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Pan-Fried Cabbage and Noodle Buns

Delicious Pan-Fried Cabbage and Noodle Buns Recipe to Love

Savor these Vegan Pan-Fried Cabbage and Noodle Buns, a delightful twist on a classic street food.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 buns
Course: Appetizers
Cuisine: Asian, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Can use gluten-free flour.
  • 1 packet Instant Dry Yeast Store opened packages in freezer.
  • 2 tablespoons Sugar Substitute with coconut sugar for healthier option.
  • 1 teaspoon Salt Adjust for low-sodium diets.
  • 2 tablespoons Roasted Sesame Seeds Poppy seeds can be used as a substitute.
  • 1 cup Warm Soy Milk Any warm non-dairy milk can be used.
  • 2 tablespoons Toasted Sesame Oil Neutral oil can be used if preferred.
For the Filling
  • 3 cups Raw Shredded Cabbage Napa cabbage or bok choy are alternatives.
  • 2 ounces Vermicelli Noodles Can substitute with rice noodles or diced tofu.
  • 1 cup Finely Shredded Carrot Zucchini can be used as a substitute.
  • 1 cup Chopped Scallions or Chives Green onions are a great alternative.
  • 2 tablespoons Soy Sauce Tamari can be used for gluten-free option.
For Cooking
  • 2 tablespoons Neutral Oil Olive oil or avocado oil can be used.

Equipment

  • Mixing Bowl
  • skillet
  • non-stick pan
  • Rolling Pin
  • kitchen towel
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm soy milk and sesame oil, mixing until a rough dough forms. Knead for about 10 minutes until smooth and elastic. Cover and let rise for 2 hours.
  2. Soak the vermicelli noodles in boiling water for about 5 minutes. Drain and chop. In a skillet, heat neutral oil over medium heat, then sauté scallions, carrots, and cabbage for 6-8 minutes. Stir in noodles and soy sauce and cook until tender; let cool.
  3. Once the dough has risen, punch it down and divide into 12-16 pieces. Roll each into a ball and flatten into circles about 3-5 inches wide. Keep covered with a towel.
  4. Place a tablespoon of filling in the center of each wrapper, fold and pinch to secure. Ensure they are tightly closed.
  5. Heat neutral oil in a non-stick pan over medium-high heat. Fry buns for about 3-4 minutes until golden. Add water and cover to steam for 5-6 minutes until fluffy.
  6. Remove buns from the pan and serve hot with dipping sauces if desired.

Nutrition

Serving: 1bunCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Allow dough to rise in a warm place for the best results. Ensure wrappers are thick enough to hold filling.

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