Pan-Fried Cabbage and Noodle Buns Recipe

Introduction

These Pan-Fried Cabbage and Noodle Buns are a delightful fusion of soft, fluffy dough and a savory filling. Crispy on the outside and tender inside, they make a perfect snack or appetizer that’s sure to impress your family and friends.

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

Instructions

1. Step 1: In a large bowl, mix the flour, yeast, sugar, salt, and roasted sesame seeds until well combined.
2. Step 2: Gradually add the warm soy milk and toasted sesame oil to the dry ingredients. Stir until a dough forms.
3. Step 3: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Prepare your cabbage and noodle filling separately (not provided here), then divide the dough into equal portions and fill each with the cabbage and noodles.
6. Step 6: Shape each filled dough portion into a bun, sealing the edges well.
7. Step 7: Heat a non-stick skillet over medium heat and add a small amount of oil.
8. Step 8: Pan-fry the buns, turning occasionally, until they are golden brown and cooked through, about 8–10 minutes.
9. Step 9: Serve warm as a delicious snack or appetizer.

Tips & Variations

• Use warm soy milk to activate the yeast properly and get a fluffy dough.
• Try adding finely chopped green onions or garlic to the filling for extra flavor.
• For a vegan version, ensure all fillings are plant-based and use non-dairy milk as suggested.
• Consider steaming the buns briefly after frying for a softer texture if preferred.

Storage

Store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them briefly to regain crispiness or steam them for softness. They can also be frozen for up to 1 month and reheated similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk?

Yes, regular milk can be used, but soy or other non-dairy milks help keep the dough tender and add a subtle flavor that complements the sesame seeds.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and gently pressing a finger into it leaves an indentation that slowly fills back in.

Pan-Fried Cabbage and Noodle Buns Recipe

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4.6 from 138 reviews

This recipe for Pan-Fried Cabbage and Noodle Buns combines a soft, fluffy yeast dough with a savory, stir-fried cabbage and noodle filling. The buns are first steamed in a skillet and then pan-fried to achieve a golden, crispy bottom, delivering a delightful contrast in textures. Perfect as a flavorful snack or light meal, these buns are plant-based and packed with umami from toasted sesame oil and sesame seeds.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 buns 1x
• Category: Snack
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Filling

• 2 cups finely shredded cabbage
• 1 cup cooked noodles (such as thin wheat or rice noodles)
• 1 tbsp neutral oil for stir-frying
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• Salt and pepper to taste

Instructions

1. Prepare the dough: In a large mixing bowl, combine the flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Gradually add the warm soy milk and tablespoon of toasted sesame oil, mixing until a rough dough forms. Knead for about 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.
2. Make the filling: Heat neutral oil in a skillet over medium heat. Add the shredded cabbage and stir-fry for 3-4 minutes until softened. Add the cooked noodles, soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let cool.
3. Assemble the buns: Punch down the risen dough and divide it into 12 equal pieces. Flatten each piece into a small disc and place a tablespoon of the cabbage and noodle filling in the center. Carefully pinch the edges together to seal and form a bun shape.
4. Pan-fry and steam the buns: Heat a non-stick skillet over medium heat and add a thin layer of oil. Place the buns seam-side down in the skillet. Fry for 2-3 minutes until the bottoms are golden brown. Then, carefully add 1/4 cup of water to the skillet and cover immediately to steam the buns for about 7-8 minutes, or until fully cooked and fluffy.
5. Serve: Remove the lid and cook for another minute to crisp up the bottoms again if needed. Serve the buns warm with your favorite dipping sauce.

Notes

• You can substitute the soy milk with any non-dairy milk such as almond or oat milk.
• Feel free to add mushrooms or finely chopped carrots to the filling for extra flavor and texture.
• Use a non-stick pan with a lid for best cooking results when frying and steaming the buns.
• Leftover buns can be refrigerated and reheated by pan-frying or steaming.
• If you prefer vegan, ensure the sugar used is vegan-certified.

Keywords: pan-fried buns, cabbage buns, vegan buns, noodle buns, Asian snack, homemade buns, steamed and fried buns