Name: Pan-Fried Cabbage and Noodle Buns
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Asian
Ingredients: 1 ¾ cups (220 g) all-purpose flour; 1 tbsp (10 g) sugar; ½ tsp (3 g) salt; 2 tsp (6 g) instant dry yeast; ½ cup + 1 tbsp (135 ml) warm water; 1 tbsp (15 ml) neutral oil (plus more for cooking); 100 g dried noodles (or 150 g fresh noodles); 1 tbsp (15 ml) neutral oil; 2 cloves garlic, minced; 1 small onion, chopped; 2 cups (180 g) chopped cabbage; 1 cup (80 g) chopped mushrooms; 1 ½ tbsp (22 ml) soy sauce; 1 tbsp (15 ml) vegetarian oyster sauce; 1 tsp (5 ml) sesame oil; Salt and pepper, to taste

Why You’ll Love Pan-Fried Cabbage and Noodle Buns Recipe

This recipe delivers a perfect balance of textures and flavors. The exterior of each bun boasts a crispy, golden brown finish, while the interior remains soft and chewy. The vegetable and noodle filling is flavorful and comforting, making these buns great for sharing, meal prepping, or freezing for later. Whether you’re making them for family dinners or entertaining guests, they’re sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough
3 cups all-purpose flour (375 g)
2 tsp instant dry yeast
2 tbsp sugar
1/2 tsp salt
1 tbsp roasted sesame seeds
1 cup warm soy milk or other non-dairy milk
1 tbsp toasted sesame oil or neutral oil

For the filling
1 tbsp neutral oil for cooking
6 cups raw shredded cabbage (about 1/2 large head)
3.5 oz uncooked vermicelli noodles (100g)
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

Directions

Prepare the dough: In a large bowl, combine the dry ingredients. Make a well in the center and pour in the warm soy milk and toasted sesame oil. Mix until a dough forms, then knead into a smooth ball. Cover with a damp towel and let rise for at least 2 hours until doubled in size.
Cook the filling: Soak the vermicelli noodles in boiling water until tender (about 7–8 minutes). Drain and chop into small pieces. Heat neutral oil in a pan and sauté scallions, carrots, and cabbage until tender. Add noodles, soy sauce, salt, sesame seeds, and sesame oil. Cook another 2–3 minutes, then drain off excess liquid and cool.
Shape wrappers: Punch down the risen dough and divide it into 12 or 16 pieces. Roll each into a ball and flatten into circles about 3–4 inches wide.
Fill and fold: Place a spoonful of filling in the center of each wrapper. Pleat the edges and pinch to seal, twisting at the top. Lightly flatten each bun and place on a tray while you finish the rest.
Pan-fry buns: Heat a pan with oil and place buns pleated side down. Cook over medium heat until the bottoms are golden (about 4–5 minutes). Flip the buns, add a splash of water (about 1 tbsp per bun), cover, and steam until the water evaporates (about 5–6 minutes).
Serve: Enjoy the buns hot with your favorite dipping sauce.

Servings and timing

Servings: 16 buns
Prep Time: 1 hour
Cook Time: 30 minutes
Dough Resting Time: 1 hour
Total Time: 2 hours 30 minutes

Storage/Reheating

To store cooked buns, place them in an airtight container in the refrigerator for up to 5 days. Reheat by pan-frying with a splash of water, steaming, or warming in the oven. Uncooked or cooked buns can also be frozen: flash-freeze them on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.

FAQs

What type of noodles should I use for the filling?

Use thin vermicelli noodles. Soak them in hot water until tender, then chop before mixing into the filling.

Can I use store-bought dough instead of making my own?

Yes, store-bought bao or dumpling dough wrappers can be used, though they’ll yield a slightly different texture.

How do I prevent the buns from becoming soggy?

Drain the cooked filling thoroughly before wrapping and avoid overcrowding the pan during cooking.

Can these buns be made gluten-free?

You can experiment with a gluten-free all-purpose flour blend, but texture may vary.

Is there a way to make these ahead of time?

Yes. You can prepare the filling and dough ahead; store the dough refrigerated after its first rise, then assemble and cook later.

How do I reheat leftover buns?

Reheat by pan-frying with a splash of water, steaming, or using a low oven heat until warmed through.

Can these buns be vegan?

This version is already vegan, using soy milk and plant-based fillings.

What should I serve with these buns?

Serve with soy sauce, chili oil, or a dipping sauce of your choice for added flavor.

Can I freeze the buns after cooking?

Yes, freeze cooked buns on a tray then store in a freezer bag; reheat directly from frozen.

Why do the bottoms need to be steamed after frying?

Steaming after frying ensures the buns cook through, giving a tender inside while keeping the bottoms crisp.

Conclusion

Pan-fried cabbage and noodle buns are a delicious and satisfying treat that bring the best of Asian street food into your kitchen. With a crispy exterior and flavorful vegetable filling, these buns are perfect for gatherings, meal prep, or cozy dinners. Once you master the dough and pleating technique, they become an enjoyable and rewarding recipe to make again and again.

Pan-Fried Cabbage and Noodle Buns