Crispy Pan-Fried Cabbage Buns

These crispy pan fried cabbage and noodle buns deliver a delicious taste of Taiwanese street food right at home. Soft, chewy dough cushions a savory filling of cabbage, vermicelli, and fragrant sesame, all crisped to perfection in a skillet. This recipe makes a fantastic appetizer or snack that will impress friends and family alike.

I first tried these buns during a visit to a night market and was hooked immediately. Making them at home brings back those fun memories and always excites my guests.

Ingredients

• All purpose flour: for a tender base. Bread flour works well if you want a chewier texture
• Instant dry yeast: ensures a reliable rise. Keep it frozen to prolong its life
• Sugar: to feed the yeast and add slight sweetness
• Salt: brings balance to the dough flavors
• Roasted sesame seeds: add a subtle crunch and nuttiness
• Warm soy milk: hydrates the dough and adds depth. Nondairy milks are great substitutes here
• Toasted sesame oil: brings aromatic complexity and richness
• Neutral oil: for sauteing without interfering with flavors
• Fresh shredded cabbage: the star vegetable. Look for firm heads without brown spots
• Uncooked vermicelli noodles: soak up flavor and provide a delicate texture
• Finely shredded carrot: adds sweetness and color contrast
• Chopped scallions or chives: provide mild onion notes that brighten the filling
• Soy sauce: for umami seasoning
• Extra toasted sesame oil: enhances the filling's nutty aroma

Instructions

Sponge and Knead the Dough:

In a large mixing bowl combine flour, instant dry yeast, sugar, and salt. Create a well in the center. Pour in warm soy milk and toasted sesame oil. Gently mix until a shaggy dough forms. Knead the dough on a floured surface for about five minutes until smooth and elastic. Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rise for at least two hours or until doubled in size. This slow fermentation develops flavor and a tender texture.

Prepare and Cook the Filling:

While the dough rises, soak vermicelli noodles in boiling water for five minutes until soft but not mushy. Drain and roughly chop the noodles to help them distribute evenly in the filling. Heat neutral oil in a skillet over medium heat. Add scallions, shredded carrots, and cabbage. Saute for about five to seven minutes, stirring frequently until the vegetables are softened but still have some bite. Add chopped vermicelli, soy sauce, salt, and toasted sesame oil. Mix well and cook until warmed through. Remove from heat and let cool to room temperature to prevent soggy dough later.

Shape the Buns:

After the dough has doubled, punch it down to release air. Divide into twelve to sixteen equal portions, shaping each into a smooth ball. Cover with a damp cloth to prevent drying. Using a rolling pin, flatten each ball into a circular wrapper approximately four inches wide. Keep the wrappers covered until ready to fill to maintain pliability.

Fill and Seal:

Spoon two to three tablespoons of filling onto the center of each wrapper. Carefully pinch and twist the edges closed to seal the filling inside. This step takes patience to avoid tearing and to ensure the filling does not spill during cooking. Arrange the sealed buns on a lined tray, leaving room so they do not stick together while cooking.

Pan Fry and Steam:

Heat a small amount of oil in a non stick frying pan over medium heat. Place buns seam side down in the pan. Cook for four to five minutes or until the bottoms develop a beautiful golden brown crust. Pour in a small amount of water to reach about one third the height of the buns, then cover with a tight fitting lid. Let the buns steam for seven to ten minutes until the dough is fully cooked and the filling is hot. Remove the lid and continue cooking briefly to re crisp the bottoms if needed.

Serve Warm:

Transfer the buns to a plate and allow them to cool only slightly before serving. These are best enjoyed fresh and hot with your favorite dipping sauce, such as soy vinegar or chili oil.

The toasted sesame oil is my favorite part. Its nutty aroma and warmth elevate this humble snack into something special and I remember the first time I served these at a family gathering and watching everyones faces light up as they bit into the crispy golden crust and discovered the savory filling inside.

Storage Tips

To store leftover buns, wrap them tightly in plastic wrap or place in an airtight container and refrigerate for up to three days. Reheat gently in a non stick pan over medium heat with a splash of water covered by a lid to refresh the crispness and warm through. Avoid microwaving as it tends to make the dough soggy.

Ingredient Substitutions

You can substitute the soy milk with almond or oat milk for a different subtle flavor or to suit dietary restrictions. If you cannot find vermicelli noodles, substitute thin rice noodles, soaking and chopping similarly. Use neutral oils such as canola or grapeseed instead of the oil for sauteing if preferred.

Serving Suggestions

Serve these buns alongside a simple dipping sauce made with soy sauce, rice vinegar, minced garlic, and chili flakes. A light cucumber salad dressed with sesame oil and vinegar pairs beautifully with the richness of the buns and adds freshness.

These buns are best enjoyed fresh and hot. Try serving with a simple soy vinegar dipping sauce for brightness.

Your Recipe Questions Answered

→ What type of flour is best for the dough?

All-purpose flour works well, but bread flour can be used for a chewier texture.

→ How long should the dough rise?

Let the dough rise for at least 2 hours until it doubles in size for a light and airy texture.

→ Can the soy milk be substituted?

Yes, any non-dairy milk is a good alternative to soy milk in the dough.

→ How are the buns cooked to get a crispy finish?

They are pan-fried crease-side down until golden, then steamed in the pan covered to cook through.

→ What vegetables are used in the filling?

The filling combines shredded cabbage, carrots, scallions, and soaked vermicelli noodles.