As I savored the bustling streets of Taipei, the aroma of sizzling street food wafted through the air, drawing me towards a small stall selling pan-fried buns. I had never tasted anything quite like it—crispy on the outside, soft on the inside, and the delightful fusion of cabbage and vermicelli noodles bursting with flavor. It’s these memories that inspired my recipe for Vegan Pan-Fried Buns with Cabbage and Vermicelli Noodles, a dish that not only pays homage to Taiwanese street cuisine but also brings an exciting, healthy twist to your kitchen. Perfect for sharing, these buns are a crowd-pleaser and freezer-friendly, making them an ideal homemade snack for any occasion. Are you ready to recreate that unforgettable crunch right at home?

Why are these Pan-Fried Buns irresistible?

Crunchy exterior, soft interior: These buns boast a delightful contrast sure to please your palate.
Flavor-packed filling: The combination of cabbage and vermicelli noodles creates a savory delight.
Quick prep: With just a few simple steps, you can whip up a batch in no time—perfect for busy weeknights!
Freezer-friendly: Make a large batch and freeze the extras for a fast, homemade snack anytime.
Versatile options: Feel free to customize the filling with tofu or spice it up with chili oil!
You’ll love these buns as much as I do—whether paired with a dipping sauce or shared with friends!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough
All-Purpose Flour – The main structure of the buns; also try a gluten-free flour mix for a different texture.
Instant Dry Yeast – This helps create a light and airy bun; swap with active dry yeast, just increase the proofing time.
Sugar – Adds a hint of sweetness to balance flavors; feel free to skip if you’re cutting back on sugar.
Salt – Vital for enhancing flavor; it balances the sweetness and aids yeast fermentation.
Roasted Sesame Seeds – For an added crunch and nutty flavor; poppy seeds can be a fun substitute.
For the Wet Ingredients
Warm Soy Milk – Hydrates the dough, creating that soft texture; any non-dairy milk works splendidly.
Toasted Sesame Oil or Neutral Oil – Contributes richness and flavor; choose olive oil for a lighter taste.
For the Filling
Neutral Oil – Used for sautéing the filling; vegetable oil can serve in its place.
Raw Shredded Cabbage – The star of the filling, providing essential crunch; bok choy or napa cabbage are great alternatives.
Vermicelli Noodles – These lend texture; feel free to replace them with rice noodles if you prefer.
Shredded Carrot – Offers sweetness and vibrant color; zucchini shreds can easily take their place.
Chopped Scallions/Chives – Add a fresh touch; you can omit or use onion if needed.
Soy Sauce – This brings a savory umami flavor that ties the filling together; tamari is an excellent gluten-free option.
Salt – To taste; adjust this based on your personal preference.
Toasted Sesame Oil – For an added layer of flavor in the filling, enhancing its depth.

Enjoy preparing these delightful Pan-Fried Cabbage and Noodle Buns that are sure to become a beloved staple in your kitchen!

Step‑by‑Step Instructions for Vegan Pan-Fried Buns with Cabbage and Vermicelli Noodles

Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Create a well in the center and pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Mix until a dough forms, then turn it out onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for at least 2 hours, or until doubled in size.

Step 2: Cook the Filling
While the dough rises, soak 1 cup of vermicelli noodles in boiling water for 7-8 minutes until soft; then drain and chop them into small pieces. In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add 1 cup of raw shredded cabbage, 1 cup of shredded carrots, and ¼ cup of chopped scallions. Sauté for 4-5 minutes until the vegetables are slightly wilted, then add the chopped noodles, 2 tablespoons of soy sauce, and a dash of salt. Cook for another 2-3 minutes, mixing well, and set the filling aside to cool.

Step 3: Make the Wrappers
Once the dough has risen, punch it down to release air and turn it out onto a floured surface. Divide the dough into 12 or 16 equal pieces and roll each into a small ball. Using a floured rolling pin, flatten each ball into a round wrapper about 3-5 inches in diameter, ensuring an even thickness to hold the filling securely.

Step 4: Assemble the Buns
Take one of the dough wrappers and place 2-3 tablespoons of the cooled filling in the center. Gently pinch the edges together, twisting them to seal tightly and form a bun shape. Repeat this process for all the wrappers, ensuring each bun is securely closed to prevent any filling from leaking during cooking.

Step 5: Cook the Buns
Heat a non-stick skillet over medium heat and add 2 tablespoons of oil. Once heated, arrange the buns in the pan, crescent-side down, and cook for about 4-5 minutes until they are golden brown and crispy on the bottom. Carefully pour ½ cup of water into the pan, cover with a lid, and let them steam for 5-6 minutes until the buns are fully cooked and fluffy inside, creating delightful Vegan Pan-Fried Buns.

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

Fridge: Store cooked buns in an airtight container for up to 5 days. Allow them to cool completely before sealing to maintain texture.

Freezer: For long-term storage, freeze uncooked buns individually on a tray. Once solid, transfer to zip-top bags, and they can last up to 3 months.

Reheating: Steam or pan-fry frozen buns directly from the freezer for about 8-10 minutes or until heated through. This keeps the outer crunch intact while warming the delicious filling.

Taste Tip: These Pan-Fried Cabbage and Noodle Buns are perfect for making ahead, ensuring you have a quick, homemade snack on hand whenever cravings hit!

What to Serve with Vegan Pan-Fried Buns

These delightful buns shine brightly as a main dish, but they truly flourish when paired with complementary sides and drinks that elevate your meal experience.

Amazing Dipping Sauce: A blend of soy sauce, rice vinegar, and sesame oil creates an irresistible condiment that enhances each savory bite.
Fresh Cucumber Salad: A light, crisp salad with cucumber, sesame seeds, and rice vinegar adds a refreshing contrast to the warm, pan-fried buns.
Steamed Broccoli: Tender steamed broccoli drizzled with sesame oil brings an earthy flavor and vibrant color to your plate, balancing the richness of the buns.
Spicy Szechuan Noodles: These noodles add a delightful kick, creating an exciting flavor contrast that harmonizes beautifully with the gentle taste of your Vegan Pan-Fried Buns.
Mango Sticky Rice: For a sweet touch, this dessert’s creamy coconut and soft rice texture provide a perfect conclusion to your meal while echoing Asian culinary themes.
Chilled Green Tea: Refreshing and lightly sweetened, this drink cleanses the palate and pairs wonderfully with the bun’s rich flavors, making each bite even better.

Each of these carefully selected pairings will complement your Vegan Pan-Fried Buns, creating a memorable and satisfying dining experience for you and your loved ones!

Helpful Tricks for Pan-Fried Cabbage and Noodle Buns

Dough Texture Matters: Ensure the dough feels slightly sticky to create tender buns. Adjust with more flour if overly wet to prevent a dense texture.
Even Wrapper Thickness: Roll the dough wrappers evenly to avoid tearing during assembly. Aim for about 1/8-inch thickness for the perfect balance of crunch and softness.
Mindful Steaming: When adding water to the pan, do it slowly to prevent splashing, and cover quickly to keep the steam contained for fluffy buns.
Seal Tightly: Make sure to securely pinch and twist the buns closed to keep all that delicious filling from escaping during cooking.
Serve Fresh: Enjoy these Pan-Fried Cabbage and Noodle Buns immediately after cooking for the best flavor and texture; they lose some crunch if stored too long.

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to mix things up and tailor these buns to your specific tastes!

Protein Boost: Add tofu or tempeh for extra protein and a heartier filling. Crumbled or diced tofu works beautifully to complement the cabbage.
Spicy Zing: Introduce chili oil or fresh chopped chilies into the filling for a delightful kick. A little heat can elevate the flavors in these savory bites!
Hearty Greens: Swap some of the cabbage for spinach or kale for added nutrients and a different flavor profile. These greens wilt beautifully into the filling!
Savory Depth: Enhance the filling with a splash of vegan Worcestershire sauce or a spoonful of miso paste for a deeper umami taste that truly satisfies.
Nutty Crunch: Incorporate chopped peanuts or cashews into the filling for added texture and flavor. The crunch and nuttiness create a delightful surprise in every bite!
Zesty Twist: Mix in some grated ginger or minced garlic for an aromatic flavor boost. These aromatics add a refreshing and zesty note to the buns.
Flavor Infusion: For a different base, use coconut milk instead of soy milk in the dough. This adds a subtle sweetness and richness that pairs wonderfully with the filling.
Vegan Cheese: Experiment with adding vegan cream cheese or shredded vegan cheese to the filling for a creamy texture that melts in your mouth.

Whether you’re exploring new flavors or sticking with tradition, there’s so much fun to be had in making these delicious buns your own. They remind me of the versatility offered by dishes like Garlic Parmesan Crockpot Chicken and Potatoes and how a simple change can create a new culinary experience!

Make Ahead Options

These Vegan Pan-Fried Buns with Cabbage and Vermicelli Noodles are perfect for meal prep enthusiasts! You can prepare the dough and filling up to 24 hours in advance, allowing for a quick assembly on busy weeknights. Simply follow the first two steps, then cover the dough tightly with plastic wrap and refrigerate it. The filling can also be made ahead and stored in an airtight container in the fridge. When you’re ready to cook, roll out the dough and fill the buns as directed, then pan-fry and steam them for delightful, restaurant-quality results that are just as delicious!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

How do I know when my cabbage is ripe for the filling?
Absolutely! Look for cabbage that has a firm head and vibrant leaves free of dark spots or wilting. The outer leaves should be crisp and bright green. If you notice any bruising or a soft texture, it’s best to choose another head.

What is the best way to store leftovers?
Very! Store cooked buns in an airtight container in the refrigerator for up to 5 days. Ensure they are completely cooled before sealing to maintain their delightful texture. If you want to make them ahead, it’s a fantastic option as well!

Can I freeze the uncooked buns?
Absolutely! After assembling the buns, place them on a baking sheet in a single layer and freeze until solid. Transfer the frozen buns to a zip-top bag and they can be stored for up to 3 months. Whenever you’re ready for a quick snack, simply steam or pan-fry them straight from the freezer—no need to thaw!

What should I do if my dough isn’t rising properly?
Oh no! If your dough isn’t rising, it could be due to inactive yeast. Ensure your yeast is fresh and has been stored correctly. Make sure your warm soy milk is about 110°F (43°C)—too hot or too cold can affect yeast activity. If it still doesn’t rise, consider placing it in a warm spot, like near a turned-off oven or a warm room, for better results.

Are these buns suitable for people with nut allergies?
Yes, indeed! The ingredients used in these Pan-Fried Cabbage and Noodle Buns do not include nuts. However, always check labels if using pre-packaged items like soy sauce to ensure they are nut-free. If you’re unsure, feel free to substitute with alternative ingredients that suit your dietary needs.

Can I use a different filling if I don’t like cabbage?
The more the merrier! Feel free to customize the filling based on your preference. You could substitute half or all of the cabbage with sautéed mushrooms, zucchini, or cooked tofu for added protein. Just be sure to maintain the balance of moisture, as different vegetables can yield varying water content.