Home » Chinese Cooking » Pan fried Vegetable Buns Recipe

Pan fried Vegetable Buns Recipe

Pan fried Vegetable Buns Recipe

Pan fried Vegetable Buns Recipe

A typical northern Chinese dish, these wheat-based buns are stuffed with savory ingredients and fried in a flat pan, is served with various table condiments so diners may adjust the flavor to their own preference. The buns are prepared in advance, then fried prior to serving. Ground lamb, pork or chicken may be substituted in place of dried prawns. Vegetarians may add finely chopped black Chinese mushroom caps. In cold weather, the dough should be allowed an extra 15 minutes to rise.

Ingredients :

    • 1 cup (250 ml) warm water
    • 1 teaspoon yeast powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 450 g (3 cups) all-purpose flour
    • Flour, for dusting
    • 2 teaspoons plain flour mixed with ⅔ cup (165 ml) water
    • 1 tablespoon oil, for frying


    • 1/2 head Chinese (Napa) cabbage, finely chopped
    • 3 spring onions, finely chopped
    • 60 g (1/2 cup) dried prawns, soaked in warm water, drained and chopped in a blender
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 2 teaspoons ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon sugar

Method :

    1. Make a dough by pouring the warm water into a bowl and stirring in the yeast, salt and sugar until the sugar completely dissolves. Let it sit for a few minutes to allow the yeast to activate.
    2. Sift the flour into a large mixing bowl, add the yeast mixture and mix well until a firm dough is formed. Cover with a damp towel and set aside for 45 minutes to allow the dough to rise.
    3. Meanwhile, prepare the Stuffing by combining the cabbage, spring onions and dried prawns in a bowl. Add the seasonings and mix well.
    4. Remove the dough from the bowl and placed onto a lightly floured surface. Knead the dough for 5 minutes, then return it to the bowl, cover with a damp towel and set aside to rise for another 30 minutes.
    5. When the dough has risen, place it back onto the work surface and knead briefly. With a floured rolling pin, roll it out into a long cylinder about 3 cm (11/4 in) thick. Cut the cylinder into pieces about 3 cm (11/4 in) long and roll each piece into a round flat pancake about 10 cm (4 in) in diameter.
    6. Spoon 1 heaping tablespoon of the Stuffing onto the center of each pancake, then pull the edges of the pancake up around the Stuffing to form a bun. Twist the edges together at the top of the bun to seal it.
    7. Heat the oil in a non-stick pan over medium-low heat and fry the stuffed buns for about 2 minutes. Pour the flour and water mixture into the pan, cover with a lid and let it steam for 10–12 minutes or until the liquid has just evaporated. Remove from the heat and transfer the buns to a serving platter. Serve hot with various table condiments of your choice.

Serves 4
Preparation time : 45 mins + rising time for dough
Cooking time : 15 mins


Cut the roll into pieces about 3-cm (11/4-in) length. Roll each piece into a round flat pancake.


Twist the edges together at the top of the bun to seal it.