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There’s a joy that comes from making your own snacks, and these Pan-Fried Cabbage and Noodle Buns are the epitome of that pleasure! Picture the first bite: a delightful crunch on the outside giving way to a soft, chewy interior, filled with a savory medley of fresh vegetables. Inspired by the bustling streets of Shanghai, this vegan twist on a beloved classic is not only satisfying but also incredibly versatile — perfect for meal prep or entertaining guests.

When I first set out to create these buns, I was searching for a way to enjoy something that felt indulgent yet nourishing, and I think I struck gold! With simple ingredients and straightforward steps, you too can whip up a batch of these little pockets of goodness. Trust me, once you get the hang of wrapping them, you’ll be hooked on making these easy, delicious snacks. Let’s dive into the recipe and bring a taste of Asia right to your kitchen!

Why love Pan-Fried Cabbage and Noodle Buns?

Incredible Flavors: The delightful mix of seasoned cabbage and chewy vermicelli noodles brings an authentic taste of Shanghai right to your home.

Simple to Make: With just a few straightforward steps, even novice chefs can master these buns.

Meal Prep-Friendly: Make a large batch and freeze them for quick, satisfying snacks.

Versatile Filling: Customize your buns with various vegetables or spices to suit your taste.

Crowd-Pleaser: Perfect for entertaining, serve them as an appetizer and watch guests come back for more!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-purpose flour – Provides the structure and base for the dough; no direct substitution is recommended unless using a gluten-free blend.
Instant dry yeast – Acts as a leavening agent for the dough to rise; active dry yeast can be used but requires activation time.
Sugar – Adds a hint of sweetness to the dough; can replace with coconut sugar or maple syrup for a natural alternative.
Salt – Enhances the flavor of the dough.
Sesame seeds – Contributes a nutty taste and texture; roasted sunflower seeds can be substituted if needed.
Warm soy milk – Hydrates the dough and adds creaminess; other non-dairy milks like almond or oat milk can work for a plant-based option.
Toasted sesame oil – Infuses a rich, nutty flavor into the dough; substitute with any neutral oil if desired.

For the Filling

Vegetable oil – Used for cooking the filling; any neutral oil will suffice.
Shredded cabbage – The main filling ingredient providing bulk and moisture; bok choy or spinach can also be used.
Vermicelli noodles – Adds a chewy texture; substitute with glass noodles or rice noodles if preferred.
Carrot – Provides sweetness and crunch; diced bell pepper is a great alternative.
Chopped scallions or chives – Adds freshness; regular onions can be used in a pinch.
Soy sauce – Delivers umami flavor to the filling; tamari is a gluten-free substitute.
Additional salt – To adjust seasoning of the filling according to taste.
Toasted sesame oil – Adds flavor to the filling; can be switched for vegetable oil.

This delightful recipe for Pan-Fried Cabbage and Noodle Buns promises to bring joy into your kitchen, creating the perfect balance of crispy and chewy in each satisfying bite!

How to Make Pan-Fried Cabbage and Noodle Buns

Prepare the Dough: In a mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, and salt. Gradually stir in warm soy milk and toasted sesame oil until it forms a dough. Knead until smooth, then cover with a damp towel and let rise for 2 hours, or until doubled in size.
Cook the Filling: Soak vermicelli noodles in hot water until tender, then drain and set aside. In a skillet, heat vegetable oil and sauté shredded cabbage, diced carrots, and scallions until tender. Mix in the soaked noodles and soy sauce, cooking until well combined. Allow the filling to cool.
Prepare Wrappers: Divide the risen dough into 12-16 equal pieces. Shape each piece into a ball, then roll out into discs about 3-5 inches in diameter.
Make the Buns: Place 2-3 tablespoons of the cooled filling in the center of each wrapper. Pinch the edges together to seal, twisting at the top for a secure closure.
Cook the Buns: Heat a large non-stick pan over medium-high heat and add vegetable oil. Place the buns in the pan and cook until golden brown, about 3-4 minutes. Carefully add water (about 1 cup), cover, and steam for 5-6 minutes until fully cooked.
Serve: Enjoy the buns warm, with optional dipping sauce of soy sauce mixed with sugar and chili for added flavor.

Optional: Serve with a side of vinegar for an extra kick!

Exact quantities are listed in the recipe card below.

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Dough Texture: Ensure your dough is not too sticky; this will make rolling out easier. Add flour gradually to achieve the right consistency.
Steaming Technique: Steam the buns adequately for the perfect chewiness, but be careful not to overcook them, which can lead to a mushy texture.
Filling Variety: Feel free to get creative with your fillings! Experiment with different vegetables or spices for unique flavor profiles in your Pan-Fried Cabbage and Noodle Buns.
Sealing Properly: Master the art of wrapping by practicing; the buns don’t have to be perfect, but a tight seal will keep the filling intact during cooking.
Batch Cooking: Consider making a double batch! These buns freeze wonderfully, so you’ll always have a tasty snack on hand when the cravings hit.

Pan-Fried Cabbage and Noodle Buns Variations

Customize your bun experience by exploring these delightful twists and variations, each adding a new dimension of flavor and texture!

Spicy Kick: Add chili paste or crushed red pepper to the filling for an exciting heat level that will satisfy spicy food lovers.
Mushroom Medley: Incorporate shiitake or oyster mushrooms into the filling to bring an earthy richness that complements the cabbage beautifully.
Herbed Delight: Sprinkle fresh herbs like cilantro or parsley in the filling for a vibrant, fresh flavor that elevates each bite.
Cheesy Option: For a creamy shortcut, mix in dairy-free cheese shreds with the filling. This melt-in-your-mouth addition takes comfort food to the next level!
Rainbow Veggies: Boost color and nutrition by adding finely chopped bell peppers, carrots, and zucchini to your filling for a fun twist that pops!
Garlic Lovers: Sauté minced garlic with the vegetables in the filling for a fragrant, aromatic touch that enhances the overall taste.
Sweet Surprise: Introduce finely diced pineapple or sweet corn for a hint of sweetness within the savory filling—an unexpected treat!
Crispy Topping: For an added crunch, sprinkle toasted sesame seeds or crispy shallots on top just before serving—it creates a delightful textural contrast!

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

Enhance your meal by pairing these delightful buns with dishes that complement their crispy exterior and savory filling.

Soy Sauce Dip: A classic! Combine soy sauce with a splash of rice vinegar and chili oil for a spicy, tangy companion that elevates each bite.
Sesame Green Beans: Sauté green beans in sesame oil and garlic for a crunch that brings out the nutty flavors in the buns, creating a harmonious blend.
Spring Salad: A fresh mix of lettuce, cucumber, and carrots, topped with a light sesame dressing provides a refreshing contrast to the rich flavors of the buns.
Miso Soup: This warm, umami-rich soup works beautifully as a side, offering a comforting warmth that balances the crispy and chewy textures of the buns.
Stir-Fried Veggies: Quick-fried broccoli, bell peppers, and mushrooms in soy sauce and garlic add color and nutrients to your plate, making every bite satisfying.
Rice Noodle Salad: Pair with a chilled salad made of rice noodles, herbs, and a citrusy dressing to create a bright, zesty contrast to the warm buns.
Chili Crisp: Serve with a drizzle of chili oil or crisp for a textural kick that enhances the overall flavor experience.
Chai Tea: The warm spices of a chai complement the savory buns perfectly, offering a cozy beverage option to enjoy alongside this delightful meal.

How to Store and Freeze Pan-Fried Cabbage and Noodle Buns

Fridge: Store cooked buns in an airtight container for up to 5 days to maintain their freshness.

Freezer: Freeze uncooked or cooked buns in a single layer on a baking sheet. Once frozen, transfer to a resealable bag; they can be stored for up to 3 months.

Reheating: To reheat, pan-fry with a splash of water and cover until heated through, or steam them for about 5 minutes for a deliciously soft texture.

Make-Ahead Tip: Prepare a large batch of Pan-Fried Cabbage and Noodle Buns for future cravings, ensuring you always have a tasty snack ready!

Make Ahead Options

These Pan-Fried Cabbage and Noodle Buns are fantastic for meal prep since you can prepare them in advance and enjoy them later! You can assemble the buns and refrigerate them for up to 24 hours before cooking. Just make sure to cover them with a damp cloth to prevent the dough from drying out. Alternatively, you can freeze the uncooked buns for up to 3 months. When ready to cook, you can steam them straight from the freezer — simply add a couple of additional minutes to the steaming time. This way, you’ll have delicious, warm buns ready to savor on busy nights with minimal effort!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

How do I select ripe ingredients for the filling?
Absolutely! When choosing vegetables for your filling, look for cabbage with crisp, vibrant leaves and a firm texture. Avoid any that have dark spots or wilting, as they can affect the flavor and texture of your buns. Carrots should be bright orange and crunchy, while scallions should have fresh green tops.

What’s the best way to store leftover buns?
Very! Cooked Pan-Fried Cabbage and Noodle Buns can be stored in an airtight container in the fridge for up to 5 days. To keep them fresh, make sure they are completely cooled before placing them in the container. For optimal texture, reheat them on a skillet with a splash of water to maintain their chewiness.

Can I freeze these buns? How?
Absolutely! You can freeze both cooked and uncooked buns. For uncooked buns, freeze them in a single layer on a baking sheet until solid, then transfer to a resealable bag. They can be kept for up to 3 months. For cooked buns, allow them to cool completely before freezing using the same method. To reheat, simply steam them for about 5 minutes or pan-fry with water until warmed through.

What if my dough is too sticky?
Not a problem! If you find your dough is too sticky while kneading, gradually add more all-purpose flour, about a tablespoon at a time, until it reaches a smooth, non-sticky consistency. This will make rolling your dough easier and help create the perfect bun texture.

Are these buns suitable for people with allergies?
It depends! This recipe is vegan, which is great for those avoiding animal products. However, it’s important to consider specific allergies: soy sauce contains gluten, so you can substitute it with tamari for gluten-free options. Always double-check individual ingredients to accommodate any dietary restrictions or allergies.