As I rummaged through my pantry one evening, the tantalizing aroma of street food wafted into my memory—those sizzling night markets buzzing with life are enough to dream about! Inspired by that lively experience, I decided to create my own version of pan-fried buns filled with cabbage and vermicelli noodles. These scrumptiously satisfying Vegan Pan-Fried Buns are not only a delightful comfort food but also a fantastic option for those eager to ditch fast food in favor of something homemade. They’re quick to prep and even freezer-friendly, allowing you to savor that street food magic anytime you crave it. Are you ready to embark on this delicious adventure with me?

Why Are These Buns So Irresistible?

Deliciously Unique: Experience the perfect blend of flavors with a satisfying mix of cabbage and vermicelli noodles enveloped in a soft, crispy bun.
Quick and Easy: With simple instructions, you don’t need to be a pro chef to whip up these tasty treats!
Versatile Filling: Feel free to customize with different veggies, making every batch a new adventure in taste.
Freezer-Friendly: Prep a big batch to enjoy later; just cook from frozen for a quick meal!
Crowd-Pleasing Comfort: These buns are a fantastic hit, perfect for gatherings or cozy nights in; they’ll put a smile on everyone’s face! You might also enjoy Sweet Spicy Garlic for another flavorful dish!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-Purpose Flour – Provides structure; substitute with a gluten-free blend for a gluten-free version.
Instant Dry Yeast – Helps dough rise quickly; you can store opened packets in the freezer for future use.
Sugar – Adds a touch of sweetness to the dough; try using agave syrup for a vegan alternative.
Salt – Enhances flavor and strengthens gluten in the dough structure.
Roasted Sesame Seeds – Adds a nutty flavor and crunch; omit if you prefer a simpler dough.
Warm Soy Milk (or Non-Dairy Milk) – Hydrates the dough for softness; almond or oat milk works well as a substitute.
Toasted Sesame Oil – Brings rich flavor to the dough; a neutral oil can work if sesame oil isn’t on hand.

For the Filling

Neutral Oil (for cooking) – Essential for sautéing the filling; olive oil can be a good substitute.
Shredded Cabbage – The star ingredient for a crunchy texture; bok choy makes for a great alternative.
Vermicelli Noodles – Adds a lovely chewiness; rice noodles can replace them or you can lighten the filling by omitting them.
Carrot – Brings sweetness and color; zucchini is a viable substitution for a different flavor.
Chopped Scallions or Chives – Adds freshness to the filling; feel free to use any fresh herbs you have on hand.
Soy Sauce – Provides umami and seasoning; tamari works for a gluten-free version.
Additional Salt – Adjust to taste based on personal preference.
Additional Roasted Sesame Seeds – Enhances flavor and texture in the filling for a delightful finish.

With these ingredients at hand, you’re just steps away from crafting your own batch of mouthwatering pan-fried cabbage and noodle buns!

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

Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons 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 shaggy dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Cover and let rise in a warm area for 2 hours or until doubled in size.

Step 2: Cook the Filling
While the dough rises, prepare the filling for your pan-fried cabbage and noodle buns. Soak 4 ounces of vermicelli noodles in boiling water for about 5 minutes until softened, then drain and chop them into small pieces. In a skillet over medium heat, add 2 tablespoons of neutral oil and sauté 1 cup of chopped scallions, 1 cup of shredded carrots, and 3 cups of shredded cabbage for 5-7 minutes, until tender. Mix in the chopped noodles, 2 tablespoons of soy sauce, and a pinch of salt, cooking for another 2 minutes. Allow this delicious filling to cool.

Step 3: Make the Wrappers
When the dough has risen, punch it down and divide it into 12-16 equal pieces. Roll each piece into a ball, then flatten it lightly. Using a rolling pin, roll each disk into a round wrapper roughly 3-5 inches in diameter. Aim for a slightly thicker edge to help hold the filling without breaking during cooking. The wrappers should be smooth and even for optimal cooking results with your pan-fried buns.

Step 4: Assemble the Buns
Take one wrapper and place about 2-3 tablespoons of the cooled filling in the center. Bring up the edges of the wrapper and pinch them together, creasing as you go, to form a tight seal. Twist the top for a decorative effect. Repeat this process until all the wrappers and filling are used, carefully placing each assembled bun on a parchment-lined tray to avoid sticking.

Step 5: Cook the Buns
In a large non-stick skillet, heat 2 tablespoons of neutral oil over medium heat. Once hot, place the buns creased-side down in the skillet, ensuring they don’t touch. Pan-fry for about 4-5 minutes until the base turns a beautiful golden brown. Add 1/2 cup of water to the pan, cover with a lid, and steam for around 8 minutes, or until the water fully evaporates and the buns are soft and cooked through.

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

Fridge: Store cooked buns in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium heat with a splash of water to revive their texture.

Freezer: For long-term storage, place cooked buns in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag, sealing tightly; they’ll keep for up to 3 months.

Reheating: To reheat from frozen, simply pan-fry them directly in a hot skillet with a splash of water, covering the pan to steam for about 10 minutes until heated through. Enjoy the delightful flavors of your pan-fried cabbage and noodle buns anytime!

Make-Ahead Tip: Prepare and freeze the uncooked buns for a quick meal later. Just cook directly from frozen as per the reheating instructions.

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

Complement your homemade buns with delightful sides that elevate your meal experience!

Soy Dipping Sauce: A perfect balance of savory and sweet, this sauce enhances the rich flavors of the buns, adding a touch of umami delight.
Spicy Garlic Edamame: Steamed edamame tossed in garlic and chili flakes offers a crunchy, protein-packed side that pairs beautifully with the soft texture of the buns.
Crispy Asian Slaw: A refreshing mix of crunchy veggies and a tangy dressing brightens up the meal and adds a vibrant crunch to each bite.
Miso Soup: A warm, comforting bowl of miso soup adds a flavorful, savory component that harmonizes perfectly with the vegan buns, creating a cozy dining experience.

For a fun twist, serve the buns alongside some pickled vegetables that bring a tangy contrast, enhancing the overall flavor profile.

Combine these sides for a full, satisfying spread that will transport your family to a bustling night market with every delicious bite!

Make Ahead Options

These Vegan Pan-Fried Buns with Cabbage and Vermicelli are the perfect solution for busy weeknights! You can prepare the filling and dough up to 24 hours in advance; simply store the filling in an airtight container in the refrigerator and allow the dough to rise before covering it tightly. If you’re short on time, you can even assemble the buns the day before and refrigerate them until you’re ready to cook. When you’re ready to serve, just pan-fry them straight from the fridge or let them come to room temperature for about 15 minutes before cooking. This way, you’ll enjoy the same delicious, freshly made taste without the last-minute hustle!

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Wrapper Thickness: Ensure your wrappers are thick enough to hold the filling. Thin wrappers may break, resulting in a messy cook!
Cool the Filling: Always let your filling cool before assembling. This will prevent soggy wrappers and ensure a delightful texture when cooked.
Sealing Technique: Don’t rush the sealing process! Take your time to pinch and crease the wrappers properly to avoid leakage during cooking.
Preheat the Pan: Make sure your pan is hot before adding the buns. This helps achieve that golden-brown, crispy exterior that you’ll love in these pan-fried cabbage and noodle buns.
Batch Cooking: Consider making a larger batch to freeze. These buns are freezer-friendly and can be reheated directly from frozen for a quick meal later on.
Customize Fillings: Feel free to switch up the vegetables in the filling! Experimenting with different ingredients can create exciting variations of your pan-fried cabbage and noodle buns.

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to explore these imaginative twists and substitutions to make this recipe truly your own!

Gluten-Free: Use a gluten-free all-purpose flour blend to create a delightful version without gluten while still enjoying the deliciousness of these buns.
Veggie-Packed: Swap the filling for mushrooms, bamboo shoots, or mixed peas for an exciting flavor boost and added nutrients.
Herb-Infused: Enhance the filling with fragrant herbs like cilantro or basil to elevate the taste with a burst of freshness.
Spicy Twist: Incorporate minced garlic or finely chopped chili peppers into your filling for an extra kick that will awaken your taste buds.
Cheesy Addition: Stir in some vegan cheese to the filling before wrapping. It melts beautifully, creating a creamy texture that pairs wonderfully with the veggies.
Mixed Greens: Instead of just cabbage, throw in spinach or kale for a different texture and added nutritional value in every bite.
Carb Light: Omit the vermicelli noodles for a lighter filling that keeps the focus on the crunchy cabbage and rich flavors.
Savory Sauce Dip: Elevate your meal by serving warm with a tangy soy and chili garlic dipping sauce for that authentic street food experience. You might also enjoy pairing it with savoring dishes like Tan Ramen Spicy for a delightful culinary adventure!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

How do I choose the best cabbage for the filling?
Absolutely! For the best results, look for cabbage heads that are firm, with tightly packed leaves and no dark spots. A good cabbage should have a fresh, crisp feel and vibrant color, indicating freshness. If you’re opting for baby bok choy as an alternative, choose those with bright green leaves.

What’s the best way to store my cooked buns?
Very! Once cooked, place your buns in an airtight container in the fridge. They will stay fresh for up to 5 days. To reheat, warm them in a skillet over medium heat with a splash of water to retain their delightful texture.

Can I freeze the uncooked buns?
Absolutely! To freeze uncooked buns, arrange them in a single layer on a baking sheet. Once they are solid, transfer them to a freezer-safe bag or container. They can be kept frozen for up to 3 months. When ready to cook, pan-fry them straight from the freezer, following the cooking instructions without thawing.

What should I do if my buns are breaking during cooking?
Ah, the delicate nature of dumpling wrappers! This can happen if the dough is too thin or the filling is too hot. Make sure to roll your dough to a slightly thicker edge and allow your filling to cool completely before sealing the buns. If you do experience breakage, don’t despair; you can still enjoy them as delicious deconstructed buns!

Are these buns pet-friendly?
While the ingredients are generally safe for pets, such as vegetables, please avoid giving your buns to dogs or cats. The soy sauce contains sodium that may not be ideal for them. Always check with your vet if unsure about new foods for your furry friends.

Can I make these buns gluten-free?
Yes! I often make gluten-free versions by substituting all-purpose flour with a good gluten-free blend. Ensure that all filling ingredients, including soy sauce, are also gluten-free. With careful substitutions, you’ll enjoy deliciously safe and flavorful buns!