose flour: The foundation that delivers both fluffiness and the perfect chewy bite.
- Salt: Enhances all the other flavors and ensures the buns aren’t bland.
- Vegetable oil: Keeps the dough tender, prevents sticking, and adds that irresistible crispiness when pan-frying.
- Cabbage (finely chopped): Offers gentle sweetness and a lovely, soft texture after sautéing.
- Shiitake mushrooms (finely chopped): Contribute rich, savory depth and an almost meaty bite.
- Carrots (shredded): Add color, natural sweetness, and a hint of crunch to the filling.
- Green onions (finely sliced): Brighten up the filling with freshness and just a whisper of sharpness.
- Garlic (minced): Lends mouthwatering aroma and flavor complexity to the veggie mixture.
- Soy sauce: Salty, umami goodness that ties the whole filling together.
- Sesame oil: Adds luxurious, nutty fragrance—just a small amount makes a big impact.
- Ground white pepper: Gives a subtle, gently spicy warmth you’ll love.
- Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water): Binds the filling so everything holds together beautifully inside each bun.
How to Make Vegan Pan-Fried Buns
Step 1: Activate the Yeast
Start by dissolving your active dry yeast and a tablespoon of sugar in warm water (not hot—just like a cozy bath). Give it a gentle mix and let it rest for 5 to 10 minutes, until it’s nice and foamy on top. If you see bubbles, you’re in business—this means your yeast is alive and ready to make some incredible dough!
Step 2: Make and Knead the Dough
In a large mixing bowl, bring together flour, the remaining sugar, and salt. Add the bubbly yeast mixture and vegetable oil. Mix until a rough dough forms, then dive in and knead for a good 8 to 10 minutes. Trust the process—this builds the dough’s strength and that signature elastic chew. Once it’s smooth and springy, pop it into a lightly oiled bowl, cover, and let it rise somewhere warm for about an hour, or until doubled in size.
Step 3: Prepare the Savory Filling
While your dough is relaxing and getting puffy, heat a skillet with a drizzle of oil and toss in the chopped cabbage, shiitake mushrooms, carrots, and green onions. Sauté for a few minutes until everything softens and melds together. Add the garlic, soy sauce, sesame oil, and a sprinkle of white pepper; stir up those delicious aromas. Finally, pour in your cornstarch slurry—this will thicken the mixture and help the filling stay put inside the buns. Take it off the heat and let it cool completely.
Step 4: Shape the Buns
Once your dough has risen and your filling has cooled down, it’s time for the fun part—shaping! Punch the dough down to deflate, then divide it into 12 equal pieces. Flatten each one into a round circle (think small pancake size), spoon about a tablespoon of the filling into the center, then gather the edges and pinch tightly to seal. Don’t worry if your first ones look rustic; practice makes perfect.
Step 5: Pan-Fry and Steam
Warm up a tablespoon of oil in a large skillet over medium heat. Arrange your buns seam-side down in the hot pan, giving them some space. Cook for 2 to 3 minutes until their bottoms are beautifully golden and crisp. Carefully add 1/3 cup water to the pan—stand back, as it may sizzle! Cover right away and steam for 6 to 8 more minutes, allowing the water to evaporate. When the buns are cooked through and the bottoms are tantalizingly crunchy, they’re done!
How to Serve Vegan Pan-Fried Buns
Garnishes
Get playful with your toppings! A sprinkle of sesame seeds, fresh chopped green onions, or a drizzle of chili crisp takes Vegan Pan-Fried Buns from delicious to unforgettable. These garnishes add punch, texture, and an extra pop of color that make each bun a visual and flavorful treat.
Side Dishes
Pair your Vegan Pan-Fried Buns with a crisp Asian slaw, a bowl of hot-and-sour soup, or simply a small dish of soy sauce mixed with black vinegar for dipping. Their savory, lightly sweet filling shines alongside bright, crunchy, or tangy accompaniments.
Creative Ways to Present
For a stunning appetizer spread, nestle your Vegan Pan-Fried Buns in a bamboo steamer lined with parchment or cabbage leaves, or serve them on a platter with all the dipping sauces. For parties, place mini skewers through each bun for a fun finger-food twist—guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Vegan Pan-Fried Buns left, let them cool completely, then store in an airtight container in the fridge for up to 3 days. They’ll retain their soft chew and most of their crispy edges, making quick snacks or lunchboxes a breeze.
Freezing
One of the best things about this recipe is that you can freeze the un-cooked, filled buns! Lay them out on a tray in the freezer until solid, then transfer to a sealed bag. They’ll keep for up to 2 months and can go straight from freezer to pan—just add 2 or 3 extra minutes to the cooking time for piping hot, fresh Vegan Pan-Fried Buns anytime.
Reheating
To bring leftover buns back to life, reheat in a covered skillet over low heat with a splash of water for 3 to 5 minutes. You can also zap them in the microwave for about 30 seconds, but a quick pan-fry is worth the tiny bit of extra effort for that crisp bottom.
FAQs
Can I make Vegan Pan-Fried Buns gluten-free?
Of course! Swap the all-purpose flour for your favorite gluten-free flour blend (make sure it’s suitable for yeasted doughs), but the texture may be less stretchy and slightly more delicate.
What vegetables can I use for the filling?
You can mix and match—try finely chopped bok choy, napa cabbage, or even spinach instead of green cabbage, or swap shiitake for other mushrooms. Just be sure to sauté out any excess moisture to keep your buns from getting soggy.
Do I have to use a nonstick skillet?
While nonstick pans are easiest for that flawless golden crust, a well-seasoned cast iron skillet also works beautifully. Just be sure the buns don’t stick when adding water and steaming.
Can I make the dough ahead of time?
Absolutely! Let the dough rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before shaping to make it easier to handle and fill.
Why are my buns dense and not fluffy?
This usually happens if the yeast was old or if the dough didn’t rise enough. Always check your yeast freshness and let the dough double in size before shaping. A proper rise ensures the light, pillowy Vegan Pan-Fried Buns we all adore.
Final Thoughts
Once you try making Vegan Pan-Fried Buns at home, you’ll understand why they’re so well loved. With every bite offering a cozy, savory hug, they’re sure to win over vegans and non-vegans alike. Gather your ingredients, roll up your sleeves, and let the aroma of golden buns fill your kitchen—you’re in for something truly special!
Print
Vegan Pan-Fried Buns Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 buns 1x
- Diet: Vegan
Description
These Vegan Pan-Fried Buns are a delightful Chinese-inspired treat filled with a savory mixture of cabbage, mushrooms, carrots, and seasonings. Perfect as an appetizer or snack, these buns are vegan and bursting with flavor.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Filling:
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped shiitake mushrooms
- 1/2 cup shredded carrots
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let sit for 5–10 minutes until foamy.
- Prepare Dough: In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and vegetable oil, then mix until a dough forms. Knead for 8–10 minutes until smooth. Let rise for 1 hour.
- Prepare Filling: Sauté cabbage, mushrooms, carrots, green onions, garlic, soy sauce, sesame oil, and white pepper. Stir in cornstarch slurry.
- Fill and Cook: Divide dough, flatten, add filling, seal, pan-fry buns until golden. Steam for 6–8 minutes.
- Serve: Enjoy warm.
Notes
- You can freeze uncooked buns for later.
- For added flavor, sprinkle sesame seeds before frying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying, Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 110
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
