Pan-Fried Cabbage and Noodle Buns
Pan-Fried Cabbage and Noodle Buns: Crispy golden buns filled with cabbage, vermicelli, and carrots. A perfect combination of texture and flavor that’s easy to make and great for any occasion.
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.