While wandering the bustling streets of Taipei, I stumbled upon a vendor skillfully preparing pan-fried buns that filled the air with an irresistible aroma. Inspired by that experience, I couldn’t wait to recreate these Vegan Pan-Fried Cabbage and Noodle Buns (生煎包) at home. The secret lies in the delightful combination of cabbage, vermicelli noodles, and seasonal vegetables wrapped in a tender, homemade dough, then seared to golden perfection. Not only are these buns a fun and satisfying project, but they also make for a fantastic crowd-pleaser—perfect as an appetizer, snack, or main dish. Plus, they are vegan, allowing everyone to enjoy authentic flavors without compromise! Are you ready to transform your kitchen into a vibrant street food haven? Let’s dive into this recipe that promises to impress and delight!

Why Are These Buns So Irresistible?

Savory Excellence: The robust filling of cabbage and vermicelli noodles creates a delightful explosion of flavor.
Crispy Perfection: Each bun boasts a perfectly golden, crispy exterior paired with a chewy center, satisfying every craving.
Endless Variation: Feel free to swap in your favorite veggies or even tofu! Try these with a mix of mushrooms or spinach for an exciting twist.
Quick & Easy: With a straightforward dough-making process, you’ll be enjoying these buns in no time, making them perfect for a weeknight or a casual gathering.
Crowd-Pleasing Snack: Whether as an appetizer or a fun snack, they’re always a hit at parties—serve with soy sauce and sesame seeds for dipping!
Vegan Delight: Enjoy the authentic taste of Taiwanese street food, all while keeping it plant-based, making it suitable for everyone at the table.

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-Purpose Flour – Provides structure for the dough; consider using gluten-free flour for a gluten-free version.
Instant Dry Yeast – Leavens the dough; can substitute with active dry yeast, just let it activate in warm milk for 5-10 minutes.
Sugar – Adds a hint of sweetness; using coconut sugar can give a healthier spin.
Salt – Enhances flavor.
Warm Soy Milk (or other non-dairy milk) – Hydrates the dough and aids in rising; almond or oat milk works well too.
Toasted Sesame Oil – Provides a rich, aromatic flavor; if unavailable, neutral oil can do the job.

For the Filling

Raw Shredded Cabbage – The main filling for freshness; napa cabbage or bok choy are great substitutes.
Uncooked Vermicelli Noodles – Adds texture to the filling; rice noodles are a perfect gluten-free alternative.
Carrot – Provides sweetness and vibrant color to the filling.
Chopped Scallions or Chives – Adds aromatic flavor; feel free to use green onions instead.
Soy Sauce – Enhances the umami flavor; tamari is a good gluten-free option.
Toasted Sesame Oil (for filling) – Deepens the flavor profile of the filling.

For Cooking

Neutral Oil (for cooking) – Essential for frying the buns until they’re perfectly golden and crispy.
Salt (to taste) – Adjusts the seasoning of the filling; a touch more enhances the flavor beautifully.

This collection of ingredients is sure to yield mouthwatering Pan-Fried Cabbage and Noodle Buns that will delight you and your guests!

Step‑by‑Step Instructions for Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare Dough
In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant dry yeast, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of roasted sesame seeds. Gradually pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil, stirring until a dough starts to form. Knead the mixture on a floured surface for about 10 minutes, until smooth. Cover and let it rise in a warm spot for at least 2 hours, or until doubled in size.

Step 2: Cook Filling
While the dough is rising, bring a pot of water to boil, add 2 ounces of uncooked vermicelli noodles, and soak for 7-8 minutes until soft. Drain and chop the noodles roughly. In a pan over medium heat, add 1 tablespoon of neutral oil, then sauté 1 cup of chopped scallions, 1 cup of shredded carrots, and 2 cups of raw shredded cabbage for 4-5 minutes, until tender. Stir in the noodles, 2 tablespoons of soy sauce, and a pinch of salt, allowing the filling to cool completely.

Step 3: Prepare Wrappers
Once the dough has risen, punch it down to release air bubbles and divide it into 12-16 equal pieces. Roll each piece into a ball and flatten slightly with your hands. Using a rolling pin, roll each ball into a thin circle, approximately 3-5 inches in diameter. Keep the wrappers covered with a damp cloth to prevent them from drying out while you work on assembling the buns.

Step 4: Assemble Buns
Take one of the rolled-out wrappers and place 2-3 tablespoons of the vegetable filling in the center. Carefully fold the edges over the filling and pinch them together to seal tightly. Twist the top to ensure it’s securely closed, creating a nice bun shape. Repeat this process until all the filling is used, ensuring the Pan-Fried Cabbage and Noodle Buns are well sealed to avoid any spillage during cooking.

Step 5: Cook Buns
Heat a non-stick pan over medium heat and add 2 tablespoons of neutral oil. Once hot, place the buns creased-side down in the pan, making sure to leave space between each bun. Fry the buns for about 4-5 minutes, or until the bottom turns golden brown and crisp. Carefully add 1/2 cup of water to the pan, cover with a lid, and let them steam for about 5-6 minutes until fully cooked. Remove the lid to let any remaining moisture evaporate before serving.

Helpful Tricks for Pan-Fried Cabbage and Noodle Buns

Dough Resting: Allow the dough to rest properly after kneading. This step is crucial to achieve the fluffy texture of the buns.
Don’t Overfill: Be mindful of the filling amount—2-3 tablespoons is ideal. Overfilling can make sealing difficult and lead to leakage during cooking.
Cover Up: Keep the wrappers covered with a damp cloth while you assemble the buns. This prevents them from drying out and becoming hard to work with.
Fry and Steam: To get those beautifully crisp bottoms, pan-fry the buns first before adding a splash of water to steam them. This technique ensures a perfect combination of textures.
Experiment with Fillings: Feel free to mix it up! Try adding mushrooms, spinach, or spices like five-spice powder to the filling for a delightful twist on these Pan-Fried Cabbage and Noodle Buns.

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

Refrigerate: Store cooked buns in an airtight container for up to 5 days. When reheating, use a pan with a bit of water or a microwave for 1-2 minutes.

Freezer: Uncooked buns can be frozen right after assembling; place them on a tray to freeze individually, then transfer to a bag for long-term storage. Cook from frozen, adding a few extra minutes to the steaming time.

Thawing: If you choose to thaw, do so in the fridge overnight. Reheat in a pan or steam for a few minutes until heated through.

Wrap Right: When storing in the fridge or freezer, ensure buns are well-wrapped or in airtight containers to maintain freshness and prevent freezer burn.

Make Ahead Options

These Vegan Pan-Fried Cabbage and Noodle Buns are perfect for busy home cooks looking to save time during the week! You can prepare the dough and the filling up to 24 hours in advance. Simply follow all the steps for the dough and filling, then refrigerate them separately in airtight containers. This helps maintain freshness and prevents the wrappers from drying out. When you’re ready to enjoy, roll out the dough into circles, fill them, and follow the cooking instructions. This way, you can have delicious and restaurant-quality Pan-Fried Cabbage and Noodle Buns on your table with minimal effort, making meal planning a breeze!

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

Transform your dinner table into a vibrant culinary experience with delightful pairings that complement these savory buns.

Soy Dipping Sauce: A classic blend of soy sauce, sesame oil, and chili paste adds an irresistible umami kick. Perfect for those who love a little heat!
Asian Slaw: Crisp cabbage, carrots, and a tangy dressing provide a refreshing crunch that balances the warm, hearty buns.
Steamed Edamame: Lightly salted edamame brings a nutty flavor and protein boost, creating a satisfying and colorful side.
Rice Noodle Salad: A light salad with rice noodles, fresh herbs, and lime offers a delicate contrast in textures and brightens up your plate.
Chili Oil: Drizzle this aromatic oil for added spice and depth, enhancing the flavors of the buns with every bite. A little goes a long way.
Mango Chutney: The sweet and tart profile of mango chutney provides an exciting twist, adding sweetness that pairs beautifully with the savory filling.
Hot Ginger Tea: Serve this soothing drink warm; it perfectly complements the hearty nature of the dishes and aids in digestion.
Lychee Sorbet: For dessert, this refreshing fruity treat cleanses the palate after the spicy experience of your meal—perfect to round off the evening.

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to get creative and customize these delightful buns to suit your taste preferences!

Gluten-Free: Swap all-purpose flour with a gluten-free flour blend for a wholesome alternative.
Spicy Twist: Add a teaspoon of chili flakes to the filling for a playful kick of heat!
Mushroom Medley: Substitute the vegetable filling with a mixture of sautéed mushrooms and spinach for an umami-rich option.
Tofu Addition: Crumble firm tofu into the filling for added protein and texture—just sauté it along with the veggies!
Savory Herbs: Include fresh herbs like cilantro or basil for an aromatic lift—perfect for elevating the flavor.
Crispy Buns: For an extra crunchy bottom, use a mix of sesame oil and neutral oil for frying the buns; this enhances flavor and texture beautifully.
Seasonal Veggies: Use whatever vegetables are in season; zucchini or bell peppers work wonderfully and offer vibrant color and flavor.
Sweet Version: Turn them into a dessert by filling with sweetened red bean paste or fruits like apples or pears, lightly spiced with cinnamon.

No matter how you choose to personalize your Pan-Fried Cabbage and Noodle Buns, each bite will surely warm your heart and tantalize your taste buds! For extra deliciousness, pair these buns with a bowl of Bok Choy Soup with Garlic and Ginger for a delicious meal duo. Enjoy!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

How do I choose the right cabbage for the filling?
Absolutely! For the filling, opt for fresh, firm cabbage without dark spots or wilting. Napa cabbage and bok choy are great substitutes if needed, providing a crisp texture and mild flavor that complements the dish beautifully.

What is the best way to store leftover buns?
To keep your cooked Pan-Fried Cabbage and Noodle Buns fresh, store them in an airtight container in the fridge for up to 5 days. When it’s time to enjoy them again, reheat in a pan with a splash of water to restore their moisture, or in the microwave for 1-2 minutes.

Can I freeze the uncooked buns? How do I do that?
Very much so! After assembling the uncooked buns, place them on a tray in a single layer and freeze for about an hour. Once they are solid, transfer them to a freezer-safe bag. You can cook them straight from frozen—simply add a few extra minutes to the steaming time for perfectly cooked buns!

What if my dough doesn’t rise?
If your dough isn’t rising, check the yeast to ensure it’s fresh and active. Make sure your warm soy milk isn’t too hot, as this can kill the yeast. If everything looks good, try letting it rise in a warmer spot. Sometimes, turning on your oven for a few minutes and then turning it off creates the perfect warm environment.

Can my dog eat these buns?
While the ingredients in Pan-Fried Cabbage and Noodle Buns are mostly plant-based, it’s best to avoid giving them to your dog due to the soy sauce and seasoning, which can be harmful to pets. Always check with your vet before introducing new foods into your furry friend’s diet.

Are there any allergen concerns I should be aware of?
Definitely! This recipe contains wheat from the all-purpose flour and soy from the soy sauce, making it unsuitable for those with gluten or soy allergies. For a gluten-free version, consider using a gluten-free flour blend and tamari instead of soy sauce. Always double-check labels to ensure all ingredients meet dietary needs.