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Pan-Fried Cabbage and Noodle Buns

Pan-Fried Cabbage and Noodle Buns

Vegan Pan-Fried Buns featuring a filling of cabbage and noodles, perfect for appetizers or snacks.
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Prep Time 1 hour
Cook Time 30 minutes
Dough Resting Time 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian, Chinese, Taiwanese
Servings 16 buns
Calories 135 kcal

Equipment

  • large bowl
  • pan
  • Rolling pin
  • Strainer
  • Tray

Ingredients
  

Dough

  • 3 cups all-purpose flour 375 g
  • 2 teaspoon instant dry yeast opened pack can be stored in the freezer for future use
  • 2 tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon roasted sesame seeds
  • 1 cup warm soy milk or other non-dairy milk
  • 1 tablespoon toasted sesame oil or neutral oil

Filling

  • 1 tablespoon neutral oil for cooking
  • 6 cups raw shredded cabbage from ½ large head of cabbage
  • 3.5 oz uncooked bundles of vermicelli noodles 100g total
  • 1 cup finely shredded or grated carrot 150g
  • ½ cup chopped scallions or chives 25g
  • 1 tablespoon soy sauce
  • 2 teaspoon salt or to taste
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoon toasted sesame oil

Instructions
 

Preparing the Dough

  • In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm milk and oil while mixing.
  • Keep mixing until a dough is formed. Shape the dough into a ball, then place it in a bowl.
  • Cover with a damp towel and let it rest for at least 2 hours to let the dough rise.

Cooking the Filling

  • Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water and chop into small pieces.
  • Heat a pan and add in 1 tablespoon neutral oil. When hot, add chives, carrots, and cabbage. Cook over medium high heat for 4-5 minutes.
  • Add in noodles, soy sauce, salt, and oil. Mix well and cook for another 2-3 minutes over medium heat.
  • Drain excess liquid from the vegetables and set aside to cool while preparing the wrappers.

Preparing the Wrappers

  • Stretch the dough into a large ring and slice into 12 or 16 pieces.
  • Roll each piece into a ball, then press down to flatten.
  • Roll out to achieve a wrapper around 3-5 inches in diameter, and place on a tray.
  • If leaving the wrappers for more than 30 minutes, space them out on a tray.

Making the Buns

  • Take a rolled out wrapper and place 2-3 tablespoon of filling in the center. Crease and twist to seal.
  • Place the bun on a flat surface and lightly press down on the top before returning to the tray.

Cooking the Buns

  • Heat a pan with oil and add the buns creased-side first, cooking for 4-5 minutes until golden brown.
  • Carefully add 4 tablespoon of water, cover immediately, and let steam for about 5-6 minutes.
  • Repeat for remaining buns and enjoy while hot.

Notes

Cooked buns can be stored in an airtight container for up to 5 days. They can be frozen and reheated directly without thawing.

Nutrition

Serving: 1bunCalories: 135kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 432mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 26IUVitamin C: 10mgCalcium: 24mgIron: 1mg
Keyword Buns, Cabbage, noodles, pan fried, vegan
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