Name: Pan-Fried Cabbage and Noodle Buns
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Asian
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 (from 1/2 large head of cabbage); 3.5 oz uncooked vermicelli noodles (100 g); 1 cup finely shredded or grated carrot (150 g); 1/2 cup chopped scallions or chives (25 g); 1 tbsp soy sauce; 2 tsp salt, or to taste; 1 tbsp roasted sesame seeds; 2 tbsp toasted sesame oil

These pan-fried cabbage and noodle buns are a delightful fusion of crispy exteriors and savory vegetable fillings. Inspired by the traditional Chinese shēng jiān bāo, I crafted a vegan version that combines the crunch of cabbage, the chewiness of vermicelli noodles, and the aromatic flavors of sesame and soy. Perfect as a snack or a light meal, these buns bring a taste of Asian street food right into my kitchen. Pan-Fried Cabbage and Noodle Buns

Why I Love This Recipe

I find immense joy in making these buns because they encapsulate comfort and flavor in every bite. The process of kneading the dough, preparing the filling, and pan-frying to golden perfection is both therapeutic and rewarding. The combination of textures—the crisp bottom, soft dough, and hearty filling—makes them irresistibly satisfying. Plus, they’re versatile enough to serve at gatherings or enjoy as a personal treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

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

For the Filling:

1 tbsp neutral oil for cooking
6 cups raw shredded cabbage (from 1/2 large head of cabbage)
3.5 oz uncooked vermicelli noodles (100 g)
1 cup finely shredded or grated carrot (150 g)
1/2 cup chopped scallions or chives (25 g)
1 tbsp soy sauce
2 tsp salt, or to taste
1 tbsp roasted sesame seeds
2 tbsp toasted sesame oil

Directions

Prepare the Dough:
- In a large bowl, mix the flour, yeast, sugar, salt, and sesame seeds.
- Create a well in the center and pour in the warm soy milk and oil.
- Mix until a dough forms, then knead until smooth.
- Shape the dough into a ball, cover with a damp towel, and let it rest for at least 2 hours until doubled in size.
Prepare the Filling:
- Soak the vermicelli noodles in boiling water for 7-8 minutes, then drain and chop into small pieces.
- Heat neutral oil in a pan, add chopped chives, carrots, and cabbage. Sauté until the carrots are tender.
- Add the cooked noodles, soy sauce, salt, and sesame oil. Mix thoroughly and adjust seasoning if necessary.
- Transfer the filling to a strainer to drain excess liquid and allow it to cool completely.
Assemble the Buns:
- Divide the rested dough into 12 to 16 equal pieces and roll each into a ball.
- Flatten each ball into a circle about 3-4 inches in diameter.
- Place 2-3 tablespoons of the cooled filling in the center of each dough circle.
- Pleat the edges and pinch to seal, forming a bun.
Cook the Buns:
- Heat a pan with a lid over medium heat and add 1 tbsp of oil.
- Place the buns seam-side down in the pan and cook for 4-5 minutes until the bottoms are golden brown.
- Flip the buns and cook the other side until golden brown.
- Carefully add 4 tbsp of water to the pan and immediately cover with the lid to steam the buns.
- Cook for an additional 5-6 minutes until the water has evaporated.

Servings and Timing

Servings: 16 buns
Prep Time: 1 hour
Cook Time: 30 minutes
Dough Resting Time: 1 hour
Total Time: 2 hours 30 minutes

Variations

Spicy Kick: I sometimes add a teaspoon of chili flakes or a dash of hot sauce to the filling for a spicy version.
Different Vegetables: Substituting or adding mushrooms, bamboo shoots, or spinach can provide a new flavor profile.
Gluten-Free: Using gluten-free flour and tamari instead of soy sauce makes this recipe suitable for a gluten-free diet.

Storage/Reheating

Storage: I store any leftover buns in an airtight container in the refrigerator for up to 5 days.
Reheating: To reheat, I pan-fry them again with a splash of water or oven-toast them at low heat. Microwaving in a bowl with a splash of water also works well.

FAQs

What type of noodles should I use?

I prefer using vermicelli noodles for their light texture, but any thin rice noodles will work.

Can I freeze these buns?

Yes, after cooking, I let them cool completely, then freeze them in a single layer before transferring to a freezer bag.

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

Ensuring the pan is well-heated and lightly oiled before adding the buns helps prevent sticking.

Can I bake these buns instead of pan-frying?

While pan-frying gives a crispy bottom, baking at 375°F (190°C) for 20-25 minutes is an alternative method.

What dipping sauce pairs well with these buns?

I enjoy a simple mix of soy sauce, vinegar, and a touch of chili oil as a dipping sauce.

Conclusion

Making these pan-fried cabbage and noodle buns is a fulfilling culinary experience that brings the essence of Asian street food into my home. The combination of textures and flavors makes them a favorite in my recipe collection. Whether for a family gathering or a personal treat, these buns never fail to impress.