Pan-fried cabbage and noodle buns

Why You’ll Love This Recipe

• Vegan-Friendly: Entirely plant-based, making it suitable for vegan diets.
• Texture Delight: Combines a crispy exterior with a soft, chewy interior.
• Flavorful Filling: Packed with seasoned cabbage, vermicelli noodles, and vegetables.
• Make-Ahead Option: Can be prepared in batches and frozen for future enjoyment.

Ingredients

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

• All-purpose flour
• Instant dry yeast
• Sugar
• Salt
• Roasted sesame seeds
• Warm soy milk or other non-dairy milk
• Toasted sesame oil
• Neutral oil for cooking
• Shredded cabbage
• Uncooked vermicelli noodles
• Finely shredded or grated carrot
• Chopped scallions or chives
• Soy sauce

Directions

1. Prepare the Dough: In a large bowl, combine dry ingredients. Create a well, pour in warm soy milk and oil, and mix until a dough forms. Knead into a ball, cover with a damp towel, and let it rest for at least 2 hours to rise.
2. Prepare the Filling: Soak vermicelli noodles in boiling water until cooked, then drain and chop. In a pan, heat oil and sauté chives, carrots, and cabbage until tender. Add noodles, soy sauce, salt, and sesame oil; cook for a few more minutes. Transfer to a strainer to remove excess liquid and let cool.
3. Shape the Buns: Divide the dough into 12 to 16 pieces, rolling each into a ball. Flatten each ball into a wrapper, place filling in the center, and pleat the edges to seal.
4. Cook the Buns: Heat oil in a pan over medium heat. Place buns seam-side down and cook until the bottoms are golden brown. Add water to the pan, cover, and let the buns steam until the water evaporates.
5. Serve: Enjoy the buns hot, optionally with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds.

Servings and Timing

• Servings: 12 to 16 buns
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Dough Resting Time: 2 hours
• Total Time: 3 hours 30 minutes

Variations

• Alternative Fillings: Incorporate other vegetables like mushrooms, bamboo shoots, or mustard greens for different flavors.
• Spice Level: Adjust the amount of chili sauce in the dipping sauce to control heat.
• Gluten-Free Option: Use gluten-free flour and noodles to accommodate dietary restrictions.

Storage/Reheating

• Refrigeration: Place cooked buns in an airtight container and refrigerate for up to 5 days.
• Freezing: Freeze cooked buns on a tray until solid, then transfer to a sealed bag. They can be frozen for up to a month.
• Reheating: Reheat by pan-frying with a splash of water, oven-toasting at low heat, or microwaving with a bit of water to retain moisture.

FAQs

What are pan-fried buns?

Pan-fried buns, or 生煎包 (Shēng jiān bāo), are Chinese buns that are pan-fried to achieve a crispy bottom and then steamed to cook the dough thoroughly.

Can I use a different type of cabbage?

Yes, you can substitute with other cabbage varieties like Napa cabbage or savoy cabbage.

How do I prevent the buns from sticking to the pan?

Ensure the pan is well-heated and oiled before adding the buns. A non-stick pan can also be helpful.

Can I make the dough in advance?

Yes, you can prepare the dough ahead of time and refrigerate it overnight. Allow it to come to room temperature before shaping the buns.

What dipping sauce pairs well with these buns?

A simple mix of soy sauce, sugar, chili sauce, and sesame seeds makes a flavorful dipping sauce.

Are these buns similar to dumplings?

While both are filled dough items, buns generally have a thicker, bread-like exterior compared to the thinner wrapper of dumplings.

Can I bake these buns instead of pan-frying?

Traditional Shēng jiān bāo are pan-fried and steamed, but you can experiment with baking. Note that the texture will differ.

How can I make the buns spicier?

Add chopped chili peppers to the filling or increase the chili content in the dipping sauce.

Is it necessary to use vermicelli noodles?

Vermicelli noodles add texture, but you can omit them or substitute with other thin noodles if preferred.

Pan-fried cabbage and noodle buns

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• Author: Isabella
• Total Time: 3 hours 30 minutes
• Yield: 12–16 buns
• Diet: Vegan

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Description

Discover the deliciousness of vegan Pan-Fried Cabbage and Noodle Buns, or 生煎包 (Shēng jiān bāo), a Chinese culinary treat. These buns feature a crispy golden-brown crust, a soft chewy interior, and a flavorful filling of cabbage, vermicelli noodles, and assorted vegetables. Perfect for make-ahead meals and vegan-friendly diets, these buns are sure to become a favorite in your recipe collection.

 

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Ingredients

• Dough:
  • All-purpose flour
  • Instant dry yeast
  • Sugar
  • Salt
  • Warm soy milk (or other non-dairy milk)
  • Toasted sesame oil
  • Neutral oil for cooking
• Filling:
  • Shredded cabbage
  • Uncooked vermicelli noodles
  • Finely shredded or grated carrot
  • Chopped scallions or chives
  • Soy sauce
  • Sesame oil

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Instructions

1. Prepare the Dough:
   • Combine flour, yeast, sugar, and salt in a large bowl.
   • Create a well in the center, pour in warm soy milk and sesame oil, and mix to form a dough.
   • Knead until smooth, cover with a damp towel, and let it rise for at least 2 hours.
2. Prepare the Filling:
   • Soak vermicelli noodles in boiling water, drain, and chop.
   • Sauté cabbage, carrots, and scallions in a heated pan with oil until tender.
   • Add noodles, soy sauce, and sesame oil; stir and cook briefly.
   • Strain excess liquid and allow the filling to cool.
3. Shape the Buns:
   • Divide the dough into 12–16 pieces. Roll each piece into a flat wrapper.
   • Place a spoonful of filling in the center of each wrapper, pleat the edges, and seal tightly.
4. Cook the Buns:
   • Heat oil in a skillet over medium heat. Place buns seam-side down and fry until the bottoms are golden brown.
   • Add water to the pan, cover, and steam until the water evaporates.
5. Serve:
   • Serve the buns hot with a dipping sauce made from soy sauce, sugar, chili sauce, and sesame seeds.

Notes

• Substitute Napa or savoy cabbage for a variation.
• For spicier buns, add chopped chili peppers to the filling.
• Use gluten-free flour and noodles for a gluten-free option.
• Store leftover buns in an airtight container in the fridge or freeze them for up to a month.

• Prep Time: 1 hour
• Dough Resting Time:: 2 hours
• Cook Time: 30 minutes
• Category: Appetizer, Snack
• Method: Pan-Fried and Steamed
• Cuisine: Chinese