Pan-Fried Cabbage and Noodle Buns
Pan-Fried Cabbage and Noodle Buns: Crispy golden dough stuffed with cabbage, noodles, and carrots. A homemade twist on street food magic.
These Pan-Fried Cabbage and Noodle Buns take me straight back to the vibrant night markets of Taipei. I can still picture the bustling stalls, the scent of sizzling dough mingling with all kinds of street food goodness. I’d always leave with a bag (or two) of these buns, carefully packing the extras to freeze and savor later. They weren’t just a snack—they were a little slice of adventure I could bring home with me.
When I first tried making them myself, it was, well…a bit of a disaster. Let’s just say my dough-handling skills needed work, and my first batch looked more like “abstract dumplings.” But with every attempt, I got better—and now, these buns are a staple in my kitchen. They’re not just delicious; they’re a connection to a memory, a story, and let’s be honest, a way to impress dinner guests. Trust me, you’ll fall in love with them too.
Why You’ll Love This Pan-Fried Cabbage and Noodle Buns Recipe?
Why should you give these buns a go? Let me count the ways:
- Crispy and Chewy: Pan-fried to golden perfection, with a soft, chewy interior. It’s like a dumpling and a bao had a lovechild.
- Packed with Flavor: Cabbage, noodles, and carrots tossed in sesame oil and soy sauce—simple, but so good.
- Totally Freezer-Friendly: Make a big batch, freeze them, and enjoy whenever you need a quick, comforting snack.
- DIY Satisfaction: There’s something so satisfying about making your own dough and folding the buns yourself. Imperfections? They’re part of the charm!
Ingredient Notes:
Let’s break it down. These ingredients are simple, but they come together in the most magical way:
- Cabbage: The heart of the filling—shredded and cooked down, it adds sweetness and texture.
- Vermicelli Noodles: Thin, chewy, and perfect for soaking up all those savory flavors.
- Carrots: Finely shredded for a hint of sweetness and some color. Who doesn’t love a pop of orange?
- Soy Milk: Used in the dough to keep it tender and add a slight nutty flavor.
- Sesame Oil: The MVP of this recipe, adding a rich, toasty aroma to both the filling and the dough.
Pro Tip: Don’t rush the draining step for the cabbage—it’s worth it to avoid soggy buns later.
How To Make Pan-Fried Cabbage and Noodle Buns?
Making Pan-Fried Cabbage and Noodle Buns might seem intimidating, but trust me, it’s easier than it looks—and kind of fun!
- Make the Dough
Combine flour, yeast, sugar, salt, and sesame seeds in a bowl. Make a little well in the center, pour in the warm soy milk and sesame oil, and mix until a dough forms. Knead it into a smooth ball (think playdough vibes) and let it rest for two hours under a damp towel. - Prepare the Filling
Soak the vermicelli noodles in boiling water for about 7 minutes, then chop them into small pieces. Heat oil in a pan, toss in the cabbage, carrots, and scallions, and sauté until tender. Add the noodles, soy sauce, sesame oil, and salt, mixing until everything smells amazing. Drain any extra liquid and let it cool. - Shape the Wrappers
Punch down the dough (so satisfying, right?) and divide it into 16 pieces. Roll each piece into a ball, then flatten it into a circle. Don’t stress about perfect shapes—rustic is a vibe! - Fill and Fold
Place a few tablespoons of filling in the center of each wrapper. Pinch the edges together, pleating as you go, and twist to seal. Flatten the top slightly—gently now—and set it aside while you finish the rest. - Pan-Fry the Buns
Heat oil in a pan with a lid. Place the buns seam-side down and cook until golden brown (about 4-5 minutes). Flip them, add a splash of water (carefully!), and cover to steam for another 5 minutes. Once the water evaporates, they’re done. - Serve Hot
These are best enjoyed fresh, with your favorite dipping sauce. My go-to? Soy sauce with a little chili oil and sesame seeds. Perfection.
Storage Options:
Here’s how to keep your buns tasting fresh:
- Refrigerate: Store cooked buns in an airtight container in the fridge for up to 5 days. To reheat, pan-fry them with a splash of water or steam them.
- Freeze: Place the cooked buns on a tray, freeze until solid, then transfer to a bag. Reheat straight from frozen—no need to thaw.
- Uncooked Buns: Freeze them before cooking and steam directly from frozen when you’re ready to eat.
Frequently Asked Questions:
Can I use store-bought wrappers?
Definitely! Dumpling wrappers save time and work well, though they won’t be as fluffy.
How do I freeze the buns without them sticking?
Freeze them on a tray first, then transfer to a bag. That way, they stay separate and easy to grab.
Can I skip the pan-frying step?
You could steam them entirely, but you’ll miss out on that golden, crispy crust. Trust me, it’s worth the extra step.
So, are you ready to bring some night market magic to your kitchen? Let me know how your buns turn out—I’d love to see your creations (even the imperfect ones)!
Pan-Fried Cabbage and Noodle Buns
Ingredients
For the Dough
Dry Ingredients:
- 3 cups all-purpose flour 375 g
- 2 teaspoons instant dry yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon roasted sesame seeds
Wet Ingredients:
- 1 cup warm soy milk or other non-dairy milk
- 1 tablespoon toasted sesame oil or neutral oil
For the Filling
- 1 tablespoon neutral oil
- 6 cups raw shredded cabbage from ½ a large head
- 3.5 ounces uncooked vermicelli noodles 100 g
- 1 cup finely shredded carrot 150 g
- ½ cup chopped scallions or chives 25 g
- 1 tablespoon soy sauce
- 2 teaspoons salt or to taste
- 1 tablespoon roasted sesame seeds
- 2 tablespoons toasted sesame oil
Instructions
Preparing the Dough
- In a large bowl, combine the dry ingredients: flour, yeast, sugar, salt, and sesame seeds.
- Create a well in the center and pour in the warm soy milk and sesame oil while mixing. Continue mixing until a dough forms.
- Knead the dough until smooth and elastic, then shape it into a ball. Place it in a bowl, cover with a damp towel, and allow it to rise for at least 2 hours.
Preparing the Filling
- Soak the vermicelli noodles in boiling water for 7-8 minutes or until soft. Drain and chop into ½-inch pieces.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add the cabbage, carrots, and scallions, and sauté for 4-5 minutes until tender.
- Stir in the chopped noodles, soy sauce, sesame seeds, salt, and sesame oil. Cook for another 2-3 minutes.
- Transfer the filling to a strainer to drain any excess liquid and allow it to cool completely.
Preparing the Wrappers
- Once the dough has risen, punch it down and divide it into 16 equal pieces. Shape each piece into a ball.
- Lightly flour your work surface and rolling pin. Roll each ball into a round wrapper, approximately 3-4 inches in diameter.
Filling and Shaping the Buns
- Place 2-3 tablespoons of the filling in the center of a wrapper.
- Pinch the edges of the dough together, pleating as you go, to seal the bun. Twist the top to secure and gently flatten the bun slightly.
- Repeat this process with the remaining wrappers and filling.
Cooking the Buns
- Heat a large pan with a lid over medium heat. Add 1 tablespoon of oil for every 4 buns.
- Place the buns seam-side down in the pan and cook for 4-5 minutes, or until the bottoms are golden brown.
- Flip the buns, add 4 tablespoons of water (1 tablespoon per bun), and immediately cover the pan with a lid to steam.
- Allow the buns to cook for 5-6 minutes, or until the water has evaporated and the buns are cooked through.
Serving
- Serve the buns hot, paired with your preferred dipping sauce, such as soy sauce mixed with sesame oil and a hint of chili.
