Vegan Pan-Fried Minced Bun ~ 素火腿梅菜包

Vegan Pan-Fried Minced Bun ~ 素火腿梅菜包

Such a hot, sunny weather from all over last week and carry on this week as well. I know I shouldn’t complain about it because we’ve been through a long cold, wet winter. But 30°C is a bit too much for me, it definitely affects my headache and hay-fever seriously.

Have been away from home for more than a week, I’m glad that I can arrive home now. I can enjoy the calm, relax and cool in my lounge, of course with my cold drink.

Later on, the rest, can’t wait to get back to my little kitchen that I missed a lot. Today I like to make some difference bread roll, with some unusually preserved vegetable called: 梅菜, it is my childhood food that we always have. It is some kind of vegetables, preserved with only salt (it can keep longer even without a refrigerator),  that’s all I know. These buns, I like to half cook first and shallow fry with the other half-time, it is not complicated to make. But I still prefer to make the bread starter/ sponge first to keep the bread rolls still soft in the next few days.

I think people recognize the hot weather is good for making bread proof easily. But this time I let the dough proof a bit over time, not really my expectation, a little bit disappointed, but the taste still so good, luckily!

Vegetarian Pan-Fried Minced Bun ~ 素火腿梅菜包


For the dough Starter/ sponge:      麵種/老麵

  • 120g Plain flour
  • 1 tsp Dried Active Yeast
  • 70ml Lukewarm water


  1. Mix all the ingredients until smooth, place in a greased bowl and cover with a piece of cling film, leave in the room temperature for about 6 to 8 hours, or keep in the fridge for overnight.

For the Main dough: 

  • 300g Plain flour
  • 100g Bread starter from above
  • 1 tsp Dried Active Yeast
  • 140ml to 150ml Lukewarm water
  • 10g Sugar
  • 1/8 tsp  Sea salt
  • 10ml Vegetable oil

For the Filling:     (no measure, only roughly guild)

  • 1 cup Vegetarian Soy minced    (大豆素肉碎)
  • 1 cup Chinese salty vegetables      (梅菜)
  • 1/2 cup Vegetarian Ham   (素火腿)    (or use spicy tofu for vegan)
  • 1/2 cup Chinese celery        (中芹)
  • 2 slices Ginger
  • 2 tsp Sesame oil
  • Chilli oil     (optional)
  • Salt and White pepper
  • 1 tsp Cornflour + 1 tsp water for thickening

For the cooking batter:  125ml water + 1/2 tbsp Plain flour, mix into batter, set aside


  1. For the main dough: Mix the yeast with part of the lukewarm water, set aside for 5 minutes until it starts forming bubbles. Put all the main dough ingredients with the starter (except the oil) into the stand mixer, work until it forms a rough dough, add the oil and work for 4 to 5 minutes, more or less depends on your machine’s power. Until the dough smooth and elastic like.
  2. Transfer to a greased bowl, cover with cling film, keep in a warm spot to have it proof until double the size.
  3. For the fillings:  Soak the salted vegetables (梅菜) in plenty of water, it needs to change water for a few times until the vegetables clean, squeeze to dry and finely chopped it. If the soy minced is dry form, it needs to soak in water until it turns soft, squeeze the water until dry. Finely chopped the vegetarian ham, celery, and the ginger.
  4. Add 1 tsp of oil in the hot frying pan, stir fry all the above ingredients until soft, add seasoning, test the taste and adjust for more or less. Add the thickening and stir for half minutes. Off heat, let it cool down and keep in the fridge.
  5. Back to the dough:  Deflate the dough and divide into 10 portions evenly, roll into a ball shape, cover with a tea towel and rest for 10 minutes. Take one of the dough, press down with your palm, make it thin around the edge, but keep a little bit thicker in the middle, put some of the chilled fillings in the middle, gather and seal the edge. Keep the seal side down and lay in the steamer. Repeat the remaining doughs.
  6. Let them proof for another 15 minutes, depends on your room temperature. Don’t let it proof too long, otherwise, the bread will collapse.
  7. Bring the steamer to the boil with water, and steam the buns for about 5 minutes over high heat. Let it cool until it can handle.
  8.  Preheat a large frying pan over medium heat with oil, move the half cook buns to the frying pan, fry the bottom side until golden brown first, turn upside down and keep frying until the other side golden brown as well.
  9. Prepare the cooking batter ready, pour over the buns and cover over lid straight away, let it cook with low heat until the liquid all absorb. Once the liquid is evaporated, turn the heat up to medium-high, let the bun’s bottom turn to golden brown again.
  10. Off heat, cool down and serve, so delicious.


  • Remember not to let the buns over-proof, otherwise, the buns will collapse. This is my bad experience before.
  • Add a little bit more oil to fry the buns to make them more crispy.

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