Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are an absolute celebration of golden, crispy bottoms and pillowy soft tops, bursting with a hearty, savory vegetable filling. This beloved Shanghai street food classic just happens to be entirely plant-based here, making it the perfect choice for sharing with friends or treating yourself to something truly special. If you’re craving a delicious adventure in your own kitchen, these buns—steamed and then pan-fried for a magical texture contrast—will absolutely wow you with every crunchy, juicy bite.

Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) Recipe - Recipe Image

Ingredients You’ll Need

You don’t need an exotic pantry to whip up a batch of Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包). Each ingredient brings its own personality to the party, whether it’s for flavor, chew, or that signature golden crust. Here’s what to gather before you begin:

All-purpose flour: The sturdy backbone for your dough, providing that fluffy, slightly chewy texture.
Instant dry yeast: Gives your dough that lovely rise and airiness essential for a classic bao.
Sugar: Adds a touch of sweetness and helps activate the yeast for a lighter bun.
Salt: Rounds out the dough and heightens all the flavors in the filling.
Roasted sesame seeds: Lend nutty, fragrant pops of flavor and a beautiful finishing touch.
Warm soy milk (or other non-dairy milk): Keeps the dough moist, rich, and 100% vegan.
Toasted sesame oil (or neutral oil): For subtle aroma and depth in both dough and filling.
Neutral oil (for cooking): Perfect for frying without overpowering the delicate flavors inside.
Raw shredded cabbage (from 1/2 large head): The bulk of your filling, offering crunch, sweetness, and color.
Uncooked bundles of vermicelli noodles: These soak up the savory juices and give a springy bite.
Finely shredded or grated carrot: Adds vibrant color, gentle sweetness, and a little extra texture.
Chopped scallions or chives: They bring a punch of freshness and that subtle allium note.
Soy sauce: Does the heavy lifting for umami and saltiness in the filling.
Salt (additional, for filling): Essential for balancing the veggies and highlighting flavors.
Roasted sesame seeds (for garnish): Sprinkle over for crunch and an irresistible aroma.
Toasted sesame oil (for filling): A final swirl lifts all the vegetables with a gentle, nutty finish.

How to Make Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Step 1: Preparing the Dough

Let’s start at the heart of any good bao—the dough! In a large bowl, combine flour, dry yeast, sugar, salt, and sesame seeds. Once these are mixed evenly, create a well in the center and pour in warm soy milk and a touch of sesame oil. Mix it up until a shaggy dough forms, then knead it into a smooth ball. Cover with a damp towel and let it rise for at least 2 hours, giving it plenty of time to grow into the glorious, soft dough we need.

Step 2: Making the Vegetable Filling

Meanwhile, let’s get that filling ready. Soak your vermicelli noodles in hot water until cooked, then drain and snip into manageable pieces. In a hot pan with a little oil, toss in scallions or chives, shredded cabbage, and carrots; sauté until just-tender and vibrant. Add in the noodles, season with soy sauce, salt, and a drizzle of toasted sesame oil. After a quick, fragrant toss, transfer everything to a strainer to remove excess moisture. Allow this hearty filling to cool while you prepare the wrappers.

Step 3: Shaping the Wrappers

Once your dough is fluffy and risen, give it a gentle punch down and stretch it into a thick ring. Slice it into 12–16 even chunks, then roll each into a ball. To make a wrapper, press a dough ball flat and roll it into a round, flour-dusted disk about 3–5 inches in diameter, depending on your batch size. Don’t worry about perfection; slightly rustic shapes still fold up beautifully. Stack with a light flour dusting between each if needed, and keep covered so they stay pillowy soft.

Step 4: Filling and Shaping Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Now comes the fun, hands-on part! Place 2–3 tablespoons of veggie filling in the center of each wrapper. Using one hand to pleat and the other to pinch, work your way around the edge, creating tidy little creases. Once you’ve wrapped around, pinch and twist the top to completely seal in the filling. Lightly flatten the top, then tuck each bun under a towel while you form the rest, keeping everything nice and moist.

Step 5: Pan-Frying and Steaming the Buns

Preheat a skillet with just enough oil to coat the bottom, then set your buns seam-side down, a few at a time. Let them fry undisturbed on medium heat for 4–5 minutes or until a deep, gorgeous golden crust forms. Flip and repeat on the other side. Now the magic: carefully pour a splash of water into the pan and immediately cover with a lid. Watch the steam lift the buns to puffy perfection, about 5–6 minutes, until the water’s gone. Remove and repeat as needed.

Step 6: Serve Hot with a Dipping Sauce

Once all your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are crispy and steamy, serve them right away for maximum contrast between the crunchy crust and fluffy interior. Mix up a dipping sauce of your choice—soy sauce, a pinch of sugar, chili sauce, and sesame seeds make a classic combo—or enjoy them solo straight from the pan.

How to Serve Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包)

Garnishes

A sprinkle of extra roasted sesame seeds and a flurry of fresh chopped chives or scallions make these buns look as good as they taste. If you love a little heat, scatter some chili flakes on top, or set out chili crisp at the table so everyone can customize their own bite.

Side Dishes

Pair your Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) with a light soup like hot and sour or miso to round out your meal. Steamed greens or a crisp cucumber salad balance the richness of the pan-fried crust, while a bowl of steamed rice can help soak up every last drop of dipping sauce.

Creative Ways to Present

To really impress, serve these buns in a bamboo steamer lined with parchment for that authentic street food vibe. Or try arranging them in a circular “flower” pattern on a large platter for sharing, with tiny dipping bowls nestled in the middle—guaranteed to get everyone reaching for seconds!

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck any leftover Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) into an airtight container and refrigerate for up to five days. They’ll retain much of their softness and can be revived to near-original glory with a quick reheat.

Freezing

Want to enjoy these later? Freeze cooked (and cooled) buns on a tray until firm, then transfer to a freezer bag or container. This prevents sticking and lets you take out and reheat just what you need. No need to thaw in advance—just reheat from frozen!

Reheating

To enjoy the best texture, put refrigerated or frozen buns straight into a non-stick skillet with a tiny splash of water, cover, and steam-fry over gentle heat until warm and crisp. You can also pop them in a toaster oven at low heat, or microwave in a bowl with a drizzle of water covered loosely with a plate to keep them steamy.

FAQs

Can I use a different non-dairy milk instead of soy milk?

Absolutely! Any unsweetened non-dairy milk—like almond, oat, or rice milk—will work just fine in the dough. Just make sure it’s warmed gently to help the yeast bloom.

What’s the best way to keep the bun wrappers from drying out as I work?

Keep unfilled wrappers under a dry, clean towel or lightly oiled plastic wrap. Avoid stacking more than four or five on top of each other so they remain separate and easy to pick up when shaping.

Can I make the dough ahead of time?

Yes! After the first proof, you can punch down the dough, wrap it tightly, and refrigerate overnight. Bring it back to room temperature before moving on with the recipe for the best rise.

How do I prevent the buns from sticking to the pan?

Be sure to use enough oil to coat the surface, and always wait until the pan is properly heated before adding your buns. A good quality non-stick or well-seasoned pan also helps prevent any unwanted sticking.

Can I make Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) gluten-free?

It’s possible, but trickier. The dough relies on gluten for stretch and structure, so you’ll need a high-quality gluten-free flour blend (preferably one with xanthan gum). The final texture might not match the classic, but you can still achieve tasty results!

Final Thoughts

If you’ve ever wanted to bring a little taste of Shanghai street food magic into your kitchen, Vegan Pan-Fried Buns (Sheng Jian Bao, 生煎包) are a total must-try. With their crisp exteriors, soft fluffy centers, and savory filling, they promise to steal the show at any table. Don’t be shy—dive in, get your hands sticky, and fall in love with homemade bao!