Crispy Pan-Fried Vegan Buns with Cabbage & Noodles

★★★★★

5.1 from 6 reviews

Delicious vegan pan-fried buns filled with a savory mixture of shredded cabbage, vermicelli noodles, carrots, and scallions, wrapped in homemade dough, pan-fried until golden and steamed for a crispy yet chewy texture. Inspired by popular Taiwanese street food, these buns make a perfect appetizer, snack, or side dish and can be made in batches for freezing and reheating.

Author: Marco
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 16 buns 1x
Category: Appetizer, Side Dish, Snack
Method: Pan-frying and Steaming
Cuisine: Asian, Chinese, Taiwanese
Diet: Vegan

Ingredients

Scale

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

Dough – Wet Ingredients

1 cup warm soy milk (or other non-dairy milk)
1 tbsp toasted sesame oil (or neutral oil)

Filling

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

Instructions

Preparing the Dough: In a large bowl, combine all the dry ingredients, making a well in the center. Pour in the warm soy milk and toasted sesame oil while mixing until a dough forms. Shape the dough into a ball, place in a bowl, cover with a damp towel, and let it rest for at least 2 hours to rise.
Cooking the Filling: Soak the vermicelli noodles in boiling water for 7-8 minutes until cooked. Drain and chop into small ½ inch pieces. Heat 1 tbsp neutral oil in a pan, add chopped scallions, carrots, and shredded cabbage, cooking over medium-high heat for 4-5 minutes until carrots soften. Add noodles, soy sauce, salt, roasted sesame seeds, and toasted sesame oil. Stir well and cook another 2-3 minutes. Drain any excess liquid and set filling aside to cool.
Preparing the Wrappers: Punch a hole through the center of the dough and stretch it into a large ring. Slice into 12 or 16 pieces (around 50g or 38g each). Roll each piece into a ball. Press and lightly flatten each ball, dust with flour and roll out with a rolling pin into circles approximately 3-4 inches diameter for smaller or 4-5 inches for larger wrappers. Place wrappers on a tray, spacing to prevent sticking. Cover with a dry towel to prevent drying.
Assembling the Buns: Place 2-3 tbsp of filling in the center of each wrapper. Pinch and pleat the edges to seal, then twist to fully enclose the filling. Lightly press down the top of each bun and place on a tray covered with a towel to prevent drying.
Cooking the Buns: Heat a pan with a lid and add 1 tbsp oil per 4 buns. Place buns creased-side down and press gently. Cook over medium heat for 4-5 minutes until bottoms are golden brown. Flip buns and cook other side until golden. Carefully add 4 tbsp water (1 tbsp per bun) to the pan and immediately cover to steam for 5-6 minutes until water evaporates. Remove buns and repeat until all are cooked.
Serving and Storing: Serve hot with optional dipping sauce (soy sauce, sugar, chili sauce, sesame seeds). Store cooked buns in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, oven toasting on low heat, or microwaving with a splash of water. Freeze cooked buns by spreading on a tray until hardened (5-6 hours), then store in bags and reheat as needed.

Notes

For best dough texture, let it rise at least 2 hours; if making ahead, refrigerate overnight and bring to room temperature before use.
Wrapper size affects bun thickness and cooking time; smaller (3-4 inches) wrappers tend to hold better and avoid tearing.
Do not stack rolled wrappers too high or they may stick; brush layers with flour and cover with a dry towel to keep fresh.
Filling can be adjusted with additional seasoning or vegetables to taste but keep moisture low to avoid soggy buns.
Buns should be cooked in batches depending on pan size to avoid overcrowding.
These buns are vegan and can be adapted for gluten-free by substituting flour, but texture may vary.
Freezing cooked buns is recommended over freezing uncooked for best results.
Soy milk can be substituted with any warm non-dairy or dairy milk depending on preference.