Pan-Fried Cabbage and Noodle Buns
These Pan-Fried Cabbage and Noodle Buns feature homemade dough filled with cabbage, vermicelli noodles, carrots, scallions, soy sauce, and sesame oil.
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Servings: 16 buns
Ingredients
For the Dough
Dry Ingredients
- 3 cups all-purpose flour 375 g
- 2 tsp instant dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp roasted sesame seeds
Wet Ingredients
- 1 cup warm soy milk or other non-dairy milk
- 1 tbsp toasted sesame oil or neutral oil
For the Filling
- 1 tbsp neutral oil for cooking
- 6 cups raw shredded cabbage from approximately 1/2 large head of cabbage
- 3.5 oz uncooked vermicelli noodles 100 g total
- 1 cup finely shredded or grated carrot 150 g
- 1/2 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
For Cooking the Buns
- Neutral oil as needed, approximately 1 tbsp for every 4 buns
- Water as needed, approximately 1 tbsp for each bun
Instructions
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds.
- Create a well in the center of the dry ingredients.
- Pour the warm soy milk and toasted sesame oil into the well while mixing.
- Continue mixing until a dough forms.
- Shape the dough into a ball.
- Place the dough in a bowl and cover it with a damp towel.
- Allow the dough to rest and rise for at least 1 to 2 hours, or until it has increased in size and become soft and elastic.
Prepare the Filling
- Place the dry vermicelli noodles in a bowl and cover them with boiling hot water.
- Allow the noodles to soak for 7 to 8 minutes, or until softened and cooked.
- Drain the noodles thoroughly.
- Roughly chop the noodles into small pieces, approximately 1/2 inch long.
- Heat a pan over medium-high heat.
- Add 1 tbsp neutral oil to the pan.
- Once the oil is hot, add the chopped scallions or chives, shredded carrots, and shredded cabbage.
- Cook for 4 to 5 minutes, stirring frequently, until the carrots are tender and the cabbage has softened.
- Add the chopped vermicelli noodles to the pan.
- Add the soy sauce, salt, roasted sesame seeds, and toasted sesame oil.
- Stir well with a wooden spoon or spatula until the filling is evenly combined.
- Continue cooking for 2 to 3 minutes over medium heat.
- Taste the filling and adjust the seasoning if necessary.
- Transfer the filling to a strainer to drain any excess liquid.
- Set the filling aside to cool completely before assembling the buns.
Prepare the Wrappers
- Remove the rested dough from the bowl.
- Form the dough into a large ring by making a hole in the center of the dough ball and gently stretching it.
- Slice the dough into 12 or 16 equal pieces. For 12 buns, each piece should be approximately 50 g. For 16 buns, each piece should be approximately 38 g.
- Shape each dough portion into a ball.
- Lightly flour the work surface and rolling pin.
- Flatten one dough ball with the palm of your hand.
- Roll the dough forward and backward with the rolling pin.
- Rotate the dough 90 degrees and continue rolling until a wrapper forms.
- For smaller wrappers, roll each piece to approximately 3 to 4 inches in diameter. For larger wrappers, roll each piece to approximately 4 to 5 inches in diameter.
- Place the prepared wrappers on a tray.
- If stacking wrappers, lightly dust each layer with flour and limit each stack to 4 to 5 wrappers.
- Cover the wrappers with a dry towel to prevent them from drying out.
Assemble the Buns
- Place one wrapper on a clean work surface or in the palm of your hand.
- Add 2 to 3 tbsp of cooled filling to the center of the wrapper.
- Pleat the edges of the wrapper while pinching the folds together.
- Continue pleating around the wrapper until the filling is enclosed.
- Pinch and twist the top firmly to seal the bun.
- Place the sealed bun on a flat surface and gently press down to flatten it slightly.
- Transfer the bun to a tray and cover it with a towel.
- Repeat the process with the remaining wrappers and filling.
Cook the Buns
- Heat a pan with a lid over medium heat.
- Add approximately 1 tbsp neutral oil for every 4 buns.
- Once the oil is hot, place the buns in the pan with the creased side facing down.
- Lightly press each bun down.
- Cook for 4 to 5 minutes, or until the bottom develops a golden brown crust.
- Flip the buns and cook the opposite side until golden brown.
- Carefully pour approximately 1 tbsp water per bun into the pan. For 4 buns, use 4 tbsp water.
- Immediately cover the pan with the lid to contain the steam and prevent splashing.
- Steam the buns for 5 to 6 minutes, or until the water has evaporated and the dough is fully cooked.
- Remove the buns from the pan.
- Repeat the cooking process with the remaining buns, adding oil and water as needed for each batch.
- Serve the buns hot with a dipping sauce, if desired.
Notes
To make these Pan-Fried Cabbage and Noodle Buns gluten free, replace the all-purpose flour with a gluten-free flour blend formulated for yeast doughs.
Use certified gluten-free instant dry yeast, roasted sesame seeds, vermicelli noodles, and all seasonings.
Replace regular soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Verify that the soy milk or non-dairy milk, sesame oil, neutral oil, cabbage, carrots, scallions, and chives are gluten free.
Prepare the dough, filling, and buns with clean utensils, bowls, pans, rolling pins, towels, and work surfaces to prevent gluten cross-contact.
If cooking for someone with celiac disease, avoid shared pans, shared flour-dusted surfaces, and any ingredients processed in facilities with wheat unless certified gluten free.