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Pan-Steamed Veggie Buns

Pan-Steamed Veggie Buns

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 9

Easy delicious steamed buns. You do not need any steambaskets, just a pan. There is no need to fry them first like I did, but it sure is tasty.

Author Myrthe Veggiemoment
by Myrthe Veggiemoment
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 9 Steamed Vegetable Buns (9 Servings)
Needed Kitchenware: Large cooking pan with lid, mixing bowls
Filling
  • 200 g tofu, medium or firm, diced
  • 50 g carrots, diced
  • 100 g red cabbage, diced
  • 65 g sugar snap peas, diced
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tsp ginger, powder
  • 1 tsp paprika, powder
  • 1 tbsp fresh parsley, minced
  • 2 tbsp sweet chili sauce
  • salt and pepper, to taste
Dough
  • 300 g all-purpose flour
  • 150 ml hot water
  • pinch of salt
To Cook
  • (optional) sesame seeds
  • 1-2 tbsp oil
  • 100 ml water
To Serve
  • (optional) sweet chili sauce
Recipe Directions

Directions

  • Prepare the filling ingredients. Add to your cooking pot over medium heat with a little water to prevent them from sticking to the pan. Mix and cook until onions become translucent. Once done, empty the filling into a bowl and set aside.
  • Mix all the dough ingredients in a large mixing bowl. Knead the dough with your hands for a few minutes in the bowl. Split the dough ball into 9 pieces. Keep them under a damp towel to prevent it from drying out while you are making the buns.
  • One at a time, roll or shape the dough into a round shape about the size of your hand palm. Add 1-2 tablespoons of the cooked filling. Fold the dough edges over itself and pinch together to form the dough together. Make a tight twist to secure it. Repeat for all the buns.
  • (Optional) roll the filled buns into some sesame seeds. Add the cooking oil to the pan and add the buns in the pan. Allow them to cook on this side until golden brown. Add the 100 ml cooking water and place the lid on top of the pan to allow the buns to steam. When the water is evaporated the buns will be ready. Enjoy with a little sweet chili sauce on the side!
Recipe nutrition

Nutritional Information

Yield: 9 Steamed Vegetable Buns
Servings: 9
Information per serving:
Energy: 191.8 kcal
Carbohydrate: 30 g
Protein: 7.3 g
Fiber: 2.1 g
Sugar: 2.4 g
Fat: 5 g
Monounsaturated Fat: 2.6 g
Polyunsatured Fat: 1.3 g
Omega-3: 0.1 g
Omega-6: 1.1 g
Saturated Fat: 0.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 17.9 mg 4% DV
Folate: 15.6 µg 4% DV
A: 80.8 IU 12% DV
B1: 0.1 mg 7% DV
B2: 0 mg 5% DV
B3: 0.7 mg 5% DV
B5: 0.5 mg 9% DV
B6: 0.1 mg 8% DV
B12: 0 mg 0% DV
C: 9.5 mg 13% DV
D: 0 IU 0% DV
E: 0.6 mg 4% DV
K: 17.6 µg 20% DV
Calcium: 104.7 mg 10% DV
Copper: 0.1 mg 14% DV
Iron: 1.5 mg 8% DV
Magnesium: 25.2 mg 8% DV
Manganese: 0.6 mg 33% DV
Phosphorus: 86.5 mg 12% DV
Potassium: 163.5 mg 3% DV
Selenium: 15.8 µg 29% DV
Sodium: 248.1 mg 17% DV
Zinc: 0.7 mg 8% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

pan steamed vegetable veggie asian buns

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