The Art of Ultimate Vegan Pan-Fried Buns with Traditional Asian Technique

Perfect Vegan Dough Development

Master the technique of creating elastic, workable dough without eggs or dairy products.

Umami-Rich Filling Excellence

Learn the skill of building complex, satisfying flavors using only plant-based ingredients.

Pleating and Sealing Perfection

Perfect the method of shaping and sealing buns to prevent leaks during cooking process.

Pan-Frying Technique Mastery

Master the art of achieving crispy bottoms while maintaining tender, steamed tops.

Steam-Fry Coordination Strategy

Learn optimal timing for the fry-steam method that creates signature texture contrast.

Vegan Dumpling Mastery Secrets for Perfect Pan-Fried Bun Texture and Flavor

Dough Texture: Proper kneading develops gluten for stretchy dough that won't tear during filling.

Filling Moisture: Cook filling until dry to prevent soggy buns and ensure proper sealing.

Sealing Technique: Twist and pinch tops securely to prevent filling from leaking during cooking.

Pan Temperature: Medium-high heat creates crispy bottoms without burning before steaming phase.

Steam Timing: Don't lift lid during steaming to maintain proper temperature and texture.

Serving Speed: Serve immediately for best contrast between crispy bottoms and fluffy tops.

Perfect Vegan Pan-Fried Buns with Crispy Bottoms and Fluffy Steamed Tops

Name: Perfect Vegan Pan-Fried Buns with Crispy Bottoms and Fluffy Steamed Tops
Prep time: 60 min
Cook time: 15 min
Total time: 3 h 15 min
Yield: 24 buns
Cuisine: Asian
Ingredients: For the Vegan Dough:; 3 cups all-purpose flour; 1 cup warm water; 2 tablespoons vegetable oil; 1 tablespoon sugar; 2 teaspoons active dry yeast; 1 teaspoon salt; 1/2 teaspoon baking powder; For the Mushroom Filling:; 2 cups shiitake mushrooms, finely chopped; 1 cup king oyster mushrooms, diced; 1/2 cup dried mushrooms, rehydrated and chopped; 3 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; For the Tofu Component:; 8 oz extra-firm tofu, crumbled; 2 tablespoons nutritional yeast; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1/2 teaspoon turmeric; For the Vegetable Medley:; 1 cup napa cabbage, finely chopped; 1/2 cup carrots, finely diced; 4 green onions, minced; 3 cloves garlic, minced; 1 inch fresh ginger, minced; For the Flavor Base:; 2 tablespoons hoisin sauce; 1 tablespoon rice wine vinegar

The ultimate vegan pan-fried buns featuring soft, pillowy steamed tops with golden crispy bottoms, filled with savory plant-based ingredients and aromatic seasonings. This gourmet Asian-inspired masterpiece combines traditional dumpling techniques with innovative vegan fillings, creating an unforgettable dining experience that elevates the classic pan-fried bun to extraordinary heights perfect for dim sum brunches, appetizers, or any time you crave the perfect balance of crispy textures, umami-rich flavors, and compassionate plant-based indulgence.

Prep Time

60 Minutes

Cook Time

15 Minutes

Total Time

3H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Vegan Dough:

3 cups all-purpose flour

1 cup warm water

2 tablespoons vegetable oil

1 tablespoon sugar

2 teaspoons active dry yeast

1 teaspoon salt

1/2 teaspoon baking powder

For the Mushroom Filling:

2 cups shiitake mushrooms, finely chopped

1 cup king oyster mushrooms, diced

1/2 cup dried mushrooms, rehydrated and chopped

3 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon dark soy sauce

For the Tofu Component:

8 oz extra-firm tofu, crumbled

2 tablespoons nutritional yeast

1 tablespoon cornstarch

1 teaspoon garlic powder

1/2 teaspoon turmeric

For the Vegetable Medley:

1 cup napa cabbage, finely chopped

1/2 cup carrots, finely diced

4 green onions, minced

3 cloves garlic, minced

1 inch fresh ginger, minced

For the Flavor Base:

2 tablespoons hoisin sauce

1 tablespoon rice wine vinegar

1 teaspoon Chinese five-spice powder

1/2 teaspoon white pepper

1 tablespoon maple syrup

For the Binding Elements:

2 tablespoons ground flaxseed mixed with 6 tablespoons water

1 tablespoon tapioca starch

2 tablespoons vegetable broth

For the Pan-Frying:

3 tablespoons vegetable oil

1 cup water for steaming

1 tablespoon sesame oil

For the Aromatic Additions:

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh chives, minced

1 teaspoon sesame seeds

For the Dipping Sauce:

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon chili oil

1/2 teaspoon sugar

For Special Equipment:

Large non-stick skillet with lid

Rolling pin

Round cookie cutter or glass

Clean kitchen towels

Instructions

Dissolve yeast and sugar in warm water, let stand for 5 minutes until foamy and active.

In large bowl, combine flour, salt, and baking powder, creating well in center for liquids.

Add yeast mixture and vegetable oil to flour well, mixing until shaggy dough forms.

Knead dough on floured surface for 8-10 minutes until smooth, elastic, and slightly tacky.

Place kneaded dough in oiled bowl, cover with damp towel, rise in warm place 1.5 hours.

Meanwhile, prepare flax eggs by combining ground flaxseed with water, let sit 15 minutes.

Heat sesame oil in large skillet over medium heat for cooking mushroom filling base.

Sauté shiitake and oyster mushrooms for 5-7 minutes until golden and moisture evaporates.

Add rehydrated mushrooms, garlic, ginger, and cook 2-3 minutes until fragrant throughout.

Stir in crumbled tofu, nutritional yeast, cornstarch, garlic powder, and turmeric until combined.

Add chopped cabbage, carrots, green onions, cooking 3-4 minutes until vegetables soften slightly.

Season mixture with soy sauces, hoisin sauce, rice vinegar, five-spice, and white pepper.

Add flax eggs, tapioca starch, and vegetable broth, stirring until mixture holds together well.

Cook filling mixture 2-3 minutes more until thickened, then remove from heat to cool completely.

Once dough has doubled, punch down gently and divide into 24 equal portions on floured surface.

Roll each portion into 4-inch circle, keeping remaining dough covered to prevent drying.

Place 1 tablespoon cooled filling in center of each dough circle, leaving border for sealing.

Gather edges of dough around filling, pleating and twisting to seal completely at top.

Place sealed buns on parchment-lined baking sheet, cover with damp towel, rest 30 minutes.

Heat vegetable oil in large non-stick skillet with tight-fitting lid over medium-high heat.

Arrange buns sealed-side up in skillet, leaving space between each for even cooking.

Cook undisturbed for 3-4 minutes until bottoms are golden brown and crispy.

Carefully add water to skillet around buns, not over them, and immediately cover with lid.

Reduce heat to medium-low and steam for 8-10 minutes until tops are cooked through.

Remove lid, drizzle with sesame oil, and cook 1-2 minutes more until water evaporates.

Garnish with fresh cilantro, chives, and sesame seeds before serving hot from skillet.

Prepare dipping sauce by whisking together soy sauce, rice vinegar, chili oil, and sugar.

Serve immediately while buns are hot with crispy bottoms and tender steamed tops.

Perfect Vegan Pan-Fried Buns with Crispy Bottoms and Fluffy Steamed Tops

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Vegan Pan-Fried Buns with Traditional Asian Technique

Perfect Vegan Pan-Fried Buns with Crispy Bottoms and Fluffy Steamed Tops

Ingredients

Instructions