pan fried buns

Pan-fried buns filled 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.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!

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

all-purpose flour ((375 g))

tsp yeast

tbsp sugar

tsp salt

sesame seeds

soy milk

sesame oil (or neutral oil)

tbsp neutral oil (for cooking)

cabbage

carrot ((150 grams))

chopped scallions or chives ((25 grams))

soy sauce

salt (or

tbsp toasted sesame oil

You can watch the video below for a step-by-step on how to make these buns.

In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm water and oil while mixing. Keep mixing until a dough is formed.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to let the dough rise.

Preparing the Dough

Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water. Roughly chop the noodles into small ½ inch long pieces.

Heat a pan. Add in 1 tbsp neutral oil. When the oil is hot, add in the chives, carrots, and cabbage. Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in noodles. Pour in the soy sauce, salt, and oil.

Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat. Adjust seasoning based on desired taste.

Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool while you prepare the wrappers

Cooking the Filling

Take the dough out of the bowl then stretch into a large ring. I do this by first punching a hold in the centre of the ball of dough.

Slice the dough into 12 or 16 pieces. Each piece will be around 50g if you divide them into 12. Each ball of dough will be around 38g if you divide them into 16 pieces.

Roll or shape each piece of dough into a ball.

To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 4 inches in diameter (for 38g wrapper) and around 5 inches (for 50g wrapper). If you can’t make them into a perfectly round shape, that’s okay! Mine weren’t perfect but I was still able to properly fold the pies together. It really takes some time and practice to get a hang of making wrappers.

Place the rolled out wrappers on a tray and cover with a dry towel to prevent them from drying out. Roll out the rest of the dough.

Preparing the Wrappers

Take a rolled out piece of wrapper and place around 2-3 tbsp of filling into the center. With one hand, crease the edges of the wrapper while you pinch down the creases with the other hand. You can refer to the video for a better idea.

Once you have gone around the edges of the wrapper, pinch and then twist to seal the buns. You can watch the video below for a step-by-step.

Place the bun on a flat surface and lightly press down the top.

Afterwards, place back the bun on the tray and cover with a towel to prevent it from drying out.

Repeat for the rest of the wrappers.

Making the Buns

Heat a pan with a lid, add in 1 tbsp of oil (for every 4 buns). When hot, add in the buns (creased-side first) and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust. Flip over and leave to cook until golden brown.*

Note: the number of buns per batch will depend on the size of your pan!

Prepare the lid of your pan. Using the lid as protection, carefully pour 4 tbsp of water (1 tbsp for each bun) into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam, until the water has evaporated, around 5-6 minutes. Take out the buns and repeat this step for the remaining ones.

Enjoy while hot! You can enjoy these with a dipping sauce if you’d like! I usually just like to mix together some soy sauce, sugar, chili sauce, and some sesame seeds.

Cooking the Buns

Place the cooked buns in an air-tight container and refrigerate for up to 5 days. To reheat, you can pan fry them again with a splash of water or oven-toast in low heat. You can also microwave the buns in a bowl with a splash of water.

Storing the Cooked Buns

You can freeze the cooked buns too and just reheat in the pan, oven toaster, or steam them before enjoying! No need to thaw.

To freeze, simply place the buns on a tray. Make sure they&#039;re spaced apart so they do not stick to one another. Leave the tray of buns to freeze for 5 to 6 hours or until hard. This way they won&#039;t stick to each other when stored later on. Afterwards, you can transfer the buns to a plastic or silicon bag and just reheat a piece at a time when you&#039;d like.

Freezing the Buns

https://www.youtube.com/watch?v=KBbqQHzkVSA

Pan-fried buns filled 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.

Full recipe here: http://thefoodietakesflight.com/pan-fried-cabbage-and-noodle-buns

———————————————

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #buns #veganrecipes #chinese food

How to Make Pan Fried Veggie Buns | Vegan, Asian Recipe

This vegan Lemon and Toasted Garlic recipe is packed full of flavour! They&#039;re crispy pieces of tofu coated in a really aromatic and tangy sauce. Perfect served over rice for a hearty meal! Can be prepared in a big batch for meal prep too.You can also check out the video below for more saucy tofu recipe ideas!

Lemon and Toasted Garlic Tofu

lb extra firm tofu

cornstarch

tsp salt (for tofu)

tbsp oil (for pan-frying)

garlic (--1.5 tbsp

red bell pepper (sliced)

onion

More lemon (for squeezing)

Chopped spring onion (for topping)

tbsp lemon juice (from 1 small lemon)

tbsp coconut sugar

soy sauce (plus more to taste as needed)

1.5 tbsp toasted garlic (see cooking steps below)

vegetable broth (or room temp water)

1/4-1/2 tsp salt (to taste)

rice

See photos above.In a pan, heat 2 tbsp of oil. Add in the minced garlic and cook over medium heat until the garlic is golden brown and crisp. Remove garlic and set aside. Leave to cool for a few minutes. No need to wash this pan, as you&#039;ll be using this for the tofu too.

Mix all the ingredients for the sauce in a bowl until sugar is diluted. Set aside.

Toasted Garlic and Sauce

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.

Once dry, slice tofu into 1-inch cubes.

Sprinkle the salt on the tofu cubes then add the cornstarch. Coat the tofu well.

In the same pan used for the garlic, add more oil. Pan-fry the tofu cubes until crisp and golden. You will need to turn around the tofu cubes to get them crisp on all sides.

Take out the tofu from the pan.

Preparing the Tofu

Add some oil then sauté the onion and bell peppers until tender.

Add in the cooked tofu. Mix the sauce well again (to make sure the cornstarch isn’t sitting at the bottom of the bowl). Pour the sauce in the tofu.

Turn up heat and continue to mix until the sauce starts to thicken. Leave to cook for a few more minutes. Season with more salt, to taste (if desired). Turn off heat and serve with some rice.

Top with more garlic and chopped spring onions + squeeze more lemon juice, if desired. Enjoy while hot! You can also check out the video below for more saucy tofu recipe ideas!

Cooking the tofu

This was my first time making a tofu recipe and we all loved it. The flavors were fantastic together and my tofu was firm. I wrapped it in a clean dish towel on a lipped plate and put a cast iron pan on top for 2 hours. It really worked! I’ll make this again!

https://www.youtube.com/watch?v=AjecKJVGSrY

GET THE FULL RECIPES:
🍊 orange tofu: https://thefoodietakesflight.com/vegan-orange-tofu/
❤️ ginger sesame tofu: https://thefoodietakesflight.com/vegan-ginger-sesame-tofu/
(sorry no recipe for the sweet and spicy tofu on my blog 😅)

📖 MY COOKBOOK 'VEGAN ASIAN': https://thefoodietakesflight.com/vegan-asian-cookbook

👉🏼MORE TOFU RECIPES ON MY BLOG: https://thefoodietakesflight.com/category/tofu-dishes/

Hope you enjoy these 3 saucy tofu recipes that are so satisfying and flavourful! I love cooking with tofu because it absorbs flavour really well and is so versatile. I love these with some rice or noodles.

🥢OTHER TOFU RECIPES:
CRISPY TOFU KATSU - https://youtu.be/Bzhl1mmeEx4
STUFFED TOFU - https://youtu.be/q1d8OwscC_0
TOFU WRAPPED IN NORI - https://youtu.be/7DVNJsDoL6o

Recipe timestamps:
2:53 Ginger Sesame Tofu
5:57 Orange Tofu
8:15 Sweet and Spicy Tofu

CRISPY TOFU BASE RECIPE
1 400g block extra firm tofu, pressed

For coating
2 tbsp cornstarch
1/2 tsp salt

Used for these recipes:
Corn starch: https://amzn.to/2spWBTe
Soy sauce: https://amzn.to/2RyGHAf
Sesame oil: https://amzn.to/2YxWsZJ
Maple syrup: https://amzn.to/2RBQTYC
Gochujang: https://amzn.to/2zvdBv1
Rice vinegar: https://amzn.to/38dymIl
Tomato ketchup: https://amzn.to/2Gu4AlL
Short-grain rice: https://amzn.to/2GPk6c5

———————————————
#vegan #tofu #veganrecipes

Music from Simon Jefferis: https://www.youtube.com/watch?v=8f8oXnkRofE

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

3 SAUCY TOFU RECIPES | Easy Vegan Orange, Ginger Sesame, Sweet & Spicy Tofu + HOW TO COOK TOFU

Top 2 pan fried buns recipes from across the web

The most viewed pan fried buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pan-Fried Buns (Sheng Jian Ba...

Lemon and Toasted Garlic Tofu

Top 2 pan fried buns recipes from across the web

The most viewed pan fried buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pan-Fried Buns (Sheng Jian Ba...

Lemon and Toasted Garlic Tofu

The most viewed pan fried buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine