The sizzle of these Vegan Pan-Fried Buns filling the kitchen is enough to make anyone forget about takeout. As the aroma of sautéed cabbage and tender vermicelli noodles wafts through the air, I can’t help but be transported to the bustling streets of Shanghai, where these delightful bites are a staple. After a long week of fast food, I craved something satisfying yet simple to make—this recipe delivered! With a homemade dough that’s both soft and crisp, each bite is a perfect blend of textures and flavors, embodying the spirit of street food while remaining entirely plant-based. Whether you’re serving them up as an appetizer at your next gathering or enjoying them as a cozy snack at home, these buns are sure to impress and satisfy. So roll up your sleeves and join me in creating this comforting dish that will redefine your home cooking experience!
Why love Pan-Fried Cabbage and Noodle Buns?
Irresistible aroma: The moment these buns hit the pan, the mouthwatering scent will draw everyone to the kitchen.
Comforting texture: Enjoy a delightful contrast between a crispy exterior and a soft, chewy interior—perfectly satisfying!
Crowd-pleaser: Ideal for gatherings, these buns combine flavors and textures that everyone will love, from kids to adults.
Quick prep: With simple ingredients and straightforward instructions, you’ll have delicious homemade treats on the table in no time.
Vegan delight: Embrace plant-based goodness with this recipe, making it an excellent choice for everyone.
For more tasty vegan ideas, check out our guide on vegan cooking tips.
Pan-Fried Cabbage and Noodle Buns Ingredients
For the Dough
- All-Purpose Flour – Provides structure and texture; consider using gluten-free flour as a substitute.
- Instant Dry Yeast – Responsible for leavening the dough; if unavailable, use active dry yeast but remember it requires activation.
- Sugar – Adds a slight sweetness and nourishes the yeast for better rising.
- Salt – Enhances flavor.
- Roasted Sesame Seeds – Adds flavor and texture; can be omitted for a lighter bun.
For the Wet Ingredients
- Warm Soy Milk (or Non-Dairy Milk) – Adds moisture for the dough; almond or oat milk can be used as alternatives.
- Toasted Sesame Oil (or Neutral Oil) – Adds richness to the dough; any neutral oil can substitute.
For the Filling
- Neutral Oil – For cooking vegetables; any cooking oil can be used.
- Raw Shredded Cabbage – Provides bulk and character to the filling.
- Uncooked Vermicelli Noodles – Brings chewiness and absorbs flavors; can substitute with glass noodles if desired.
- Carrot (finely shredded) – Adds sweetness and color.
- Chopped Scallions/Chives – Introduces a fresh onion taste; leeks work well too.
- Soy Sauce – Adds umami flavor; tamari can be used for a gluten-free option.
- Salt – Adjust to taste for seasoning.
- Roasted Sesame Seeds – Enhances flavor in the filling; can be omitted if preferred.
- Toasted Sesame Oil – Adds richness; can be substituted with other oils.
Remember, these Pan-Fried Cabbage and Noodle Buns are a delightful way to enjoy a vegan treat filled with flavor!
How to Make Pan-Fried Cabbage and Noodle Buns
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Prepare the Dough:
In a large bowl, mix the all-purpose flour, instant dry yeast, sugar, and salt. Make a well in the center and pour in warm soy milk and toasted sesame oil. Mix until a dough forms, then knead until smooth. Shape it into a ball and let it rise for 2 hours, covered with a damp towel. -
Cook the Filling:
Soak the uncooked vermicelli noodles in boiling water for 7-8 minutes until tender. Drain and chop them into smaller pieces. In a heated pan, add neutral oil and sauté shredded cabbage, carrots, and scallions until soft. Stir in the chopped noodles, soy sauce, and salt. Drain any excess liquid and allow the filling to cool. -
Make the Buns:
Once the dough has risen, divide it into 12-16 equal pieces. Roll each piece into a circle about 3-4 inches in diameter. Place 2-3 tablespoons of the filling in the center of each wrapper. Pinch and twist the edges together to seal the buns tightly. -
Cook the Buns:
In a large skillet, heat oil over medium heat. Arrange the buns creased-side down and cook until golden brown (about 4-5 minutes). Add a splash of water, cover the pan, and steam until the water evaporates (approximately 5-6 minutes). -
Serve:
Serve the buns hot and pair them with a delicious dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds for an extra flavor boost.
Optional: For a touch of freshness, garnish with chopped chives or cilantro before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Pan-Fried Buns with Cabbage and Vermicelli are perfect for meal prep enthusiasts! You can prepare the dough and the filling up to 24 hours in advance. Simply make the dough, let it rise, and then refrigerate it tightly wrapped to prevent drying out. For the filling, sauté the vegetables and noodles, allow them to cool, and store in an airtight container in the fridge. When you’re ready to enjoy these delicious buns, assemble and cook them straight from the refrigerator—no need to thaw. This method keeps them just as delicious as when freshly made, saving you time on busy weeknights while still delighting your taste buds!
What to Serve with Pan-Fried Cabbage and Noodle Buns?
These delightful buns make for a versatile meal that invites an array of complementary dishes to round out the experience.
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Spicy Soy Dipping Sauce: A combination of soy sauce, chili oil, and a sprinkle of sesame seeds enhances the bun’s flavors and adds a kick.
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Sweet Chili Sauce: This sweet and tangy sauce provides a delightful contrast to the savory filling while making every bite more exciting.
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Crispy Asian Salad: A crunchy medley of cabbage, carrots, and a light ginger soy dressing brings freshness to the meal, balancing the buns’ richness.
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Pickled Vegetables: Traditional Asian pickles introduce a zesty, tangy note that cuts through the buns’ flavor, making your plate vibrant and dynamic.
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Miso Soup: A warm bowl of miso soup enhances the comfort factor, delivering depth and umami that pairs beautifully with the hearty buns.
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Steamed Edamame: Lightly salted edamame pods add a nutty flavor and firm texture, making a perfect protein-packed side.
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Green Tea: This soothing drink complements your meal with a touch of warmth, aiding digestion while enhancing the overall dining experience.
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Mango Sticky Rice: For dessert, indulge in sweet mango sticky rice to round out your menu, providing a satisfying sweet finish after the savory buns.
Tips for the Best Pan-Fried Cabbage and Noodle Buns
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Dough Consistency: Ensure your dough is soft but not sticky; if it’s too wet, add a little more flour to achieve the right texture.
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Filling Balance: When preparing the filling, drain excess moisture to prevent soggy buns. A well-seasoned filling enhances the overall flavor of the pan-fried cabbage and noodle buns.
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Wrapper Size: Aim for even 3-4 inch circles when rolling out dough. This guarantees uniform cooking and easier sealing, preventing leaks during frying.
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Cooking Heat: Start with medium heat for frying and adjust as necessary. Too high, and the buns will burn before they steam; too low, and they won’t achieve that crispy exterior.
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Freezing Tips: For make-ahead meals, freeze uncooked buns individually on a baking sheet before transferring them to a bag for storage. This prevents sticking and ensures they cook evenly when you’re ready to enjoy!
Pan-Fried Cabbage and Noodle Buns Variations & Substitutions
Feel free to get creative and adapt these delightful buns to your personal tastes or dietary needs!
- Gluten-Free: Use a gluten-free all-purpose flour blend to ensure everyone can enjoy these tasty bites without the gluten!
- Spicy Kick: Mix in finely chopped jalapeños or a pinch of red pepper flakes into the filling for a zesty surprise. A spicy variation adds a fun edge to the classic recipe!
- Flavor-Infused Oil: Swap toasted sesame oil for chili oil or garlic-infused oil to give the dough a flavor boost right from the start.
- Mix & Match Filling: Combine sautéed mushrooms, spinach, or even tempeh for added protein and unique flavors. Each combination offers its own delightful twist!
- Sweet & Savory: Try adding a touch of sugar or maple syrup to the filling for a hint of sweetness amidst the savory flavors, creating a harmonious balance in each bun.
- Herbed Delight: Enhance the filling by mixing in fresh herbs like cilantro, basil, or parsley for an aromatic lift with every bite.
- Noodle Variations: Use other types of noodles, such as rice noodles or even soba, to change the texture and flavor profile of your buns. Each noodle can offer a different experience!
- Dipping Sauce Options: Consider a peanut sauce or a tangy vinegar-based sauce for dipping, to add exciting new dimensions to your dish. The right sauce can make all the difference!
How to Store and Freeze Pan-Fried Cabbage and Noodle Buns
Fridge: Store cooked buns in an airtight container for up to 5 days. Reheat in a skillet with a splash of oil for a crispy texture.
Freezer: Freeze uncooked buns individually on a baking sheet for about 1-2 hours, then transfer to a resealable bag. They can be kept for up to 2 months.
Reheating: When you’re ready to enjoy frozen buns, steam them directly from frozen for about 10-12 minutes or pan-fry them until golden.
Thawing: If you prefer thawing, place frozen buns in the fridge overnight before cooking, ensuring they’re juicy and flavorful.
Pan-Fried Cabbage and Noodle Buns Recipe FAQs
What type of cabbage should I use for the filling?
I recommend using raw shredded green cabbage for its sweetness and crunch. However, you can also use Napa cabbage, which has a milder flavor and tender leaves. Always look for heads that are crisp and free of dark spots for the best taste.
How should I store leftover buns?
Cooked buns can be kept in an airtight container in the fridge for up to 5 days. When reheating, I often heat a splash of oil in a skillet and warm them on medium heat until crispy again. This method revives their golden crust and soft interior beautifully!
Can I freeze the buns? If so, how?
Absolutely! The best way to freeze uncooked buns is to first arrange them on a baking sheet and place them in the freezer for about 1-2 hours until they’re firm. Then, transfer them to a resealable bag, where they can stay fresh for up to 2 months. When ready to cook, simply steam straight from frozen for about 10-12 minutes or pan-fry until golden brown.
What should I do if my dough is too sticky?
No worries! If your dough feels sticky while you’re kneading, add a little more all-purpose flour, one tablespoon at a time, until the dough reaches a smooth, soft consistency. Just ensure not to add too much at once; the dough should still be pliable and elastic.
Are these buns suitable for someone with gluten allergies?
Yes, you can easily adapt the recipe for gluten-free diets by using a gluten-free all-purpose flour blend in place of regular flour. Just make sure to also check that your soy sauce or tamari is labeled gluten-free to keep the entire dish safe for those avoiding gluten.
Can I customize the filling?
The more the merrier! You can certainly substitute the filling with other vegetables like sautéed mushrooms, spinach, or tofu for added protein and different flavors. For an extra kick, consider incorporating grated ginger or a dash of five-spice powder to really enhance the profile of your pan-fried cabbage and noodle buns!
Savor Pan-Fried Cabbage and Noodle Buns Like a Pro Chef
Ingredients
Equipment
Method
- In a large bowl, mix the all-purpose flour, instant dry yeast, sugar, and salt. Make a well in the center and pour in warm soy milk and toasted sesame oil. Mix until a dough forms, then knead until smooth. Shape it into a ball and let it rise for 2 hours, covered with a damp towel.
- Soak the uncooked vermicelli noodles in boiling water for 7-8 minutes until tender. Drain and chop them into smaller pieces. In a heated pan, add neutral oil and sauté shredded cabbage, carrots, and scallions until soft. Stir in the chopped noodles, soy sauce, and salt. Drain any excess liquid and allow the filling to cool.
- Once the dough has risen, divide it into 12-16 equal pieces. Roll each piece into a circle about 3-4 inches in diameter. Place 2-3 tablespoons of the filling in the center of each wrapper. Pinch and twist the edges together to seal the buns tightly.
- In a large skillet, heat oil over medium heat. Arrange the buns creased-side down and cook until golden brown (about 4-5 minutes). Add a splash of water, cover the pan, and steam until the water evaporates (approximately 5-6 minutes).
- Serve the buns hot and pair them with a delicious dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds for an extra flavor boost.