Crispy Vegan Buns (Print Version)
# Ingredients:
→ Dough
01 -
1 cup warm soy milk or another non-dairy option
02 -
2 tbsp sugar
03 -
3 cups all-purpose flour (375g)
04 -
1/2 tsp salt
05 -
1 tbsp toasted sesame oil or a neutral one
06 -
2 tsp instant dry yeast
07 -
1 tbsp roasted sesame seeds
→ Filling
08 -
3.5 oz uncooked vermicelli noodles (100g)
09 -
1/2 cup finely chopped scallions or chives (25g)
10 -
1 tbsp neutral oil for cooking
11 -
2 tbsp toasted sesame oil
12 -
1 tbsp roasted sesame seeds
13 -
1 tbsp soy sauce
14 -
6 cups shredded raw cabbage (from half a large cabbage)
15 -
1 cup grated or finely shredded carrot (150g)
16 -
2 tsp salt or adjust to taste
# Instructions:
01 -
Get a big bowl and toss in all the dry ingredients. Make a little hollow space in the middle, then slowly pour in the warm soy milk and oil while stirring. Once the dough starts coming together, knead it into a ball. Stick it in a bowl, drape a damp towel on top, and let it hang out for at least 2 hours so it can puff up.
02 -
Soak the vermicelli in hot water for 7-8 minutes. After draining, chop into smaller, bite-sized pieces. Heat a pan with 1 tbsp oil, then stir-fry the cabbage, carrots, and chives for about 4-5 minutes over medium-high heat until softened. Add the noodles, salt, soy sauce, sesame seeds, and sesame oil. Stir well and cook another few minutes. Strain the mixture to get rid of extra moisture, then let it cool off.
03 -
Press your finger into the dough to create a hole and stretch it into a ring. Slice the ring into 12-16 sections. Roll each into a little ball before flattening them into circles about 3-5 inches wide with a rolling pin. If stacking, sprinkle flour between them to stop sticking, and cover with a dry towel if setting aside for over 30 minutes.
04 -
Spoon 2-3 tbsp of the filling into the center of each wrapper. Fold the edges over the filling and pinch them tight to seal. Gently press the top of each bun, then set them on a tray. Keep them covered with a towel so they don’t dry out.
05 -
In a heated pan, add 1 tbsp oil for every 4 buns. Set the buns in, seam-side down, and let them cook over medium heat for around 4-5 minutes or until the bottoms get a beautiful golden color. Flip them, do the same for the other side, then pour about 1 tbsp water per bun into the pan. Cover it up and steam for 5-6 minutes until the water's gone. Repeat for the remaining buns.
06 -
Pop leftover cooked buns into an airtight container and refrigerate for up to 5 days. When reheating, you can either fry them with a splash of water, microwave them, or use the oven. To freeze, spread buns in a single layer on a tray, freeze for a few hours, then transfer them to a bag for easier storage.
# Notes:
01 -
Be sure not to stack more than 4-5 wrappers at a time, or they’ll stick to each other. Use flour between layers if stacking.
02 -
Reheat buns by frying, microwaving, or steaming—choose what works for you!
03 -
Feel free to tweak the filling seasoning to match your preferences for a better taste.