Pan-fried buns are iconic in Chinese Shanghai cuisine. I am obsessed with these irresistible soft buns that are crispy on the outside and juicy inside. This vegan take on the Crispy Pan Fried Veggie Buns without Yeast 生煎包, the bao bun filling is made without ground pork bursts with umami flavour while being extraordinarily healthy.
Instead of the colourful vegetable ingredients we used in the Steamed Money Bag Dumplings 年菜平安金福袋 that we made for Chinese New Year, we used a cauliflower crumble (veggie grounds) for the Sheng Jian Bao filling. The Lion's Mane Mushroom Crumble from Big Mountain Foods is also a tasty substitute.
Baos and dumplings are my favourite comfort food, next to soupy noodles with chilli oil.
Crispy Pan-Fried Veggie Buns 生煎包 Cooking Tips
The Dough - How To Make Steamed Bao Buns Without Yeast
Making soft and fluffy Chinese steamed buns is easy without yeast. Start by preparing the dough mixture by mixing flour and salt together in a large bowl.
Slowly add in hot water and combine and knead the dough until no dry spots of flour remain.
If the dough is too dry, add one tablespoon of cold water. Likewise, add one tablespoon of flour if the dough appears too wet.
Continue kneading the dough for 10 minutes, put it in a bowl and cover with saran wrap. Let it rest for 30 minutes.
The secret, you do not want the dough to rise too much. It should be partially proofed and retain a chewy texture.
The Bun Filling
Traditional Chinese baozi fillings are typically made with ground pork, and hand-chopping your ground pork is vital to the quality and texture of an epic Chinese pork bun.
We use a veggie ground cauliflower crumble to mimic the mouthfeel and sensation for this vegan bao bun filling without pork.
Another critical aspect of a good bao filling is the piping hot, juicy soup burst, just like Xiao Long Bao soup dumplings.
Simply saute the cauliflower crumbles with sliced carrots, vegetable bouillon, oil, and a dash of salt and pepper to taste until cooked.
Divide the filling into equal portions and set aside.
How To Assemble the Baozi
Knead the proof dough to let out some air on a clean surface.
Divide the dough into equal portions.
Take one portion and roll it into a ball. Press to flatten, then roll out the dough with a rolling pin, rotating the dough as you roll so that it forms a nice thin round bun wrapper. It should be approximately 4 to 5 inches in diameter.
Fill the wrapper with the vegetable bun filling in the center. Fold the dough in half and pinch and fold to seal. Flatten the bun with your palm.
You can also add some sesame seeds to one side if you fancy.
How to Cook The Shanghai Sheng Jian Bao
The best method to cook Sheng Jian Bao is to shallow fry them.
Heat oil to a non-stick pan over medium-high.
Once the oil is simmering, add the vegetable baozi into the non-stick pan.
Pan-fry the baozi for 8 minutes or until golden brown.
Add water into the pan to about ½ inch of the bun's height.
Cover the pan with a lid and cook for 10 minutes on low-medium heat. Watch closely, do not burn the buns.
Once the buns are done cooking, all the water is dried, and the buns are golden brown. Remove from pan with a spatula. Avoid puncturing the baos. You do not want the juicy soup center to burst.
The Sauce
Soup dumplings and crispy pan-fried veggie buns are best served with Chinkiang black vinegar dipping sauce, chilli oil and julienne ginger.
The vinegar helps to cut thru the richness of the bun.
How To Store The Buns
I always make extra whenever I make dumplings or baos. If you are worried that you've made too much, store it in the freezer for later! Frozen Sheng Jian Baos makes for a quick snack and does not need to be thawed beforehand.
Freeze the baos on a baking sheet lined with parchment paper. Then transfer the frozen baos to a freezer bag to prevent the baos from sticking together.
How To Cook Frozen Sheng Jian Bao
If you are cooking the crispy pan-fried buns from frozen.
Add oil to a non-stick pan over medium-high heat.
Add baozi along with water that covers about ½ inch of the bun's height.
Cover the pan with a lid and cook for 10 minutes on medium-high heat. When the pan is almost dry, remove the lid and continue cooking at low-medium for 5 minutes.
Did you make this Crispy Bottom Veggie Bao? I’d love to see how you went with my recipes! Leave a comment below or tag me on instagram @INSTANOMSS #INSTANOMSS
PrintCrispy Pan-Fried Veggie Sheng Jian Bao Without Yeast 生煎包
These pan-fried buns without pork are iconic in Chinese Shanghai cuisine. I am obsessed with these irresistible soft buns that are crispy on the outside and juicy inside. This vegan take on the Crispy Pan-Fried Veggie Sheng Jian Bao Without Yeast 生煎包, the bao bun filling is made without ground pork bursts with umami flavour while being extraordinarily healthy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18-20 buns 1x
- Category: Appetizers, Snacks
- Method: Pan Fried
- Cuisine: Chinese
- Diet: Vegan
Ingredients
The Dough
- 5C all-purpose flour
- 1.5C boiled water
- salt to taste
- vegetable oil
- sesame seeds for garnish (optional)
Filling
- 340g Cauli Crumble Veggie Ground
- 100g carrot, finely chopped
- 1 bunch cilantro, rough chopped
- 2 tbsp sesame oil
- 1 tsp ground white pepper
Sauce
- 2 tbsp Chinkiang black vinegar
- a few slices of ginger, julienne
- chilli oil (optional)
Instructions
The Dough
- In a large mixing bowl, add flour and salt. Mix well.
- Slowly add in hot water and combine and knead the dough until no dry spots of flour remain. If the dough is too dry, add one tablespoon of cold water. Likewise, add one tablespoon of flour if the dough appears too wet.
- Continue kneading the dough for 10 minutes, put it in a bowl and cover with saran wrap. Let it rest for 30 minutes.
The Filling
- In a large non-stick pan, add oil and heat over medium-high.
- Saute the cauliflower crumbles with sliced carrots, vegetable bouillon, oil, and a dash of salt and pepper to taste until cooked.
- Divide the filling into equal portions and set aside.
Assemble the Baozi
- Knead the proof dough to let out some air on a clean surface.
- Divide the dough into equal portions.
- Take one portion and roll it into a ball. Press to flatten, then roll out the dough with a rolling pin, rotating the dough as you roll so that it forms a nice thin round bun wrapper. It should be approximately 4 to 5 inches in diameter.
- Fill the wrapper with the vegetable bun filling in the centre. Fold the dough in half and pinch and fold to seal. Flatten the bun with your palm.
- You can also add some sesame seeds to one side if you fancy.
Cooking The Shanghai Sheng Jian Bao
- Heat oil to a non-stick pan over medium-high.
- Once the oil is simmering, add the vegetable baozi into the non-stick pan.
- Pan-fry the baozi for 8 minutes or until golden brown.
- Add water into the pan to about ½ inch of the bun's height.
- Cover the pan with a lid and cook for 10 minutes on low-medium heat. Watch closely, do not burn the buns.
- Once the buns are done cooking, all the water is dried, and the buns are golden brown. Remove from pan with a spatula. Avoid puncturing the baos. You do not want the juicy soup center to burst.
The Sauce
In a small sauce bowl, add Chinkiang black vinegar dipping sauce, chilli oil and julienne ginger. Mix well.
Serve and enjoy piping hot!
Notes
- The vinegar helps to cut thru the richness of the bun.
- Once the buns are done cooking, all the water is dried, and the buns are golden brown. Remove from pan with a spatula. Avoid puncturing the baos. You do not want the juicy soup center to burst.
Nutrition
- Serving Size: 20 buns
- Calories: 631
- Sugar: 2.5 g
- Sodium: 487.2 mg
- Fat: 11.5 g
- Carbohydrates: 111.4 g
- Protein: 19.3 g
- Cholesterol: 0 mg
Keywords: Vegan, Chinese, Crispy Pan Fried Buns, Baozi, Shanghai Sheng Jian Bao, 生煎包, dumplings, vegetarian, without pork
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Bobbie says
Easy to follow recipe! Love the flavors!
★★★★★
Nancy says
Glad it turns out well!
Andrea says
Loveeee this! Love how crispy they turned out and just how delicious they are!
★★★★★
Nancy says
crispy and juicy!! just perfect!
Terri says
These are fabulous! I have always wanted to learn how to make them - thanks for this!
★★★★★
Agnieszka says
Loved this recipe. It is very detailed and if you follow all the tips, your buns will turn out amazing!
★★★★★
Nancy says
Thanks for your support!
Sean says
I am ALWAYS on board with another dumpling recipe. The world needs more dumplings. These are fantastic, and I love that you've gone with such a flavourful veggie filling. I have to say, I'm very curious to try the lion's mane mushroom idea too!
★★★★★
Nancy says
Dumplings makes the world happier!
Julia Pinney says
These are absolutely amazing. I've always wanted to try these and now I think I might give them a try. Thanks for the great recipe!
★★★★★
Nancy says
Thanks Julia!! I can't see your baos!
Bianca says
I absolutely make bao buns and am obsessed with this recipe! Absolutely love the veggie packed filling and it was so easy to make with your instructions. Definitely gonna be making these more often in the future!
★★★★★
Nancy says
You can experiment with different veggies! can't wait to try them!
Kristina says
This was so good! I have not made a similar recipe, but this was easy to follow and tasted amazing!
★★★★★
Nancy says
glad it worked out wEll
Alexandra says
these are so delicious and perfectly crispy.
★★★★★
Nancy says
yay to crispy baos!
Brittany Fiero says
This looks incredibly delicious and I can’t wait to try your recipe. Your details give me confidence in the kitchen.
★★★★★
Nancy says
I'm certain yours will turn out amazing!
Megan Ellam says
Oh, wow! These look amazing I cannot wait to try them. Thanks for sharing Nancy.
★★★★★
Nancy says
You are welcome Megan! Can't wait to see your results!
connie says
What a beautifully detailed recipe. I look forward to making a batch of vegan bao buns! Thank you for sharing.
★★★★★
Nancy says
thanks Connie can't wait to see all your little baos!
Jen says
So delicious and a good way to hide veggies for fussy eaters, have to make again and pair with congee
★★★★★
Nancy says
OH yes!! we have a few at our household 😀
Jerika says
I will be thrilled to try this Pan-fried buns!:) I like soft buns that are crispy on the outside and juicy inside too. Can't wait. Thanks!:)
★★★★★
Nancy says
cozy poppers!!
Andrea White says
Love how crispy and delicious these are! So so good!
★★★★★
Nancy says
you know it!! 🙂
Linda says
The dough is so simple to make using your recipe. Thank-you!
★★★★★
Shilpa says
These veggie boa buns look incredibly delicious. I’m loving all the flavours going on in it. Can’t wait to try it.
★★★★★
Cindy Mom the Lunch Lady says
My son loves helping me cook new Asian recipes and this one seems simple enough for us to make. I love that it is also Vegan. Perfect for those who aren't crazy about meat.
★★★★★
Bernice says
It's amazing to see how lovely these buns turned out with no yeast added. I bet you really have to knead the dough a lot. These pan fried buns looks absolutely perfect and they remind me of how much I miss dim sum!
★★★★★
Nancy says
actually the dough doesn't require too much kneading and comes out quite easily. I do miss in-person dim sum... take out just isn't the same!
Joshua says
These vegan baos turned out amazing. Can't wait to experiment and try it with even more kinds of fillings. Delicious recipe!
★★★★★
Nancy says
I'm totally with you on trying new fillings too! so many options!
Joss says
I love the crispy/chewy outer texture of the buns and the tasty centre. It's nice to have this vegan option!
★★★★★
Nancy says
You can play around with which filling you fancy most.! have fun!
Anaiah says
I am all for these vegan crispy pan fried buns! They were always my fave growing up and I'm glad to have found a veggie filled version I like.
★★★★★
Nancy says
horay!! can't wait to hear which ones will be your fav!
Ruth Grindeland says
Loved this recipe. It was super easy to follow.
★★★★★
Nancy says
I'm so happy to hear that!
Addie says
These flavors are amazing! So delicious.
★★★★★
Nancy says
high five to that!
Dawn Conklin says
I have always enjoyed these when we went out to eat, but I had no idea they were this easy to make at home. The flavors of the veggies come together perfectly, they are so delicious!
★★★★★
Nancy says
It's a little work but so rewarding once you get the hang of it at home!
Zhen says
Gotta try this! You know, I'm Chinese but think I've never tried Sheng Jian bao!! Must make this over the weekend!
★★★★★
Nancy says
I'm so used to eating this dining out but this WFH time transformed me.
Andrea White says
So so good! Love how crispy it turns out!
★★★★★
Nancy says
super juicy inside and crispy on the bottom and soft on top!
Michael DiMaggio says
My wife made these the other night and they were so delicious! We loved how easy they were to make and they turned out great!
★★★★★
Nancy says
Awesome!! i'm so happy to hear it turned out well!
Kayla DiMaggio says
Love this! This was such a fun recipe to get creative in the kitchen with the kids!
★★★★★
Nancy says
oh yes! the little one had a blast!
Gina Abernathy says
I must set aside some time to make this dish. The dough and the filling sound so good! They are so pretty to look at they must be absolutely delicious!
★★★★★
Nancy says
good thinking on setting aside time!
Jeannie says
I havent tried fried buns love the stuffings of veggies inside, will make this coming CNY
★★★★★
Nancy says
High Five! Everyone will love it!
Marinela says
Yummy veggie buns! They are perfectly crispy on the outside and full of flavor. Even without yeast, they are so soft and fluffy! Great!
★★★★★
Nancy says
Thanks Marinela - they are definitely little gems
Plantsdelish.com says
Wow these look Incredible. One of my favourite ever dishes made vegan . Thanks so much for this recipe I will be making this one for sure.
★★★★★
Nancy says
be sure to double the recipe to make extras!