As I strolled through the vibrant night markets of Taipei, the alluring aroma of freshly pan-fried buns beckoned me from the bustling stalls. I couldn’t resist diving into a plate of Vegan Pan-Fried Cabbage and Noodle Buns, their crispy golden exteriors crackling with every bite, revealing a chewy, savory filling. This recipe captures that delightful experience, transforming it into a simple, homemade treasure that is perfect for satisfying snack cravings or serving as impressive appetizers. Not only are these buns a fun cooking project, but they’re also a healthier alternative to fast food, brimming with wholesome ingredients like cabbage and vermicelli noodles. I can’t wait for you to try them—what’s your favorite dipping sauce to pair with these delightful bites?

Why Try These Cabbage and Noodle Buns?

Unmatched Crispiness: Each bite offers a delightful crunch from the perfectly pan-fried surface while revealing a tender, chewy inside.

Flavor Explosion: With a savory filling of cabbage, vermicelli noodles, and spices, these buns are an umami-packed treat that’ll make your taste buds dance.

Vegan-Friendly: Enjoy all the rich flavors without any animal products—perfect for plant-based diets.

Versatile Option: Easily swap in your favorite veggies or add a kick of spice for a custom creation every time you make these buns.

Quick and Easy: This recipe is designed for busy home cooks, transforming simple ingredients into a delectable dish in just a bit of effort!

Serve them alongside a vibrant dipping sauce for an easy appetizer or snack that outshines any fast food option. Enjoy with a side of Beef Potato Soup for a hearty meal or pair with the refreshing Beets Carrots Salad for a complete eating experience!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-purpose flour – Provides structure to the dough. Substitution: Use gluten-free flour blend for gluten-free buns.
Instant dry yeast – Leavens the dough. Note: Store opened packets in the freezer for freshness.
Sugar – Adds a slight sweetness to balance flavors.
Salt – Enhances flavor of the dough.
Roasted sesame seeds – Adds nutty flavor and texture to the dough.
Warm soy milk – Hydrates the dough, offers richness. Substitution: Any non-dairy milk can be used.
Toasted sesame oil – Adds depth to flavor. Substitution: Use neutral oil if unavailable.

For the Filling

Raw shredded cabbage – Main ingredient for filling, provides texture.
Vermicelli noodles – Adds chewiness to the filling. Note: Soak in boiling water to soften before use.
Finely shredded or grated carrot – Provides sweetness and color in the filling.
Chopped scallions or chives – Adds onion flavor to the filling.
Soy sauce – Enhances umami flavor of the filling.
Salt (to taste) – Season filling as desired.
Roasted sesame seeds (for filling) – Enhances flavor and texture.

For Cooking

Neutral oil (for cooking) – Used to sauté the filling and pan-fry the buns.

These delightful Pan-Fried Cabbage and Noodle Buns bring a world of flavor right to your kitchen, promising to elevate your meal times!

Step‑by‑Step Instructions for Vegan Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant dry yeast, 2 tablespoons of sugar, and 1 teaspoon of salt. Create a well in the center, then pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Stir until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Shape into a ball, cover with a damp cloth, and let rise in a warm place for 2 hours or until doubled in size.

Step 2: Cook the Filling
While the dough is rising, start on the filling for your Vegan Pan-Fried Cabbage and Noodle Buns. Soak 100 grams of vermicelli noodles in boiling water for 7-8 minutes until soft, then drain and chop into smaller pieces. In a frying pan, heat 2 tablespoons of neutral oil over medium heat. Add 2 chopped scallions, 1 shredded carrot, and 2 cups of raw shredded cabbage, cooking until the vegetables are tender, about 5 minutes. Mix in the chopped noodles, 2 tablespoons of soy sauce, and season to taste, then drain any excess liquid.

Step 3: Make the Wrappers
Once the dough has risen, punch it down to release air and divide it into 12-16 equal pieces. Roll each piece into a ball, then flatten gently into circles about 3-5 inches in diameter on a floured surface. Keep the rolled circles covered with a damp cloth to prevent drying out as you work. Ensure that your dough is smooth and pliable for easy wrapping of the filling.

Step 4: Assemble Buns
Take a dough circle and spoon 2-3 tablespoons of the filling into the center. Gather the edges of the wrapper around the filling and pinch together tightly, twisting to seal the top. Place the assembled Vegan Pan-Fried Cabbage and Noodle Buns on a floured surface or plate, ensuring they aren’t touching, and repeat until all buns are formed.

Step 5: Cook the Buns
In a large, non-stick skillet, heat 2 tablespoons of neutral oil over medium heat. Arrange the buns, creased-side down, in a single layer, ensuring they have space in between for even cooking. Fry for about 4-5 minutes, until the bottoms are golden brown. Next, carefully add 1/4 cup of water to the pan, cover with a lid, and steam for 6-8 minutes until the water has evaporated and the buns are cooked through.

Make Ahead Options

These Vegan Pan-Fried Cabbage and Noodle Buns are perfect for meal prep enthusiasts! You can prepare the dough and filling up to 24 hours in advance, storing them separately in the refrigerator to maintain freshness. After mixing the dough, simply cover it tightly with plastic wrap while the filling—cooked cabbage, noodles, and vegetables—can be placed in an airtight container. When it’s time to serve, assemble the buns and cook them fresh for that delightful crispy texture! This method allows you to enjoy homemade buns with minimal effort on busy weeknights, all while ensuring they remain just as delicious as when freshly made.

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Dough Resting: Allow the dough to rise in a warm place. This step is crucial for achieving fluffy, soft buns that hold their shape beautifully.
Avoid Overcrowding: When pan-frying, ensure that the buns are spaced apart. Overcrowding can lead to uneven cooking and a soggy texture.
Watch Water Amount: Adding excess water while steaming can make the buns soggy. Stick to the recommended 1/4 cup for perfectly steamed Pan-Fried Cabbage and Noodle Buns.
Fry at Right Temperature: Maintain medium heat during frying. Too high can burn the bottoms while leaving the filling undercooked.
Experiment with Fillings: Don’t hesitate to try different vegetables or spices in your filling. It’s an easy way to customize your Pan-Fried Cabbage and Noodle Buns to suit your taste.

Pan-Fried Cabbage and Noodle Buns Variations

Feel the freedom to adjust these delightful plant-based buns to fit your taste or dietary needs!

Vegan Filling: Swap the traditional filling with sautéed mushrooms and tofu for added texture and earthiness. Bursting with flavor, this variation offers a hearty bite that’s simply irresistible.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour, ensuring a delightful gluten-free version of these buns. Just be sure to balance water content for the perfect dough consistency.
Spicy Kick: Add chili paste or sliced jalapeños to the filling for those who prefer a bit of heat in their bites. This twist will elevate your taste experience, igniting a charming dance of flavors.
Herb-Infused: Enhance your filling with fragrant herbs like cilantro or basil to give your buns a fresh twist. This variation will take you on a delicious herbaceous journey that’s vibrant and aromatic.
Crunchy Elements: Incorporate finely crushed nuts such as peanuts or walnuts into the filling for added texture. The delightful crunch complements the overall softness, making each bite uniquely satisfying.
Sweet and Savory: Mix in a touch of hoisin sauce or a sprinkle of brown sugar in the filling for a sweet twist. This sumptuous combination creates an enticing flavor profile that’s sweet and savory in every mouthful.
Extra Veggies: Replace or mix the cabbage with shredded zucchini or carrots for a colorful filling brimming with nutrients. This simple adjustment not only boosts the visual appeal but also adds a delightful freshness to the recipe.
Savory Dipping Sauce: Pair these buns with an easy dipping sauce by mixing soy sauce, vinegar, and sesame oil for additional depth of flavor. Challenge your taste buds with this flavorful accompaniment!

As you prepare your Pan-Fried Cabbage and Noodle Buns, don’t forget you can enjoy them alongside the comforting Beef Potato Soup or a refreshing Beets Carrots Salad to create a delightful meal experience!

Storage Tips for Pan-Fried Cabbage and Noodle Buns

Fridge: Store cooked buns in an airtight container for up to 5 days. To keep them fresh, separate layers with parchment paper to avoid sticking.

Freezer: For longer preservation, freeze the cooked buns in a single layer on a baking sheet before transferring to a freezer bag. They can last up to 3 months.

Reheating: Reheat buns in a skillet with a splash of water to steam them back to life, ensuring the crust stays crispy. Alternatively, steam them for about 5-7 minutes until heated through.

Make-Ahead: Assemble buns ahead of time and refrigerate them before cooking. Enjoy fresh, hot Pan-Fried Cabbage and Noodle Buns whenever you’re ready!

What to Serve with Vegan Pan-Fried Cabbage and Noodle Buns

Pair these delightful buns with fresh and flavorful sides to create a satisfying meal experience that tantalizes the taste buds.

Sweet Chili Dipping Sauce: A perfect balance of sweet and spicy, this sauce enhances the savory flavors of the buns.
Cucumber Salad: Refreshingly crisp, this salad adds a bright crunch and a light contrast to the warm, chewy buns.
Sesame Noodles: Nutty and savory, these noodles offer a satisfying pairing that complements the filling’s textures.
Stir-Fried Bok Choy: Lightly sautéed with garlic, it brings a hint of bitterness that cuts through the richness of the buns.
Miso Soup: The umami-rich broth warms your heart, offering a comforting backdrop for the savory bites of the buns.
Pickled Vegetables: Tangy and crunchy, these bite-sized sides add a delightful zing, elevating your meal.
Coconut Rice: Creamy and subtly sweet, this side enriches the overall experience with a lovely, aromatic touch.
Herbal Tea: A warm cup works wonders to cleanse the palate between bites while enhancing the flavors of your meal.
Mango Sorbet: For dessert, this refreshing treat provides a light closure, balancing the rich flavors of your main dish.

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What type of cabbage should I use for the filling?
You can use any fresh, crunchy cabbage for your fillings, such as green cabbage or napa cabbage. Look for heads that are firm with vibrant leaves and avoid any with dark spots or wilting, ensuring you get the best flavor and texture for your buns.

How should I store the cooked buns?
Store your cooked Pan-Fried Cabbage and Noodle Buns in an airtight container in the refrigerator for up to 5 days. To prevent them from sticking together, I recommend separating the layers with parchment paper! Just pop them in the microwave or skillet for a quick reheat before serving, and they’ll taste almost fresh!

Can I freeze these buns?
Absolutely! To freeze your buns, first, lay them in a single layer on a baking sheet to freeze individually. Once they’re frozen solid, transfer them to a freezer bag, squeezing out as much air as possible. They can be stored for up to 3 months. When you’re ready to enjoy them, simply steam or pan-fry them straight from the freezer, adding a little bit of extra cooking time to ensure they heat through.

What if the dough doesn’t rise properly?
If your dough hasn’t risen after 2 hours, check the yeast’s freshness. If it’s not activating, it might be due to water temperature being too hot or too cold; make sure the warm soy milk is about 110°F (43°C) before adding the yeast. You may also need to give it a little more time in a warm area—ensure not too drafty!

Are these buns suitable for those with gluten allergies?
To make a gluten-free version of these Pan-Fried Cabbage and Noodle Buns, substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xantham gum for the best results. Check all packaged ingredients, like your soy sauce, to ensure they’re gluten-free too!