Pan-Fried Cabbage and Noodle Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
