At a bustling night market in Taiwan, the aroma of sizzling, golden pastries wafts through the air, pulling me closer with every step. I discovered my loved Vegan Pan-Fried Cabbage and Noodle Buns among the sea of street foods, and I knew I had to recreate that magic in my own kitchen. These delightful buns are not only a fantastic way to explore Asian flavors but also offer a satisfying crunch outside with a tender, savory filling of cabbage, vermicelli noodles, and veggies. The best part? They’re quick to prepare, making them the perfect go-to for a cozy snack or an impressive appetizer for gatherings. Are you ready to create your own little taste of Taiwan at home?

Why Will You Love These Buns?

Exquisite Flavors: Each bite of these pan-fried cabbage and noodle buns is a journey through vibrant Asian flavors, with a savory filling that sings in harmony.

Quick & Easy: With simple steps and minimal time, you can bring authentic street food to your table, perfect for busy weeknights or leisurely weekends.

Crowd-Pleaser: Whether served at a party or as a family snack, these buns are sure to impress your guests and keep everyone reaching for more.

Versatile Filling: Get creative! Switch up the filling with sautéed mushrooms or tofu to suit your taste or dietary preferences.

Fresh & Homemade: Say goodbye to takeout! Enjoy the satisfaction of making these fluffy buns from scratch, ensuring freshness with every bite.

These buns are just as delightful as the ones you’d find in a Taiwanese night market, promising a memorable culinary experience right in your own kitchen!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-Purpose Flour – Provides structure to the dough; substitute with bread flour for added chewiness.
Instant Dry Yeast – Leavens the dough for a fluffy texture; store in the freezer for later use.
Sugar – Adds slight sweetness and helps activate the yeast.
Salt – Enhances the flavor of the dough.
Roasted Sesame Seeds – Adds a nutty flavor and texture to the crust.
Warm Soy Milk – Activates the yeast and hydrates the dough; any non-dairy milk works well as a substitute.
Toasted Sesame Oil – Infuses rich flavor into the dough; neutral oils can also be used.

For the Filling

Neutral Oil – Used for sautéing the vegetables.
Raw Shredded Cabbage – The main filling ingredient providing bulk and a delightful crunch.
Uncooked Vermicelli Noodles – Adds chewiness to the filling; ensure to soak before chopping.
Finely Shredded Carrot – Adds sweetness and vibrant color to the mixture.
Chopped Scallions or Chives – Enhances flavor with a mild onion taste.
Soy Sauce – Provides umami flavor; adjust salt content based on taste.
Salt – For seasoning the filling to elevate the flavors.
Roasted Sesame Seeds – Adds a lovely nuttiness to the filling.
Toasted Sesame Oil – Enhances the filling’s flavor, giving it that authentic taste.

These pan-fried cabbage and noodle buns are sure to delight, gathering flavors that reflect the beauty of Taiwanese cuisine right from your kitchen!

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

Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant dry yeast, 2 tablespoons of sugar, and ½ teaspoon of salt. Create a well in the center and pour in 1 cup of warm soy milk and 1 tablespoon of toasted sesame oil. Mix until a dough forms, then knead for about 5 minutes until smooth. Shape into a ball, cover with a damp cloth, and set aside in a warm place for at least 2 hours to rise until doubled in size.

Step 2: Cook the Filling
While the dough is rising, soak 3.5 oz of uncooked vermicelli noodles in boiling water for about 5 minutes until tender, then chop them into small pieces. In a large skillet over medium heat, add 1 tablespoon of neutral oil and sauté ½ cup of chopped scallions, 1 cup of finely shredded carrots, and 6 cups of raw shredded cabbage until the vegetables are tender and slightly wilted, about 5-7 minutes. Stir in the chopped noodles, 1 tablespoon of soy sauce, and season with 2 teaspoons of salt and 2 tablespoons of toasted sesame oil. Mix thoroughly, then drain any excess liquid and allow the filling to cool.

Step 3: Prepare the Wrappers
Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Divide the dough into 12-16 equal pieces and roll each piece into a ball. Using a rolling pin, flatten each ball into a 3-5 inch wrapper that is slightly thicker in the center. Make sure they are evenly rolled to prevent tearing. Keep the wrappers covered with a damp cloth while you work to avoid drying out.

Step 4: Make the Buns
Take one wrapper and place 2-3 tablespoons of the cooled filling in the center. Carefully pinch the sides of the wrapper together and twist to seal completely, forming a bun. Repeat this with the remaining wrappers and filling, ensuring the buns are tightly sealed to hold together during cooking. Arrange the shaped buns on a lined tray, keeping them spaced apart.

Step 5: Cook the Buns
In a large non-stick frying pan, heat 2 tablespoons of oil over medium heat. Once hot, place the buns crease-side down in the pan. Cook for about 4-5 minutes or until the bottoms are golden brown and crispy. Carefully add about ½ cup of water to the pan, cover it with a lid, and let the buns steam for an additional 7-10 minutes or until the water has evaporated and the buns are fluffy.

Step 6: Serve
Once cooked, remove the buns from the pan and let them cool slightly. Serve the Vegan Pan-Fried Cabbage and Noodle Buns hot, accompanied by a dipping sauce made from soy sauce, a sprinkle of sugar, and sesame seeds for added flavor. Enjoy the satisfying crunch and tender filling as you dive into these delightful treats!

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Dough Rising: Ensure your dough has plenty of time to rise. A warm environment is key; if the yeast doesn’t bloom, your buns will be dense.
Even Wrappers: When rolling out your dough, aim for an even thickness to avoid tearing during filling. A rolling pin helps achieve a uniform shape.
Sealing Technique: Pinch and twist the buns tightly around the filling. This prevents any leaks while cooking, ensuring your pan-fried cabbage and noodle buns hold their delicious filling.
Cooking Temp: Maintain a medium heat while frying. Too high can burn the bottom quickly before the filling cooks through; too low will create soggy buns.
Batch Cooking: If making a large batch, consider steaming some buns first, then pan-frying them later for that fresh crunch. Enjoy your flavorful buns!

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

Transform your snack into a heavenly meal with delightful pairings that elevate your taste experience.

Soy Sauce Dipping Sauce: A must-have! This classic sauce adds an umami punch that perfectly complements the flavors of the buns.
Crispy Tofu Bites: Lightly seasoned and pan-fried, these tofu bites add a satisfying crunch while keeping things plant-based.
Asian Slaw: A refreshing mix of cabbage, carrots, and sesame dressing, it brightens up the meal with its crisp texture and zesty kick.
Steamed Broccoli: Tender, vibrant, and nutrient-packed, steamed broccoli brings a beautiful color contrast and balances the heaviness of the buns.
Hot Chili Oil: For spice lovers! A drizzle of chili oil adds warmth and depth, enhancing the flavors and making each bite pop.
Chilled Pickled Vegetables: A side of tangy pickled veggies introduces a delightful crunch and acidity, cutting through the richness of the buns.
Jasmine Rice: Savory and fluffy, a side of jasmine rice creates a wholesome base that complements the satisfying texture of the buns while adding more substance.
Green Tea: An ideal beverage to cleanse the palate, it’s light yet flavorful, making it the perfect companion to these hearty delights.
Mango Sticky Rice: For a sweet finish, this popular dessert offers a creamy, tropical flavor that rounds out your meal splendidly.
Fresh Fruit Salad: A colorful mix of your favorite seasonal fruits adds a refreshing note to your meal, providing a light and vibrant contrast to the savory buns.

Storage Tips for Pan-Fried Cabbage and Noodle Buns

Fridge: Store leftover buns in an airtight container in the refrigerator for up to 5 days to maintain their freshness and flavor.

Freezer: For longer storage, place cooked buns in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 2 months.

Reheating: When ready to enjoy, reheat buns by pan-frying them with a splash of water to prevent drying out, or steam them gently until warm.

Make-Ahead: You can prepare the buns in advance and freeze them before cooking. This way, they can easily be cooked straight from frozen whenever a craving strikes!

Make Ahead Options

These Vegan Pan-Fried Cabbage and Noodle Buns are perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance by cooking the sautéed vegetables and noodles, letting them cool completely, then refrigerating in an airtight container. Additionally, the dough can be made ahead of time and stored in the refrigerator for up to 24 hours before using. To maintain quality, ensure the dough is wrapped tightly to prevent drying out. When you’re ready to enjoy your buns, simply shape and cook them fresh on the stovetop. This way, you can savor that delightful crunch and tender filling with minimal effort on busy weeknights!

Pan-Fried Cabbage and Noodle Buns Variations

Get ready to put your own spin on these delightful buns and elevate your culinary adventure!

Gluten-Free: Use a gluten-free flour blend for a lovely alternative that still yields a delicious bun. These variations can be enjoyed by everyone!
Spicy Kick: Add chopped jalapeños or sriracha to your filling for an exciting heat that complements the savory ingredients perfectly.
Mushroom Medley: Replace half of the cabbage with sautéed mushrooms for a rich, earthy flavor that adds depth to each bite. Don’t be afraid to play with texture!
Herb Infusion: Incorporate fresh herbs like cilantro or basil into the filling for an aromatic twist that enhances freshness. You’ll love the vibrant flavors!
Savory Tofu: For added protein, mix in some crumbled firm tofu seasoned with soy sauce to the filling. It will make these buns even more satisfying!
Crispy Shallots: Top the buns with crispy shallots as they cook in the pan to add extra crunch and a layer of flavor that everyone will enjoy.
Seafood Fusion: For a non-vegan twist, use cooked shrimp or crab meat in the filling to create a delightful fusion that brings new flavors to your buns.
Kid-Friendly: Involve the little ones! Have them select their favorite veggies to include in the filling, creating a version they’ll be excited to eat.

These variations are just the beginning! If you’re looking for more delightful flavor combinations, you might also enjoy checking out Tuna Noodle Salad or throwing together a comforting Chicken Noodle Soup. Happy cooking!

Vegan Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What type of cabbage is best for the filling?
Absolutely! I recommend using raw shredded green cabbage for the filling, as it provides the perfect crunch and sweetness. Napa cabbage is also an excellent choice for a softer texture. Avoid using cabbages that have dark spots all over, as this can indicate spoilage.

How should I store leftover buns?
Store leftover vegan pan-fried cabbage and noodle buns in an airtight container in the refrigerator for up to 5 days. This helps maintain their freshness. If you’re reheating them, I suggest pan-frying with a splash of water to retain moisture or steaming them gently until warm.

Can I freeze these buns?
Yes! To freeze the buns, first arrange them in a single layer on a baking sheet and flash freeze until solid. Once frozen, transfer them to a freezer-safe bag and they can last up to 3 months. When you’re ready to enjoy, cook them straight from frozen for the best texture.

What should I do if my dough isn’t rising properly?
If your dough isn’t rising, it’s often due to inactive yeast. Make sure to check the expiration date on your yeast and that your warm soy milk is not too hot or cold—optimal temperature is between 100°F to 110°F. If the dough is still not rising after an hour, try placing it in a warmer spot, like an oven that’s been preheated and turned off.

Are these buns suitable for vegans?
Absolutely! These buns are fully vegan-friendly, packed with wholesome plant-based ingredients. They contain no animal products and can be enjoyed by anyone following a vegan diet. Just be cautious with any dipping sauces, as those can sometimes contain unwanted ingredients.

How can I ensure my buns don’t stick to the pan when cooking?
To prevent sticking, ensure your non-stick pan is well-heated before adding oil. Add the buns with the crease side down to create a barrier. If using a cast iron skillet, a thin layer of oil followed by a quick sear on high heat will also help in achieving that golden crust without sticking!