You guys loved my previous Crispy Pork Buns recipe, so I’m bringing it back with a Vegetarian version! If you’re new to these, they are Sheng Jian Bao, aka Chinese crispy buns, commonly seen in Chinese restaurants. They are slightly different from the Chinese dumplings but the process is very much similar. Definitely a little bit more advanced to make but don’t worry, practice makes perfect and they are indeed very delicious.

This vegetarian adaptation of the beloved Chinese crispy buns brings all the texture and flavor of the traditional version while showcasing a medley of vegetables. These buns combine a fluffy yeasted dough with a savory filling, finished with a unique cooking method that creates a perfectly crispy bottom and tender top.

Why This Recipe Works

The combination of yeasted dough and the two-stage cooking process creates buns with multiple textures – crispy bottoms, fluffy sides, and juicy filling. By replacing the traditional pork with a variety of vegetables, we create a filling that’s equally satisfying while being entirely plant-based.

Understanding Key Components

1. Dough: typical dumpling dough is a simple flour-and-water dough but these are yeasted dough, which makes them more fluffy and bun-like. They’re a little tougher to handle in my opinion but a little practice can go a long way. Extended kneading develops necessary gluten and proper proofing time ensures fluffy texture
2. Yeast: use active dry yeast for this recipe. My favourite yeast brand is Sal and it’s super beginner-friendly. Allow the active dry yeast to bloom in warm water and sugar ensures proper fermentation.
3. Filling: this time, it’s a veggie filling! Please refer to my Crispy Pork Buns recipe if you would like to try the meat version. It’s also a great recipe to use up any leftover veggies you have in the fridge.
   • Shiitake mushrooms provide meaty texture and umami
   • Chinese cabbage adds bulk, sweetness and moisture
   • Carrots offer sweetness and colour
   • Aromatics create depth of flavor
   • Seasoning balances the mixture
4. Frying: it’s a 2-step method of steaming and frying; don’t worry, it’s all going to be in the same pan. You will need to fry the buns first to get a golden bottom then pour in water to create steam. Steam is key to cooking the dough and filling, without it the buns will be raw. Final crisping ensures the bottom is nice and crunchy. Temperature control is super important in preventing burning!

Tips!

Dough

• Water temperature should be around body temperature to allow the yeast to activate. Too hot and the water will kill the yeast and too cold, the yeast will not activate.
• Keep dough covered to prevent drying while you fold each bun
• Make sure you give your dough enough time to rest. This process softens the dough which allows you to shape it easier.
• Maintain consistent thickness when rolling to create an even skin! But don’t worry practise makes perfect.

Filling:

• Chop vegetables uniformly small for even cooking
• Cook filling until moisture evaporates. We want a relatively dry filling, otherwise it will make the skin of your buns soggy and not crispy!
• Cool completely before using
• Test for flavor before filling, season if needed.

Storage and Make-Ahead

Raw/uncooked buns

• Uncooked buns can be frozen after shaping for up to 1 month.
• Store with parchment between layers to prevent buns from sticking together
• You can cook the buns straight from the freezer, no need to thaw. It’ll just take longer to cook them

Cooked buns:

• Store in airtight container and inside the fridge for up to 2 days
• Reheat in pan with splash of water
• Can freeze cooked buns for up to 1 week.

These buns require practice to perfect, but the technique becomes easier with each attempt. Focus on consistent dough thickness and proper sealing to prevent filling leakage during cooking. Whether you’re vegetarian or simply looking to include more plant-based meals, these buns deliver satisfaction in every bite.

Ingredients

Dough:

250g plain flour
1 tsp sugar
1 tsp yeast
1 tsp salt
1 tbsp vegetable oil
140 ml warm water

Filling:

3-4 garlic cloves, minced
1 shallot (or 1/2 onion), finely diced
1 carrot, diced finely
1/2 small mapa/ chinese cabbage, diced finely (it looks like a lot but it will wilt down)
6-8 shiitake mushrooms, diced finely
2 tbsp soy sauce
2 tsp sesame oil
1 tsp mushroom powder (can sub with more soy sauce, season to taste)

Garnish:

Scallion/ spring onion, sliced
Sesame seeds, toasted

Method

1. Dough: in a bowl, combine water, sugar and yeast together. Mix well to combine and cover with a plate, let sit for 5 minutes or until the mixture is foamy on the top. Add flour, salt and oil and mix well until all the water is absorbed. Pour mixture onto a clean surface and knead for 5-10 minutes or until the dough is smooth. Place dough ball back into the bowl and cover with tea towel for 45 min – 1 hour.
2. Filling: in a pan over medium-high heat, saute with a bit of oil the onion, shallot, mushroom and carrots until soft. Add in the remaining ingredients and stir fry until the cabbage is wilted and the mixture is mostly dry. Season generously with pepper, set aside to cool.
3. Rolling: divide dough into 2 equal pieces and put 1 back into the bowl with the tea towel while you work on the other piece. Roll piece into a log and divide into 8-10 pieces, depending on how big you want the buns to be.
4. While you work on one piece, cover the rest to prevent drying. Shape it into a ball and with a miniature rolling pin, roll it into a circle (approx.. ¼ cm thick). Place approx. 1 tbsp of filling into the centre of the circle and create pleats around the edges to form a bao bun. (see video above for visuals). Repeat for the remaining dough pieces.
5. Frying: place a frying pan, with enough oil to cover the base of the pan, over medium heat. Place the bao buns into the oil and fry until the bottoms are golden brown. Once the bottoms are crispy, drop the heat by a bit, then pour approx. ¼ – ½ cup of water (enough to cover the base of the pan) into the pan and immediately cover with a lid, be careful it’s going to splatter so do it quickly. Let it steam for 8-10 minutes, uncover and let the water evaporate off. Fry for an extra 5 minutes to crisp up the bottoms again.
6. Garnish with sesame seeds and onion slices.