Vegan Shengjianbao (Pan Fried Dumplings)
If you love dumplings, you’re going to be obsessed with these vegan pan-fried Shengjianbao!
Think perfectly crispy golden bottoms with a soft, pillowy top, stuffed with a savory mix of carrots, courgettes, mushrooms, and tofu. It’s the perfect comfort food, especially on cosy winter nights.
These dumplings are fun to make, packed with protein and seriously addictive!
Hey, I'm Verna!
About this recipe
If you're a fan of dumplings, get ready to fall in love with vegan Shengjianbao!
These pan-fried buns are a crispy, golden delight on the outside and packed with juicy, flavourful fillings on the inside.
Shengjianbao, also known as pan-fried soup dumplings, originate from Shanghai and are traditionally made with pork. This vegan twist keeps all the deliciousness while using plant-based ingredients that even meat-lovers will adore.
Whether you're hosting a dinner party, meal-prepping, or simply craving comfort food, these dumplings are the perfect treat.
They're surprisingly simple to make at home, with no need for special equipment - just a good frying pan and your love for food!
This recipe will provide you with easy-to-follow steps, helpful tips, and substitution suggestions to make the recipe work for you. The instructions cater to both novice cooks and seasoned dumpling enthusiasts, with a focus on achieving authentic flavours and textures.
Whether you’re new to making dumplings or looking for plant-based inspiration, you can create a dish that’s not just delicious but also a fun culinary experience.
Ingredients
Makes 15-20 dumplings, depending on size
For the dough:
- 250g plain flour
- 145ml lukewarm water (or plant-based milk)
- 1 tsp instant yeast
- 1 tsp baking powder
- 1/2 tbsp sugar
- 1 tsp vegetable oil
- Pinch of salt
For the filling:
- 1 medium carrot, finely diced
- 1/2 courgette, finely diced
- 5 chestnut mushrooms, finely chopped
- 3-4 shiitake mushrooms, finely chopped
- 150g firm tofu, crumbled
- Handful of chopped spring onions
- 1 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- Pinch of salt
- 1 tbsp cornflour
To Garnish:
- Chopped spring onions
- Sesame seeds
To Serve:
- Soy sauce
- Chinese black vinegar
- Chilli oil
Pair it with
Instructions
Step 1: Prepare the Dough
- In a mixing bowl, combine 250g of all-purpose flour and a pinch of salt. Gradually add 120ml of warm water while stirring with chopsticks or a spoon until the mixture comes together.
- Knead the dough for 8–10 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 1 hour.
Step 2: Make the Vegan Filling
- Heat 1 tablespoon of oil in a pan over medium heat. Add 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 2 finely chopped spring onions. Sauté until fragrant.
- Add 200g of finely chopped mushrooms and 100g of shredded cabbage. Cook until softened and the liquid has evaporated.
- Stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of white pepper. Remove from heat and let the mixture cool.
Step 3: Assemble the Dumplings
- Divide the rested dough into 12 equal portions. Roll each portion into a ball, then flatten into a thin circle with a rolling pin.
- Place a spoonful of filling in the centre of each circle. Gather the edges and pleat them together to seal, pinching the top to form a bun.
Step 4: Pan-Fry the Shengjianbao
- Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Arrange the dumplings seam-side down in the pan.
- Fry for 2–3 minutes or until the bottoms are golden brown.
- Carefully pour in 100ml of water and cover the pan with a lid. Let the dumplings steam for 8–10 minutes until the water evaporates and the dough is cooked through.
- Remove the lid and let the bottoms crisp up for another 1–2 minutes.
Step 5: Serve and Enjoy
- Transfer the Shengjianbao to a plate and garnish with sesame seeds and chopped spring onions.
- Serve hot with a dipping sauce made of soy sauce, vinegar, and a dash of chilli oil for extra zing!
Top tips
- Use fresh ingredients: Fresh mushrooms and cabbage make a world of difference in taste and texture.
- Avoid overfilling: Too much filling can make the buns difficult to seal or cause them to burst while frying.
- Non-stick pan is key: For the perfect crispy base, use a quality non-stick pan and ensure the heat is evenly distributed.
FAQs
1. Can I make the dough in advance?
Yes! You can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in cling film or place it in an airtight container and store it in the fridge.
Allow the dough to come to room temperature before using it.
2. What can I use instead of mushrooms?
If you're not a fan of mushrooms, you can substitute them with finely diced tofu, jackfruit, or even cooked lentils for a meaty texture. Adjust the seasoning to suit your taste.
3. Can I freeze Shengjianbao?
Absolutely! To freeze, assemble the dumplings but do not cook them. Place them on a parchment-lined tray in the freezer until firm, then transfer to an airtight container or freezer bag.
When ready to cook, follow the same frying and steaming steps, adding a few extra minutes to the cooking time.
4. Do I need a special pan to cook Shengjianbao?
Not at all! A non-stick frying pan or a cast-iron skillet works perfectly. The key is to use a pan with a lid so you can steam and crisp the dumplings in the same cookware.
5. What dipping sauce pairs best with these dumplings?
A classic dipping sauce made with soy sauce, rice vinegar, and a splash of sesame oil is ideal. Add a touch of chilli oil or finely chopped garlic for an extra kick.
6. How do I prevent the dumplings from sticking to the pan?
Ensure your pan is well-oiled before adding the dumplings. Once you add water for steaming, make sure the pan remains covered to prevent the dumplings from sticking as they cook.
7. Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Keep in mind that gluten-free dough might be less elastic, so handle it gently while sealing the dumplings.
8. Can I bake Shengjianbao instead of frying?
Traditionally, Shengjianbao are pan-fried to get that crispy bottom, but you can bake them for a healthier option.
Brush the tops with oil and bake at 200°C (400°F) for 15–20 minutes, until golden brown. You’ll lose the signature crispiness but gain a soft bun-like texture.
9. How long does it take to make these dumplings?
From start to finish, the recipe takes about 1.5–2 hours, including the dough resting time. If you’re short on time, prepare the filling or dough in advance.
10. What sides go well with Shengjianbao?
These dumplings pair wonderfully with light soups, stir-fried vegetables, or a simple cucumber salad for a refreshing contrast to their rich flavour.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
