Homemade Vegetable Fried Buns: The Ultimate Recipe

Introduction to Homemade Vegetable Fried Buns

Imagine sinking your teeth into a warm, crispy bun filled with deliciously seasoned vegetables. Homemade Vegetable Fried Buns are not just a treat for your taste buds; they are a delightful way to bring the family together in the kitchen. This recipe is perfect for those looking to enjoy a comforting meal that is both satisfying and nourishing.

A Personal Story Behind My Homemade Vegetable Fried Buns Journey

Growing up, my family often gathered around the table to enjoy meals that brought smiles and laughter. One of my fondest memories is helping my grandmother make her famous fried buns filled with a medley of vegetables. The aroma of the filling sizzling in the pan and the joy of creating something delicious together have stayed with me. This recipe for Homemade Vegetable Fried Buns is a way for me to pass down that love for cooking and sharing good food.

What Makes This Homemade Vegetable Fried Buns Recipe Special?

What sets this recipe apart is its versatility and the wholesome ingredients used. Not only are these buns packed with fresh vegetables like cabbage, carrots, and scallions, but they are also easy to make and can be customized to suit your taste. Plus, they are perfect for meal prep, as you can freeze the wrappers and cook them whenever you crave a warm snack or a light meal.

The Full Homemade Vegetable Fried Buns Recipe

Ingredients

• 3 cups all-purpose flour (375 g)
• 2 tsp instant dry yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp roasted sesame seeds
• 1 cup warm soy milk or other non-dairy milk
• 1 tbsp toasted sesame oil or neutral oil
• 1 tbsp neutral oil for cooking
• 6 cups raw shredded cabbage
• 3.5 oz uncooked bundles of vermicelli noodles (100g total)
• 1 cup finely shredded or grated carrot
• 1/2 cup chopped scallions or chives
• 1 tbsp soy sauce
• 2 tsp salt
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

Instructions

1. In a large bowl, mix all dry ingredients for the dough: flour, yeast, sugar, and salt. Create a well in the center and pour in the warm soy milk and toasted sesame oil while mixing until a dough forms. Tip: Make sure the milk is warm, not hot, to activate the yeast properly.
2. Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rise for at least 2 hours in a warm place. Tip: For a quicker rise, preheat your oven to the lowest setting for a few minutes, then turn it off and let the dough rise in the warm environment.
3. Soak the vermicelli noodles in boiling water for 7-8 minutes, then chop them into small pieces. In a pan, heat the neutral oil and cook the chopped scallions, carrots, and cabbage until softened. Add the chopped noodles, soy sauce, salt, and sesame oil. Drain any excess liquid and set aside to cool.
4. Once the dough has risen, stretch it into a large ring and divide it into 12-16 equal pieces. Roll each piece into a ball and flatten it into a wrapper. Tip: Keep the wrappers covered with a damp cloth to prevent them from drying out.
5. Place a generous spoonful of the vegetable filling in the center of each wrapper. Crease the edges and seal the buns by twisting the top. Tip: Make sure to seal them well to prevent any filling from leaking out while cooking.
6. In a large pan, heat the neutral oil over medium heat. Cook the buns in batches until golden brown on both sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Add a splash of water to the pan, cover, and steam the buns until the water evaporates, about 5-6 minutes. Tip: Keep an eye on the water level to avoid burning the buns at the bottom.
8. Serve the buns hot, and enjoy them with your favorite dipping sauce if desired.

Serving Suggestions and Variations for Homemade Vegetable Fried Buns

These delicious buns can be served as a main dish or as a delightful appetizer. Consider pairing them with a spicy dipping sauce or a tangy soy-based sauce for an added kick. You can also experiment with the filling by adding mushrooms, tofu, or other vegetables you enjoy. For a twist, try incorporating herbs like cilantro or basil for a fresh flavor!

Frequently Asked Questions About Homemade Vegetable Fried Buns

Can I make the dough ahead of time? Yes! You can prepare the dough and let it rise, then refrigerate it for up to 24 hours. Just bring it to room temperature before rolling it out.

How do I store leftover buns? Cooked buns can be stored in the refrigerator for up to 5 days or frozen for longer preservation. Reheat them in a steamer or pan for best results.

Can I use different vegetables? Absolutely! Feel free to get creative with the filling by adding your favorite vegetables or proteins. Just be mindful of the moisture content to avoid soggy buns.

Is this recipe suitable for vegans? Yes! All ingredients used in this recipe are plant-based, making it perfect for a vegan diet.

Enjoy making and sharing these Homemade Vegetable Fried Buns with your friends and family!

Recipe Stats

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 3 hours
Calories per Serving: 200
Servings: 12-16

Homemade Vegetable Fried Buns

Delicious and crispy homemade vegetable fried buns filled with fresh vegetables.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Snack

Cuisine American

Servings 12 servings

Calories 200 kcal

Equipment

• Large Bowl For mixing the dough.
• Pan For cooking the buns.

Ingredients

  

Main Ingredients

• 3 cups all-purpose flour
• 2 tsp instant dry yeast
• 2 tbsp sugar
• 1 2 salt
• 1 tbsp roasted sesame seeds
• 1 cup warm soy milk
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil for cooking
• 6 cups raw shredded cabbage
• 3.5 oz uncooked bundles of vermicelli noodles
• 1 cup finely shredded carrot
• 0.5 cup chopped scallions
• 1 tbsp soy sauce
• 2 tsp salt
• 1 tbsp roasted sesame seeds
• 2 tbsp toasted sesame oil

Instructions

 

• In a large bowl, mix all dry ingredients for the dough: flour, yeast, sugar, and salt.
• Create a well in the center and pour in the warm soy milk and toasted sesame oil while mixing until a dough forms.
• Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rise for at least 2 hours.
• Soak the vermicelli noodles in boiling water for 7-8 minutes, then chop them into small pieces.
• In a pan, heat the neutral oil and cook the chopped scallions, carrots, and cabbage until softened.
• Add the chopped noodles, soy sauce, salt, and sesame oil. Drain any excess liquid and set aside to cool.
• Once the dough has risen, stretch it into a large ring and divide it into 12-16 equal pieces.
• Roll each piece into a ball and flatten it into a wrapper.
• Place a generous spoonful of the vegetable filling in the center of each wrapper.
• Crease the edges and seal the buns by twisting the top.
• In a large pan, heat the neutral oil over medium heat.
• Cook the buns in batches until golden brown on both sides.
• Add a splash of water to the pan, cover, and steam the buns until the water evaporates.
• Serve the buns hot, and enjoy them with your favorite dipping sauce if desired.

Notes

Wrappers can be frozen for later use. Cooked buns can be stored in the refrigerator for up to 5 days or frozen for longer preservation.

Keyword Homemade Vegetable Fried Buns Recipe