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There’s something truly uplifting about the intoxicating aroma of freshly pan-fried buns filling the kitchen. Each bite of these Crispy Vegan Pan-Fried Buns is a delightful combination of a crunchy exterior and a chewy, flavorful veggie-filled center. I created this recipe while reminiscing about the bustling night markets in Taiwan, where vendors expertly crafted buns as shimmering golden treats, perfect for sharing after a long day.

Made with a savory mix of cabbage, vermicelli noodles, and a vibrant assortment of fresh vegetables, these dumplings offer a satisfying snack or side dish, celebrating the essence of homemade comfort. Whether you devour them hot off the skillet or freeze a batch for later cravings, you’ll find a fulfilling culinary experience that stands as an enticing alternative to the fast food routine. Join me as we create these mouthwatering Pan-Fried Cabbage and Noodle Buns that promise to impress family and friends alike!

Why love Pan-Fried Cabbage and Noodle Buns?

Irresistible Aroma: The moment these buns hit the pan, your kitchen transforms into a lively street market, filling the air with enticing scents.
Comfort Food Redefined: With a crispy outside and tender, veggie-packed inside, every bite embodies the warmth of home-cooked meals.
Easy Meal Prep: Perfect for novice cooks, this straightforward recipe requires minimal ingredients and process, making mealtime a breeze.
Versatile Filling: Customize with your favorite vegetables or spices to create unique flavors tailored to your taste.
Crowd-Pleasing Dish: Great for sharing, these buns make an impressive appetizer or snack that will have everyone coming back for more, proving to be a fantastic alternative to traditional fast food.

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough
• All-Purpose Flour – Provides structure to the dough; can be substituted with gluten-free flour for a gluten-free version.
• Instant Dry Yeast – Leavens dough, creating a light texture; store opened packs in the freezer for longevity.
• Sugar – Adds a hint of sweetness to the dough; coconut sugar works great for a healthier option.
• Salt – Enhances flavor in both dough and filling; adjust according to your taste preferences.
• Roasted Sesame Seeds – Adds nuttiness and crunch; can be omitted if preferred.
• Warm Soy Milk (or other non-dairy milk) – Hydrates the dough and adds flavor; regular milk can also be used for non-vegan versions.
• Toasted Sesame Oil (or neutral oil) – Imparts a rich flavor to the dough; can be swapped with canola or sunflower oil if needed.

For the Filling
• Neutral Oil for Cooking – Used for sautéing the filling; options include vegetable or grapeseed oil.
• Shredded Cabbage – The main vegetable in the filling, providing crunch; can be substituted with bok choy or napa cabbage.
• Vermicelli Noodles – Adds chewiness to the filling; rice noodles are a good replacement if necessary.
• Finely Shredded Carrot – Contributes sweetness and color; zucchini can be used as an alternative.
• Chopped Scallions (or chives) – Adds a fresh onion flavor; you can use diced onion if scallions are unavailable.
• Soy Sauce – Provides umami flavor to the filling; tamari is a great gluten-free alternative.
• Additional Salt – For seasoning the filling; taste before adding more.
• More Toasted Sesame Oil – Used in the filling for that extra burst of flavor.

Enjoy creating your delicious Pan-Fried Cabbage and Noodle Buns that are sure to impress everyone at the table!

How to Make Pan-Fried Cabbage and Noodle Buns

Prepare the Dough: In a large bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Create a well in the center and pour in warm soy milk and toasted sesame oil. Knead until a smooth dough forms, then cover and let it rise for about 2 hours, or until doubled in size.
Cook the Filling: Soak the vermicelli noodles in hot water for about 10 minutes until softened. In a pan, heat neutral oil over medium-high heat, then sauté the chopped scallions, carrots, and shredded cabbage until tender. Add the noodles and soy sauce, mixing well. Drain excess moisture and let the filling cool.
Make Wrappers: Once the dough has risen, punch it down and divide it into 12-16 equal pieces. Roll each piece into a flat circle, about 3-5 inches in diameter, using a flour-dusted rolling pin to prevent sticking.
Assemble Buns: Place a generous spoonful of the vegetable filling in the center of each wrapper. Pinch the edges together, twisting them to seal and create a bun shape.
Cook the Buns: Heat some oil in a non-stick pan over medium heat. Carefully place the buns, creased-side down, into the pan. Fry for about 2-3 minutes until golden brown, then add a splash of water (enough to cover the bottom of the pan), cover with a lid, and steam the buns for an additional 5-6 minutes until fully cooked.
Serve: Plate your buns hot and enjoy! They are delightful on their own or served with a homemade soy dipping sauce.

Optional: Garnish with chopped green onions for an extra pop of flavor.
Exact quantities are listed in the recipe card below.

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to spice up your buns with these delicious customizations that will elevate your culinary journey!

Mushroom Medley: Swap in sautéed shiitake or button mushrooms for a meaty texture that enhances the umami flavor.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for a delightful heat that dances on your palate.
Herb Infusion: Mix in fresh herbs like cilantro or basil to add vibrant freshness and a burst of flavor that wakes up your taste buds.
Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to create a version that everyone can enjoy!
Nutty Flavor: Incorporate chopped walnuts or cashews into the filling for a satisfying crunch and a rich, nutty taste.
Sweet Surprise: Add a dash of agave syrup or maple syrup to the filling, creating a sweet contrast that beautifully complements the savory elements.
Cheesy Twist: Mix in nutritional yeast or your favorite dairy-free cheese for a creamy, cheesy vibe that will resonate with comfort food lovers.
Asian Flair: Swap soy sauce with hoisin sauce for a touch of sweetness, or use miso for a deeper, fermented flavor that adds complexity.

Let your creativity shine as you explore these variations on your delicious Pan-Fried Cabbage and Noodle Buns!

Make Ahead Options

These Pan-Fried Cabbage and Noodle Buns are an excellent choice for meal prep! You can prepare the dough and filling up to 24 hours in advance. Simply mix the dough and let it rise, then store it in an airtight container in the refrigerator to maintain its quality. For the filling, cook and cool it completely before refrigerating in a separate container. When you’re ready to serve, roll out the dough, assemble the buns, and cook them in a non-stick pan as directed. This way, you’ll be enjoying the crispy, tender goodness of these buns with minimal effort, perfect for busy weeknights!

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

Fridge: Store your cooked buns in an airtight container in the refrigerator for up to 5 days. This keeps them fresh and ready for snacking or quick meals.

Freezer: For longer storage, freeze uncooked buns spaced apart on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: To reheat, place the frozen buns directly into a pan with a splash of water and cover with a lid, steaming them until warmed through and the exterior is crispy, about 6-8 minutes.

Do Ahead: Make a big batch of these pan-fried cabbage and noodle buns and freeze some for future cravings. Just cook them straight from frozen for an easy meal!

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Keep Dough Warm: Ensure your dough rises in a warm, draft-free environment for the best texture. Cold dough can result in dense buns.
Avoid Wet Filling: Drain excess moisture from your vegetable filling to prevent soggy pan-fried cabbage and noodle buns. Soggy filling leads to buns that lack crunch.
Flour Dusting: Use plenty of flour when rolling out the wrappers to avoid sticking. Sticking can cause frustrating tears in the dough.
Seal with Care: Practice pinching and twisting the edges of the buns. A good seal is essential for keeping the filling secure during frying and steaming.
Watch the Heat: Adjust the stovetop’s temperature as needed. Cooking the buns too fast can burn the outside while leaving them undercooked inside.

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

Complement your homemade creations with delightful pairings that will elevate your meal experience.

Soy Dipping Sauce: A savory blend of soy sauce and sesame oil adds a rich umami flavor that complements the buns perfectly.
Spicy Chili Oil: Drizzle this on top for a kick of heat, enhancing the flavors of your buns with each bite. It’s an adventure for your taste buds!
Fresh Cucumber Salad: This crisp salad, dressed in a light vinegar sauce, brings a refreshing crunch to your meal, perfect for balancing the richness of the buns.
Steamed Bok Choy: Lightly seasoned and steamed, this dish adds a fresh, green element to the table, harmonizing with the filling’s flavors.
Miso Soup: A warm bowl of this comforting soup is an ideal accompaniment, enriching your meal with depth while keeping the focus on your buns.
Jasmine Rice: A simple side of fluffy jasmine rice is a perfect canvas to highlight the flavors of your savory buns while providing a comforting staple.
Mango Sticky Rice: As a sweet ending, this traditional dessert pairs nicely; the sweetness contrasts beautifully with the savory taste of your buns.
Ginger Tea: Complete your meal with a warm cup of ginger tea that soothes the palate and aids digestion, making it a delightful conclusion.

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What type of cabbage is best to use for the filling?
Absolutely! Shredded cabbage is a great choice for these buns, providing crunch and flavor. You can also substitute it with bok choy or napa cabbage if you prefer a milder taste. Both options work well to give your pan-fried cabbage and noodle buns a deliciously satisfying filling.

How should I store leftover buns?
To keep your cooked buns fresh, store them in an airtight container in the refrigerator for up to 5 days. This way, you can easily enjoy a quick snack or side dish whenever cravings hit!

Can I freeze the uncooked buns?
Yes, you can! Arrange the uncooked buns spaced apart on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to eat, just cook them straight from frozen for convenience!

What if my dough doesn’t rise properly?
If your dough isn’t rising, check that your yeast is fresh. The water should be warm, not hot, as high temperatures can kill the yeast. If you find that the dough is too cold, try placing it in a warm, draft-free spot or even an oven with just the light on to help it along. Make sure to give it 1.5 to 2 hours to rise effectively.

Are these buns suitable for people with gluten allergies?
Very much so! You can easily make a gluten-free version of the pan-fried cabbage and noodle buns by substituting all-purpose flour with a gluten-free flour blend. Be sure to select a blend that is suitable for baking to achieve the right texture and consistency for your buns.

How can I ensure my filling isn’t too wet?
The trick is to make sure you thoroughly drain any excess moisture after cooking your vegetables. After sautéing, let the filling cool and squeeze out any excess liquid using a clean kitchen towel or cheesecloth if necessary. A moist filling can lead to soggy buns, so prevention is key for the crunch you’re after!