Crispy Pan-Fried Cabbage Buns (Ready-to-Print Version)
Crispy buns stuffed with sautéed cabbage, vermicelli, and carrots, pan-fried to golden perfection.
# What You’ll Need:
→ Dough
01 -
3 cups all-purpose flour
02 -
2 teaspoons instant dry yeast
03 -
2 tablespoons granulated sugar
04 -
½ teaspoon salt
05 -
2 tablespoons roasted sesame seeds
06 -
1 cup warm soy milk
07 -
1 tablespoon toasted sesame oil
→ Filling
08 -
1 tablespoon neutral cooking oil
09 -
6 cups raw shredded cabbage
10 -
3.5 ounces uncooked vermicelli noodles, soaked and chopped
11 -
1 cup finely shredded carrot
12 -
½ cup chopped scallions
13 -
1 tablespoon soy sauce
14 -
2 teaspoons salt
15 -
2 tablespoons toasted sesame oil
16 -
2 tablespoons roasted sesame seeds
# Step-by-Step Guide:
01 -
In a large mixing bowl, combine flour, yeast, sugar, and salt. Make a well, pour in warm soy milk and toasted sesame oil. Mix to form a dough, then knead for 5 minutes. Cover and allow to rise for 2 hours.
02 -
Soak vermicelli noodles in boiling water for 5 minutes and chop. Heat neutral oil in a skillet, sauté scallions, carrots, and cabbage for 5 to 7 minutes. Add noodles, soy sauce, salt, and toasted sesame oil. Mix well and let cool.
03 -
Punch down the risen dough and divide into 12 to 16 equal pieces. Roll each piece into a ball and flatten into wrappers, covering with a damp cloth to prevent drying.
04 -
Place 2 to 3 tablespoons of filling on each wrapper. Pinch and twist edges to seal the buns. Arrange buns on a lined tray.
05 -
Heat oil in a non-stick frying pan over medium heat. Place buns seam-side down and cook for 4 to 5 minutes until golden. Add water, cover, and steam for 7 to 10 minutes until cooked through.
06 -
Remove buns from pan, let cool slightly, and serve warm with your choice of dipping sauce.
# Handy Tips:
01 -
For added chewiness, substitute all-purpose flour with bread flour.