Crispy-bottomed, golden buns packed with a savory vegetable and tofu filling, these pan-fried vegetable buns offer a delightful combination of texture and flavor. Paired with a fragrant soy-scallion dipping sauce, they’re perfect as an appetizer, snack, or a light plant-based meal.

Why You’ll Love This Recipe

These pan-fried vegetable buns are a comforting and satisfying dish made from simple, wholesome ingredients. The yeast dough is soft yet chewy, and the bottoms crisp up beautifully in the pan. The filling is flavorful, full of texture, and completely plant-based—combining fresh vegetables, tofu, and sesame oil for a rich umami depth. Whether you enjoy them fresh off the pan or paired with the tangy dipping sauce, these buns are versatile, impressive, and highly customizable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• all-purpose flour
• warm water
• sugar
• salt
• instant yeast

For the Filling:

• green beans, finely chopped
• shredded cabbage
• carrot, grated
• firm tofu, crumbled
• scallions, chopped
• soy sauce
• sesame oil
• ground white pepper
• cornstarch

For Frying & Topping:

• vegetable oil
• white sesame seeds
• black sesame seeds

Dipping Sauce:

• soy sauce
• rice vinegar
• sesame oil
• maple syrup or sugar
• scallion, finely chopped

Directions

1. In a large bowl, mix the flour, instant yeast, sugar, salt, and warm water. Knead until a smooth, elastic dough forms—about 8 minutes by hand or 5 minutes in a stand mixer.
2. Cover the dough with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling:
   • In a skillet over medium heat, sauté the chopped cabbage, grated carrot, and green beans for 5 minutes until softened.
   • Add the crumbled tofu, soy sauce, sesame oil, white pepper, and cornstarch. Stir until combined and the mixture is dry. Remove from heat and let cool completely.
4. Once the dough has risen, divide it into 10 equal pieces.
5. Flatten each piece into a circle about 3–4 inches wide. Place 1 tablespoon of the filling in the center and pinch the edges closed to seal, forming a bun.
6. In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat.
7. Place the buns seam-side down and cook for 2–3 minutes, until the bottoms are golden brown.
8. Add 1/4 cup of water to the skillet, cover with a lid, and steam for 5 minutes or until the water evaporates.
9. Remove the lid and cook for another minute to re-crisp the bottoms.
10. While warm, sprinkle the tops with a mix of white and black sesame seeds.
11. Prepare the dipping sauce by mixing all ingredients in a small bowl.
12. Serve the buns hot with the scallion sesame dipping sauce.

Servings and timing

Servings: 10 buns (2–3 servings)
Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: Approximately 1 hour 45 minutes

Variations

• Protein Add-In: Replace tofu with finely chopped mushrooms or cooked lentils for added texture.
• Spicy Option: Add chili flakes or a splash of chili oil to the filling or dipping sauce.
• Gluten-Free Dough: Use a gluten-free dough mix suitable for yeasted buns, though texture may vary.
• Sweet & Savory: Add a touch of hoisin sauce or minced garlic to the filling for depth.
• Wok-Fried Finish: After steaming, fry the buns with an extra splash of oil for a crispier base.

Storage/Reheating

Store leftover buns in an airtight container in the refrigerator for up to 3 days.
To reheat:

• Pan Method: Reheat in a covered pan with a splash of water over medium heat until warm and re-crisped on the bottom.
• Microwave: Heat on high for 30–45 seconds (buns will be soft but not crispy).
• Freezer: Freeze fully cooked and cooled buns in a single layer. Reheat directly from frozen using the pan-steam method for best results.

FAQs

Can I make the dough in advance?

Yes, you can refrigerate the dough after the first rise and use it within 24 hours.

Can I use pre-made dumpling wrappers?

No, this dough is leavened and different from dumpling wrappers, which are thin and unleavened.

What other vegetables work well in the filling?

Chopped mushrooms, napa cabbage, bok choy, or zucchini all make great additions or substitutes.

Can I bake these buns instead?

Yes, you can brush them with oil and bake at 375°F (190°C) for 15–18 minutes, though the texture will be different.

Is there a way to make these without yeast?

You can use baking powder for a quick-rise dough, but the texture will be less chewy and more biscuit-like.

Are these buns vegan?

Yes, this recipe is fully plant-based.

Can I use whole wheat flour?

Yes, replace up to half of the all-purpose flour with whole wheat flour for a denser texture.

What’s the purpose of the cornstarch in the filling?

It helps absorb excess moisture and binds the filling slightly so it stays together during cooking.

How do I keep the buns from sticking to the pan?

Use a nonstick skillet and adequate oil, and don’t move the buns while they’re forming a crust.

Can I serve these without the dipping sauce?

Yes, but the dipping sauce enhances the flavor significantly and is highly recommended.

Conclusion

Pan-fried vegetable buns with sesame and scallion dipping sauce are a flavorful and satisfying dish that merges comforting textures with bold, savory flavors. Whether served as a shareable appetizer or a light meal, these crispy-bottomed, golden buns are both visually appealing and deeply nourishing. With a tender dough, delicious filling, and tangy dipping sauce, they are sure to become a staple in your plant-based or Asian-inspired cooking rotation.

Pan-Fried Vegetable Buns with Sesame & Scallion Dipping Sauce

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• Author: Emma Delaney
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes (including dough rising)
• Yield: 10 buns 1x
• Category: Appetizer
• Method: Pan-Frying, Steaming
• Cuisine: Asian
• Diet: Vegan

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Description

Crispy-bottomed pan-fried vegetable buns stuffed with tofu, cabbage, and green beans, served with a savory scallion-sesame dipping sauce—perfect as a snack, appetizer, or light vegan meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 2/3 cup warm water
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp instant yeast
• 1 cup green beans, finely chopped
• 1/2 cup shredded cabbage
• 1/4 cup carrot, grated
• 1/2 block firm tofu, crumbled
• 2 scallions, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground white pepper
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 2 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (for dipping sauce)
• 1 tsp maple syrup or sugar
• 1 scallion, finely chopped (for dipping sauce)

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Instructions

1. In a bowl, mix flour, yeast, sugar, salt, and warm water. Knead into a smooth dough and let rise for 1 hour until doubled in size.
2. While the dough rises, prepare the filling. In a pan over medium heat, sauté cabbage, carrots, and green beans for about 5 minutes until softened.
3. Add crumbled tofu, soy sauce, sesame oil, white pepper, and cornstarch. Stir to combine until mixture is slightly dry. Set aside to cool.
4. Divide the risen dough into 10 equal pieces. Flatten each piece into a circle and place 1 tablespoon of filling in the center. Pinch the edges together to seal into a bun shape.
5. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Place buns seam-side down and cook for 2–3 minutes until golden on the bottom.
6. Add 1/4 cup water to the skillet, cover with a lid, and steam for 5 minutes or until the water evaporates.
7. Remove the lid and cook for another minute to crisp the bottoms again. Remove from pan.
8. Mix soy sauce, rice vinegar, sesame oil, maple syrup (or sugar), and chopped scallion in a bowl to make the dipping sauce.
9. Garnish buns with white and black sesame seeds while still warm and serve with dipping sauce.

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Notes

• For best results, use a nonstick skillet with a lid.
• You can prepare the filling a day in advance and refrigerate it.
• These buns can be frozen after steaming and reheated in a pan or microwave.

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Nutrition

• Serving Size: 1 bun
• Calories: 140
• Sugar: 2g
• Sodium: 220mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg