Pan-Fried Cabbage and Noodle Buns with Crisp Golden Crusts
By Mason Brooks
Prep
60 min
Cook
30 min
Total
150 min
Servings
16
Level
Medium
Serve these warm sides or snacks․ Pan-fried cabbage and noodle bao are steamed fillings enclosed in fried dough wrappers․ Other ingredients in the bao fillings include cabbage‚ vermicelli‚ carrots‚ green onions‚ and soy and sesame oils‚ topped with sesame seeds․ This recipe serves several people․
The home recipe's dough includes all-purpose flour‚ instant yeast‚ soy milk‚ sesame oil‚ sugar‚ salt‚ and sesame seeds․ The filling includes broken vermicelli noodles and cooked cabbage‚ carrots‚ green onions or scallions‚ sesame oil‚ soy sauce‚ salt‚ and sesame seeds․ To keep the filling from leaking through the noodle wrappers‚ drain excess liquid from cooked filling ingredients․
When baking buns‚ only one side should be brown before flipping․ Adding a measured amount of water to the pan and covering it will generate steam cooking for the buns without damaging the crust․ Issues with rolled buns include moisture loss and storage problems‚ which can lead to sticking and cracking after the buns are filled․
Serve cooked buns with soy sauce‚ sugar‚ chili sauce‚ and sesame seeds‚ if desired․ Store cooked buns in sealed containers in the refrigerator or on trays in the freezer‚ then pack into bags․ Buns can be reheated directly from the freezer without thawing․
Why you'll love this recipe
- Makes 12 to 16 rolls, Family can eat some of the rolls right away and store others to eat during other meals․
- Cabbage‚ carrot‚ and vermicelli filling is suitable for vegetarians and other customers who like vegetable fillings, It is also a filling option to make buns more substantial․
- Crispy-bottom hamburgers meet customer expectations because the buns are cooked in oil and steamed until fully cooked․
- Serves as a snack or side dish and can be offered at other serving stations where a hot food item is required․
- Cooked frozen buns are a convenient option for home cooks, They can be reheated one at a time without defrosting․
- Homemade wrappers can make 12 or 16 buns‚ doubling or tripling the number you can get from store-bought wrappers․
- This is helpful when serving a large or small number of people․
Ingredients
- •3 cups all-purpose flour
- •2 tsp instant dry yeast (opened pack can be stored in the freezer for future use)
- •2 tbsp sugar
- •½ 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
- •1 tbsp neutral oil (for cooking the filling)
- •6 cups raw shredded cabbage (from 1/2 large head of cabbage)
- •3 ½ oz uncooked vermicelli noodles (100 g total)
- •1 cup finely shredded or grated carrot (150 g)
- •½ cup chopped scallions or chives (25 g)
- •1 tbsp soy sauce
- •2 tsp salt (or to taste)
- •1 tbsp roasted sesame seeds
- •2 tbsp toasted sesame oil
- •4 tbsp water (for steaming every 4 buns)
Instructions
- 1
In a large bowl, mix together all dry dough ingredients.
- 2
Create a well in the center, then pour in the warm non-dairy milk and oil while mixing.
- 3
Keep mixing until a dough forms, shape it into a ball, place it in a bowl, cover with a damp towel, and rest for at least 2 hours.
- 4
Soak the dry vermicelli noodles in boiling hot water for 7 to 8 minutes or until cooked, then drain.
- 5
Roughly chop the noodles into small pieces about 1/2 inch long.
- 6
Heat a pan, add 1 tablespoon neutral oil, then add the chives or scallions, carrots, and cabbage when the oil is hot.
- 7
Cook over medium-high heat for 4 to 5 minutes, until the carrots are tender.
- 8
Add the noodles, soy sauce, salt, and toasted sesame oil.
- 9
Mix well and cook over medium heat for another 2 to 3 minutes, then adjust the seasoning.
- 10
Transfer the filling to a strainer to drain excess liquid and set aside to cool.
- 11
Take the dough from the bowl, stretch it into a large ring, and slice it into 12 or 16 pieces.
- 12
Roll or shape each dough piece into a ball.
- 13
Flatten each ball, lightly flour the dough and rolling pin, then roll while rotating the dough until wrappers are 3 to 4 inches across for 38 gram pieces or 4 to 5 inches across for 50 gram pieces.
- 14
Place rolled wrappers on a tray with space between them, or flour between layers if stacking no more than 4 to 5 wrappers, then cover with a dry towel.
- 15
If wrappers will sit longer than 30 minutes, space them separately on a tray rather than stacking them.
- 16
Place about 2 to 3 tablespoons filling in the center of each wrapper.
- 17
Crease the wrapper edges, pinch the creases together, then pinch and twist to seal each bun.
- 18
Place each bun on a flat surface, lightly press down the top, return it to the tray, and cover with a towel.
- 19
Heat a lidded pan with 1 tablespoon oil for every 4 buns.
- 20
Add the buns crease-side first, lightly press down, and cook over medium heat for 4 to 5 minutes until a golden-brown crust forms.
- 21
Flip the buns and cook until the other side is golden brown.
- 22
Using the lid as protection, carefully pour 4 tablespoons water into the pan for every 4 buns and immediately cover.
- 23
Steam until the water evaporates, about 5 to 6 minutes.
- 24
Remove the buns, repeat with the remaining batches, and serve hot.
FAQ
Nutrition (per serving)
Calories
135
Protein
3g
Fat
4g
Carbs
21g
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