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For years, I’ve attempted to make Chinese scallion pancakes at home, and they’ve always turned out decent but never exactly like the cong you bing (葱油饼) I’ve had in China and in Taiwan. I’m talking flaky with a crisp-thin, 酥 su exterior that crackles when you bite into it, with sheet upon sheet of satiny, translucent layers inside. When you tear the pancake, the layers pulls apart springy and elastic, with an almost bouncy quality. My homemade scallion pancakes would be a nice crusty golden– but tough instead of tender, with a dry surface more akin to a flatbread or pita chip. Was it the dough? The amount of oil? The way I was folding and coiling the pancake?

The Quest Begins

I did some sleuthing online and found hundreds of thousands of recipes for scallion pancakes on the Mandarin-language internet—blog posts, chefs, videos of aunties demonstrating in their kitchens, the occasional measured-out recipe— and over the course of a week I made multiple batches, tweaking the results each time. Throughout the process, I discovered a few key tips.

Tip #1: To get flaky, distinct layers, use an oil/flour paste.

I used to brush the layers with oil, but the trick I found was to instead spread a mixture of oil + flour, stirred into a thin paste. This is called 油酥, you su. I add the chopped scallions and pour the hot oil on top to briefly sizzle and release the aromatics.

Using the paste means oil won’t leak out when you roll the dough; it leaves your countertop a lot cleaner, and creates distinct layers in the scallion pancakes (think of it like laminated dough— pastry chefs use butter to make croissants, not oil).

Tip #2: Use hot water for the dough.

For the dough, first pour boiling water onto the flour and stir with a pair of chopsticks until it forms flakes– this is the 烫 tang (cooked dough) technique. The hot water denatures the proteins in the flour and minimizes gluten development, which is what we want for dumplings or scallion pancakes (unlike bread, where you’re aiming for structure and airy holes from gluten formation). Hot water dough creates just the right amount of chew in the pancakes, and the minimal “rebound” makes it easier to roll out. After the initial hot water, slowly add cold water until the dough flakes form a ball. (Don’t over-knead!)

The flour to liquid proportion is 4 cups flour to 1 ⅓ cup water, but this varies based on flour and whether you’re scooping or weighing (I recommend using a scale). Adjust according to feel: the dough should be soft, almost too sticky to work with. If your dough is stiff, the pancakes will be tougher and chewier.

A note on flour:

Chinese flour is sold in three varieties: low-gluten （低筋面粉）, medium-gluten（中筋面粉）, and high-gluten （高筋面粉）. This correlates to cake flour, all-purpose flour, and bread flour in the United States, but Chinese all-purpose flour is lower in gluten content than American all-purpose flour (about 9-10%), so I recommend a blend of all-purpose flour and cake flour.

For the 4 cups of Chinese flour called in this recipe, I substitute 2.5 cups all-purpose flour + 1.5 cups cake flour.

Tip #4: Chill the dough for the translucent, crackly texture

After following all those steps, the scallion pancakes I made were close but still not quite right. They had lots of layers, but they still weren’t as crispy and translucent like the street version. I wondered if I just needed to use more oil.

Turns out there’s another secret. In Taipei, scallion pancakes are made by street vendors on street corners and in night markets, cut and sold for 40NT (about $1.33 USD) a half portion, tucked into a wax paper envelope. Vendors make the balls of dough in advance and refrigerate them, and roll them out the next day to sell. The dough has been chilled for several hours (or overnight) by this point, and the gluten strands have had a chance to relax. This is the key difference.

I tried my own dough recipe again, this time refrigerating the balls of dough overnight in the fridge. After rolling out the relaxed, chilled dough and frying it, I finally succeeded in nailing that elusive texture.

5 Ingredients in Scallion Pancakes:

1. All-purpose flour. (see note below)
2. Boiling water + cold water.
3. Salt. ½ teaspoon in the dough, to increase its elasticity (筋性), and more to season the scallion filling.
4. Scallions. You need 1 cup, about 3 scallions chopped. I use both green and white parts.
5. Oil, for the scallion filling/paste. There is no oil in the dough itself, and you don’t need much oil for frying, just a thin layer brushed onto the pan.

Optional: ground Sichuan pepper, or five-spice powder. Adding a bit of spice will complement the scallions, boosting the savoriness. I prefer using ground Sichuan pepper, 花椒粉 (I toast some Sichuan peppercorns and then blitz them in a food processor) to make the taste most closely resemble the street-food version.

Instructions for Scallion Pancakes:

1. Make the dough and let it rest. Combine flour and salt in a mixing bowl. Create a well in the center of the flour and drizzle in hot water, mixing with a pair of chopsticks until large flakes form. Add cold water, a bit at a time, stirring to incorporate the dry flour on the sides of the bowl, until a ball of dough forms. Turn onto a floured surface and knead for 2-3 minutes until smooth (dough will be slightly sticky). Brush ball of dough with a thin layer of oil to prevent it from drying out, and cover and let rest for at least 30 minutes. You can refrigerate the dough at this point to let it rest overnight, or continue to shape and layer the pancakes before refrigerating (see step 4).

2. Make oil paste. In the meantime, chop scallions and add to a heat-resistant bowl along with the flour, optional spices (Sichuan ground pepper or five-spice) and salt. In a small saucepan, heat oil over the stove until shimmering, then pour into the bowl. The oil will sizzle as it hits the spices and the scallions, releasing the aromatics. Stir to form a thin paste.

3. Roll out the dough. Remove rested dough from bowl and divide into 6 equal portions.  You’ll be working on one portion at a time; return the remaining portions to the covered bowl. On a clean surface, roll out the first portion into a large rectangular sheet; try to make it as thin as possible without the dough breaking.

4. Brush an even layer of the oil/scallion paste onto the surface of the dough using a pastry brush (or a spoon). Loosely roll the rectangle from bottom to top, jelly-roll-style, then stretch out the rope to extend and coil it right to left (snail-style) to form a circle, tucking the end securely. Flatten gently with your palm. I had fun with this and used six different ways of rolling for my six scallion pancakes (instructions for all of them below). Repeat for remaining portions.

If you haven’t chilled the dough yet, at this point, wrap the discs in clingfilm and rest overnight in the refrigerator.

6. Flatten into pancakes. Roll each coil into a thin circle with the rolling pin.

Freezer option: at this point, you may freeze the pancakes. I usually just cook one or two, and save the rest for the future. Stack the uncooked pancakes on top of each other with wax or parchment paper between, and place in a large freezer bag. Store in the freezer for up to a month.

7. Cook the pancakes. Heat a nonstick pan over medium heat. Brush a layer of oil on the surface of a nonstick pan, then reduce heat to medium-low. Lay one pancake flat onto the hot surface, then cover with a lid and cook for 3 minutes, or until the bottom is golden. Uncover lid and flip the pancake, then cover again and cook for another 2 minutes. At this point, check both sides and cook for longer if necessary (this time without lid), flipping once or twice until the pancake is crispy and a deep golden brown. Before removing from pan, roughly shove the pancake with two spatulas to loosen the layers. Brush the pan with a new layer of oil and repeat with the next pancake. 

Serve plain or with a dipping sauce (my favorite is a mixture of 1 tablespoon black vinegar, 2 tablespoon soy sauce, 1 teaspoon minced ginger, and 1 teaspoon brown sugar).

Variations

There are several techniques that Chinese cooks use to form the pancakes. I’ve condensed them down to six styles, and the results are pretty similar– they all have multiple layers and are delicious, as long as you get the dough right. I made a video showing all six methods, but if you don’t have time to watch the video hopefully these photos are helpful:

Method #1: Basic Roll and Spiral

After spreading the oil paste, roll up the rectangle jelly-roll style. Coil it up (snail-style) into a tight circle, then set aside to rest. Roll out to ¼ inch thickness.

This is the simplest technique and makes a consistently good pancake.

Method #2: Scroll

Loosely roll the rectangle towards the center, starting from both long edges and meeting in the middle, like a scroll.  Fold on top of each other into a long rope, then take both ends and pull gently to lengthen. Coil it up from both ends in opposing directions (one above and one below), then stack on top of each other and flatten. Set aside to rest, then roll the pancake out to ¼-inch thickness.

This is my personal favorite; the pancake is thin and flaky and has a lot more layers due to the multi-directional coiling.

Method #3: Accordion Fold

Take the rectangle and start folding it like a fan/accordion, layers stacked on top of each other. Stretch out the rope and coil right to left (with the exposed surfaces facing you to ensure the filling stays inside and doesn’t leak out). Let rest, then roll out to ¼ inch thickness.

The layers on this pancake are the most pronounced, and because of the multiple stacked edges the texture is chewier.

Method #4: Cut + Roll

Fold the rectangle in half, then cut with a knife (don’t cut past edges). Open it up to reveal horizontal cuts, and roll the whole thing up to form a rope. Coil like in method 3. Let rest and then roll flat to ¼-inch thickness.

This is a north-eastern Chinese style that results in loose, thread-like layers, similar to a pancake called shou zhua bing 手抓饼 ,”hand-pulled pancake.” Don’t slice this scallion pancake to serve; it’s the most fun to eat by pulling apart the threads with your hands.

Method #5: Flat Layers

This is an interesting method I saw on a Chinese video, where you roll out the dough into a long, skinny rectangle, then fold the layers instead of rolling. Near the end, flatten out the ends with a rolling pin (to eliminate any thick edges) and fold the flaps towards the center to finish. It will be square-ish, but you can pull on the edges and tuck them beneath to make a circle. Let rest and then roll to ¼-inch thickness.

I liked this method because the surface is absolutely smooth (with no trace of the filling), but all the layers are stacked inside, hidden. The outside gets incredibly crispy when you fry it, and the layers reveal themselves when you pull the pancake apart.

Method #6: Noodle Pancake.

Okay, this version is the coolest. First, you need to coat both sides of the rectangle with oil paste. I brush one side, then flip it over and brush the other side gently, so the dough doesn’t break. Fold the rectangle into thirds, then cut vertically into thin, noodle-like strips, sort of like cutting homemade pasta. Separate each strand and lay on top of each other. Gather the rope from both ends and pull gently to stretch, then coil from right to left. Let rest and then roll out circle to ¼-inch thickness.

This is the most time-consuming method, but the scallion pancake comes out like a basket of tangled, crispy threads. This is the most flavorful one, as both sides of the dough have been coated in the oil paste.

And that’s the end! Hope you find this helpful. I purposefully made the recipe batch size large (because if you’re going to take the time to make scallion pancakes why not make a lot). I typically freeze the uncooked pancakes for later: just stack them between sheets of parchment paper and pop them in the freezer. You don’t need to thaw them before frying, and they’re a lifesaver on busy days. Cheers and enjoy!

If you made these scallion pancakes let me know how you liked the recipe by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Flakiest Chinese Scallion Pancakes 葱油饼

★★★★★

4.9 from 12 reviews

Authentic Chinese scallion pancakes: crisp and light on the outside, with tender flaky layers on the inside. Makes 6 large pancakes, can freeze to cook later.

• Author: Hannah
• Prep Time: 60
• Cook Time: 30
• Total Time: 1 hour 30 minutes
• Yield: 6 pancakes
• Category: Breads
• Method: Cook
• Cuisine: Chinese

Ingredients

Dough:

• 4 cups (575 grams) all-purpose flour*
• ½ teaspoon salt
• 1 cup (237 grams) boiling water
• ½ cup plus 2 tablespoons (148 grams) room temperature water
• Additional flour for rolling/dusting

Paste:

• 1 cup thinly sliced scallions, green part only, about 6 medium scallions
• ½ cup plus 2 tablespoons (90 grams) all-purpose flour
• ½ cup vegetable oil
• 1 ½ teaspoon ground Sichuan peppercorn powder, or five-spice powder (optional)
• 1 ½ teaspoon kosher salt

Instructions

1. Make the dough and let rest. Combine flour and salt in a mixing bowl. Create a well in the center of the flour and drizzle in hot water, mixing with a pair of chopsticks until large flakes form. Add cold water, a bit at a time, stirring to incorporate the dry flour on the sides of the bowl, until a ball of dough forms.  You may need to add more water depending on your flour, but you want the dough to be soft and still slightly sticky. Turn onto a floured surface and knead for 2-3 minutes until smooth. Brush the ball of dough with a thin layer of oil to prevent it from drying out, and cover and let rest for at least 30 minutes. You can refrigerate the dough at this point to let it rest overnight, or continue to shape and layer the pancakes before refrigerating (see step 4).
2. Make the oil paste. In the meantime, chop scallions and add to a heat-resistant bowl along with the flour, optional spices (Sichuan ground pepper or five-spice) and salt. In a small saucepan, heat oil over the stove until shimmering, then pour into the bowl. The oil will sizzle as it hits the spices and the scallions, releasing the aromatics. Stir to form a thin paste.
3. Shape and coil the dough. Remove rested dough from bowl and divide into 6 equal portions.  You’ll be working on one portion at a time; return the remaining portions to the bowl so they don’t dry out. On a clean, floured surface, roll out the first portion into a large rectangular sheet, as thin as possible without the dough breaking. Take a dollop of the oil & scallion paste and smear an even layer onto the surface of the dough using a pastry brush (or a spoon). Coil the dough following one of the six methods I describe in the blogpost above. Repeat for remaining five portions and let them rest for 10 minutes. If you haven’t chilled the dough yet, wrap each disc in clingfilm and rest overnight in the refrigerator.
4. Roll flat into pancakes. Flatten each coiled ball into a thin, ¼-thick circle with the rolling pin.
5. Freezer option: At this point, you may freeze the pancakes. I usually just cook one or two, and save the rest for the future. Stack the uncooked pancakes on top of each other with wax or parchment paper between, and place in a large freezer bag. Store in the freezer for up to a month.
6. Cook the pancakes. Heat a nonstick pan over medium heat. Brush a layer of oil on the surface of a nonstick pan, then reduce heat to medium-low. Lay one pancake flat onto the hot surface, then cover with a lid and cook for 3 minutes, or until the bottom is golden brown. Uncover lid and flip the pancake, then cover again and cook for another 2 minutes. At this point, check both sides and cook for longer if necessary (this time without lid), flipping once or twice until the pancake is crispy and a deep golden brown. Before removing from pan, you can roughly shove the pancake with two spatulas to loosen the layers. Brush the pan with a new layer of oil and cook the next pancake. 
7. Cut scallion pancakes into segments or serve whole. Enjoy!

Notes

• *For the flour, I recommend using a food scale, as scooping and weighing flour results in different measurements. Here, I scoop the dough, so the total amount is 575 grams, about 143 grams each cup.
• *To approximate the lower-protein of Chinese flour, use 360 grams (2 ½ cups) American all-purpose flour and 216 grams (1 ½ cups) cake flour.
• UPDATE: reduced the amount of salt per reader’s feedback. 
• Adding a bit of spice will complement the scallions, boosting the savoriness.  I prefer using ground Sichuan pepper (hua jiao fen 花椒粉); I toast the Sichuan peppercorns and then blitz them in a food processor, and this taste most closely resembles the street-food version. You can also use ground black pepper or white pepper, or five-spice powder.
• *The weight of the flour will depend on brand/protein content of your flour. I use 575g Chinese all-purpose flour, which is about 4 cups. 
• *Chinese all-purpose flour is lower in protein content than most American all-purpose flours.  I recommend subbing a portion of cake flour if you want the best results. For the 4 cups of flour, substitute 2.5 cups all-purpose flour + 1.5 cups cake flour. Don’t use bread flour, as this contains the highest wheat protein/gluten content and can result in a tough pancake.
• Dipping sauce:  1 tablespoon black vinegar, 2 tablespoon soy sauce, 1 teaspoon minced ginger, 1 teaspoon brown sugar, and optional chopped chilies. 

I first came across these fragrant steamed buns at a breakfast stand in Chengdu, tucked in rows in steaming trays and sold alongside plump buns filled with custard and red bean paste. In China, black sesame (黑芝麻 hēizhīmá) is traditionally used in sweets, as the dark seeds are extra nutty and slightly more bitter compared to white sesame seeds. When toasted, ground finely, and combined with sugar and lard for a rich filling, the bitterness becomes a delicious background note, sort of like in dark chocolate.

You can find black sesame buns sold in the frozen aisle in Asian supermarkets, but I like making them at home with more wholesome ingredients. Instead of lard, I substitute coconut oil (a fat that’s also solid at room temperature) for a vegan version. This is a fun project for a weekend, and you can freeze the batch and reheat for a hot, fluffy freshly steamed bun later in the week.

The dough is just flour, yeast, and warm water, with baking powder for an extra bit of lift, and a small amount of cornstarch for extra fluffiness. I add ground black sesame directly to the dough itself for a wholesome flecked appearance and extra aroma. Using a steamer (as opposed to dry heat) gives Chinese buns their soft crumb, with a moist and airy interior and uniform smooth surface with no crust. The pillowy bread is springy; if you squeeze a bun in your palm, it’ll expand right back like a sponge.

Black sesame buns, two-ways:

There are two ways to make the filling. The simplest version is to simply toast the seeds, grind them finely, and stir them together with sugar and coconut oil to form a sandy paste. To get a molten filling, pulverize the sugar a second time until it’s very fine and then add coconut oil and water for a wetter paste. Freeze in a slab to harden, then cut into portions with a knife and shape it into balls. During the steaming process, this filling will melt, and opening the bun will reveal a molten “black lava” surprise inside.

Step 1: Make the filling.

Toast black sesame seeds in a heavy-bottomed pan over medium heat, stirring continuously, until fragrant and beginning to pop, about 5 minutes. Transfer the toasted seeds to a plate and allow to cool slightly, then place in a food processor or coffee grinder along with the sugar and grind to a fine meal.

Reserve ¼ cup (35g) of the ground black sesame for the dough.

For the regular filling: transfer the remaining ground black sesame to a small bowl and add the sugars, salt, and softened coconut oil. Stir to form a crumbly and sandy black paste. Place in the refrigerator to chill as you prepare the dough.

For the molten filling: add the sugars and salt to the remaining ground black sesame in the food processor and pulse an additional minute until fine and pulverized. Transfer to a quart-sized Ziploc bag and add the softened coconut oil and water. Stir or massage (if using a ziploc bag) until fully combined, using the warmth of your hands to melt the coconut oil; the consistency will be wet and thick, like batter. Spread the paste out flat to a ½-inch thickness. Cover or seal the bag and freeze for at least 2-3 hours until solid. Divide into 10 equal balls, about 26 grams each.

Step 2: make the dough.

In a small bowl or liquid measuring cup, proof the yeast by stirring together the warm water, sugar, and yeast. Let sit for 5 to 10 minutes, until the surface looks foamy. If the yeast does not foam, then start over with newer yeast. If you’re using instant dry yeast, simply stir the ingredients together to combine.

In a large bowl, combine the flour, cornstarch, and baking powder. Make a well in the center of the dry mixture. Pour in the wet mixture and stir with a pair of chopsticks until it forms fat flakes. Clean off the chopsticks and add the oil and reserved ground black sesame to the dough. Knead for 5 minutes, incorporating any remaining flour on the sides of the bowl, until the dough forms a firm, shaggy ball. Continue kneading for another 5 minutes, until the dough is smooth, supple, and elastic.

STAND MIXER OPTION: Combine the flour, cornstarch, and baking powder in the bowl of a stand mixer fitted with the dough hook. On low speed, slowly pour in the yeast mixture, then add the oil and reserved ground black sesame. When the dough comes together into a ball, increase the speed to medium and knead for 6 to 8 minutes.

Place the dough in a warm place, cover it with a clean tea towel, and let rise until it has doubled in size. This will take 1 to 1½ hours, depending on the room temperature.

Step 3: Knead the proofed dough.

Scrape the risen dough onto a lightly floured surface and knead vigorously for another 5 minutes, to eliminate air bubbles. I like to shape the dough into a log, fold into thirds, and knead, then repeat two or three times until the dough is smooth and elastic. Don’t be afraid of over-kneading; this extra step is important so the buns rise evenly and have a smooth surface.

Step 4: shape and fill the buns.

Divide the dough into 10 equal portions, each about 45-50 grams each. Cut out ten squares of parchment paper. On a floured surface, flatten each piece with your palm into a flat, round disk. Using a thin rolling pin, roll the disk into a flat circle about 3½ inches in diameter. Repeat with all the dough portions.

To fill the buns, spoon 2 heaping tablespoons of the filling (for regular buns) or place one frozen ball of filling (for molten buns) into the center of one dough portion. Gather or pleat the sides of the dough to enclose the filling and pinch firmly to seal. This is especially important for the molten buns so that the liquid filling doesn’t leak out when steaming. Flip the bun so the seam side is down and shape gently with your palms into a round sphere. Place on a square of parchment paper and set aside. Repeat until you have 10 buns.

Step 5: Steam the buns.

Transfer the buns (on their parchment squares) into two steamer baskets, making sure they’re at least 1 inch apart, as they will expand. Cover and let the buns rest for 5 minutes. Bring water in a pot or wok to a boil over high heat. Place the baskets over the water and steam the buns for 8-10 minutes.

Allow the buns to cool slightly before serving. Enjoy with hot tea or a cup of hot soymilk.

More black sesame dessert recipes:

• Black Sesame Sticky Mochi Cake
• Black Sesame Cinnamon Rolls
• Black Sesame Chocolate Loaf Cake

📖 Recipe

Black sesame steamed buns 黑芝麻包

★★★★★

5 from 3 reviews

Soft, fluffy Chinese steamed buns with a rich black filling of nutty black sesame. Each bite of soft bread reveals a molten interior with just the right amount of sweetness. Enjoy these wholesome buns for dessert or breakfast with tea or hot soy milk.

• Author: Hannah

Ingredients

For the black sesame filling:

• ¾ cup + 2 tablespoons (125 grams) black sesame seeds
• 2 tablespoons (30 grams) granulated sugar
• 2 tablespoons (30 grams) coconut sugar, brown sugar, or Chinese brown sugar
• ¼ teaspoon salt
• ¼ cup (60 grams) softened coconut oil*
• 2 tablespoons (30 mL) water (for molten filling only)

For the dough:

• ⅔ cup (160 grams/mL) warm water
• 1 tablespoon (15 grams) granulated sugar
• 1 teaspoon (3 grams) active dry yeast or instant yeast
• 245 grams (1 ¾ cups) all-purpose flour
• 33 grams (¼ cup) cornstarch
• ½ teaspoon baking powder
• 1 tablespoon (6 grams) vegetable oil

Instructions

Prepare the black sesame filling:

1. Toast the black sesame seeds in a heavy-bottomed pan over medium heat, stirring continuously, until fragrant and beginning to pop, about 5 minutes.** Transfer the toasted seeds to a plate and allow to cool slightly, then place in a food processor or coffee grinder along with the sugar and grind to a fine meal. Reserve ¼ cup (35g) of the ground black sesame for the dough.
2. For the regular filling: transfer the remaining ground black sesame to a small bowl and add the sugars, salt, and softened coconut oil. Stir to form a crumbly and sandy black paste. Place in the refrigerator to chill as you prepare the dough. For the molten filling: add the sugars and salt to the remaining ground black sesame in the food processor and pulse an additional minute until fine and pulverized. Transfer to a quart-sized Ziploc bag and add the softened coconut oil and water. Stir or massage (if using a ziploc bag) until fully combined, using the warmth of your hands to melt the coconut oil; the consistency will be wet and thick, like batter. Spread the paste out flat to a ½-inch thickness. Cover or seal the bag and freeze for at least 2-3 hours until solid. Divide into 10 equal balls, about 26 grams each.

Make the dough:

1. In a small bowl or liquid measuring cup, proof the yeast by stirring together the warm water, sugar, and yeast. Let sit for 5 to 10 minutes, until the surface looks foamy. If the yeast does not foam, then start over with newer yeast. If you’re using instant dry yeast, simply stir the ingredients together to combine.
2. In a large bowl, combine the flour, cornstarch, and baking powder. Make a well in the center of the dry mixture. Pour in the wet mixture and stir with a pair of chopsticks until it forms fat flakes. Clean off the chopsticks and add the oil and the reserved ground black sesame to the dough. Knead for 5 minutes, incorporating any remaining flour on the sides of the bowl, until the dough forms a firm, shaggy ball. Continue kneading for another 5 minutes, until the dough is smooth, supple, and elastic. STAND MIXER OPTION: Combine the flour, cornstarch, and baking powder in the bowl of a stand mixer fitted with the dough hook. On low speed, slowly pour in the yeast mixture, then add the oil and reserved ground black sesame. When the dough comes together into a ball, increase the speed to medium and knead for 6 to 8 minutes..
3. Place the dough in a warm place, cover it with a clean tea towel, and let rise until it has doubled in size. This will take 1 to 1½ hours, depending on the room temperature.

Shape the buns:

1. Scrape the risen dough onto a lightly floured surface and knead vigorously for another 5 minutes, to eliminate air bubbles. I like to shape the dough into a log, fold into thirds, and knead, then repeat two or three times until the dough is smooth and elastic. Don’t be afraid of over-kneading; this extra step is important so the buns rise evenly and have a smooth surface.
2. Divide the dough into 10 equal portions, each about 45-50 grams each. Cut out ten squares of parchment paper. On a floured surface, flatten each piece with your palm into a flat, round disk. Using a thin rolling pin, roll the disk into a flat circle about 3½ inches in diameter. Repeat with all the dough portions.
3. To fill the buns, spoon 2 heaping tablespoons of the filling (for regular buns) or place one frozen ball of filling (for molten buns) into the center of one dough portion. Gather or pleat the sides of the dough to enclose the filling and pinch firmly to seal. This is especially important for the molten buns so that the liquid filling doesn’t leak out when steaming. Flip the bun so the seam side is down and shape gently with your palms into a round sphere. Place on a square of parchment paper and set aside. Repeat until you have 10 buns.

Steam the buns:

1. Transfer the buns (on their parchment squares) into two steamer baskets, making sure they’re at least 1 inch apart, as they will expand. Cover and let the buns rest for 5 minutes. Bring water in a pot or wok to a boil over high heat. Place the baskets over the water and steam the buns for 8-10 minutes.
2. Allow the buns to cool slightly before serving. Enjoy with hot tea or a cup of hot soymilk.

Notes

• *Use refined coconut oil if you don’t any coconut taste in the filling. You can use extra-virgin coconut oil for a subtle coconut flavor.
• **Wet a finger and taste the black sesame seeds—when fully toasted, they will be dry and crackly on the tongue and richly nutty, with no raw taste, and easy to crush between your fingers.
• You can also prep the dough in advance. After kneading, let the dough rise in the fridge, covered, overnight.
• After removing from heat, allow the buns to sit in the steamer, covered, for 5 minutes. This will prevent a sudden change in temperature that might cause the buns to deflate or wrinkle. Uncover the steamer and press a fingertip gently into a bun—if it feels firm and the indentation bounces back immediately, it is done.
• Storage/freezing instructions: Refrigerate any remaining steamed buns in zip-top plastic bags, or freeze them in a single layer on a baking sheet and then transfer them to a zip-top bag. 
• Reheating instructions: 
  • Microwave: place the bun in a microwave-safe container and cover loosely with the lid. Microwave on high for 3 minutes (refrigerated) or 5 minutes (frozen) and let stand for another 2 minutes.
  • Steamer: bring the steamer to a rolling boil and place the bun inside, paper down. Cover with lid and steam on high for 5 minutes (refrigerated) or 8 minutes (frozen).

This vegan version is just as delectable and flavorful as the traditional pork one, with a jellied stock that melts into a hot broth, spilling out of each bite like any good soup dumping.

Read on to learn how to make it!

How to make vegan pan-fried soup dumplings:

Step one: prepare the jellied soup stock.

Place 1 ½ cups vegetable broth and 1 teaspoon agar powder into a small saucepan and bring to a boil. Lower heat and simmer for 3-4 minutes, then pour into a shallow dish and allow to set in the fridge, about 2-3 hours. (I recommend doing this in advance). You’ll be cutting this into small cubes and adding it to the filling later.

Step two: make the dough.

Combine flour, yeast, and sugar in a large bowl. Stir and in water a little at a time, kneading the dough until it forms a smooth and elastic ball. Cover and let rest for 30 minutes. After it has risen slightly (but not yet doubled), place it in the fridge. The dough is called a “half-rise dough”– unlike dumpling dough, it contains leavening, but not as much as for a steamed bun.

Step three: mix the filling:

I debated between what to use for the filling– unlike my earlier potsticker vegetable filling, I wanted to replicate the meaty tenderness of pork as closely as I could for these soup dumplings, but I didn’t want to use seitan or TVP, which is highly processed. I found soy curls to be the perfect alternative. They’re a whole plant-based protein made with one ingredient– non-GMO soy beans– and are sold dried in the bulk goods section. All you need to do is re-hydrate the curls in water and they’re good to use.

Measure out dry soy curls and soak in a bowl of warm water for 8-10 minutes to soften. Drain/squeeze out excess water, and chop finely. Place in a large bowl along with minced shiitake mushrooms, oil, scallions, garlic, ginger, salt, soy sauce, Shaoxing wine, sugar, ground pepper, and sesame oil, and stir well to combine.

Remove jellied stock from the refrigerator and dice into small ¼ inch cubes, then combine with the rest of the filling. Place prepared filling in the refrigerator while you make the wrappers.

Step four: assemble.

Place dough on a well-floured or greased surface. Fold in half, then in half again, stretching and rolling to form a rope. Using a knife, divide into equal portions (about 15g each). Roll each piece into a ball, flatten it with the palm of your hand, and roll out with a thin rolling pin until it is about 3 inches in diameter.

Place 1 tablespoon of filling into the center of a dough circle. Fold the dough up and around the filling, pleating in a counter-clockwise motion and pinching firmly at the top to seal. Place finished buns on a lightly greased surface and loosely cover while you make the rest.

If you want to freeze the buns at this step of the process, spread them on a parchment-lined baking sheet and place in freezer, then transfer frozen buns to a bag for long-term storage. You can reheat them by pan-frying in the same way as below.

Step five: pan-fry the buns.

Heat oil in a non-stick skillet over medium heat. Place buns gently in the pan, leaving about 1 ½ inches margin, and fry until the bottoms are lightly browned, about 1 minute.

Quickly pour ¼ cup water (or enough to cover the bottom third of the bun) and cover immediately to trap in steam. Reduce to a low heat and allow buns to cook for 5-8 minutes until water is evaporated and the sound of sizzling has stopped. Open the lid and sprinkle on sesame seeds and green onions, and allow to cook for another 1-2 minutes to crisp up. Remove from pan and serve immediately.

Serve with a dipping sauce of black vinegar and chili oil, if desired.

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Vegan Sheng Jian Bao (Pan-Fried Soup Dumplings / 生煎包)

★★★★★

4.5 from 2 reviews

Shanghai sheng jian bao / pan-fried buns, crisp-bottomed with a tender, savory vegan filling that melts in the mouth, soup-dumping style. Irresistibly delicious.

• Author: Hannah
• Prep Time: 75
• Cook Time: 15
• Total Time: 1 hour 30 minutes
• Yield: 24
• Category: Snacks & Appetizers
• Method: Cook
• Cuisine: Chinese

Ingredients

For the wrappers:

• 110 ml (7 tbsp) water
• 200g all-purpose flour (1 ⅓ cup)
• 1 tsp instant or quick-rising dry yeast
• 1 tsp sugar 

For the jellied soup stock: 

• 1.5 cups organic vegetable broth
• ½ tsp agar powder

For the filling:

• 1 cup finely chopped shiitake mushrooms 
• 2 ½ cups soy curls,* rehydrated and finely chopped
• 1 tbsp vegetable oil
• 2 scallions, finely chopped
• 2 cloves garlic, minced
• 1 inch thumb ginger, minced
• 1 ½ tsp salt 
• 1 ½ tbsp soy sauce
• 1 tbsp Shaoxing wine 
• 2 tsp sugar
• 1 tsp ground white pepper
• 1 tbsp sesame oil 
• toasted black sesame seeds, for garnish
  
• chopped green onion, for garnish

Instructions

Prepare the jellied soup stock:

• Place the vegetable broth and the agar powder into a small saucepan and bring to a boil. Lower heat and simmer for 3-4 minutes, then pour into a shallow dish and allow to set in the fridge, about 2-3 hours. (I recommend doing this in advance.)

Prepare the dough:

• Combine flour, yeast, and sugar in a large bowl. Stir while adding in water a little at a time, and knead the dough until it forms a smooth and elastic ball. Cover and let rest for 30 minutes. After it has risen slightly (but not yet doubled), place it in the fridge to prevent it from rising further.

Prepare the filling:

• Measure out the soy curls and soak in a bowl of warm water for 8-10 minutes to soften. Drain/squeeze out excess water, and chop finely. Place in a large bowl along with minced mushrooms, oil, scallions, garlic, ginger, salt, soy sauce, Shaoxing wine, sugar, ground pepper, and sesame oil, and stir well to combine.
• Remove jellied stock from the refrigerator and dice into small ¼ inch cubes, then combine with the rest of the filling. Place prepared filling in the refrigerator while you make the wrappers.

Assembling and frying:

• On a floured surface, flatten and press dough to remove air bubbles. Fold in half, then in half again, stretching and rolling to form a rope. Using a knife, divide into equal portions (about 15g each). Roll each piece into a ball, flatten it with the palm of your hand, and roll the dough out with a small rolling pin until it is about 3 inches in diameter.
• Place 1 tablespoon of filling into the center of a dough circle. Fold the dough up and around the filling, pleating in a counter-clockwise motion and pinching firmly at the top to seal. Place finished buns on a lightly greased surface and loosely cover while you make the rest.
• Heat oil in a non-stick skillet over medium heat. Place buns gently in the pan, leaving about 1 ½ inches margin, and fry until the bottoms are lightly browned, about 1 minute. Quickly pour ¼ cup water (or enough to cover the bottom third of the bun) and cover immediately to trap in steam. Reduce to a low heat and allow buns to cook for 5-8 minutes until water is evaporated and the sound of sizzling has stopped. Open the lid and sprinkle on sesame seeds and green onions, and allow to cook for another 1-2 minutes to crisp up. Remove from pan and serve immediately.

Notes

• *The cup measurement will vary from 1 ⅔ cups to 2 cups depending on flour brand, but I recommend weighing it out to be exact. 
• I used regular vegetable broth, not low-sodium.
• Soy curls are made with one ingredient– non-gmo soy beans– and they’re minimally processed, unlike TVP (textured vegetable protein). I love them and I think they’re a wonderful meat alternative, similar to seitan but a lot cheaper and easier to work with. You can find soy curls in the bulk goods section, or packaged under the Butler brand. 
• When frying, you can place the pleated side either facing up or down. I did the latter, but you have to make sure to securely seal the buns to prevent any juice from leaking out of the filling. 
• Freezer option: spread the pleated (but not yet cooked) buns on a parchment-lined baking sheet to freeze, then transfer frozen buns to a bag for long-term freezer storage.
• To see how to pleat the buns, go to my Instagram page and view the videos saved in my story highlights.

Green jackfruit (not ripe fruit, but the young fruit sold in a can) used to be only available at Asian grocery stores, but now that it’s becoming popular among vegetarians and vegans to use as a meat substitute, you can find it at Trader Joe’s and pretty much any large grocery store. It’s a wonderful ingredient with a shreddable texture; marinated and then baked, it closely resembles the charred barbecue pork in the traditional filling.

Ingredients for the jackfruit filling:

• 1 20 oz can green jackfruit, drained and rinsed
• 2 tbsp vegetable oil
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tbsp vegetarian stir-fry sauce
• ¼ tsp five-spice powder
• 2 tbsp hoisin sauce
• 1 tbsp maple syrup

Pat jackfruit pieces dry and cut into ¼-inch slices. Add to a large bowl along with marinade ingredients and mix to combine. Let marinate in the fridge for at least 30 minutes.

In the meantime, preheat oven to 400F. Spread out marinated jackfruit pieces on a parchment-lined baking sheet and bake for 25-30 minutes until edges are browned and crispy, flipping halfway. Should result in around 1 ½ cup baked jackfruit.

The hoisin filling sauce holds the jackfruit together and gives it the starchy, sticky texture inside the bun.

Ingredients for the sauce:

• 1 tbsp cornstarch
• ½ cup water
• 1 tbsp vegetable oil
• half a medium onion, finely diced 
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp vegetarian oyster sauce 
• 1 tablespoon sugar
• 1 tbsp hoisin sauce 
• 2 tsp sesame oil

Whisk the cornstarch in the water to dissolve. In a small saucepan, heat oil over high heat and sauté onion until translucent, for about a minute. Reduce to low heat and add in the cornstarch slurry, soy sauces, sugar, hoisin sauce, vegetarian oyster sauce, and sesame oil, cooking until sauce is bubbling and thickened. Remove pan from heat and stir in the jackfruit pieces, mixing to combine.

Place this filling in the fridge to cool, and next we’ll move onto our dough!

The bun for char siu is slightly sweeter and fluffier in texture than the steamed buns from the Northern part of China, which are heartier and usually consist just of flour and water. For this dough, we’re adding cornstarch to make it lighter, as well as sugar and a bit of oil.

Ingredients for the buns:

• 255 grams (about 2 + ¼) all-purpose flour, plus more for dusting 
• 45 grams (⅓ cup) cornstarch
• 1 tbsp sugar 
• 2 tsp instant yeast
• 1 tbsp vegetable oil
• pinch of salt 
• 160 ml water at room temperature

Add the flour, sugar, and instant yeast to a mixing bowl (or stand mixer with a dough hook attachment). Pour in water and oil and mix until dough comes together, about 5 minutes. (If kneading by hand, knead for at least 10 additional minutes, until dough is smooth and supple and no longer sticky.) Cover with a towel or plastic wrap and let rest for 15 minutes before shaping.

Divide proofed dough into 12 portions. Re-knead each portion, flatten with your palm, and use a rolling pin to roll each one out into a 4-5 inch diameter circle.

Place 1 heaping tablespoon of the jackfruit filling in the center, and starting at one edge of the circle, pinch folds in a twisting counter-clockwise motion towards the center to enclose the filling, pinching tight to seal. This is kind of a tricky step to explain but to see a video of me demonstrating, check out the story highlight on my Instagram!

Stand the bun on the table, cup it in both palms and move it in a circular motion to shape it taller. Repeat with the rest of the dough portions.

Next, arrange buns in your bamboo or metal steamer on pieces of parchment paper. Cover lid and let rest for 20 minute to proof.

When your buns have risen up nicely in size, start up the fire. Bring water to a boil underneath the steamer, reduce the heat to low (important!) and steam the buns for 15-20 minutes. I’m using a bamboo steamer set up over a wok:

After the buns are done, turn off the heat and let them stand for 5 more minutes to rest (this is important as a sudden change in temperature might create wrinkles on the surface). Remove from the steamer and enjoy!

Other jackfruit recipes to try:

• Carnitas Tacos

If you made these char siu buns or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below!

📖 Recipe

Vegan Steamed Pork Buns / Char Siu Bao

★★★★★

5 from 6 reviews

Soft, fluffy steamed buns with a delicious meaty interior. A vegan version of the traditional char siu bao, using a juicy roast “pork” filling made of jackfruit. 

• Author: Hannah
• Prep Time: 45
• Cook Time: 60
• Total Time: 1 hour 45 minutes
• Yield: 12
• Category: Dim Sum
• Method: Steam
• Cuisine: Chinese

Ingredients

Char Siu Jackfruit

• 1 20 oz can green jackfruit, drained and rinsed
• 2 tbsp vegetable oil
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• ¼ tsp five-spice powder, optional
• 2 tbsp hoisin sauce
• 1 tbsp maple syrup

Filling Sauce

• 1 tbsp cornstarch
• ½ cup water
• 1 tbsp vegetable oil
• half a medium onion, finely diced
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp maple syrup
• 1 tbsp hoisin sauce
• 1 tbsp vegetarian oyster sauce
• 2 tsp sesame oil

Wrapper

• 255g (2 + ⅛ cup) all-purpose flour, plus more for dusting
• 45g cornstarch (about ⅓ cup)
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 tbsp vegetable oil
• pinch of salt
• 160 ml (a little less than ¾ cup) water at room temperature

Instructions

1. To make filling: pat jackfruit pieces dry and cut into ¼-inch slices. Add to a large bowl along with marinade ingredients and mix to combine. Let marinate in the fridge for at least 30 minutes. In the meantime, preheat oven to 400F. Spread out marinated jackfruit pieces on a parchment-lined baking sheet, then bake for 25-30 minutes until edges are browned and crispy, flipping halfway. Should result in around 1 ½ cup baked jackfruit.
2. Whisk cornstarch in ½ cup water to dissolve. In a small saucepan, heat oil over high heat and sauté onion until translucent, for about a minute. Reduce to low heat and add in the cornstarch slurry, soy sauces, maple syrup, hoisin sauce, vegetarian oyster sauce, and sesame oil, cooking until sauce is bubbling and thickened. Remove pan from heat and stir in the jackfruit pieces, mixing to combine. Place filling in fridge to cool.
3. To make dough, add flour, cornstarch, sugar, and instant yeast to a mixing bowl or stand mixer with dough hook attachment. Add water and oil and mix until dough comes together, about 5 minutes. (If kneading by hand, knead for at least 10 additional minutes, until dough is smooth and supple and no longer sticky.) Cover with a towel or plastic wrap and let rest for 15 minutes before shaping.
4. To assemble buns: divide proofed dough into 12 portions. Re-knead each portion, flatten with your palm, and use a rolling pin to roll each portion out into a 4-5 inch diameter circle. Place 1 heaping tablespoon of the jackfruit filling in the center, and starting at one edge of the circle, pinch folds in a twisting counter-clockwise motion towards the center to enclose the filling, pinching tight to seal. Stand the bun on the table, cup it in both palms and move it in a circular motion to shape it taller. Repeat with the other portions and arrange buns in the steamer on pieces of parchment paper. Cover the lid and rest for 20 minute to rise.
5. Start the stove and bring water to a boil, then reduce the heat to low and steam the buns for 15-20 minutes. Turn off the heat and let stand for 5 more minutes to rest (this is important– a sudden change in temperature might wrinkle the buns). Remove from steamer and enjoy!

Notes

• If you have cake flour on hand, use it instead of the all-purpose flour + cornstarch⁠ (2.5 cups total). Cake flour results in the fluffiest texture for the buns. 
• *If it’s a cold day, heat water in the steamer first (only for a few minutes, don’t bring it to boiling), and place the buns to proof over the warm water instead of at room temperature.