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 when a warm snack or side is needed. Pan-fried cabbage and noodle buns pair a crisp golden crust with a chewy steamed interior, enclosing cabbage, vermicelli, carrot, and scallions seasoned with soy sauce, sesame oil, and sesame seeds for sharing.
The homemade dough uses all-purpose flour, instant yeast, warm soy milk, sesame oil, sugar, salt, and sesame seeds. For the filling, softened vermicelli is chopped, then cooked with cabbage, carrot, chives or scallions, soy sauce, salt, sesame oil, and sesame seeds. Draining the cooked vegetables before shaping keeps excess liquid from making the wrappers difficult to seal.
As the buns cook, the first side should form a golden-brown crust before they are flipped. Adding measured water and immediately covering the pan creates steam that cooks the dough through while preserving the crisp exterior. A common trouble spot is letting rolled wrappers dry out or stacking them too high, which can make them stick or crack during filling.
Serve the buns hot with a simple dip of soy sauce, sugar, chili sauce, and sesame seeds, if desired. Cooked buns can be refrigerated in an airtight container, or frozen separately on a tray before transferring them to a bag. Reheat from frozen without thawing.
Why you'll love this recipe
- Makes a generous 12- to 16-bun batch, so a family can serve some hot now and keep extras ready for later meals.
- The cabbage, carrot, and vermicelli filling suits vegetable-focused eaters while still giving each bun a substantial, noodle-filled center.
- Crisp-bottom fans get the contrast they want because the buns first fry in oil, then finish cooking under steam.
- Works as a snack, appetizer, or side dish, making it useful when a table needs something warm alongside other dishes.
- Freezer-friendly cooked buns help busy households because they can be reheated one at a time without thawing first.
- Homemade wrappers let cooks choose 12 larger or 16 smaller buns, which helps when feeding either a small group or crowd.
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
- •0.5 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)
- •3.5 oz uncooked vermicelli noodles (100 g total)
- •1 cup finely shredded or grated carrot (150 g)
- •0.5 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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