Vegetable Pan-fried Bun with Noodles

These Vegetable Pan-Fried Bun with noodles are stuffed with delicious vegetables and vermicelli that soft, crispy dough for a vegan dish you’ll love! This bun is crispy and has a beautiful golden brown color, while the inside is packed with a savory vegetable filling. They are perfectly crispy, juicy, and also nutritious as well!

I have many filling variations here, with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.

The magic of this Vegetable Pan-Fried Bun dish is in the incredible contrast of textures.  The filling is super flavourful and has a fantastic texture. The trick to keeping the cabbage crispy and not soggy is to always “salt” the cabbage to draw out all the water. Let it sit for at least 10 minutes and squeeze out all the excess water. This extra step will help keep the cabbage crunchy and fresh and prevent the dough from becoming soggy. Another tip is to saute the other vegetables such as black mushroom, carrots, green onion, and black fungus ahead of time to bring out all the flavors. 

Let’s come to the next detailed step-by-step below!

What are Pan-fried buns?

Pan-fried buns or 生煎包 (Shēng jiān bāo), literally translate to raw pan-fried buns, because the raw buns are pan-fried on a pan until golden brown and crisp bottoms are achieved before water is added to cook it in a steam.

The origins of Chinese Sheng Jian Bao, also known as Sheng Jian Mantou, trace back to Shanghai, where they are a beloved street food delicacy. These pan-fried buns are believed to have originated in the late 19th century during the Qing Dynasty. These are popular street foods from Shanghai but can be found throughout China and now all over the world. Meanwhile, In Taiwan — people also call these “Water Fried Buns 水煎包“.

If you like buns, you need to try this Pan-fried Steamed Bun or Sheng Jian Bao today!

There are two parts to cook the buns; First, pan-fry the buns until golden with the pleated side down on a shallow oiled cooking pan. Then, add enough water to steam the buns until they are fully cooked through.

Here’s what makes these Vegetable Pan-Fried Bun with Noodles special:

• Crispy & Steamy: The pan-frying method creates a delightful contrast – a crispy bottom and a soft, steamed top.
• Flavorful Filling: Customize your filling with your favorite vegetables and noodles for endless flavor combinations.
• Convenient & Delicious: No bamboo steamer needed! Perfect for a quick and satisfying meal or snack.

Ready to experience this unique and flavorful dish? Let’s get started on making these Vegetable Pan-Fried Buns with Noodles at home!

Ingredients of Vegetable Pan-fried bun with Noodles

Dough

If you have no time to make the dough from scratch, worry not you can count on buying an instant one. Try to find it in the Asian market it should be easy to find!

• Flour: forms the base of the bun dough. All-purpose flour is a good choice for this recipe.
• Salt: enhances the flavor of the dough and helps it develop structure.
• Yeast: responsible for the dough rising and creating a light and fluffy texture.
• Sugar: Sugar feeds the yeast and helps it activate. It also adds a touch of sweetness to the dough.
• Cold Water: helps keep the dough cool during mixing and prevents it from becoming too sticky.
• Warm Water: activates the yeast for proper rising.

Filling

• Garlic, Minced: Garlic adds a savory and aromatic flavor to the filling.
• Onion, Sliced: Sliced onion adds sweetness and texture to the filling.
• Vegetables; I use Cabbage and sliced: as main vegetables in the filling which provides a satisfying crunch. Black Fungus, Sliced (Optional): adds a unique chewy texture and umami flavor as well as a meaty texture to the filling. You can substitute with wood ear mushrooms if you can’t find black fungus. A sliced Carrot: adds sweetness and a vibrant color to the filling.
• Oyster Sauce: Oyster sauce adds a savory and umami flavor, characteristic of Asian cuisine.If you try to make a vegan version, skip the oyster sauce
• Mushroom Powder: adds an earthy depth of flavor that complements the other ingredients.
• Salt and Pepper: adds a touch of heat and enhances all the other flavors in the filling.
• Green Onion, Chopped: adds a fresh and vibrant flavor to the filling.
• Vermicelli Noodles: Vermicelli noodles add a springy texture and a fun contrasting taste to the filling.
• Oil: Oil is used for both cooking the filling and pan-frying the buns.

Let’s Make a Vegetable Pan-fried bun with Noodles

Making the Dough:

To begin start with prepare a large bowl, and whisk together the flour, salt, and yeast. This dry mixture forms the base of our dough.

Next In a separate bowl, mix the warm water and sugar until the sugar dissolves. Then, add the cold water to the warm water mixture. This step activates the yeast and prepares the wet ingredients.

Now, let’s combine: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms.

Time to knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough feels sticky, add a little bit of flour at a time until it becomes manageable.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size. The yeast feeds on the sugar and releases carbon dioxide gas, causing the dough to rise.

Making the Filling:

Now, heat oil in a pan over medium heat. Add the minced garlic and sliced onion, and cook until softened and fragrant, about 3 minutes.

Then start to add the sliced cabbage, black fungus, and sliced carrots to the pan. Cook for another 5-7 minutes, or until the vegetables are softened. These colorful vegetables add texture and freshness.

next, In a small bowl, whisk together the oyster sauce, mushroom powder, pepper, and salt. This flavorful sauce will tie all the ingredients in the filling together.

Pour the sauce mixture into the pan with the vegetables and stir to combine. Cook for another minute. This step allows the vegetables to absorb the delicious flavors.

Remove the pan from the heat and stir in the chopped green onion and cooked vermicelli noodles. Let the filling cool slightly. The green onion adds a fresh touch, and the noodles provide a fun textural contrast.

Assembling and Cooking the Buns:

The dough is ready! Once the dough has doubled in size, punch it down gently to release the air. Divide the dough into 20-25 equal pieces.

Next, on a lightly floured surface, roll each dough piece into a thin circle, about 3-4 inches in diameter.

Place a spoonful of the filling in the center of each dough circle. Pinch and pleat the dough edges to enclose the filling, forming a bun shape. Make sure the seals are tight to prevent leaking during cooking.

Heat a lightly oiled pan over medium heat. Place the buns seam-side down in the pan, leaving some space between them.

Don’t forget to pour in about 1/4 cup of water to the pan. Carefully tilt the pan to distribute the water evenly. This water creates steam that helps cook the bottom of the buns and creates a crispy texture.

Cover the pan with a lid and cook for 8-10 minutes, or until the bottoms of the buns are golden brown and crispy.

Remove the lid and increase the heat to medium-high. Drizzle a little bit of oil around the edges of the buns. Cook for another 2-3 minutes, or until the bottoms are golden brown and crispy. This step adds a final layer of delicious browning.

Use a spatula to carefully transfer the buns to a plate. Serve hot and enjoy this delightful vegetable pan-fried bun with noodles for your breakfast, lunch, snacking, appetizer or anytime you feel like you want to eat this dish!

Recipe Notes;

• You can adjust the amount of filling to your preference.
• If you don’t have black fungus, you can substitute it with wood ear mushrooms.
• To make the buns vegetarian, simply omit the oyster sauce.
• You can also pan-fry the buns without adding any water to the pan. However, this will result in a less crispy bottom.
• Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or steamer until warmed through

Try this recipe!

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